Graham Cracker Cake
Add Preferred SourceGraham Cracker Cake is a simple, easy cake that tastes just like a homemade cake should taste. It’s easy to make, isn’t too sweet, and delivers all the flavor of your favorite childhood treats, with a soft, tender crumb and just the right amount of warm spice.
Topped with a rich chocolate marshmallow buttercream, the Graham Cracker Cake is the kind of dessert that feels both homemade and bakery-worthy. Perfect for birthdays, potlucks, or just because; it’s a guaranteed crowd-pleaser that disappears fast.
Ingredients
Graham Cracker Cake
- Cooking spray
- All-purpose flour
- Graham cracker crumbs – You can buy them already as crumbs, or add the crackers to a food processor and pulse them until they’re fine crumbs.
- Baking powder
- Kosher salt
- Ground cinnamon
- Granulated sugar
- Unsalted butter – Butter at room temperature will be much easier to work with. To soften it, you can microwave it in 10-second intervals, but don’t melt the butter.
- Eggs – You can also use extra large eggs. Use room temperature eggs so that the eggs don’t cool the butter and cause it to clump up.
- Vanilla extract – You can use real or artificial vanilla.
- Whole milk – You can use any kind of milk, really, but the best flavor and richness comes from whole milk.
Chocolate Marshmallow Buttercream
- Unsalted butter – Softened butter is essential to making the frosting.
- Marshmallow creme – You know the suff – the fluffy sweet marshmallow fluff in a jar.
- Kosher salt
- Unsifted powdered sugar – You don’t need to sift the icing sugar for this recipe, but you can if you want to. It won’t make a measurable difference to the frosting.
- Unsweetened cocoa powder – I love using Dutch process cocoa powder. It has a much richer chocolate flavor.
- Heavy whipping cream
Instructions
- Preheat the oven to 350°F. Grease a 13×9-inch baking pan with cooking spray and set aside.
- Whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon in a large mixing bowl.
- Beat the butter and sugar on medium speed until light and fluffy (3–4 minutes) in the bowl of a stand mixer or with a hand mixer. Turn off the beaters, scrape down the sides, and beat in the eggs, one at a time, until just combined. Add the vanilla and mix for 30 seconds.
- Add the dry ingredients to the bowl and mix on low while adding the milk in a stream.
- Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until golden brown and a toothpick comes out with a few moist crumbs. Cool completely in the pan on a wire rack.
Make the Chocolate Marshmallow Buttercream
- Beat the butter until light and fluffy, in the bowl of your stand mixer or with hand beaters. About 2 minutes.
- Mix until just combined, then gradually add powdered sugar, marshmallow fluff, and cocoa on low speed until fully incorporated (about 3 minutes).
- Slowly beat in the heavy cream, then increase to high speed and whip until the frosting is light and fluffy, about 2 more minutes.
- Spread the buttercream evenly over the cooled cake. Slice and serve as-is or garnish with extra graham cracker crumbs or chocolate shavings.
Step-by-Step Process
Chef Jenn’s Tips
- Use room temperature butter and eggs for the smoothest batter.
- Make the frosting while the cake is cooling so everything is ready at the same time.
- If you want a taller cake, bake in an 8-inch square and increase the bake time slightly.
Serving Suggestions
This Graham Cracker Cake makes a delicious finish to any meal, whether you’re serving up a casual weeknight dinner or hosting a special gathering. Its sweet, nostalgic flavor pairs beautifully with anything from hearty roasts to lighter seasonal fare. Keep it on hand for potlucks, picnics, or as a sweet treat to enjoy with a cup of coffee or tea.
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Storage
Store leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days. Let it come to room temp before serving for the best texture. You can also freeze slices individually. Just wrap tightly in plastic wrap and store for up to 2 months.
Graham Cracker Cake
Ingredients
Graham Cracker Cake
- cooking spray
- 1 1/2 cups all-purpose flour
- 1 1/2 cups graham cracker crumbs
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
Chocolate Marshmallow Buttercream
- 3/4 cup unsalted butter
- 1/2 teaspoon kosher salt
- 4 cups unsifted powdered sugar
- 1 7- oz. jar marshmallow creme
- 1 cup Dutch process cocoa powder unsweetened cocoa powder
- 2/3 cup heavy whipping cream
Instructions
- Preheat the oven to 350°F. Grease a 13×9-inch baking pan with cooking spray and set aside.
- Whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon in a large mixing bowl.
- Beat the butter and sugar on medium speed until light and fluffy (3–4 minutes) in the bowl of a stand mixer or with a hand mixer. Turn off the beaters, scrape down the sides, and beat in the eggs, one at a time, until just combined. Add the vanilla and mix for 30 seconds.
- Add the dry ingredients to the bowl and mix on low while adding the milk in a stream.
- Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until golden brown and a toothpick comes out with a few moist crumbs. Cool completely in the pan on a wire rack.
Make the Chocolate Marshmallow Buttercream
- Beat the butter until light and fluffy, in the bowl of your stand mixer or with hand beaters. About 2 minutes.
- Mix until just combined, then gradually add powdered sugar, marshmallow fluff, and cocoa on low speed until fully incorporated (about 3 minutes).
- Slowly beat in the heavy cream, then increase to high speed and whip until the frosting is light and fluffy, about 2 more minutes.
- Spread the buttercream evenly over the cooled cake. Slice and serve as-is or garnish with extra graham cracker crumbs or chocolate shavings.
Notes
Chef Jenn’s Tips
- Use room temperature butter and eggs for the smoothest batter.
- Make the frosting while the cake is cooling so everything is ready at the same time.
- If you want a taller cake, bake in an 8-inch square and increase the bake time slightly.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
