This S’mores Icebox Cake might just be the easiest cake I’ve ever made, and I don’t say that lightly! Melty chocolate, fluffy marshmallow, classic graham crackers, all the nostalgic campfire flavor with zero effort. Well, almost zero.
If you love my Frozen Peanut Butter S’mores or my S’mores Banana Bread, this one is going right to the top of your list.
A Quick Look: S’mores Icebox Cake
- ✅ Recipe Name: S’mores Icebox Cake
- 🕒 Ready In: 20 minutes prep + 8 hours chill time (or overnight)
- 👪 Serves: 9–12
- 🍽 Calories: ~700 per slice
- 📋 Protein: ~9g per slice
- 🥬 Main Ingredients: Heavy whipping cream, semi-sweet chocolate, Cool Whip, marshmallow fluff, graham crackers
- 📖 Dietary Info: Vegetarian
- 🥣 Best For: Summer gatherings, BBQs, make-ahead desserts, potlucks
Table of contents
The BEST S’mores Icebox Cake Recipe
I have a personal rule about summer desserts: if it requires the oven, I’m probably not making it. And this no-bake s’mores cake fits that rule perfectly. We’re talking five total ingredients, one ganache, a little layering magic, and then the fridge does all the heavy lifting overnight. That’s it!
The ganache is the only “cooking” involved, and I promise it’s easier than it sounds: hot cream poured over chopped chocolate, stir, and done. No campfire required (unless you count the optional blow torch moment at the end, which I totally recommend!).
If you’ve made my Homemade Ice Cream Cake before, you already know how much I love a great layered no-bake dessert, and this s’mores cake is right up there with it. Also, if you want more s’mores-inspired inspo while you’re here, don’t miss my Healthy S’mores Bars. It’s another keeper.
Why You’ll Love S’mores Icebox Cake
- It’s genuinely easy. Five ingredients, one bowl for the ganache, one bowl for the filling, and the fridge does the rest. Even if you’ve never made a cake before, you’ve got this.
- No oven necessary. This is a personal non-negotiable for me in the summer!
- It has to be made ahead. There’s something so freeing about a dessert that requires you to make it the night before. It’s the perfect make-ahead dessert for BBQs, holidays, or any summer gathering.
- All the s’more flavor, zero campfire. Chocolate ganache + marshmallow fluff + graham crackers = the holy trinity of summer dessert, no fire pit needed.
- The optional torch moment is everything. Toasting that marshmallow top with a blow torch (or your broiler!) takes this from a great dessert to a show-stopping one.
Ingredients Needed
Here’s a little bit about everything that goes into this s’mores icebox cake:
- Heavy Whipping Cream: This is the base of your ganache! It gives the chocolate a silky, pourable consistency. Don’t swap it for anything lower-fat, you need the richness here.
- Semi-Sweet Chocolate: Go for a good-quality baking chocolate bar, not chocolate chips. Baking bars melt more smoothly and create a better ganache.
- Cool Whip: This is the fluffy, light base of the filling layer. Make sure it’s fully thawed before you start. You can leave it in the fridge overnight.
- Marshmallow Fluff: Half of the jar gets folded into the Cool Whip filling and the other half goes on top for that iconic toasted marshmallow moment. Don’t skip it!
- Graham Cracker Sheets: The structure of the whole cake. As they chill overnight, they absorb moisture and soften into cake-like layers!
How to Make S’mores Icebox Cake
Step 1: Make the Ganache. Line a 9×9 baking dish with parchment paper. Break the chocolate into chunks and add to a bowl. Heat the heavy cream in a saucepan over medium heat, stirring occasionally, until it begins to lightly boil. Pour over the chocolate and stir every minute or so until completely melted, smooth, and glossy. Refrigerate the ganache.
Step 2: Make the marshmallow filling. In a large bowl, combine both tubs of thawed Cool Whip and half of the jar of marshmallow fluff. Fold together with a rubber spatula until mostly smooth with no big lumps remaining.
Step 3: Build the first two layers. Spread a small amount of the marshmallow filling on the bottom of the baking dish to anchor the first layer. Add an even layer of graham crackers, then spread 1/3 of the remaining marshmallow filling on top, followed by half of the ganache. Add another layer of graham crackers and repeat — filling, ganache, graham crackers — one more time.
