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This 7 ingredient no bake s’mores cake has 14 delicious layers! The marshmallow meringue comes together quickly on the stovetop, the chocolate ganache is only 2 ingredients, and the graham crackers provide necessary structure. Layer everything together in a square baking pan and chill in the refrigerator overnight.

slice of no-bake s'mores cake

I’ve had “s’mores cake” on my baking bucket list for awhile. I envisioned 3 brown sugar cakey layers enveloped with milk chocolate frosting and marshmallow-y meringue topping. Toasted, of course.

Only I completely switched directions in favor of something easier with 14 layers of No Bake S’mores Cake. I saw something like this on Tasty, so I used that as inspiration. I made the marshmallow layer using homemade marshmallow creme. The chocolate is chocolate ganache. I stuck the whole thing in the refrigerator, crossed my fingers, and waited what seemed like a lifetime. It worked!!

slice of no bake s'mores cake on a dessert server

14 Layer No Bake S’mores Cake

This no bake s’mores cake has 14 layers:

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

overhead image of no bake s'mores cake with toasted marshmallow meringue topping

How to Make Chocolate Ganache

Did you know you only need 2 ingredients to make rich, velvety, smooth chocolate ganache? 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: 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 marshmallow.

2 images of pouring hot heavy cream onto chocolate in a glass bowl and chocolate ganache in a glass bowl

How to Make Homemade Marshmallow Creme (Meringue)

This is a simple 4 ingredient mixture cooked on the stovetop, then beaten into stiff peaks. It’s similar to Swiss Meringue Buttercream, only without the actual buttercream. It tastes like marshmallow fluff– but better because it’s completely 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
  2. s’mores brownie cupcakes
  3. ultimate birthday cupcakes
  4. chocolate mousse pie
  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 need your stand mixer for whipping anyway.)

  • What’s the cream of tartar for? 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.
  • The real trick: 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 marshmallow meringue is stiff, the texture is soft, gooey, and sticky. The best part of marshmallow!
2 images of Swiss meringue topping on a whisk attachment and adding it to no bake smores cake

Graham Cracker Layers

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 berry icebox cake? Just like that.

Video: Assembling No Bake S’mores Cake

A layer of graham crackers lies between each layer of either marshmallow creme 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.

2 images of toasted swiss meringue topping and using a kitchen torch to toast the topping on a slice

Toasted Marshmallow Topping

In the recipe and video, you can read and see that I reserve some marshmallow creme for the topping. Why? This type of 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 marshmallow creme 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.

Do you have a kitchen torch? (Affiliate link– that one is my favorite.) Break it out again and toast the marshmallow topping. If you don’t have one, they’re surprisingly inexpensive. 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

No bake s’mores cake, including preparing the ganache and marshmallow creme, 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!

More S’mores Recipes

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slice of no-bake s'mores cake

No Bake S’mores Cake

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 5 minutes
  • Total Time: 13 hours, 5 minutes
  • Yield: serves 12 1x
  • Category: Dessert
  • Method: Layering
  • Cuisine: American


This 7 ingredient no bake s’mores cake has 14 delicious layers! Layer everything together in a square baking pan and chill in the refrigerator overnight. When you’re ready to serve, torch the marshmallow topping– campfire style!


  • 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
  • 3036 full-sheet graham crackers (a little over 1 standard box)


  1. Line a 9×9-inch or 8×8-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 marshmallow 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 the marshmallow meringue and ganache are still slightly warm as you assemble the cake, that’s ok. Spread a super thin layer of marshmallow 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 marshmallow 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 marshmallow meringue, then another layer of graham crackers, then a layer of chocolate ganache, then a layer of graham crackers, then another layer of marshmallow meringue. Repeat for a total of 6 layers of graham crackers, 4 layers of marshmallow 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 marshmallow meringue, graham crackers, marshmallow meringue, graham crackers, chocolate, graham crackers, marshmallow meringue, graham crackers, chocolate, graham crackers, marshmallow meringue, graham crackers, chocolate.
  5. Cover tightly and refrigerate for at least 12 hours and up to 2 days.
  6. Remove reserved marshmallow 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 marshmallow 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.


