Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No Bake S’mores Cake Recipe

★★★★★

4.9 from 54 reviews
  • Author: Mariam
  • Total Time: 12 hours 30 minutes (including chilling time)
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This No Bake S’mores Cake is a decadent layered dessert that combines silky chocolate ganache, fluffy marshmallow meringue, and crunchy graham crackers. Perfect for summer gatherings or cozy nights indoors, this cake requires no baking and relies on chilling and layering for its signature texture and flavor, capturing the nostalgic taste of classic s’mores in cake form.

Ingredients

Scale

Chocolate Ganache

  • Three 4-ounce bars (339g) semi-sweet or milk chocolate, finely chopped
  • 1 and 1/2 cups (360ml) heavy cream

Marshmallow Meringue

  • 6 egg whites, at room temperature
  • 1 and 1/2 cups (300g) granulated sugar
  • 3/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract

Assembly

  • 30–36 full-sheet graham crackers (a little over 1 standard box)

Instructions

  1. Prepare the Pan: Line an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift out the finished cake. Set this aside while you prepare the layers.
  2. Make the Ganache: Place the finely chopped chocolate in a bowl. Heat the heavy cream in a small saucepan until it gently simmers without boiling. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to soften. Stir slowly until the mixture is smooth and fully combined. Cover and refrigerate while you make the meringue. The ganache can be refrigerated for up to 3 days in advance.
  3. Make the Marshmallow Meringue: In a heatproof bowl, combine egg whites, sugar, and cream of tartar. Set the bowl over a saucepan with two inches of simmering water, making sure the bowl does not touch the water. Whisk continuously until the sugar dissolves and the mixture thins, about 4 minutes. Remove from heat, add vanilla extract, then beat on high with a mixer until stiff, glossy peaks form, about 5-6 minutes. Reserve 1 heaping cup of the meringue, cover tightly, and refrigerate for topping; it can be stored for up to 2 days.
  4. Assemble the Cake – Layering: Start by spreading a very thin layer of marshmallow meringue onto the bottom of the parchment-lined pan to help the graham crackers stick. Layer graham crackers, a thick layer of marshmallow meringue, more graham crackers, a layer of chocolate ganache, then graham crackers, marshmallow meringue, graham crackers, chocolate ganache, graham crackers, marshmallow meringue, graham crackers, and a final layer of chocolate ganache. You’ll have six graham cracker layers, four marshmallow meringue layers (including the thin base), and three layers of ganache. Break graham crackers as needed to fit the pan evenly.
  5. Chill the Cake: Cover the assembled cake tightly and refrigerate for at least 12 hours or up to 2 days to allow layers to set and meld together.
  6. Prepare the Topping: Remove the reserved marshmallow meringue from the refrigerator. If deflated, whisk gently to restore fluffiness.
  7. Finish the Cake: Remove the cake from the refrigerator and lift it out of the pan using the parchment overhang. Peel off the parchment paper, then spread the reserved marshmallow meringue over the top, creating peaks and swirls with the back of a spoon. Serve immediately, or optionally, use a kitchen torch to lightly toast the topping for that classic s’mores look. You may also refrigerate loosely covered for up to 1 hour before torching and serving.
  8. Storage: Store leftovers covered in the refrigerator or freezer for up to 2 days. Note that the marshmallow topping might begin to wilt over time.

Notes

  • When heating the cream for the ganache, avoid boiling to prevent seizing the chocolate.
  • Ensure egg whites are at room temperature before making meringue for better volume.
  • The reserved marshmallow meringue topping can be made ahead and stored refrigerated for up to 2 days.
  • Use a kitchen torch carefully for toasting the marshmallow topping to avoid burning or igniting parchment paper.
  • If you don’t have a torch, the cake can be served without toasting; the flavors remain delicious.
  • Breaking graham crackers into pieces is necessary to fit the pan evenly during layering.
  • Refrigerate the cake for best texture and flavor development before serving.
  • Leftover cake is best eaten within 2 days for optimal freshness.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes (no baking)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: no bake dessert, s'mores cake, chocolate ganache, marshmallow meringue, layered dessert, summer dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://aromaofgrandma.com/no-bake-smores-cake-recipe/