Graham Cracker Cake
Graham 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 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.
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
This Graham Cracker Cake is soft, sweet, and nostalgic—perfect for potlucks, birthdays, or anytime you want to impress with a homemade treat.
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 7- oz. jar marshmallow creme
- 1/2 teaspoon kosher salt
- 4 cups unsifted powdered sugar
- 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 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
Serving: 1sliceCalories: 544kcalCarbohydrates: 77gProtein: 4gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 97mgSodium: 311mgPotassium: 79mgFiber: 1gSugar: 60gVitamin A: 836IUVitamin C: 0.1mgCalcium: 75mgIron: 1mg
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