If you dream of classic campfire treats but crave a fuss-free dessert, this No Bake S’mores Cake is pure magic. You get lush layers of airy marshmallow meringue, creamy chocolate ganache, and nostalgic graham crackers—all without turning on the oven! It’s a slice of summertime joy, perfect for parties or treating yourself on a whim.
Why You’ll Love This Recipe
- No Oven Required: The entire cake comes together without baking—a lifesaver during summer or when you just want an easy treat.
- Campfire Nostalgia: Every bite brings that gooey, chocolatey, marshmallowy s’mores flavor in a showstopping, crowd-pleasing cake.
- Make-Ahead Friendly: You can assemble it ahead and let it set in the fridge, meaning less stress and more dessert joy when guests arrive.
- Stunning Layers, Simple Ingredients: All you need are pantry staples—graham crackers, eggs, chocolate, cream, sugar—yet you’ll end up with a bakery-worthy masterpiece.
Ingredients You’ll Need
You won’t believe how a handful of simple, familiar ingredients come together in such a playful, decadent way! Each one is absolutely essential: the graham crackers add texture, the chocolate ganache brings rich depth, and the homemade marshmallow meringue provides the pillowy, toasty magic.
- Semi-sweet or milk chocolate bars (finely chopped): Choose your favorite chocolate variety for creamy, melt-in-your-mouth ganache—just avoid chocolate chips, which don’t melt as smoothly.
- Heavy cream: This is the secret to a glossy, spreadable chocolate ganache that creates those luscious layers.
- Egg whites, at room temperature: They whip up easily into fluffy marshmallow meringue, lending that classic s’mores gooeyness without any gelatin.
- Granulated sugar: Sweetens the meringue and helps it hold those beautiful, glossy peaks.
- Cream of tartar: Stabilizes the egg whites, so your marshmallow meringue is stiff, fluffy, and holds its shape.
- Pure vanilla extract: Just a splash for flavor depth and authentic “mallow” appeal.
- Graham crackers: These crisp, golden crackers form the cake “layers”—feel free to swap for digestive biscuits if you’re outside the US.
Variations
The best part about a No Bake S’mores Cake is how easy it is to tweak for your own cravings or pantry! This recipe loves a little creativity, so don’t be afraid to experiment with flavors, textures, or diet swaps.
- Peanut Butter Twist: Add a layer of creamy or crunchy peanut butter between the crackers for a deliciously nutty upgrade.
- Nutella Dream: Swap some or all of the ganache for Nutella for a hazelnut-chocolate extravaganza.
- Dark Chocolate Upgrade: Use bittersweet or dark chocolate for a richer, less-sweet flavor profile—great for adults or serious chocoholics.
- Gluten-Free S’mores Cake: Use gluten-free graham crackers or digestive biscuits for an allergy-friendly treat that everyone can share.
How to Make No Bake S’mores Cake
Step 1: Prep Your Pan
Line an 8- or 9-inch square baking pan with parchment paper, letting the paper overhang for easy lifting later (trust me, this makes serving so much easier). This little trick means no sticky cake stuck in the corners, and you’ll have picture-perfect slices every time.
Step 2: Make the Chocolate Ganache
Finely chop your chocolate bars and place them in a heatproof bowl. Warm the heavy cream in a small saucepan until it just gently simmers—not boiling—then pour over the chocolate. Let it sit for a couple of minutes, then gently whisk until the chocolate is silky smooth. Chill it while you make the meringue; this gives it time to thicken up perfectly for layering.
Step 3: Whip Up Marshmallow Meringue
In a large heatproof bowl (or the top of a double boiler), whisk together the egg whites, sugar, and cream of tartar. Set over gently simmering water, making sure the bowl doesn’t touch the liquid. Whisk constantly for about 4 minutes until the sugar is dissolved, then add your vanilla and use your mixer to beat until you see stiff, glossy, marshmallowy peaks. Scoop out a heaping cup and stash it in the fridge for your dreamy topping.
Step 4: Layer, Layer, Layer!
Now for the fun part: assemble your No Bake S’mores Cake with alternating layers of thin marshmallow meringue, graham crackers, more meringue, then ganache, repeating until you have six glorious graham cracker layers. Don’t stress perfection—break crackers as needed to make them fit. Refrigerate your masterpiece for at least 12 hours to soften, soak, and meld the flavors.
Step 5: Add the Toasty Meringue Topping
Carefully lift the cake from the pan and peel away the parchment. Give your reserved, chilled marshmallow meringue a quick whip if needed, then swoop it over the top in whimsical peaks and swirls. For the full s’mores fantasy, use a kitchen torch to kiss the meringue until it’s beautifully golden—and enjoy the sweet toasted aroma!
Pro Tips for Making No Bake S’mores Cake
- Ganache Consistency Matters: For ultra-clean layers, make sure your ganache is fully chilled and spreadable—not runny—before assembling the cake.
