Graham Cracker Cake

I make Graham Cracker Cake when I want that old-fashioned comfort but with a fun s'mores twist. The graham crackers and cinnamon make the cake tender and honey-sweet, and the chocolate marshmallow frosting makes it taste like s'mores in cake form. I bake it for potlucks, birthday parties, Thanksgiving, and casual gatherings because it feeds a crowd, bakes in one pan, and travels well. Store it at room temperature for up to 3 days or freeze for up to 2 months.

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Prep Time: 25

Cook Time: 35

Cooling Time: 1

Total Time: 2

Course: Dessert

Cuisine: American

Keyword: Graham Cracker Cake

Servings:

Calories: 735kcal

Equipment

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

US Customary - Metric

Instructions

Preheat oven to 350°F (180°C). Grease a 13x9-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

Here are my best tips for perfect graham cracker cake every time:

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

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