If there is one thing that my daughter can munch on every single day, it must be this S’mores icebox cake. She is a die-hard fan of chocolate and marshmallow, so this dessert definitely hits the spot. That’s why she always begged me to whip up this cake for her camping trip, and luckily, the kids all enjoyed it. Want me to reveal my secret? Scroll down to see!
Why This S’mores Icebox Cake Is The Best?
A harmonious tango of flavor and texture: Each bite of this cake will invite you to a flavor party, each note dancing merrily with your taste buds. The soft, chewy cracker layers perfectly mingle with the velvety, luscious chocolate ganache intertwined with gooey, cloud-like marshmallow creme layers. The torched marshmallow on top bursts with a caramel, roasty sweetness, rounding off the flavor profile just right. Come on! I know you’re drooling!
A crowd-pleaser for every occasion: An outdoor picnic or camping trip? Checked! A birthday or a crowded party? Sign this cake up! A cozy get-together? Count it in! This treat is a no-brainer whenever you have to feed a crowd. After all, icebox cake is all about sharing, right?
Incredibly easy to make: The beauty of this cake also lies in its simplicity. 14 layers, 7 ingredients, and no baking – what else could we ask for from a foolproof recipe? Want an extra fruity note? My berry icebox cake recipe won’t let you down, and it’s also a breeze to whip up.
12 Steps To Make S’mores Icebox Cake
Step 1
Grab an 8” or 9” square baking pan and line it with parchment paper. Remember to leave some overhang to take the cake out without hassle. Set it aside.
Make the Chocolate Ganache
Step 2
Chop milk or semisweet chocolate bars finely and pop them in a bowl. Pour 1 ½ cups of heavy cream into a saucepan and heat it on the stovetop until it starts to bubble gently. Immediately transfer the heated cream to the bowl of chopped chocolate. Let it soften for around 2 to 3 minutes.
Don’t wait until the cream reaches a full boil; it’s way too hot and can cause the chocolate to curdle or even burn. We aim for a silky smooth ganache here, my friends.
Step 3
Gently whisk the mixture until the chocolate melts and mingles with the cream. Cover the bowl with plastic wrap, and into the fridge, it goes! This chilling session is much needed for a thick, velvety texture, so don’t skip it!
Make the Marshmallow Meringue
Step 4
Grab a heat-proof bowl and add granulated sugar, cream of tartar, and egg whites. Why cream of tartar? You might wonder. Well, a little of it (say, ¾ teaspoon) goes a long way in stabilizing egg whites, allowing the meringue to form stiff peaks more easily.
A double boiler will save you a hassle at this step, but if you don’t have one, just make it yourself. Fill a saucepan with about 2 inches of water and place the prepared heat-proof bowl over it so its bottom doesn’t touch the water.
Step 5
Turn on the stove and whisk continuously for about 4-5 minutes. The sugar should be completely dissolved, and the mixture should become thinner. Remove the bowl from the heat.
Step 6
Add 1 teaspoon of vanilla extract to the bowl and beat it on high using a stand or handheld mixer with a whisk attachment until stiff peaks form. It might take around 5 to 6 minutes.
Have no clue when it’s done? Simply lift the whisk and check if the meringue points upwards and holds its shape nicely. If yes, you’re good to go.
Now, scoop 1 cup of the creme in a bowl, cover it, and stash it in the fridge for about 2 days. As the meringue settles, it will make a great topping for our cake.
Why the hassle? Well, it’s because the meringue will break down soon if you top the cake with it right away. If you want a cloud-like topping, don’t forget to separate some marshmallow meringue and refrigerate it for later.
Assemble the Cake
Step 7
It’s crafting time! But don’t worry; you don’t need to be an artist to arrange this delicate dessert. Btw, it’s totally fine if you spread the ganache and marshmallow meringue when they’re still warm to the touch.
Start off with a very thin marshmallow meringue layer on the prepared pan’s bottom. Don’t stress out because this layer doesn’t have to be picture-perfect. We only need a fluey base so that the graham cracker can stick to it. Just remember to spread gently and be careful with the sticky meringue.
Step 8
Place a graham cracker layer over the meringue, which takes more than 4 sheets. Feel free to break each sheet into smaller pieces to fit snugly in the pan. This way, each delightful bite will have all 14 delicious layers.
Step 9
Now, spread a marshmallow layer on top, followed by a cracker layer and a chocolate ganache blanket. Repeat until you finish with all 6 cracker layers, 4 marshmallow meringue layers (the thin bottom counted), and 3 chocolate ganache layers.
Step 10
Cover the pan tightly using plastic wrap and give it a chilling session in the refrigerator for 12 hours to 2 days.
Step 11
Remember the separated cup of marshmallow meringue?
Take that meringue out to dress up your cake. If it looks stiff and flat, simply whip it up using a whisk for one minute or two. It’ll be as good as new!
Step 12
Enter the star of the show – our s’mores icebox cake!
Take it out of the fridge and free it from the pan. Now that the cake has set, removing it should be a breeze using the overhang parchment paper.