  1. Make Ahead Instructions: Ganache can be prepared ahead of time. See step 2. Entire cake (without top layer of marshmallow meringue topping applied) can be assembled and refrigerated up to 2 days. To freeze: prepare only enough marshmallow 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 marshmallow 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.
  2. Special Tools (affiliate links): KitchenAid Stand Mixer | Glass Mixing Bowls | 9-inch Square Pan | Kitchen Torch | White Plates
  3. Marshmallow Meringue: The marshmallow 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.
  4. Non-US Readers: Use digestive biscuits instead of graham crackers. I’m unsure exactly how many.
  5. What to Do with Leftover Egg Yolks? Here are recipes using only egg yolks. I recommend lemon curd!
  6. What to Do with Extra Graham Crackers? Here are recipes using graham crackers and graham cracker crumbs.

Inspired by Tasty

Keywords: no bake s’mores cake

slice of no-bake s'mores cake on a white plate with a fork

Reader Questions and Reviews

  1. 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?

  2. 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?

    1. 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.

  3. 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?

    1. 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.

  4. 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.

    1. 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.

  5. 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.

  6. 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!

  7. Hi Sally,
    We love your recipes! This one looks so yummy. A few questions:
    1. If we don’t have 12 hours to refrigerate before serving, should we freeze for a period of time?
    2. How would you modify the amounts to fit a 9 x 13 glass baking dish?
    3. Can you substitute semi sweet choc chips for bars?


    1. So happy to help!

      1) You can try freezing for a few hours instead, though refrigerating for 12 hours will sufficiently and evenly chill and set the cake.
      2) Doubling the recipe would be plenty, maybe even a little too much. Let me know what you try!
      3) You can, but the ganache tastes much better with pure chocolate. I love making ganache with Ghirardelli brand chocolate chips. They’re the best chips for ganache in my opinion!

  8. Amazing! Delicious! Ridiculous easy! And fire?!? Want more could you want! Everyone raved about the cake and said it was even better on day! (Surprisly there was some left!) Whenever I am in search for a new recipe to try, I always come back to you. Girl, you are a rockstar!

  9. Made this yesterday as well as with your espresso crème brûlée (with the abundance of egg yolks situation it’s a no-brainer) and my dinner party was a hit!!! What a fantastic to end…with an easy going childhood favourite AND a sophisticated “adult-y” Classic French! Of course everyone had both. Firing up the kitchen torch brought out so many oohs and ahhs that it may now be a requirement for the ending of any dinner! Your recipies are truly amazing Sally!! Tysm

  10. Sally,

    How do you ensure the Swiss meringue is safe to eat? What temperature should it be heated to and for how long?

    1. Pasteurized eggs are safe to consume raw, so I recommend starting with those. The egg whites and sugar are cooked, but use a cooking thermometer and cook until 140°F (60°C).

  11. This is in the fridge right now!! I tried to double it and put it in a 9×13 pan. Didn’t work. Very full!!! Wasn’t able to get all the chocolate on top. Will have to dollop the rest of the meringue on top and toast and drizzle the rest of the chocolate on top. I’m sure it will taste great! All of the components came out great. Just need to find out a way to make it for a 9×13 pan.

  12. Hi Sally! This cake looks so delicious and easy! I am wondering how long it can sit out on the counter before being served and before the meringue starts to wilt? I really want to make it for a school function but it could potentially be sitting out for a couple hours.

    1. Hi Martha, I wouldn’t let it it out for that long or it will wilt. Perhaps you can bring it in a cooler filled with ice packs and take it out right before serving?

  13. Made this cake for a friend/co-worker’s birthday. He loves to go camping and he loves chocolate. He was so pleased, as were my other co-workers. Very easy, and that homemade marshmallow fluff is so good…almost as good as the chocolate ganache!

