No Bake S'mores Cake (14 Dreamy Layers, Zero Oven Time)

You know those desserts that make everyone at the table go completely silent for a second before reaching for another bite?

That's what happens every single time I pull this out of the fridge. Last summer, when Bradley had his soccer team over after a big game, I served this no bake s'mores cake and watched 12 hungry teenagers demolish the entire pan in about eight minutes flat.

Amy still talks about the day we torched the marshmallow topping at the table. Her eyes got huge when she saw those golden-brown peaks, and she kept whispering "Mom, it looks like a real campfire" over and over.

Here's the thing about this cake. It has 14 layers. Fourteen! But before you click away thinking this sounds complicated, hear me out. There's no baking involved, the layers are just graham crackers, chocolate ganache, and fluffy marshmallow meringue stacked in a pan, and you can prep everything the night before. If you loved my old fashioned bread pudding for its make-ahead magic, this one will become your new warm-weather obsession.

I came up with my version of this dessert three summers ago when John mentioned missing real campfire s'mores during one of our Nashville heatwaves. Nobody wants to stand over a fire pit when it's 95 degrees outside. This cake gives you every single thing you love about s'mores (that gooey marshmallow, melty chocolate, crunchy graham cracker combo) without turning on the oven or lighting anything on fire until the very last second.

Jump to:

• Why You Will Love This Recipe
• Ingredients For This Easy S'mores Cake Recipe
• How To Make This No Bake S'mores Cake
• Storage And Reheating Tips
• Fun Variations For Your S'mores Cake Recipe
• Frequently Asked Questions About This No Bake S'mores Cake
• Recipes You May Like
• Let's Make This Together
• No Bake S'mores Cake

Why You Will Love This Recipe

• Only 7 ingredients that you probably already have in your pantry right now
• No oven required, which means your kitchen stays cool on hot Nashville afternoons
• Make-ahead friendly, so you can prep it the night before any gathering
• Feeds 12 people easily, perfect for potlucks or family get-togethers
• That wow-factor torching moment turns dessert into an experience
• Kids can help assemble the layers, which makes Amy feel like a real baker

Ingredients For This Easy S'mores Cake Recipe

Here's what you'll need to pull this whole thing together. I always grab my ingredients about an hour before starting, just so the egg whites can come to room temperature.

• Three 4-ounce bars (339g) semi-sweet or milk chocolate, finely chopped
• 1 and ½ cups (360ml) heavy cream
• 6 egg whites, at room temperature
• 1 and ½ cups (300g) granulated sugar
• ¾ teaspoon cream of tartar
• 1 teaspoon pure vanilla extract
• 30–36 full-sheet graham crackers (a little over one standard box)

A quick note on the chocolate. I've made this with both semi-sweet and milk chocolate. John prefers the semi-sweet version because it balances out the sweetness from the marshmallow. Amy votes milk chocolate every single time. You really can't go wrong either way.

For my non-US friends reading this, digestive biscuits work perfectly in place of graham crackers.

How To Make This No Bake S'mores Cake

Don't let the 14 layers intimidate you. I promise this comes together faster than you think, and I'll walk you through each part.

Prep Your Pan

1. Line an 8-inch or 9-inch square baking pan with parchment paper.
2. Leave an overhang on the sides so you can lift the whole cake out later (trust me on this one, it makes cutting and serving possible).

Make The Chocolate Ganache

1. Place the finely chopped chocolate into a heatproof bowl.
2. Heat the heavy cream in a small saucepan until it just starts to gently simmer. Don't let it come to a rolling boil, that's way too hot and will seize up your chocolate.
3. Pour the warm cream over the chopped chocolate and let it sit for 2-3 minutes to soften.
4. Slowly stir until the mixture is completely smooth and the chocolate has melted.
5. Cover and refrigerate while you work on the meringue.

The ganache can be made up to 3 days ahead if you want to split the work across two days.

Make The Marshmallow Meringue

1. Combine the egg whites, sugar, and cream of tartar in a heatproof bowl.
2. Set the bowl over a saucepan filled with about two inches of simmering water, making sure the bowl doesn't touch the water directly.
3. Whisk constantly for about 4 minutes until the sugar dissolves and the mixture thins out a bit.
4. Add the vanilla extract.
5. Using a handheld or stand mixer with a whisk attachment, beat on high speed for 5-6 minutes until you see stiff, glossy peaks.
6. Remove 1 heaping cup (just eyeball it), cover it tightly, and refrigerate. This is your topping for later.

