This S’mores Icebox Cake features layers of rich chocolate ganache, fluffy marshmallow cream, and honey graham crackers. No baking required!
Icebox cakes are the best! Try our chocolate Oreo Icebox Cake next.
S’mores Icebox Cake
These bars aren’t the hot, gooey, just-pulled-the-marshmallow-out-of-the-fire kind of treat. Instead, we’re channeling all the great flavors of S’mores into the tastiest cake ever. But without the use of a campfire — or even an oven.
That’s right, this cake does not require any baking and is enjoyed straight out of the fridge!
Quick Tip
An icebox cake (American) or chocolate ripple cake/log (Australian) is a dessert that doesn’t require any baking. It’s usually made with whipped cream, pudding, chocolate or vanilla wafers, cookies, or graham crackers. Everything is layered into a baking dish and left overnight in the fridge (or “icebox,” hence the name). The cookies, wafers, or graham crackers absorb moisture from the whipped cream or pudding and become thin cake layers. It’s actually kind of magical!
S’mores Icebox Cake Components
There are four main elements to this cake:
- Graham crackers
- Chocolate ganache filling
- Marshmallow whipped cream
- Optional: Meringue topping
We’ll break down each of these elements below!
Graham Crackers
The graham crackers are what become thin, cake-like layers in this dessert after absorbing moisture from the marshmallow cream.
For this S’mores Icebox Cake, we use an entire box (14.4 oz.) of graham crackers. Since the crackers are the main flavor, be sure to use a flavorful box of graham crackers you enjoy. We love Honeymaid® honey-flavored graham crackers best (not sponsored).
Chocolate Ganache Filling
The chocolate ganache filling has only two ingredients: chocolate and heavy cream.
- Use high-quality chocolate chips for the best results. You’ll get both a better melt and a better flavor. My favorite for this S’mores Icebox Cake is Ghirardelli® or Guittard®. Cheaper brands can have a waxier content that is far less flavorful and won’t melt into a smooth ganache as nicely.
- Use heavy whipping cream. Unfortunately, milk won’t cut it here; we need all the fat from the cream for thickness!
- Let the mixture stand. Once the heated whipping cream has been poured over the chocolate chips, make sure to cover the bowl (I like to use a lid from a cooking pot), and don’t rush the process. The mixture needs a good 5 minutes to fully melt and be ready to stir into a thick, delicious ganache.
- Allow time for the ganache to slightly cool. I like to start by preparing the ganache so it has time to cool down a bit before it gets added to the marshmallow whipped cream. If the ganache is still warm it will affect the texture of the cream.
Marshmallow Whipped Cream
- This marshmallow whipped cream whips together so quickly if you’ve got a stand mixer. Hand mixers will work, but will just require some patience and extra beating time.
- This cream requires four ingredients: heavy whipping cream, powdered sugar, vanilla, and marshmallow fluff. Jet-Puffed Marshmallow Creme® (not sponsored) is our favorite to use. To easily remove the marshmallow creme (which is very sticky!) from the jar, run a spoon under hot water for about 20 seconds. Dry it off and scoop out all of the creme from the container to the bowl of the stand mixer.
- We beat the cream to stiff peaks. Here’s a great visual guide for how the cream should look when it’s ready to be added to the S’mores Icebox Cake.
Quick Tip
If you don’t have access to marshmallow fluff, you can try making your own.
Optional S’mores Icebox Cake Topping: Meringue
Once the cake is fully chilled through, you can enjoy it as is or add a meringue topping.
I personally love what the meringue topping adds to this cake — it’s a great contrasting flavor and texture. Plus, we singe the top of the meringue with a kitchen torch to create that classic look and feel as if it had been roasted over a fire pit. That said, the meringue topping does require some extra steps and work, so it’s up to you if you’d like to add it to your S’mores Icebox Cake!
If you choose to add on the meringue, you’ll want to have a kitchen torch to brown the peaks of the meringue. Hold the torch about 6 centimeters away and don’t stay in any spot too long, to avoid melting the meringue — it gets toasted very quickly!
Quick Tip
Once you add a kitchen torch to your arsenal, you might be surprised how often you reach for it! We love using our kitchen torch for Crème Brûlée, to torch the top of these Cheesecake Bars (to get crème brûlée-style cheesecake!), to torch the marshmallows on this S’mores Pizookie. It’s also great when you need quick melting, crisping, or hardening of a topping or even a main dish! You can melt cheese, roast peppers, and so many other applications.
S’mores Icebox Cake Tips
- Use a 9×9-inch pan for this recipe. While it may not seem like a big deal to use a slightly smaller pan, this cake doesn’t work well or fit nicely in an 8×8-inch or smaller pan. The 9×9-inch pan is filled to the very brim and allows for the graham crackers to be placed in a nice even layer with minimal breakage.
- Line the pan with parchment paper. This S’mores Icebox Cake is very hard to remove in nice pieces without first lining the pan. Leave an overhang of parchment paper to easily remove the bars and cut into them on a cutting board.
- Use a sharp chef’s knife and make decisive cuts. Run the knife under warm water, dry it on a kitchen towel, and repeat for each cut.
- Garnish the top! Totally optional, but if you’d like to add some extra pizzazz to this icebox cake, sprinkle on some miniature chocolate chips or add some edible chocolate curls (see “quick tip” box below.)
