No-Bake S’mores Cake

No-Bake S’mores Cake

I've had "s'mores cake" on my baking bucket list since last summer. I envisioned 3 brown sugar cakey layers enveloped with milk chocolate frosting and marshmallow-y meringue topping. Toasted, of course. I scheduled the recipe for this month and after I arrived home from the Kansas farm tour, I got to work in the kitchen. We were going to a friend's house that weekend, so I'd bring the s'mores cake. Things were perfect.

Only I didn't feel like testing a brown sugar cake recipe and feared it wouldn't taste graham cracker-y enough and I didn't have graham flour on hand and figured you don't keep graham flour on hand either and I was tired from traveling and my glasses slid off my face and into my bowl of cereal. It just wasn't my morning.

So I slightly switched gears, reached for graham crackers, made chocolate ganache and the beloved marshmallow-y Swiss meringue from baked Alaska, and began layering. I had seen something like this on Tasty, so I used that as inspiration. I made the marshmallow layer from scratch and used pure chocolate. I stuck the whole thing in the refrigerator, crossed my fingers, and waited what seemed like a lifetime.

Topped the whole thing with toasted marshmallow and my day that started out pretty rough ended with a sublime slice of no bake s'mores cake. Let me share this perfected s'mores cake recipe with you because it'll make your summer even sweeter!!!

 

No-bake s'mores cake has 14 layers including graham cracker, chocolate ganache, and marshmallow meringue! Recipe on sallysbakingaddiction.com
No-bake s'mores cake has 14 layers including graham cracker, chocolate ganache, and marshmallow meringue! Recipe on sallysbakingaddiction.com
No-bake s'mores cake has 14 layers including graham cracker, chocolate ganache, and marshmallow meringue! Recipe on sallysbakingaddiction.com

BEHIND THE RECIPE

This no-bake s'mores cake has 14 layers:

  • 6 layers of graham crackers
  • 5 layers of marshmallow-y Swiss meringue
  • 3 layers of chocolate ganache

You only need 7 ingredients to prepare it and that includes the ingredients for the meringue and the ganache!

CHOCOLATE GANACHE

Did you know you only need 2 ingredients to make rich, velvety, smooth chocolate ganache? I taught you how to make it in chocolate covered strawberry cupcakes and way back I shared party angel food cake. To make the ganache, heat the heavy cream until warm and pour over chopped chocolate. Use pure chocolate. You know the 4 ounce bars you buy in the baking aisle? I like Baker’s, Ghirardelli, Nestle Toll House, or Lindt baking bars. Chop the chocolate into super tiny pieces. The smaller the pieces, the quicker and easier they’ll melt to create the ganache.

Tip on chopping chocolate: remember from Sprinkled episode 2? Use a serrated knife to chop chocolate.

Let the warm heavy cream and chocolate sit in the bowl for a few minutes, then stir together. It will seem too liquid-y at first, but it will come together as you continue to stir. Set the ganache aside as you prepare the meringue.

No-bake s'mores cake has 14 layers including graham cracker, chocolate ganache, and marshmallow meringue! Recipe on sallysbakingaddiction.com
How to make chocolate ganache for s'mores cake on sallysbakingaddiction.com
Chocolate ganache for s'mores cake on sallysbakingaddiction.com

MERINGUE

Don't let the word meringue frighten you. This is a simple 4 ingredient Swiss meringue cooked on the stovetop, then beaten into stiff peaks. It tastes like marshmallow fluff-- but better because, you know, it's homemade!! You can watch me make it in the video below. And if you've been following my blog for awhile, you've seen it many times before:

  1. baked Alaska (this is June's Baking Challenge recipe!)
  2. s'mores brownie cupcakes
  3. ultimate birthday cupcakes
  4. chocolate mousse pie (March 2017 Baking Challenge recipe!)
  5. peanut butter hi-hat cupcakes
  6. s'mores tartlets

So hopefully you've had some practice up to this point! Whisk egg whites, sugar, and cream of tartar together in a double boiler or heat-proof bowl over a small pot. You can use the stainless steel bowl that comes with your stand mixer. You'll need your stand mixer for whipping anyway!

The cream of tartar is imperative. It stabilizes the egg whites and helps the meringue whip into stiff peaks. Once the egg whites, sugar, and cream of tartar are gently cooked, remove from heat, add some vanilla extract, and begin whipping.