Here's my biggest tip after making this cake about a dozen times. Make sure your bowl and beaters are completely grease-free. Even a tiny bit of fat will keep your meringue from whipping up properly. I always wipe mine down with a bit of white vinegar before starting.

Assemble Your S'mores Icebox Cake

Now comes the fun part. Here's the layering order, starting from the bottom:

1. Super thin layer of marshmallow meringue (just helps the graham crackers stick)
2. Graham crackers (break them as needed to fit)
3. Marshmallow meringue
4. Graham crackers
5. Chocolate ganache
6. Graham crackers
7. Marshmallow meringue
8. Graham crackers
9. Chocolate ganache
10. Graham crackers
11. Marshmallow meringue
12. Graham crackers
13. Chocolate ganache

You'll end up with 6 layers of graham crackers, 4 layers of marshmallow meringue, and 3 layers of chocolate ganache.

Cover tightly and refrigerate for at least 12 hours, or up to 2 days.

Finish And Torch

1. Pull the reserved marshmallow meringue out of the fridge. If it looks a little deflated, whisk it a few times with a fork to bring it back.
2. Remove the cake from the pan using the parchment overhang.
3. Place it on a heat-proof serving platter.
4. Spread the fresh marshmallow meringue on top, using the back of a spoon to create dramatic peaks and swirls.
5. Torch the top with a kitchen torch right before serving, or pop it under the broiler for a few seconds (watch it like a hawk, it goes from golden to burnt in literal seconds).

Storage And Reheating Tips

Cover any leftovers tightly and store them in the refrigerator for up to 2 days.

The marshmallow topping will start to wilt after a day, so honestly, this cake tastes best the same day you torch it. You can also freeze the assembled cake (without the top meringue layer) for up to 1 month. Just thaw it overnight in the fridge and whip up a smaller batch of meringue for the top.

Fun Variations For Your S'mores Cake Recipe

Want to switch things up? Here are a few ideas I've tested in my own kitchen:

• Add a peanut butter layer between the ganache and graham crackers for a s'mores-meets-Reese's vibe
• Swap milk chocolate for dark chocolate if you prefer less sweetness
• Sprinkle crushed toffee bits between layers for extra crunch
• Use chocolate graham crackers for a double-chocolate situation (Bradley's request)
• Add a thin layer of raspberry jam for a fruity twist that cuts through the richness

Have you ever tried a flavored s'more? I'm telling you, the peanut butter version will change your life.

Frequently Asked Questions About This No Bake S'mores Cake

Can I make this no bake s'mores cake without a kitchen torch?

Absolutely! The cake is wonderful untorched and looks gorgeous with the fluffy white marshmallow meringue on top. If you want that toasted look, pop it under the broiler for about 30-45 seconds. Just stand right there and watch it, because it browns in seconds and can burn before you know it.

Can I use a 9x13 inch pan instead of an 8 or 9 inch square pan?

I don't recommend it. A larger pan spreads the layers way too thin and you lose that dramatic 14-layer look that makes this cake so special. Stick with an 8-inch or 9-inch square pan for the best results.

How far in advance can I make this s'mores cake?

You can assemble the cake (without the top marshmallow layer) and refrigerate it for up to 2 days, or freeze it for up to 1 month. Add and torch the fresh marshmallow topping right before serving for the fluffiest texture.

Why did my marshmallow meringue deflate or become watery?

Meringue naturally breaks down over time, especially the topping layer. Make sure your bowl and beaters are completely grease-free, whip the meringue to stiff glossy peaks, and re-whip the reserved topping with a whisk right before spreading it on the cake.

Recipes You May Like

• Chocolate Molten Lava Cakes – If you love gooey chocolate desserts, these individual lava cakes deliver that molten center in every single bite.
• Heart Shaped Brownies Recipe – Another fudgy chocolate treat that comes together quickly and always gets rave reviews from my family.
• Gooey Skillet Brownie – Perfect when you want something warm, chocolatey, and scoopable straight from the pan.

Let's Make This Together

This no bake s'mores cake has become one of those desserts my family requests constantly during warm weather. It's pure nostalgia in every bite, it feeds a crowd, and the torching moment at the end always gets gasps from my guests.

Give this a try the next time you need a showstopper dessert that doesn't require heating up your kitchen!

Save this recipe on Pinterest so you can find it again when summer rolls around and everyone's craving that campfire-style treat.

Happy cooking, and here's to many more sweet moments around your table!

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