Add Preferred SourceGraham Cracker Cake brings together the comforting taste of cinnamon and graham crackers in a buttery cake that feels right at home on any dessert table. It is a go-to favorite at family gatherings and always seems to disappear quickly. One slice with a cup of coffee is usually all it takes to bring everyone back for seconds.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! See Disclosure.
There’s something about that toasted graham cracker flavor with chocolate marshmallow buttercream that just feels familiar. It tastes like the kind of treat you grew up loving and never really outgrew.
A Southern food classic
Growing up in the South, desserts were always a big part of family get-togethers. My grandmother had a way of turning simple ingredients into something special, and Graham Cracker Cake was one of her finest creations. She believed the best cakes came from taking your time and handling the batter with care.
I used to stand on a chair beside her, watching closely as she measured and mixed. Every time I bake this cake, I am reminded of those afternoons and the comfort of learning at her side.
Ingredients
How to make Graham Cracker Cake
Preheat your oven to 350°F and grease a 13×9-inch baking pan with cooking spray. In a bowl, whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon. Set aside.
In a large mixing bowl, beat the butter and sugar with a stand mixer on medium speed until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients and milk, using an adjustable measuring cup for the milk. Mix until just combined.
Pour the batter into the prepared pan and bake for 30–35 minutes. Let it cool in the pan for 1 hour.
For the frosting, beat the butter until smooth, then add marshmallow creme and salt. Gradually mix in the powdered sugar and cocoa, then add heavy cream and beat until fluffy. Spread the frosting over the cooled cake, slice, and serve.
Serving suggestions
This Graham Cracker Cake is delicious on its own, but it’s even better with a little extra something. Serve it after a Crockpot Slow Cooker Rump Roast for a nice mix of savory and sweet. For a more filling option, go with Broiled Prime Rib & Roasted Asparagus for a richer meal. Or, enjoy it after a bowl of Broccoli Cheddar Soup in a Sourdough Bowl, where the creamy soup complements the cake's texture.
Storage tips
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, refrigerate it for up to a week.
Let chilled cake sit at room temperature for about 30 minutes before serving. To freeze, wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to three months. Thaw in the fridge before serving.
Southern farewell
Baking Graham Cracker Cake is more than just making dessert, it’s about carrying on traditions and sharing joy with loved ones. This cake has been a staple in my family for years, and I hope it becomes one in yours too. Gather around the table, enjoy every bite, and make sweet memories just like we do in the South.
Graham Cracker Cake
Equipment
Ingredients
For the Cake:
- cooking spray for greasing
- 1 1/2 cups all-purpose flour
- 1 1/2 cups graham cracker crumbs store-bought or pulsed from whole crackers
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter softened
- 3 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk or preferred milk, though whole gives the richest flavor
For the Chocolate Marshmallow Buttercream:
- 3/4 cup unsalted butter softened
- 7 ounces marshmallow creme 1 jar
- 1/2 teaspoon kosher salt
- 4 cups powdered sugar
- 1 cup unsweetened cocoa powder Dutch-process preferred for a richer flavor
- 2/3 cup heavy whipping cream
Instructions
- Preheat the oven to 350°F. Grease a 13×9-inch baking pan with cooking spray. In a bowl, whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon. Set aside.
- In a large mixing bowl, beat the butter and sugar together on medium speed until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix just until everything is combined, scraping down the sides of the bowl as needed.
- Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- In a mixing bowl, beat the butter until smooth. Add the marshmallow creme and salt, then mix until combined. Slowly add the powdered sugar and cocoa powder, mixing on low. Pour in the heavy cream and beat until the frosting is fluffy.
- Spread the chocolate marshmallow buttercream evenly over the cooled cake. Slice into squares and serve. Enjoy!
Notes
- For extra flavor, add a dash of vanilla extract to the frosting.
- You can use a gluten-free flour blend if needed for a gluten-free option.
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.