Whipping is where the magic happens. The mixture will go from thin liquid to as voluminous as my hair on a humid day. But much prettier and appealing. While the structure of the Swiss meringue is stiff, the texture is soft, gooey, and sticky. The best part of marshmallow!

 

Marshmallow meringue topping made from egg whites, granulated sugar, and cream of tartar. Recipe on sallysbakingaddiction.com
Layering the marshmallow, graham cracker, and chocolate ganache in no-bake s'mores cake! Recipe on sallysbakingaddiction.com
No-bake s'mores cake chocolate ganache layer on sallysbakingaddiction.com

GRAHAM CRACKERS

The graham crackers are the structure of the entire cake. You need a little over 1 standard box, about 30-36 graham crackers. There are 6 layers of graham crackers, so about 5-6 graham crackers are used for each layer. As the cake sets up in the refrigerator, the graham crackers soften. They're chewy and tender, not crunchy in the slightest!

Remember my icebox cakes? Just like that.

LET'S ASSEMBLE

Watch the cake come together in the video below!

First, let's line our square baking pan with parchment paper. This allows us to lift the whole cake out of the pan and cut into squares for serving. Spread a thin layer of meringue on the bottom. This layer doesn't have to be even because all it's doing is giving the graham crackers something to stick to.

Now the graham crackers. Break them apart to assemble an even layer. On top of the graham crackers is our first "real" layer of meringue. Follow with another layer of graham crackers, then a layer of chocolate ganache, graham crackers, meringue, graham crackers, and so on.

A layer of graham crackers lies between each layer of either meringue or chocolate ganache. You'll finish with a layer of chocolate ganache before refrigerating for at least 12 hours and up to 2 days. This is the best make-ahead cake for the summertime because it literally needs to be made ahead.

Marshmallow meringue topping on s'mores cake. Recipe on sallysbakingaddiction.com
No-bake s'mores cake has 14 layers! Recipe on sallysbakingaddiction.com
Toasted marshmallow meringue topping for no-bake s'mores cake on sallysbakingaddiction.com
No-bake s'mores cake has 14 layers including graham cracker, chocolate ganache, and marshmallow meringue! Recipe on sallysbakingaddiction.com

TOP IT OFF!

In the recipe and video below, you can read and see that I reserve some meringue for the topping. Why? Meringue breaks down overtime when exposed to even the smallest crack of air. (The layers inside the cake are fine, don't worry.) We want a creamy, fluffy, soft top so that's why I recommend reserving about 1 heaping cup of meringue for the topping. Cover and refrigerate it separately from the cake. When ready to serve the cake, give the topping a little whisk to reincorporate some air, then spread all over the top.

Maybe you purchased a kitchen torch this month for your brownie baked Alaska? Break it out again and toast this marshmallow topping. If you don't have one, they're surprisingly inexpensive. I love mine! If you're not in the market for one or don't feel like using yours, no worries. The cake is literally a 14 layer s'more so it will taste good with or without a toasted topping. Do not attempt to toast the topping in the oven. The entire cake will melt.

No-bake s'mores cake, including preparing the ganache and meringue, took me about 1 hour to assemble. Most of the work is hands-off in the refrigerator. Grab your kids or a friend to help break up those graham crackers and they'll surely be entertained as you torch the topping!

No-bake s'mores cake has 14 layers including graham cracker, chocolate ganache, and marshmallow meringue! Recipe on sallysbakingaddiction.com

No-Bake S'mores Cake

YIELD

serves 12

PREP TIME

1 hour

COOK TIME

5 minutes

TOTAL TIME

13 hours, 5 minutes

INGREDIENTS

  • three 4-ounce bars (339g) semi-sweet or milk chocolate, finely chopped*
  • 1 and 1/2 cups (360ml) heavy cream
  • 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
  • 30-36 full-sheet graham crackers (a little over 1 standard box)

