Graham Cracker Cake is a true Southern classic, bringing together the warm flavors of cinnamon and graham crackers in a rich, buttery cake. This dessert has been a favorite in my family for years, especially during gatherings where comfort food is a must.
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There’s something about the deep, toasty notes of graham crackers combined with a chocolate marshmallow buttercream that makes every bite feel like a hug from home.
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 would always say that a good cake needs a little patience and a whole lot of love.
I remember standing on a stool in her kitchen, watching as she carefully measured each ingredient, making sure everything was just right. To this day, every time I bake this cake, I think of those sweet moments and the joy that Southern baking brings.
Ingredients
How to make Graham Cracker Cake
This cake comes together in a few simple steps. First, prepare the baking pan and mix the dry ingredients. Then, cream the butter and sugar before adding the eggs and vanilla. Once the batter is ready, alternate adding the flour mixture and milk until fully incorporated.
Bake the cake until golden brown, then let it cool completely. For the frosting, beat together butter, marshmallow creme, and cocoa powder, adding cream until fluffy. Spread the frosting over the cooled cake, slice, and enjoy.
Serving suggestions
Graham Cracker Cake is perfect for any occasion, from Sunday supper to holiday celebrations. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
A hot cup of coffee or a tall glass of milk makes a great pairing. For a true Southern experience, enjoy a slice alongside a warm pecan pie or a plate of fresh berries.
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
- 13×9-inch baking pan
- Stand mixer with paddle attachment
- Mixing bowls
- Whisk
- Rubber Spatula
- Measuring cups/spoons
- Wire rack
Ingredients
- Cooking spray
- 1 1/2 cups about 6 5/8 oz. all-purpose flour
- 1 1/2 cups graham cracker crumbs from 1 [13.5-oz.] box
- 2 tsp. baking powder
- 3/4 tsp. kosher salt
- 3/4 tsp. ground cinnamon
- 1 1/2 cups granulated sugar
- 1 cup 8 oz. unsalted butter, softened
- 3 large eggs at room temperature
- 1 Tbsp. vanilla extract
- 1 cup whole milk
- Chocolate Marshmallow Buttercream
- 3/4 cup 6 oz. unsalted butter, softened
- 1 7-oz. jar marshmallow creme (such as Jet-Puffed)
- 1/2 tsp. kosher salt
- 4 cups about 16 oz. unsalted powdered sugar
- 1 cup about 3 1/4 oz. unsweetened cocoa
- 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!
