This s’mores icebox cake is a perfect make-ahead, no bake treat for summer parties. You’ll look like a genius for making something so simple yet so decadent!
Let’s face it, no one wants to turn on the oven to bake a cake during the hot summer months.
But if you have kids with summer birthdays, you know there are only so many times they’ll let you get away with ice cream.
That’s where icebox cakes come in.
They’re nice and cool…but ridiculously easy to make. And you don’t have to turn on your oven if you don’t want to!
Seriously, they’re basically just layers of thin cookies and whipped cream. And once you let it sit for a few hours, the cookies absorb the moisture from the cake to create a rich, decadent cake that tastes like it should have taken hours to make.
When it really only takes about 20 minutes.
We first made this s’mores icebox cake for our youngest’s first birthday party-nearly three years ago. Unfortunately, I wasn’t totally satisfied with the ingredients (or the photos).
But good things are worth waiting for…and this is definitely one of those.
Full disclosure: I did use my oven to toast up the marshmallows for the topper – because s’mores just aren’t the same without toasted marshmallows. But you can skip that step or try to use a mini blow torch. (Just, please, be very careful)
S’mores Icebox Cake Recipe
Don’t Forget these Essential Tools
- 9-inch cardboard cake circle or cake stand (This one is classic and pretty!)
- offset spatula (recommend 6-inch)
- Stand Mixer with whisk attachment and splatter guard
- Measuring Cups
- Blu-Tac (see notes below recipe)
- Mini Blow-Torch (optional)
- 1 pint heavy whipping cream chilled
- 1/2 C marshmallow fluff
- 1/2-3/4 C powdered sugar
- 1 tsp vanilla extract
- 14 3- inch round homemade graham crackers OR graham crackers cut down to size
- 35-40 Nabisco famous chocolate wafers
- 1.5 C mini marshmallows
- cooking spray
- sprinkles optional
- Chill the bowl and whisk of a stand mixer for at least 30 minutes.
- Add the whipping cream to the bowl and whisk on medium speed until it starts to become fluffy, but doesn't have stiff peaks
- Add the marshmallow fluff and vanilla extract. Beat on high until incorporated, approximately 1-2 minutes
- Continue to beat the whipped cream on medium speed while adding 1-2 tablespoons of powdered sugar at a time, tasting between each addition until you achieve your desired sweetness.
- If necessary, beat the whipped cream on high speed for a couple more minutes until it reaches your desired consistency. Do not over whip.
- Using an offset spatula, spread a very thin layer of marshmallow whipped cream on your cake stand or cake circle.
- Arrange a layer of graham crackers in a circle on top of the whipped cream. Spread another thin layer of whipped cream on top of the graham crackers.
- Repeat with another layer of graham crackers and whipped cream.
- Place chocolate wafer cookies in a circular layer, being careful not to break your cookies. Spread a thin layer of whipped cream on top of the wafers.
- Repeat with another three layers of wafers and whipped cream.
- Place the cake in the refrigerator for several hours, or overnight before topping and serving
- Turn your oven onto the broiler's low setting.
- Prepare a sheet pan with parchment paper, and spray well with butter-flavored cooking spray (this is necessary to help the topper release from the parchment paper after toasting)
- Pile mini marshmallows on the cooking spray in a tight pile.
- Toast the marshmallows in the broiler, about 6 inches from the heat source for 1-2 minutes. Keep a close eye on them so they don't burn.
- Allow to cool and then use a spatula to lift the topper off the parchment and carefully place it on top of the cake.
- Garnish with sprinkles or extra wafer crumbs.
- The marshmallow whipped cream can turn out very sweet if you're not careful. Be sure to taste it as you're mixing.
- Because of the addition of marshmallow fluff, the whipped cream will not be as stiff as a regular whipped cream. This doesn't affect the final flavor of the s'mores icebox cake at all.
- I highly recommend purchasing an extra box or two of the wafers before assembling your cake. It usually isn't an issue, but the last time I made this icebox cake, it took four boxes (!) to find enough wafers that weren't broken.
- It's easier to cut the cake if you assemble it directly on a cake stand, but you can use a cardboard cake circle if you don't have room in your refrigerator for both the cake and the stand. Just be sure to use something like blu-tac underneath the cake circle to keep it in place as you cut the cake.
A Few Things to Remember
- The marshmallow whipped cream can turn out very sweet if you’re not careful. Be sure to taste it as you’re mixing.
- Because of the addition of marshmallow fluff, the whipped cream will not be as stiff as a regular whipped cream. This doesn’t affect the final flavor of the s’mores icebox cake at all
- I highly recommend purchasing an extra box or two of the wafers before assembling your cake. It usually isn’t an issue, but the last time I made this icebox cake, it took four boxes (!) to find enough wafers that weren’t broken.
- It’s easier to cut the cake if you assemble it directly on a cake stand, but you can use a cardboard cake circle if you don’t have room in your refrigerator for both the cake and the stand. Just be sure to use something like blu-tac underneath the cake circle to keep it in place as you cut the cake.
Now It’s Your Turn
Leave the oven off (or mostly off, if you decided to toast the marshmallow topping), and make this decadent (but oh-so-easy) s’mores icebox cake for your summer celebrations this year. Everyone will think you’re a total genius for making something so decadent in just a few minutes!