DIRECTIONS

  1. Line a 9x9-inch or 8x8-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the cake out (makes cutting and serving possible!). Set aside.
  2. Make the ganache: Place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil-- that's too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Cover and refrigerate as you make the meringue. Ganache can be prepared, covered, and refrigerated for up to 3 days before using.
  3. Make the meringue: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5-6 minutes until stiff glossy peaks form. Remove 1 heaping cup (just eyeball it), cover tightly, and refrigerate for up to 2 days. This will be the topping.
  4. Assemble the cake: If meringue and ganache are still slightly warm as you assemble the cake, that's ok. Spread a super thin layer of meringue on the bottom of the pan. Doesn't need to be even or perfect; it's just so the graham cracker base has something to stick to. Do the best you can with the meringue because it's sticky. Spread it slowly. Top with a layer of graham crackers. You'll need to break them apart to evenly arrange them; see my video above for a visual. Top with a layer of meringue, then another layer of graham crackers, then a layer of chocolate ganache, then a layer of graham crackers, then another layer of meringue. Repeat for a total of 6 layers of graham crackers, 4 layers of meringue (including the thin bottom layer), and 3 layers of chocolate ganache. The top layer will be chocolate for now. Layers listed out: super thin meringue, graham crackers, meringue, graham crackers, chocolate, graham crackers, meringue, graham crackers, chocolate, graham crackers, meringue, graham crackers, chocolate.
  5. Cover tightly and refrigerate for at least 12 hours and up to 2 days.
  6. Remove reserved meringue from the refrigerator. If it seems deflated, whip it with a fork or whisk a few times.
  7. Remove cake from the refrigerator, then remove from the pan using the overhang on the sides. Peel off the parchment paper (or don't-- if you trust yourself torching the top without the paper lighting up!) and place onto a heat-proof serving platter or cutting board. Spread meringue on top. Use a spoon to create peaks and swirls. Serve immediately OR torch it with a kitchen torch and serve immediately OR loosely cover and refrigerate for up to 1 hour before torching/serving.
  8. Cover and store leftovers in the refrigerator or freezer for up to 2 days. Topping may begin to wilt.

Make ahead tip: Ganache can be prepared ahead of time. See step 2. Entire cake (without top layer of meringue topping applied) can be assembled and refrigerated up to 2 days. To freeze: prepare only enough meringue for the layers inside the cake. This would be 4 egg whites, 1 cup (200g) granulated sugar, 1/2 teaspoon cream of tartar, and 3/4 teaspoon vanilla extract. Assemble cake as instructed in step 4. Cover tightly and freeze for up to 1 month. Thaw overnight in the refrigerator. Prepare the meringue topping: 2 egg whites, 1/2 cup (100g granulated sugar, 1/4 teaspoon cream of tartar, and 1/4 teaspoon vanilla extract. Continue with step 7.

RECIPE NOTES

  1. The meringue will break down overtime. (The layers inside the cake are fine!) We want it fluffy on top, so that's why I recommend separating the top layer (1 heaping cup) in step 3 and gently whipping it with a fork or whisk in step 6 before adding to the top of the cake.
  2. Non-US readers: Use digestive biscuits instead of graham crackers. I'm unsure exactly how many.
  3. What to do with leftover egg yolks? Here are recipes using only egg yolks. I recommend lemon curd!
  4. What to do with the rest of the 2nd box of graham crackers? Here are recipes using graham crackers and graham cracker crumbs.

Inspired by Tasty

© SALLY’S BAKING ADDICTION. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

SHOP THIS RECIPE

Here are some items I used to make today's recipe.

KitchenAid Stand Mixer | Glass Mixing Bowls | 9-inch Square Pan | Kitchen Torch | White Plates

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48 Comments

Comments

  1. Natalie on June 25, 2018 at 12:37 am

    WOW this cake looks stunning! Absolutely delicious and perfect for kids too!

    • Sally on June 25, 2018 at 9:20 am

      Thanks Natalie!

    • Dodi Golosov on June 28, 2018 at 6:19 pm

      OMG Sally, I can’t wait to try that! You are the bomb, love everything you make, keep the delicious recipes coming!

  2. RobynB on June 25, 2018 at 12:40 am

    Do you think I could make this with marshmallow fluff from a jar? I have a few jars of fluff to use up. I’m wondering if the graham crackers will soften like yours…?

    • Sally on June 25, 2018 at 9:20 am

      Hi Robyn! Definitely. It should still soften the graham crackers.

  3. Brittany Audra @ Audra’s Appetite on June 25, 2018 at 12:46 am

    Love how this can serve a crowd! The perfect summer dessert 🙂

    • Sally on June 25, 2018 at 9:20 am

      Agreed!

  4. Faye on June 25, 2018 at 7:30 am

    Hi sally,
    I don’t have a stand mixer but I do have an electric hand held mixer, will this be alright to whip up the meringue?
    Thanks

    • Sally on June 25, 2018 at 9:19 am

      Yes, definitely!

  5. Melissa on June 25, 2018 at 9:12 am

    oh. my. god. I feel like this is the recipe I’ve been waiting for and I didn’t even know it. I cannot WAIT to try this!!

