Graham Cracker Cake
There’s something heartwarming about baking a cake that reminds you of childhood, and that’s exactly what the Graham Cracker Cake does for me. Growing up, my grandmother always had a special cake in her kitchen that filled the house with a delightful aroma. Whenever I visited her, I knew I could expect a slice of this moist, fluffy cake that somehow managed to taste like a dream. The secret ingredient? Crushed graham crackers! It adds such a unique flavor and texture that you just can’t resist. This cake isn’t just a dessert; it’s a memory, a tradition that I love sharing with my family and friends. I remember the laughter and joy that surrounded the table as we dug into that cake, eagerly waiting for our second slices. Now, I find myself replicating that same magic in my own kitchen, bringing people together over the sweet, nostalgic flavor of graham cracker cake. If you’ve never baked it before, trust me when I say you’re in for a treat!
Recipe Snapshot
45 mins
15 mins
30 mins
Medium
300 kcal
3g g
Gluten-Free, Low FODMAP
14g g
9×13-inch Cake Pan, Mixing Bowls, Hand Mixer, Kitchen-Aid Mixer, Offset Spatula
This Graham Cracker Cake stands out for several reasons that make it truly special. The flavor profile is rich, yet comforting, with the sweetness of sugar balanced by the slight crunch of graham crackers. Not only is it delicious, but it’s also incredibly versatile. Whether you’re serving it as a birthday cake, a dessert for a family gathering, or even just a sweet treat for yourself, it always brings a smile. The frosting is equally indulgent; a fluffy chocolate marshmallow frosting that perfectly complements the cake. It’s a combination that can turn any ordinary day into a celebration. Plus, this cake is surprisingly easy to make, allowing even novice bakers to impress their loved ones. Once you try it, I guarantee it will become a regular in your dessert rotation!
Why This Graham Cracker Cake Hits Different
Childhood Memories
Making the Graham Cracker Cake is like reliving the moments from my childhood. The combination of flavors takes me back to the warm, inviting kitchen where my grandmother taught me that baking is not just about ingredients, but about love and tradition.
Perfect for Any Occasion
This cake is so versatile! You can make it for birthdays, holidays, or even casual gatherings with friends. Its unique flavor makes it a standout dessert that guests will remember.
Easy to Make
Even if you’re not a pro in the kitchen, this cake is forgiving and simple. With just a few steps, you’ll have a beautifully baked cake that looks as good as it tastes. You won’t need to be a master baker to impress.
Irresistible Frosting
The chocolate marshmallow frosting is a game changer. It’s rich, fluffy, and adds a luxurious touch to the cake that will have everyone reaching for seconds.
Sharing with Loved Ones
The joy of sharing this cake with family and friends is unbeatable. Each slice brings smiles and the stories that come with it create lasting memories around the table.
Graham Cracker Cake Ingredients
The ingredients for the Graham Cracker Cake are simple yet magical. Each component plays a critical role in creating that perfect balance of flavors and textures. The key players like graham cracker crumbs provide a unique base, while butter and sugar give it that rich, decadent flavor. Together, they create a cake that’s soft, moist, and utterly satisfying.
- 1½ cups all-purpose flour – The foundation of our cake, lending structure and softness.
- 1½ cups graham cracker crumbs – Adding a delightful texture and nostalgic flavor.
- 2 tsp baking powder – This helps the cake rise, creating a beautifully fluffy texture.
- ¾ tsp kosher salt – Balances sweetness and enhances flavors.
- ¾ tsp ground cinnamon – A warm spice that adds depth to the cake.
- 1½ cups sugar – Sweetness that brings everything together.
- 1 cup unsalted butter, softened – Richness and moisture for a tender crumb.
- 3 large eggs – Provides structure and stability to the cake.
- 1 Tbsp vanilla extract – A must-have for that comforting flavor.
- 1 cup whole milk – Adds moisture and richness.
- ¾ cup unsalted butter, softened – More moisture and richness for the frosting.
- 1 (7-oz) jar marshmallow creme – The star of the frosting, making it light and fluffy.
- ½ tsp kosher salt – Enhances the flavors of the frosting.
- 4 cups powdered sugar – Sweetness and stability for the frosting.
- 1 cup unsweetened cocoa powder – Adds chocolate flavor to the frosting.
- ⅔ cup heavy whipping cream – For a silky finish in the frosting.
Instructions for Graham Cracker Cake
Baking this Graham Cracker Cake is a delightful journey that you’ll enjoy every step of the way. Follow these simple instructions to create a cake that’s sure to impress!
- Start by preheating your oven to 350ºF. While it’s warming up, grab your 9×13-inch cake pan and spray it with nonstick cooking spray. This step ensures your cake releases easily once baked.
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, graham cracker crumbs, baking powder, kosher salt, and ground cinnamon. Make sure there are no lumps; this will ensure an even texture in your cake.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter and sugar until it’s light and fluffy. This process will take about 3 to 5 minutes. You want it to be pale in color and well combined.
- Add in the eggs and vanilla extract. Mix these in until everything is well combined. The mixture should be smooth and creamy.
- With the mixer on low speed, gradually add the flour mixture in three parts, alternating with the whole milk. Start and end with the flour mixture to keep the batter consistent. Mix just until combined after each addition.
- Pour the batter into your prepared cake pan. Smooth the top with an offset spatula for an even bake. Bake for 30 to 35 minutes. Check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs attached.
- Once baked, cool the cake completely in the pan on a wire rack. It’s essential to let it cool completely before adding the frosting to prevent it from melting off.
- For the frosting, in the stand mixer, beat the softened butter on medium-high speed until it’s smooth. This process should take about 3 to 4 minutes. Make sure to scrape down the sides of the bowl as needed.
