No-Bake S'mores Cake [VIDEO]


This deliciously easy no-bake s'mores cake will satisfy every sweet tooth in the room!

It's filled with a rich, toasted marshmallow creme, layers of crunchy graham cracker, mouth-watering fudge, and topped with a rich, chocolatey ganache and MORE toasted marshmallows.

One bite of this cake will have you wondering why you haven't made this sooner!


For Graham Cracker Layer:
3 c. graham cracker crumbs
1 c. butter, melted

For Chocolate Fudge Layer:
3 c. chocolate chips
2 1/2 c. condensed milk

For Marshmallow Layer:
3 packets gelatin
3/4 c. warm water
3 7-oz. containers marshmallow fluff

For Chocolate Ganache:
3/4 c. heavy cream
1 c. chocolate chips

For Garnish:
Marshmallow fluff
Mini marshmallows
Graham cracker crumbs and chunks
Chocolate chunks



Line a springform pan with parchment paper. Use a second piece of parchment paper and line the sides the springform pan as well. Spray with nonstick cooking spray and set aside.

In a bowl, mix together graham cracker crumbs and butter. Take about 1/3 of the mixture and spread it evenly in the bottom of the springform pan, pressing down gently to create an even layer.

Then in another bowl, mix together chocolate chips and condensed milk. Microwave for 3 minutes in intervals until chocolate is melted. Stir until mixture is smooth and then put about 1/3 of the fudge on the top of the graham cracker layer.


While the fudge is setting in a bowl, mix 1 packet of gelatin in 1/4 c. of warm water until completely dissolved. Mix gelatin mixture into 1 container of marshmallow fluff and stir until smooth. Pour mixture over the fudge and use a spatula to spread evenly.

Place the entire cake in the refrigerator for 5 minutes to set. Repeat the entire process two more times, being sure to refrigerate each marshmallow layer to set.

Refrigerate entire cake overnight.


Heat heavy cream in microwave for three minutes or until simmering. Pour over chocolate chips and let sit for two minutes to melt the chocolate. Stir together well to create the ganache. Let cool slightly until it's room temperature.

Remove cake from the parchment paper cover and slide onto serving platter. Pour chocolate ganache over the top of the cake, letting the excess drip down the sides.

Garnish with marshmallow fluff, mini marshmallows, toasted graham cracker chunks and chocolate chunks.

[Recipe found HERE.]

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