    • Sally on June 25, 2018 at 1:16 pm

      Hope you love it!!

  6. Vanessa on June 25, 2018 at 10:10 am

    This looks amazing!! On my list to make soon!

    • Sally on June 25, 2018 at 1:16 pm

      Thank you!! Happy baking!

  7. Paige Flamm on June 25, 2018 at 10:58 am

    This looks amazing! Totally trying it soon!

    Paige
    http://thehappyflammily.com

    • Sally on June 25, 2018 at 3:50 pm

      Thanks Paige! Hope you enjoy!

  8. Stephanie on June 25, 2018 at 1:01 pm

    Hi Sally,
    Two questions:
    1. Do you think I could color the meringue with gel food color for july 4th?
    2. Have you ever made an Italian meringue?

    Thanks!

    • Sally on June 25, 2018 at 1:53 pm

      Hi Stephanie! Thanks for asking.

      1) I haven’t tried it, but I can’t see it being an issue with gel food color.
      2) Actually I haven’t!

  9. Megan on June 25, 2018 at 1:18 pm

    Sally, this looks so yummy! Just a couple things: whenever I click to pin this at the beginning of the post, it always comes up as “no image found”. I can pin any picture just not from the icon at the top. My other thing I wanted to tell you is that I love the fact that you include recipes at the end that can use the leftover ingredients; that is just so helpful and appreciated!

    • Sally on June 25, 2018 at 1:55 pm

      Hi Megan! I’m so sorry you’re experiencing trouble with the Pin button. Is this the P button underneath the blog post title? Are you on desktop or mobile? It seems to work for me when I click the P on my desktop. I’d like to replicate the issue and fix it. Thank you so much for bringing to my attention!

      • Megan on June 27, 2018 at 9:53 am

        Sorry about delayed reply! It’s on my desktop. Every other P button is fine; just not the one at the very top.



  10. Maham akhtar on June 25, 2018 at 1:20 pm

    Any substitute for cream of tartar 🙁

  11. Jenny on June 25, 2018 at 4:08 pm

    A pinch of salt. Will help to stabilize.

  12. Kari on June 25, 2018 at 5:26 pm

    Yum! I love smores everything!
    Kari
    http://sweetteasweetie.com/beer-bread-for-dad/

  13. Madeline on June 25, 2018 at 6:55 pm

    Hi! I’m planning on making this delicious cake for work. Any suggestions on how long it can sit out of the fridge? Or will the texture still be the same if it stays in the fridge all day and people just get a slice while still cold?

    • Sally on June 26, 2018 at 12:12 pm

      Hi Madeline! I had my cake sit out for 5-6 hours and it was still great! Obviously it had slightly softened, but we all still enjoyed it. You could also keep it in the refrigerator. Use your best judgment. If it looks like it’s getting too warm, stick it back in the fridge.

  14. shawnna Griffin on June 25, 2018 at 7:12 pm

    hey girl- this cake looks so yummy!

  15. Albert Bevia on June 26, 2018 at 5:57 am

    That is a good looking cake Sally, my kids would be all over this! 14 layers of complete bliss!!!

  16. Jan on June 26, 2018 at 12:36 pm

    Sally, this is SO right up my alley! I love S’mores, have invented other S’more desserts, and
    think about making marshmallow/chocolate desserts way too much, lol.
    Cannot wait to try this recipe!!

  17. Ann on June 27, 2018 at 5:29 am

    This is perfect. Just in time for all the kids coming over this summer to play in the pool.

  18. Candace on June 27, 2018 at 10:14 am

    Looks delish! I love the way the meringue tastes when it’s toasted, do you think you could toast each layer of meringue without any issues, instead of just the top layer?

    • Sally on June 27, 2018 at 10:28 am

      Hi Candace! I always find that toasted marshmallow meringue doesn’t keep very well in the refrigerator. However, maybe it would be ok if it’s layered into the cake like this. I honestly did test it! Let me know how it goes.

  19. Suzanne on June 27, 2018 at 10:45 am

    I dont have a kitchen torch. How else can i get the toasted top? Can I put in the oven for a few seconds on broil? Yum this look so good. We just went camping and I didnt do smores. Shocking, I know. But i cant eat much of them anymore. But this cake is making me drool.

    • Sally on June 27, 2018 at 12:06 pm

      Hi Suzanne! I don’t know another alternative that will work. Do not attempt to toast the topping in the oven. The entire cake will melt.

