Graham Cracker Cake
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I love Graham Cracker Cake as a classic dessert, and this version has a twist with chocolate marshmallow buttercream that brings s’mores flavor without the campfire mess. Sweet graham and cinnamon fill every moist bite. Once you taste it, you’ll wonder where this has been all your life.
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I make it for potlucks, birthday parties, and family reunions because it feeds a crowd and travels well in the pan. It’s perfect for Thanksgiving dessert tables and casual gatherings when you want something that tastes both nostalgic and fun. The cake stays fresh at room temp for about 3 days or freezes for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Graham Cracker Cake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make this nostalgic sheet cake from scratch with fluffy marshmallow frosting.
Prep Your Pan and Oven
Preheat your oven to 350°F and grease a 13×9-inch baking pan with cooking spray. I like using this oil cooking spray so the cake releases cleanly every time.
Mix the Dry Ingredients
Whisk together the flour, crushed graham crackers, baking powder, salt, and cinnamon in a medium bowl. The graham crumbs should be finely ground so they blend smoothly into the batter.
If you’re crushing your own crackers, a food processor makes quick work of turning them into fine crumbs.
Cream Butter and Sugar
Beat the softened butter and sugar in a large bowl in a low speed with a stand mixer or hand mixer until stiff peaks, about 3 to 4 minutes. I always grab my stand mixer with a paddle attachment to make this step effortless and gives you consistent results every time.
You want it pale and creamy, not grainy. Crack the eggs one at a time, beating well after each addition, then stir in the vanilla.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
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Combine Wet and Dry
Add the dry ingredients in three parts, alternating with the milk and starting and ending with the dry mix. Whisk gently to combine, so you don’t overwork the batter and end up with a dense cake.
Pour the cake batter into your prepared cake pans and smooth the top with a silicone spatula to ensure even baking.
Bake the Cake
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. A cake tester makes it easy to check doneness without leaving big holes in the center of the cake.
Don’t overbake or the cake will dry out. Let it cool completely in the pan for about 1 hour before frosting.
Make the Chocolate Marshmallow Buttercream
Beat the softened butter in a bowl. Throw in the marshmallow creme and salt, mixing until combined. The marshmallow creme gives the frosting that classic s’mores flavor and keeps it soft and spreadable.
Finish the Frosting
Gradually beat in the powdered sugar and cocoa, then slowly add the cream. Whisk for 2 to 3 minutes until the frosting is fluffy and spreadable. If it’s too thick, add a splash more cream. If it’s too thin, add a bit more powdered sugar.
Frost and Serve
Spread the frosting over the cooled cake using an offset spatula for smooth, even coverage. Slice and serve at room temperature for the best flavor and texture. Enjoy!
This cake travels beautifully because it stays in the pan, making it perfect for potlucks and parties. Just cover the pan tightly with parchment paper, and you’re ready to go. This container with a lid and handle keeps the cake secure and prevents sliding around in the car.
If you’re traveling in warm weather, an insulated casserole carrier maintains the perfect temperature and keeps the buttercream from softening. The frosting holds up well at room temperature for a few hours, so you don’t need to worry about it melting during short trips.
Ingredients
- Cooking spray
- 1 ½ cups all-purpose flour
- 1 ½ cups graham cracker crumbs
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- 1 ½ cups granulated sugar
- 1 cup unsalted butter softened
- 3 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk
Chocolate Marshmallow Buttercream:
- ¾ cup unsalted butter softened
- 7 ounces marshmallow creme such as Jet-Puffed
- ½ teaspoon kosher salt
- 4 cups unsifted powdered sugar
- 1 cup unsweetened cocoa
- ⅔ cup heavy whipping cream
Instructions
- Preheat oven to 350°F (180°C). Grease a 13×9-inch baking pan with cooking spray.Cooking spray
- In a bowl, whisk together flour, graham cracker crumbs, baking powder, salt, and cinnamon.1 ½ cups all-purpose flour, 1 ½ cups graham cracker crumbs, 2 teaspoons baking powder, ¾ teaspoon kosher salt, ¾ teaspoon ground cinnamon
- In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, beating well after each. Stir in vanilla.1 ½ cups granulated sugar, 1 cup unsalted butter, 3 large eggs, 1 tablespoon vanilla extract
- Add the dry ingredients in three parts, alternating with milk—beginning and ending with dry mix. Beat gently until just combined. Pour the batter into the prepared pan and smooth the top.1 cup whole milk
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool completely in the pan, about 1 hour.
- In a bowl, beat the softened butter until smooth. Add marshmallow creme and salt, and mix until combined.¾ cup unsalted butter, 7 ounces marshmallow creme, ½ teaspoon kosher salt
- Gradually beat in powdered sugar and cocoa. Slowly add the cream and beat until fluffy and spreadable (about 2–3 minutes).4 cups unsifted powdered sugar, 1 cup unsweetened cocoa, ⅔ cup heavy whipping cream
- Spread the frosting over the cooled cake. Slice and serve!
Notes
- Soften your butter properly: Both the cake and frosting need truly softened butter that’s still cool to the touch but yields easily when pressed. Leave it out for about 30 minutes before you start.
- Use finely ground crumbs: Graham cracker crumbs should be almost powder-fine so they incorporate smoothly into the batter and don’t create a gritty texture.
- Don’t skip the alternating method: Adding the dry ingredients and milk in stages keeps the batter tender and prevents overmixing, which can make the cake tough.
- Let it cool completely: Frosting a warm cake will melt the buttercream and create a mess. Give it the full hour to cool, or pop it in the fridge for 20 minutes to speed things up.
- Beat the frosting long enough: The frosting needs a full 2 to 3 minutes of beating after adding the cream to get light and fluffy. Underbeaten frosting will be dense and hard to spread.
- Flash freeze for clean slices: If you’re freezing individual portions, place unwrapped slices on a baking sheet in the freezer for 1 hour before wrapping them. This prevents the frosting from sticking to the plastic wrap and keeps the slices looking neat.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
How to Store Leftovers
Keep the cake covered at room temperature for up to 3 days, and it’ll stay moist thanks to the graham crumbs and buttercream. If you need to store it longer, place it in the refrigerator in an airtight cake container for up to 5 days, but let it sit out for 20 minutes before serving so the frosting softens.
For freezing, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag for up to 2 months. Freezer-safe glass containers keep the cake layers fresh and make it easy to see what you have stored without opening each one.
Thaw overnight in the fridge or at room temperature for a few hours, and the texture comes back beautifully.
What to Serve With Graham Cracker Cake
This cake beautifully with vanilla ice cream or whipped cream if you want to lean into the s’mores theme. I also love serving it with fresh strawberries or raspberries to cut through the sweetness, or alongside hot coffee for an afternoon treat.
It’s rich enough to stand on its own, but if you’re serving it at a party, set out extra marshmallows and chocolate chips so guests can customize their slices. The cake is soft and sweet, so anything with a little tartness or bitterness balances it perfectly.
More Easy Dessert Recipes for You to Try at Home
I’ve got plenty more crowd-pleasing cake recipes perfect for potlucks and family celebrations.