- Add the marshmallow creme and kosher salt into the butter, and continue beating until just combined.
- Slowly add the powdered sugar and cocoa powder, mixing on low until it’s all incorporated. Then, gradually pour in the heavy whipping cream. Mix until just combined, then turn the mixer to high and beat until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Once the cake is completely cooled, spread the frosting generously over the top. Use your offset spatula to create swirls or smooth it out, depending on your preference.
Things Worth Knowing
- Check for Doneness: Make sure to check your cake a few minutes before the recommended baking time. Ovens can vary, and you want to ensure you don’t overbake it.
- Cooling Time: Allow your cake to cool completely before frosting. This step prevents the frosting from melting off and ensures a beautiful presentation.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps create a smoother batter and contributes to a fluffier cake.
- Don’t Skip the Frosting: The chocolate marshmallow frosting is a game changer! It’s what makes this cake truly special, don’t skimp on it!
- Experiment with Flavors: You can play around with different flavored frostings or add toppings like nuts for added texture.
Helpful Hints
Baking can sometimes be intimidating, but these tips will help you create the perfect Graham Cracker Cake. Whether you’re a seasoned baker or new to the kitchen, these hints will ensure your success.
- Storage: How to store leftovers: Keep any leftover cake in an airtight container at room temperature to maintain its moisture.
- Freezing: Can you freeze this? Yes! You can freeze the cake before frosting for up to 2 months. Just wrap it tightly in plastic wrap.
- Pairing: What to serve with this: This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
- Make Ahead: You can prepare the cake up to five days in advance. Just make sure to store it properly.
- Variations: Add chocolate chips or nuts into the batter for an extra flavor boost.
What to Serve Alongside Graham Cracker Cake
Serving the Graham Cracker Cake can be as fun as baking it! Here’s how to make it even more special:
- With Ice Cream: Serving slices of this cake alongside a scoop of vanilla or chocolate ice cream elevates the dessert to new heights.
- At a Birthday Party: This cake is perfect for birthday celebrations. Its delightful flavors and beautiful presentation make it a great centerpiece.
- Casual Gatherings: Bring this cake to potlucks or family gatherings. Everyone will love sharing a slice while catching up.
- Seasonal Occasions: This cake works well for celebrations throughout the year. Its comforting flavors make it ideal for fall gatherings and summer picnics alike.
- With Coffee: Enjoy a slice of this cake with your morning coffee or afternoon tea. The flavors complement each other beautifully.
FAQ
Conclusion
The Graham Cracker Cake is not just a dessert; it’s a nostalgic treat that brings back wonderful memories and creates new ones with every slice. It combines the comforting flavors of graham crackers with a light and fluffy chocolate marshmallow frosting, making it an irresistible choice for any occasion. I encourage you to try this delightful recipe; your friends and family will love you for it, and you’ll be left with a warm heart and happy tummies!
Graham Cracker Cake
Equipment
- 9×13-inch Cake Pan
- Mixing Bowls
- Hand Mixer
- Kitchen-Aid Mixer
- Offset Spatula
Ingredients
- 1½ cups All-purpose flour
- 1½ cups Graham cracker crumbs
- 2 tsp Baking powder
- ¾ tsp Kosher salt
- ¾ tsp Ground cinnamon
- 1½ cups Sugar
- 1 cup Unsalted butter, softened
- 3 large Eggs
- 1 Tbsp Vanilla extract
- 1 cup Whole milk
- ¾ cup Unsalted butter, softened
- 1 (7-oz) jar Marshmallow creme
- ½ tsp Kosher salt
- 4 cups Powdered sugar
- 1 cup Unsweetened cocoa powder
- ⅔ cup Heavy whipping cream
Instructions
- Start by preheating your oven to 350ºF. While it’s warming up, grab your 9×13-inch cake pan and spray it with nonstick cooking spray. This step ensures your cake releases easily once baked.
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, graham cracker crumbs, baking powder, kosher salt, and ground cinnamon. Make sure there are no lumps; this will ensure an even texture in your cake.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter and sugar until it’s light and fluffy. This process will take about 3 to 5 minutes. You want it to be pale in color and well combined.
- Add in the eggs and vanilla extract. Mix these in until everything is well combined. The mixture should be smooth and creamy.
- With the mixer on low speed, gradually add the flour mixture in three parts, alternating with the whole milk. Start and end with the flour mixture to keep the batter consistent. Mix just until combined after each addition.
- Pour the batter into your prepared cake pan. Smooth the top with an offset spatula for an even bake. Bake for 30 to 35 minutes. Check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs attached.
- Once baked, cool the cake completely in the pan on a wire rack. It’s essential to let it cool completely before adding the frosting to prevent it from melting off.
- For the frosting, in the stand mixer, beat the softened butter on medium-high speed until it’s smooth. This process should take about 3 to 4 minutes. Make sure to scrape down the sides of the bowl as needed.
- Add the marshmallow creme and kosher salt into the butter, and continue beating until just combined.
- Slowly add the powdered sugar and cocoa powder, mixing on low until it’s all incorporated. Then, gradually pour in the heavy whipping cream. Mix until just combined, then turn the mixer to high and beat until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Once the cake is completely cooled, spread the frosting generously over the top. Use your offset spatula to create swirls or smooth it out, depending on your preference.
Notes
- Storage: Keep any leftover cake in an airtight container at room temperature to maintain its moisture.
- Freezing: Yes! You can freeze the cake before frosting for up to 2 months. Just wrap it tightly in plastic wrap.
- Pairing: This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
- Make Ahead: You can prepare the cake up to five days in advance. Just make sure to store it properly.
- Variations: Add chocolate chips or nuts into the batter for an extra flavor boost.