  14. This was so delicious and the hardest part was waiting the 12 hours to devour this.

  15. I love finding delicious, no-bake desserts for summer. This one is delicious! It just might be my favorite icebox cake. It’s easy as well. I used Ghriradelli bittersweet chips, and it was just fine. This is a great way for me to use my frozen egg white stash as well. I will be making these again and again. Thanks for another great recipe, Sally!

  16. Hi Sally, don’t have a kitchen torch can a make something else as a topping?

  17. Made this recipe for a fun summery treat and they were delicious. The homemade marshanallowy meringue is much better than store bought fluff and the ganache gives a nice balance (I used bittersweet chocolate to cut some of the sweetness). They are so good I have to take them to work so I don’t wind up eating too many myself at home. Thanks sally

    1. Hi, I’m making this tomorrow, can’t wait! My stand mixer doesn’t have a stainless steel bowl for the meringue.. nor do I have a hand held mixer. Can I use a glass bowl over the simmering water for egg white, sugar, cream of tatar and just hand beat the the part where it needs to be over the simmering water, then transfer over to my mixmaster which has a plastic bowl to do the second part of the meringue recipe?? I hope this makes sense!!

  18. I made this for our 4th of July party, it was a huge hit. Thanks for sharing!

  19. Loved this recipe! It was easy, delish and something that I think would be a crowd pleaser since who doesn’t love those flavors? It looked pretty fancy for how little work went into it. I halved the recipe and made it in a loaf pan, and it was perfect for our small family. Love that it was easy to change the portion. Will be a summer regular from now on! Thanks Sally!

  20. Hi Sally! Could I make this with regular melted marshmallow instead of the meringue? I’m making it for a pregnant friend who isn’t comfortable with eating the meringue! 🙂 will it still hold up okay?

    1. Hi Amanda, I haven’t tested it but I would try the marshmallow fluff sold in a jar instead of regular melted marshmallows. Real marshmallows would be extremely sticky and will harden in the refrigerator. Let me know if it works!

  21. Hii does the meringue have to sit in the fridge for two days? I was going to make this for a party tomorrow and as I was reading through realized the recipe calls for meringue to be in fridge for 2 days

  22. This recipe is perfection!!!! So easy to
    follow with an amazing result. Delicious!!!!!!!

    1. If I don’t have a torch, can I put it under a broiler for a min or so? And then stick back in the fridge for a bit? Or would that ruin the whole thing?

  23. Our family loved this. I meant to take a picture and tag you on IG, but it got eaten before I got the picture! I’ll make it again and hide it for the picture then we’ll devour.

    Thank you for this creative take on a summer favorite treat!

  24. Hi Sally! If I don’t have a stand mixer with whisk attachment, can I use a regular electric hand mixer (without whisk attachment) for the meringue or is it possible to whisk by hand?

  25. This is my first time leaving a review, but I have tried a dozen recipes from your website. I love all the extra tips and advice, which minimize the chance of a failure. I made this s’mores cake for a family member’s birthday. It was such a hit! People thought that it was fancier and harder to make than it actually was. Thank you very much Sally!

  26. Delicious!
    I wanted to use milk chocolate to stay in tune with the Hershey bar that campfire s’mores are made with so I used the Ghiradelli Milk Chocolate Chips (I could not find milk chocolate baking bars). The ganache was pretty runny. Any suggestion as to what I may have done wrong or how to thicken? I watched the video and while yours wasn’t firm, it wasn’t runny either.
    Thank you for all your excellent recipes and instructions. The ingredient explanations and advice are so very helpful.

    1. Hi Becky, Thank you for trying this recipe and we are glad you enjoyed it! Did you use your ganache while it was still warm? The longer you let it cool down the thicker it gets – you can even try making it the day before and storing it in the refrigerator next time!

  27. This is like something my mom used to make in the summers, Icebox cake. It’s made with the Graham crackers, pudding, and topping it off with Cool Whip. Delicious.

  28. I don’t have a blue torch. Can this go under the broiler for a few seconds? Thank you for all your great recipes

    1. Hi Doris, don’t attempt to toast the topping in the oven under the broiler because the entire cake will melt. We aren’t aware of an alternative to a kitchen torch that will work for this recipe.

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