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Taking a slice of Graham Cracker Cake.

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
Cook Time 35 minutes
Cool Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 16 servings
Calories 553 kcal

Ingredients
  

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 13x9-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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