Quick Tip
Chocolate curls are so easy to make! Here’s how:
- Use a chocolate bar — we like to use a Lindt® Dark Chocolate Bar with Sea Salt (not sponsored).
- Unwrap the bar and, using a vegetable peeler, peel down the side of the bar right on top of the cake pieces.
Storage
S’mores Icebox Cake Storage
This S’mores Icebox Cake is a great make-ahead dessert! In fact, it relies on being made ahead so the graham cracker layer can sufficiently soften! This cake is best eaten on days 2,3, or 4 and after that, it does begin to become a bit watery. Keep the cake in the fridge and serve it directly from the fridge. Return any leftovers promptly to the fridge.
This cake isn’t a great candidate for freezing and thawing — there is so much dairy (heavy whipping cream) in it that it can become grainy and watery.
More Delicious Dessert Recipes
- S’mores Bars with Golden Grahams® cereal
- Apple Dump Cake with apple pie fruit filling
- Cheesecake Bars with a graham cracker crust
- Peanut Butter Cookies dipped with chocolate
- S’mores Fudge with marshmallows and graham crackers
S'mores Icebox Cake
Equipment
- stand mixer fitted with whisk attachment
- Baking pan 9 x 9-inch, see note 1
- Parchment paper
- Small pot
Ingredients
S'mores Cake
- 1 (12-ounce) bag semi-sweet chocolate chips about 2 cups, see note 2
- 3 cups heavy cream divided
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract, optional
- 1 (7-ounce) container marshmallow creme see note 3
- 1 (14.4-ounce) box honey graham crackers
Optional Meringue Topping
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- Pour chocolate chips in a large, heat-safe bowl. Scald 1 cup (240g) of the heavy cream (I add it to a glass measuring cup and microwave for 45–90 seconds). Pour the hot heavy cream over the chocolate chips and cover the bowl with a clean lid (so no heat escapes). Let stand 5 minutes, then stir until smooth. This may take a few minutes. If needed, heat the mixture in the microwave in bursts of 10 seconds, stirring in between for 10 seconds until the chocolate mixture is completely smooth. Set aside at room temperature. (Ganache needs to be completely cooled to room temperature before adding to the cake or it will affect the texture of the marshmallow cream!)
- Pour remaining 2 cups (480g) heavy cream, powdered sugar, and vanilla in the base of a stand mixer fitted with a whisk attachment. Beat on low for 30 seconds to combine and gradually increase until at full speed. Beat, watching carefully, until soft peaks form (about 2–4 minutes). Add all the marshmallow fluff and slowly beat to combine. Increase the speed to medium high until ingredients are combined and peaks are firm (about 30 seconds up to 1 minute). Set aside.
- Line a 9x9-inch baking pan with parchment paper (helps bars come out nicely). Spread a tiny bit of the marshmallow cream on the bottom (just enough to hold graham crackers in place). Spread an even layer of graham crackers and 1/4th of the marshmallow cream on top. Smooth with the back of a spoon into an even layer. Add 1/3 of the room-temperature chocolate ganache. Smooth with a table knife into an even layer. (This takes some patience!) Add another layer of graham crackers, 1/4th of the marshmallow mixture, and 1/3 of the chocolate mixture. Add another layer of graham crackers, 1/4th of marshmallow mixture, and remaining 1/3 of chocolate. Add 1 last layer of graham crackers and the last 1/4th of the marshmallow mixture. You should be at the top of the pan. Cover the pan tightly and place in the fridge for at least 8 hours and preferably 12 hours.
- Optional Meringue: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set the bowl in a pot filled with 2 inches of simmering water over medium heat. Don’t let the bowl touch that water. Whisk constantly with a whisk until sugar is dissolved completely and the mixture has become bright white. (You can tell the sugar has dissolved by pinching off some of the mixture and rubbing it between your fingers, if you can feel a lot of sugar granules, keep mixing!)
- Transfer to a stand mixer (or use a hand mixer) and beat until stiff peaks form, about 5 minutes at high speed. Using a spatula, add dollops of the meringue all over the top of the cake. Gently coax the meringue to top the cake with the back of a spoon—this takes some patience to not lift up the top layer! Use a fork to run over the top, creating small rough ridges and peaks. If you have a kitchen torch, singe the peaks until lightly browned (move the kitchen torch along the meringue quickly—it will toast it very fast).
- Use the overhang of parchment to carefully remove bars from pan onto a cutting board. Use a sharp knife, run the knife under warm water, dry on a kitchen towel, and make decisive cuts. Repeat this process for each cut made.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow! Can we just skip dinner and head right to dessert?!
These look delicious Chelsea and I absolutely love that they are no bake! Yum!
I can eat s’mores all year round too and love that you made an ice box cake! What a great idea and it looks absolutely amazing!:)
Yum! S’mores desserts are hard to beat and this cake looks fabulous! I love that it’s easy and a great way to cool off in the summertime!
I love icebox cakes and this s’mores version looks amazing! No bake heaven!
I just love ice box cakes, and this looks amazing!
I think these are the prettiest smores will ever get, haha! Delicious!
We love s’mores any time of the year. I love this version! It looks so delicious and decadent!
My mouth fell open when I saw this, Chelsea! This icebox cake looks wonderful and it’s full of all my favorite things. 🙂
LOVE this s’mores icebox cake! So easy to make, so creamy, so cold, what’s not to love?!