  20. Lauren @ Lemon & Mocha on June 27, 2018 at 1:11 pm

    This cake looks amazing! Can’t wait to try it out 🙂

  21. Melanie on June 29, 2018 at 6:47 am

    I made this cake and had a few hiccups which may be easy to address next time around. I made my ganache with milk chocolate (the big Belgian brick from Trader Joe’s) and it was really runny, like a loose pudding. I have not made milk chocolate ganache before and wonder if that was the issue. It tastes great and I decided not to fix it and it seemed to work fine.

    I also think next time I will try the non stick foil as my sling and cover. I used parchment and it peeled the top layer of chocolate right off my cake. I was able to do some patch work but learn from me and don’t cover the top of your cake with the hanging parchment when you refrigerate and wrap it. It was also a bit tricky to get the cake off the parchment. If I had been serving this to guests I think I would have been worried. I keep wondering if making this in a spring form would be worth the try.

    The marshmallow toasts beautifully. Now off to look at Sally’s egg yolk recipes!

    • Sally on June 29, 2018 at 12:46 pm

      The ganache will look pretty runny but thickens as it cools!

  22. Cassandra on June 30, 2018 at 8:12 am

    I am definitely making this for Fourth of July!!!

  23. Maureen on June 30, 2018 at 9:28 am

    OMG I love your little custom fork!!!!

  24. Stephanie on June 30, 2018 at 9:29 pm

    So excited to try this recipe tonight. Have you ever tried to expedite the recipe by soaking the graham crackers in milk briefly? I may try because there is no way my family can wait 12 hours haha.

    • Sally on July 1, 2018 at 10:38 am

      I haven’t personally tried it, but let me know if you do! If you assemble this at night, the s’mores cake will be ready to enjoy the next afternoon. Sleeping makes the time go by faster 😉

  25. Stephanie on July 1, 2018 at 5:52 pm

    I tried it. I dipped the crackers in left over heavy cream then layered as the recipe calls. I stuck in the freezer while I finished up dinner then we enjoyed the cake. Today, as I we were finishing up lunch, we all grabbed a spoonful or two or three of the cake (it is one of the cakes that you must grab a bite every time you open the fridge). It was better today. So, if you can’t wait, it is delicious but if you can wait and make it ahead, it is even better!!! It’s so good that I will go buy a kitchen torch for next time.

  26. Sabrina on July 3, 2018 at 1:33 pm

    Hi, can I use egg white substitute from a carton instead of from eggs? I don’t want to waste yolks and I don’t want to make another recipe with them just to use them up, lol! Please let me know, thanks!

    • Sally on July 5, 2018 at 11:19 am

      Hi Sabrina! I haven’t tried the marshmallow Swiss meringue with carton egg whites, so I’m unsure of the result. Let me know if you try it.

  27. Jocelyn on July 3, 2018 at 2:58 pm

    What’s the texture like when it’s all done?

    • Sally on July 5, 2018 at 11:14 am

      Soft, creamy, marshmallow-y, with fudgy chocolate ganache.

  28. Laura on July 6, 2018 at 7:58 am

    I made this cake to bring to a friend’s for July 4th and it was outstanding! I used it as an excuse to buy my own torch ;-). We dimmed the lights and the kids had a blast watching the cake being ‘toasted.’ Thanks, Sally , for another excellent recipe!

    • Sally on July 6, 2018 at 12:55 pm

      This sounds like so much fun – making food an experience definitely creates lasting memories 🙂

  29. francis wood on July 9, 2018 at 4:30 pm

    Thank you for sharing this delicious recipe! i love it

Reviews

  1. Melanie on June 29, 2018 at 6:47 am

    I made this cake and had a few hiccups which may be easy to address next time around. I made my ganache with milk chocolate (the big Belgian brick from Trader Joe’s) and it was really runny, like a loose pudding. I have not made milk chocolate ganache before and wonder if that was the issue. It tastes great and I decided not to fix it and it seemed to work fine.

    I also think next time I will try the non stick foil as my sling and cover. I used parchment and it peeled the top layer of chocolate right off my cake. I was able to do some patch work but learn from me and don’t cover the top of your cake with the hanging parchment when you refrigerate and wrap it. It was also a bit tricky to get the cake off the parchment. If I had been serving this to guests I think I would have been worried. I keep wondering if making this in a spring form would be worth the try.

    The marshmallow toasts beautifully. Now off to look at Sally’s egg yolk recipes!