Step 4: Chill overnight. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or overnight, and up to 24 hours. Just before serving, use a blow torch or broiler to carefully toast the marshmallow topping until golden. Lift the cake out using the parchment overhang, slice, and enjoy!
Erin’s Expert Recipe Tips
- Don’t rush the chill time. I know 8 hours feels like forever, but this s’mores cake genuinely needs that time for the graham crackers to soften all the way through and the layers to set properly. Overnight is truly best.
- Use baking bars, not chocolate chips. Chocolate chips contain stabilizers that make them less ideal for ganache. Go for the baking bars in the baking aisle for the silkiest result.
- Thaw the Cool Whip in the fridge overnight. Room-temperature Cool Whip can get weirdly runny. Fridge-thawed is the way to go.
- Use the parchment overhang. Lining your pan with enough overhang on all sides makes it so much easier to lift the whole cake out cleanly before slicing.
- Serve it with: This cake is incredible on its own, but if you want to go all out, serve it alongside a scoop of vanilla ice cream.
- Storage: Cover leftovers tightly with plastic wrap and store in the refrigerator for up to 3 days. The graham crackers will continue to soften over time (which some people love!). I don’t recommend freezing this one, the texture of the filling changes when thawed.
Frequently Asked Questions
You want it to be spreadable but not pourable. It should look like a thick, glossy chocolate sauce. If it’s still very runny after refrigerating, give it a few more minutes.
Nope! Your broiler works perfectly. Just keep a close eye on it. Under the broiler, the marshmallow can go from perfectly golden to overdone in under a minute.
Yes, but you’ll want to double the recipe to maintain the same number of layers and proportions. A 9×9 as written gives you nice tall, distinct layers.
If you liked this recipe, you’ll want to try these!
Find more no-bake, crowd-pleasing recipes for every occasion:
- No Bake Energy Bites
- No Bake Nutty Granola Bars
- No Bake Oatmeal Cookies
- No Bake Chocolate Oatmeal Cookies
- No Bake Peanut Butter Oatmeal Cookies
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
S’mores Icebox Cake
This s’mores icebox cake is the easiest no-bake summer dessert you’ll ever make. With just 5 ingredients, it comes together in minutes and chills overnight into the most dreamy, sliceable cake. All your favorite campfire flavors, no oven (or campfire!) required.
Ingredients
- 2 cups heavy whipping cream
- 4 8z blocks of semi-sweet chocolate
- 2 tubs cool whip, thawed
- 1 (7.5oz) jar fluff marshmallow topping
- 20–25 graham cracker sheets
Instructions
- Prep a 9×9 baking dish with parchment paper, with enough hanging over the sides for easy removal of the cake.
- Break chocolate up into chunks and add to a bowl. In a sauce pot, heat heavy cream until lightly boiling, stirring occasionally. Once hot, pour over chocolate and let melt. Stir ganache every minute or so until totally melted and combined.
- Refrigerate ganache while prepping the rest.
- In a large bowl, add both tubs of cool whip and half of the jar of marshmallow topping. Using a rubber spatula, fold in until mostly combined and any big chunks are smooth.
- Add a small amount to bottom of baking dish and spread around, then add an even layer of graham crackers.
- Add 1/3 of the whipped topping to the top of the graham crackers and spread to the edges, add 1/2 of the ganache and spread to the edges, then add another layer of graham crackers. Repeat this process one more time ending with the graham crackers.
- Add the remaining half of the jar of marshmallow topping to the whipped topping remaining in the bowl and spread overtop of the graham crackers.
- Cover with saran wrap and refrigerate at least 8 hours or overnight, and up to 24 hours.
- Optional* before serving, use a blow torch or broiler to carefully toast the marshmallow topping. Enjoy!
Notes
- Make sure your Cool Whip is fully thawed in the fridge before starting — not at room temp.
- Use baking chocolate bars, not chocolate chips, for the smoothest ganache.
- Don’t skip the chill time! At least 8 hours (overnight is best) is key for the graham crackers to soften into cake-like layers.
- Store leftovers covered in the fridge for up to 3 days.
Recipe by Erin Morrissey and Photos by The Mindful Hapa
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