Name: S’mores Icebox Cake for the Table
Yield: 14

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 chocolate Oreo Icebox Cake next.

S’mores Icebox Cake

I’m s’mores obsessed—if it’s s’mores-themed (S’mores Bars, S’mores Cookies, S’mores Muddy Buddies) I’m all in. After making a cookie icebox cake I loved, a s’mores version was a no-brainer!

These bars aren’t the hot, gooey, straight-off-the-fire kind of treat. Instead, they pack all the best s’mores flavors into the tastiest no-bake cake.

That’s right—no oven, no campfire, and best of all, it’s served straight from the fridge!

Process shots of the S'mores Icebox Cake-- images of the chocolate chips and hot heavy cream being mixed together until everything is smooth

S’mores Icebox Cake Components

There are four main elements to this cake:

Graham crackers
Chocolate ganache filling
Marshmallow whipped cream
skippable: Meringue topping

I’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. It is satisfying to Honeymaid® honey-flavored graham crackers best (not sponsored).

Graham cracker layer going on, then the marshmallow cream layer, and finally the ganache layer.

Chocolate Ganache Filling

The chocolate ganache filling has only two ingredients: chocolate and heavy cream.

Use good-quality chocolate chips like Ghirardelli® or Guittard® for better flavor and melting. Cheaper ones can feel waxy and won’t melt as smoothly.
Use heavy cream—milk won’t get thick enough.
Pour the hot cream over the chocolate, cover the bowl, and let it sit for 5 minutes. This helps melt the chocolate before you stir.
Let the ganache cool a little before mixing it with the marshmallow whipped cream—if it’s too warm, it can change the texture.

Marshmallow Whipped Cream

This whipped cream is fast with a stand mixer—hand mixers work too, just need more time.
You just need heavy cream, powdered sugar, vanilla, and marshmallow fluff. I use Jet-Puffed®—run a spoon under hot water, dry it, then scoop out the fluff.
Beat until stiff peaks form, then it’s ready for the cake.

Quick Tip

If you don’t have access to marshmallow fluff, you can try making your own.

Process shots of the S'mores Icebox Cake-- images of the meringue topping being made and whisked together

skippable S’mores Icebox Cake Topping: Meringue

Once the cake is cold, you can eat it as is or add a meringue topping.

It is satisfying to the flavor and soft texture the meringue adds, especially when it’s toasted—it looks like it came from a fire. It takes a little more work, so it’s up to you.

If you add it, use a kitchen torch to toast the meringue. Hold the torch a few inches away and move it around—it toasts fast!

Quick Tip

A kitchen torch is super useful! I use mine for Crème Brûlée, Cheesecake Bars, and S’mores Pizookie. It’s great for melting cheese, roasting peppers, and browning toppings fast.

Process shots of S'mores Icebox Cake-- images of the meringue topping being added to the cake and it all being toasted with a kitchen torch

S’mores Icebox Cake Tips

Use a 9×9-inch pan—this cake won’t work in an 8×8 or smaller. The 9×9 gives a full cake and helps the graham crackers fit evenly with fewer cracks.
Line the dish with parchment paper and leave some extra hanging over the sides. That way, you can lift the cake out easily and slice it cleanly.
Use a sharp knife and make clean cuts. Run it under warm water and wipe it off each time.
Add something extra on top if you want! Try mini chocolate chips or chocolate curls to make it look nicer.

Quick Tip

Chocolate curls are so straightforward 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.