- Stabilize That Meringue: Don’t skimp on the cream of tartar when whipping your egg whites; it guarantees glossy, cloud-like meringue that won’t wilt quickly.
- Patience Is Delicious: Let the cake chill for a minimum of 12 hours—overnight works best—so the graham crackers soften into perfect, sliceable “cake” layers.
- Graham Cracker Patchwork: Break crackers as needed to fully cover each layer; don’t worry about gaps—the meringue and ganache hold everything together beautifully.
How to Serve No Bake S’mores Cake
Garnishes
Top your cake with mini chocolate chips, graham cracker crumbs, or even a sprinkle of flaky sea salt—each adds a little extra sparkle and crunch. For maximum drama, torch the meringue just before serving and scatter a few extra toasted marshmallows on top!
Side Dishes
This No Bake S’mores Cake is definitely a showstopper all on its own, but it also pairs beautifully with a scoop of vanilla ice cream or a fresh bowl of berries. For backyard barbecues, serve alongside fresh lemonade, iced coffee, or even chocolate milk for the full campfire effect.
Creative Ways to Present
Slice the cake into hearty squares and serve on a rustic wooden board for sharable, casual fun—or plate individually with extra ganache drizzle for something more elegant. Hosting a party? Turn the recipe into mini trifle jars for adorable, portable treats that will wow every guest.
Make Ahead and Storage
Storing Leftovers
Leftover No Bake S’mores Cake should be covered and refrigerated for up to two days. The chilled environment keeps the meringue topping fluffy and the graham crackers just the right level of soft—that is, if you have any left to store!
Freezing
You can freeze this cake (minus the top marshmallow meringue) for up to a month. When you’re ready to serve, thaw overnight in the fridge and whip up a fresh cloud of meringue for a showstopping, just-made finish.
Reheating
This is a true no-bake cake, so no reheating is required! Just let it soften at room temperature for a few minutes before slicing. If the meringue topping deflates a bit, a quick whisk can fluff it back up for serving.
FAQs
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Can I make No Bake S’mores Cake in advance?
Absolutely! In fact, this cake actually gets better as it chills overnight. You can assemble it up to two days ahead and add the meringue topping just before serving for maximum wow factor.
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What if I don’t have a kitchen torch for the meringue?
If you don’t have a kitchen torch, you can skip toasting the meringue—the cake will still taste incredible! Or, carefully use your oven’s broiler on a heat-proof surface, watching very closely to prevent burning.
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Can I substitute store-bought marshmallow creme instead of homemade meringue?
Marshmallow creme will work in a pinch, but the homemade meringue gives a fluffier, more authentic s’mores flavor (and is so satisfying to make!). If you do swap, use a similar volume and expect a slightly gooier texture.
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Is it safe to use raw egg whites in this recipe?
Great question! The egg whites are gently cooked over simmering water along with sugar and cream of tartar before whipping, which makes them safe to eat. Just be sure to follow the directions and heat the mixture thoroughly before whipping.
Final Thoughts
Ready to bring a touch of campfire magic to your kitchen, no fire pit needed? This No Bake S’mores Cake is pure comfort, pure nostalgia, and a guaranteed crowd-pleaser. I hope you give it a try—and may your slices always be ooey, gooey, and perfectly chocolatey!
Print
No Bake S’mores Cake Recipe
- Prep Time: 1 hour
- Cook Time: 5 minutes
- Total Time: 13 hours, 5 minutes
- Yield: serves 12 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this decadent No Bake S’mores Cake that combines layers of graham crackers, rich chocolate ganache, and fluffy marshmallow meringue. A show-stopping dessert perfect for any occasion!
Ingredients
For the Ganache:
- three 4-ounce bars (339g) semi-sweet or milk chocolate, finely chopped
- 1 and 1/2 cups (360ml) heavy cream
For the 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
Additional Ingredients:
- 30–36 full-sheet graham crackers (a little over 1 standard box)
Instructions
- Line the Pan: Prepare an 8-inch or 9-inch square baking pan with parchment paper overhang.
- Make Ganache: Melt chocolate with cream, refrigerate.
- Prepare Meringue: Create the marshmallow meringue.
- Assemble Cake: Layer graham crackers, meringue, and ganache.
- Chill: Refrigerate the cake for at least 12 hours.
- Finish: Top with reserved meringue, torch, and serve.
Notes
- Make ganache ahead; assemble cake up to 2 days in advance.
- To freeze, prepare layers without top meringue.
- Use digestive biscuits for non-US readers.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 350 kcal
- Sugar: Approximately 25g
- Sodium: Approximately 150mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 12g
- Unsaturated Fat: Approximately 8g
- Trans Fat: 0g
- Carbohydrates: Approximately 40g
- Fiber: Approximately 2g
- Protein: Approximately 5g
- Cholesterol: Approximately 30mg