    • Sally on June 29, 2018 at 12:46 pm

      The ganache will look pretty runny but thickens as it cools!

  2. Laura on July 6, 2018 at 7:58 am

    I made this cake to bring to a friend’s for July 4th and it was outstanding! I used it as an excuse to buy my own torch ;-). We dimmed the lights and the kids had a blast watching the cake being ‘toasted.’ Thanks, Sally , for another excellent recipe!

    • Sally on July 6, 2018 at 12:55 pm

      This sounds like so much fun – making food an experience definitely creates lasting memories 🙂

Questions

  1. RobynB on June 25, 2018 at 12:40 am

    Do you think I could make this with marshmallow fluff from a jar? I have a few jars of fluff to use up. I’m wondering if the graham crackers will soften like yours…?

    • Sally on June 25, 2018 at 9:20 am

      Hi Robyn! Definitely. It should still soften the graham crackers.

  2. Faye on June 25, 2018 at 7:30 am

    Hi sally,
    I don’t have a stand mixer but I do have an electric hand held mixer, will this be alright to whip up the meringue?
    Thanks

    • Sally on June 25, 2018 at 9:19 am

      Yes, definitely!

  3. Stephanie on June 25, 2018 at 1:01 pm

    Hi Sally,
    Two questions:
    1. Do you think I could color the meringue with gel food color for july 4th?
    2. Have you ever made an Italian meringue?

    Thanks!

    • Sally on June 25, 2018 at 1:53 pm

      Hi Stephanie! Thanks for asking.

      1) I haven’t tried it, but I can’t see it being an issue with gel food color.
      2) Actually I haven’t!

  4. Maham akhtar on June 25, 2018 at 1:20 pm

    Any substitute for cream of tartar 🙁

  5. Madeline on June 25, 2018 at 6:55 pm

    Hi! I’m planning on making this delicious cake for work. Any suggestions on how long it can sit out of the fridge? Or will the texture still be the same if it stays in the fridge all day and people just get a slice while still cold?

    • Sally on June 26, 2018 at 12:12 pm

      Hi Madeline! I had my cake sit out for 5-6 hours and it was still great! Obviously it had slightly softened, but we all still enjoyed it. You could also keep it in the refrigerator. Use your best judgment. If it looks like it’s getting too warm, stick it back in the fridge.

  6. Candace on June 27, 2018 at 10:14 am

    Looks delish! I love the way the meringue tastes when it’s toasted, do you think you could toast each layer of meringue without any issues, instead of just the top layer?

    • Sally on June 27, 2018 at 10:28 am

      Hi Candace! I always find that toasted marshmallow meringue doesn’t keep very well in the refrigerator. However, maybe it would be ok if it’s layered into the cake like this. I honestly did test it! Let me know how it goes.

  7. Suzanne on June 27, 2018 at 10:45 am

    I dont have a kitchen torch. How else can i get the toasted top? Can I put in the oven for a few seconds on broil? Yum this look so good. We just went camping and I didnt do smores. Shocking, I know. But i cant eat much of them anymore. But this cake is making me drool.

    • Sally on June 27, 2018 at 12:06 pm

      Hi Suzanne! I don’t know another alternative that will work. Do not attempt to toast the topping in the oven. The entire cake will melt.

  8. Stephanie on June 30, 2018 at 9:29 pm

    So excited to try this recipe tonight. Have you ever tried to expedite the recipe by soaking the graham crackers in milk briefly? I may try because there is no way my family can wait 12 hours haha.

    • Sally on July 1, 2018 at 10:38 am

      I haven’t personally tried it, but let me know if you do! If you assemble this at night, the s’mores cake will be ready to enjoy the next afternoon. Sleeping makes the time go by faster 😉

  9. Sabrina on July 3, 2018 at 1:33 pm

    Hi, can I use egg white substitute from a carton instead of from eggs? I don’t want to waste yolks and I don’t want to make another recipe with them just to use them up, lol! Please let me know, thanks!

    • Sally on July 5, 2018 at 11:19 am

      Hi Sabrina! I haven’t tried the marshmallow Swiss meringue with carton egg whites, so I’m unsure of the result. Let me know if you try it.

  10. Jocelyn on July 3, 2018 at 2:58 pm

    What’s the texture like when it’s all done?

    • Sally on July 5, 2018 at 11:14 am

      Soft, creamy, marshmallow-y, with fudgy chocolate ganache.

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