Graham Cracker Cake

This cozy and classic Graham Cracker Cake brings all the comfort of a homemade dessert with nostalgic charm. Moist, gently spiced, and full of graham cracker flavor, it’s the kind of cake that reminds you of childhood snacks. It’s warm, familiar, and full of flavor.

Finished with a decadent chocolate marshmallow buttercream, this cake hits that perfect sweet spot between bakery-level indulgence and homemade love. It’s just right for casual get-togethers, birthdays, or when you need something that’s simple to make but big on flavor.

Ingredients

For the Cake:

• Cooking spray – For greasing.
• All-purpose flour
• Graham cracker crumbs – Store-bought or pulsed from whole crackers.
• Baking powder
• Kosher salt
• Ground cinnamon
• Granulated sugar
• Unsalted butter
• Eggs
• Vanilla extract
• Whole milk – Or preferred milk, though whole gives the richest flavor.

For the Chocolate Marshmallow Buttercream:

• Unsalted butter
• Marshmallow creme
• Kosher salt
• Powdered sugar
• Unsweetened cocoa powder – Dutch-process preferred for a richer flavor.
• Heavy whipping cream

Instructions

1. Preheat your oven to 350°F and coat a 13×9-inch baking pan with cooking spray.
2. Whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon.
3. Beat the butter and sugar together on medium speed until light and fluffy, about 3–4 minutes. Scrape down the bowl, then add the eggs one at a time, mixing just until combined. Stir in the vanilla.
4. Gradually add the dry ingredients while streaming in the milk. Mix just until the batter comes together smoothly.
5. Pour the batter into the greased pan and smooth the top. Bake for 30 to 35 minutes, or until the top is golden and a toothpick comes out with just a few moist crumbs. Let the cake cool completely in the pan on a wire rack.

Make the Chocolate Marshmallow Buttercream

1. Beat the softened butter until creamy and light, about 2 minutes.
2. Mix until just combined, then gradually add powdered sugar, marshmallow fluff, and cocoa on low speed until fully incorporated (about 3 minutes).
3. Slowly add the heavy cream, then increase speed to high and whip for another 2 minutes until fluffy.
4. Once the cake is fully cooled, spread the frosting evenly over the top. Garnish with extra graham cracker crumbs or chocolate shavings if desired.

Step by Step Process

Chef Jenn’s Tips

• Let your butter and eggs sit out before baking—they mix more easily and give a smoother texture.
• Make your frosting while the cake cools so everything is ready at once.
• For a taller, denser cake, use an 8-inch square pan and extend the baking time slightly.

Recommended

Serving Suggestions

This cake is perfect as a sweet end to weeknight dinners or festive meals. The lightly spiced graham flavor pairs well with roasted meats, seasonal vegetables, or even a simple soup and salad night. It also makes a great addition to potlucks, picnics, and casual celebrations.

Storage

Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring it back to room temp before serving for the best texture. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months.

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Graham Cracker Cake

Chef Jenn

This soft and comforting Graham Cracker Cake topped with chocolate marshmallow buttercream is a nostalgic dessert that’s easy to make and always a crowd favorite—perfect for birthdays, potlucks, or cozy nights in.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Cool Time 1 hour hr

Total Time 1 hour hr 55 minutes mins

Course Dessert

Cuisine American

Servings 16 servings

Calories 553 kcal

Ingredients

  

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For the Cake:

• cooking spray for greasing
• 1½ cups all-purpose flour
• 1½ cups graham cracker crumbs store-bought or pulsed from whole crackers
• 2 teaspoons baking powder
• ¾ teaspoon kosher salt
• ¾ teaspoon ground cinnamon
• 1½ cups granulated sugar
• 1 cup unsalted butter softened
• 3 large eggs room temperature
• 1 tablespoon vanilla extract
• 1 cup whole milk or preferred milk, though whole gives the richest flavor

For the Chocolate Marshmallow Buttercream:

• ¾ cup unsalted butter softened
• 7 oz marshmallow creme 1 jar
• ½ teaspoon kosher salt
• 4 cups powdered sugar
• 1 cup unsweetened cocoa powder Dutch-process preferred for a richer flavor
• ⅔ cup heavy whipping cream

Instructions

 

• Preheat your oven to 350°F and coat a 13×9-inch baking pan with cooking spray.
• In a large mixing bowl, whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon.
• In another large bowl or stand mixer, beat the butter and sugar together on medium speed until light and fluffy, about 3–4 minutes. Scrape down the bowl, then add the eggs one at a time, mixing just until combined. Stir in the vanilla.
• With the mixer on low, gradually add the dry ingredients while streaming in the milk. Mix just until the batter comes together smoothly.
• Pour the batter into the greased pan and smooth the top. Bake for 30 to 35 minutes, or until the top is golden and a toothpick comes out with just a few moist crumbs. Let the cake cool completely in the pan on a wire rack.

Make the Chocolate Marshmallow Buttercream

• In a large bowl, beat the softened butter until creamy and light, about 2 minutes.
• Mix until just combined, then gradually add powdered sugar, marshmallow fluff, and cocoa on low speed until fully incorporated (about 3 minutes).
• Slowly add the heavy cream, then increase speed to high and whip for another 2 minutes until fluffy.
• Once the cake is fully cooled, spread the frosting evenly over the top. Garnish with extra graham cracker crumbs or chocolate shavings if desired.

Notes

Chef Jenn’s Tips

• Let your butter and eggs sit out before baking—they mix more easily and give a smoother texture.
• Make your frosting while the cake cools so everything is ready at once.
• For a taller, denser cake, use an 8-inch square pan and extend the baking time slightly.

Nutrition

Serving: 1sliceCalories: 553kcalCarbohydrates: 79gProtein: 5gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 101mgSodium: 313mgPotassium: 162mgFiber: 3gSugar: 59gVitamin A: 842IUVitamin C: 0.1mgCalcium: 82mgIron: 2mg

Keyword chocolate marshmallow frosting, easy sheet cake, graham cracker cake

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