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
- 1/2 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 13x9-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
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
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.
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