No Bake S’mores Cake Layers

This no bake s’mores cake is the ultimate summertime treat when you want all the flavors of a campfire classic without turning on the oven. Chocolatey ganache, graham crackers, and fluffy homemade marshmallow meringue layer up into a dreamy dessert that chills overnight and finishes with a caramelized top—seriously irresistible and shockingly easy.

My family fell in love with this during a backyard camping weekend. The chocolate ganache sets just like fudge while the toasted marshmallow topping gives it that wow factor every time. This is my go to dessert for potlucks and summer parties.

Ingredients

• Semi sweet or milk chocolate bars: finely chopped chocolate gives rich ganache flavor quality matters here so choose a bar you would want to eat on its own
• Heavy cream: this makes the ganache ultra smooth try to use cream not half and half for best texture
• Egg whites: at room temperature which whip up to a glossy meringue I always separate eggs while cold then temper them to room temp
• Granulated sugar: for sweetness and for structure in the meringue look for fresh sugar that does not clump
• Cream of tartar: helps stabilize the meringue you only need a small amount fresh is key
• Pure vanilla extract: enhances both the marshmallow and ganache try real vanilla for fuller flavor
• Graham crackers: for classic s’mores flavor and structure use whole sheets that are not cracked for neat layers

Step-by-Step Instructions

Line the Pan:

Press parchment paper into an eight or nine inch square baking pan so it overhangs the sides letting you lift the finished cake out cleanly This step makes serving so much easier later

Make the Ganache:

Place chopped chocolate into a mixing bowl Heat cream in a saucepan over medium heat until it just begins to simmer Do not let it boil Pour hot cream over chocolate Let it rest two to three minutes then gently stir until fully melted and glossy Cover and refrigerate while preparing the meringue

Make the Marshmallow Meringue:

Combine egg whites sugar and cream of tartar in a heatproof bowl Place this bowl over a pot of simmering water making sure the bowl does not touch the water Whisk constantly for about four minutes until the sugar dissolves and the mixture thins out Remove from heat add vanilla extract and whip with an electric mixer on high until stiff glossy peaks form usually five to six minutes Scoop out a generous cup for the topping cover and refrigerate

Assemble the Cake:

Begin with a very thin layer of meringue at the pan’s bottom so the first graham crackers stick better Add a layer of graham crackers breaking them up as needed for a snug fit Spread on a layer of marshmallow meringue then another layer of graham crackers then a chocolate ganache layer Keep layering marshmallow graham and chocolate ending with ganache Plan for about six layers graham four layers meringue and three ganache

Chill Overnight:

Cover tightly and refrigerate the assembled cake for at least twelve hours so crackers soften into the other layers The flavor really develops during this time

Add the Topping and Torch:

Retrieve the reserved marshmallow meringue and whisk lightly if it looks flat Unmold the chilled cake and top with the meringue Use a spoon to create peaks and swoops Set on a heatproof surface and toast lightly with a kitchen torch until golden brown Alternately serve plain or with a brief second chill

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When I was a kid s’mores were the highlight of every family camping trip so I love that this cake brings the same magic and gooey chocolate to our kitchen without lighting a fire. My favorite part is torching the topping while everyone watches—the swirls turn golden and it smells like toast and caramel.

Storage Tips

Refrigerate leftovers tightly covered for up to two days but know the marshmallow topping starts to wilt after a night Be sure to use a sharp knife for slicing clean layers If needed you can freeze the assembled cake without the topping for up to one month then add the fresh topping after thawing overnight

Ingredient Substitutions

Digestive biscuits work great if you cannot find graham crackers For the chocolate choose a high quality bar brand—chips tend not to melt as smoothly If you need a dairy free version use coconut cream instead of heavy cream and a vegan chocolate bar

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Serving Suggestions

Serve each slice with summer berries or a drizzle of chocolate sauce If you want an extra wow moment top with crushed graham crackers or a sprinkle of flaky salt right before serving This also makes a fun birthday cake for anyone who loves chocolate and marshmallow

A Dash of S’mores History

The classic s’more dates back to scouting guides from the early twentieth century This no bake cake version is the modern city dweller’s answer—no fire pit needed Still nostalgic and sweet just a little more grown up

Frequently Asked Questions About Recipes

→ How do I achieve a toasted marshmallow finish?

After spreading the final marshmallow meringue layer, use a kitchen torch to lightly toast the peaks until golden brown. Always torch the topping just before serving for best results.

→ Can I prepare the dessert ahead of time?

Yes, you can assemble and chill the cake (without the final meringue layer) up to two days ahead. Add and torch the topping just before serving.

→ What can I substitute for graham crackers?

If graham crackers aren't available, digestive biscuits are a good alternative. Adjust the quantity to cover each layer fully.

→ How should I store leftovers?

Keep any leftovers covered in the refrigerator for up to two days. The topping may wilt, but the layers will remain delicious and firm when chilled.

→ Is it possible to freeze the dessert?

You can assemble and freeze the dessert (without the top meringue layer) for up to one month. Defrost overnight in the refrigerator, then prepare and add the topping just before serving.