Carefully peel off the paper and transfer the cake to a cutting board or a heat-proof serving plate. Top it with the remaining marshmallow meringue. For a visual effect, I often use the back of a spoon to form swirls and peaks.
Torch the marshmallow topping using a kitchen torch to ignite a burst of flavors. If you don’t have a torch, skip this step and serve it as is, or try this marshmallow fluff frosting. But my kids and I all have a soft spot for that captivating caramel note.
Want more no-bake and hassle-free baking recipes? Try my strawberry no-bake cheesecake and no-bake chocolate peanut butter bars.
Notes
Storage
It’s a pity that this cake won’t last long once you’ve assembled all the layers and toppings. The leftovers can be covered tightly with plastic wrap and stored in the freezer or the fridge for only 2 days. Leave it there for longer, and the cake might dry out.
Make It Ahead
The good news is that you can whip up this cake ahead of time. For example, the cake (without the marshmallow topping) can be refrigerated for 2 days maximum or frozen for up to 1 month. Once the sweet craving strikes, thaw the cake overnight in the fridge and prepare the marshmallow topping. You can also whip up the chocolate ganache, cover it, and refrigerate it for 2-3 days in advance.
Play Around With The Toppings
The toasted marshmallow meringue doesn’t hit the spot? Don’t worry, as this cake welcomes extra pizzazz. Sprinkle some chocolate curls or chocolate chips for a burst of chocolatey goodness, some graham cracker crumbs for a delightful crunch, or some fresh berries for a fruity twist. You call the shot!
FAQs
Do I Really Have To Use A Square Pan?
Not at all! Feel free to play around with the shape. Any baking tin or pan will do. Just remember to adjust the number of layers and the amount of ingredients accordingly.
What Can I Use Instead Of Graham Crackers?
In a pinch, almost any type of cookie, wafer, or cracker will work for this recipe. They’ll soak up the moisture beautifully and soften to a delightful, cake-like texture as the dish chills.
Discover More Unique Cake Recipes:
S’mores Icebox Cake
Ingredients
- 3 bars milk or semisweet chocolate (4 oz each), finely chopped
- 6 egg whites, room temperature
- 1 ½ cups heavy cream
- 1 ½ cups granulated sugar
- 1 tsp pure vanilla extract
- ¾ tsp cream of tartar
- 30 –36 graham cracker sheets (more than 1 standard box)
Instructions
- Grab an 8” or 9” square baking pan and line it with parchment paper, leaving some overhang. Set it aside.
Make the Chocolate Ganache
- Chop milk or semisweet chocolate bars finely and pop them in a bowl. Heat 1 ½ cups of heavy cream in a saucepan until it starts to bubble gently. Pour the heated cream into the bowl of chopped chocolate. Let it soften for around 2 to 3 minutes.
- Gently whisk the mixture until the chocolate melts and mingles with the cream. Cover the bowl with plastic wrap, and put it in the fridge.
Make the Marshmallow Meringue
- Toss granulated sugar, cream of tartar, and egg whites in a heat-proof bowl. Fill a saucepan with about 2 inches of water and place the prepared bowl over it so its bottom doesn’t touch the water.
- Whisk the mixture continuously for about 4-5 minutes while cooking until the granulated sugar is completely dissolved and the mixture becomes thinner. Turn off the heat.
- Fold in 1 teaspoon of vanilla extract at high speed using a stand or handheld mixer with a whisk attachment until stiff peaks form, about 5 to 6 minutes. The creme should hold its shape well when you hold the whisk upwards. Scoop out 1 cup of the creme in a bowl, cover it, and stash it in the fridge for about 2 days.
Assemble the Cake
- Start off with a very thin marshmallow meringue layer on the prepared pan’s bottom. Spread gently and be careful with the sticky meringue.
- Place a graham cracker layer over the meringue, which takes more than 4 sheets. Break each sheet into smaller pieces to fit snugly in the pan.
- Spread a marshmallow cream layer on top, followed by a cracker layer and a chocolate ganache blanket. Repeat until you finish with all 6 cracker layers, 4 marshmallow meringue layers (the thin bottom counted), and 3 chocolate ganache layers.
- Cover the pan tightly using plastic wrap and give it a chilling session in the refrigerator for 12 hours to 2 days.
- Take remaining meringue out of the refrigerator. If it looks stiff and flat, simply whip it up using a whisk for one minute or two.
- Take the cake out of the fridge and free it from the pan.
- Carefully peel off the paper and transfer the cake to a cutting board or a heat-proof serving plate. Top it with the remaining marshmallow meringue. Use a spoon to create swirls and peaks (optional). Torch the marshmallow topping using a kitchen torch for more depth of flavor (optional).
Notes
- Cover leftover slices tightly and store them in the fridge for 2 days maximum.
- Whip up and assemble the cake (without the marshmallow topping) in advance, cover it, and store it in the fridge for 2 days or in the freezer for 1 month. The chocolate ganache can be made and stored -3 days ahead.
- Try other toppings like chocolate chips, chocolate curls, graham cracker crumbs, or berries.
