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A square slice of graham cracker cake with a thick layer of chocolate frosting sits on a white plate, accompanied by a silver fork.

Graham Cracker Cake

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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Prep Time 20 minutes
Cook Time 35 minutes
Cool Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 16 Servings
Calories 554 kcal

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 13x9-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

Serving: 1 sliceCalories: 554kcalCarbohydrates: 79gProtein: 5gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 97mgSodium: 312mgPotassium: 161mgFiber: 3gSugar: 59gVitamin A: 836IUVitamin C: 0.1mgCalcium: 82mgIron: 2mg

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.

Keyword Air Fryer Brownies Southern Desserts, Graham Cracker Cake, Graham cracker dessert
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