Graham Cracker Cake
If you love the golden sweet taste of graham crackers, you’re going to fall in love with Graham Cracker Cake! This super moist, addictive cake is made from a batter loaded with graham cracker crumbs. Every bite is a graham cracker dream in the form of soft cake. The fluffy whipped cream cheese frosting is the perfect compliment.
Not only is Graham Cracker Cake sure to make it on anyone’s favourite cake list, the big bonus is that it’s easy to make. There are no fussy steps, just some creaming with a mixer and a little stirring by hand. The batter is so forgiving, even a novice baker can make this with ease. Novice or experienced, you have to try this cake soon!
What Ingredients go in Graham Cracker Cake?
To make this Graham Cracker Cake, you will need:
- Graham cracker crumbs
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Cinnamon (optional)
- Butter
- Oil
- Sugar
- Eggs
- Vanilla
- Milk or sour cream
- Cream Cheese
- Whipping Cream
- Confectioner’s sugar
Does Graham Cracker Cake Need to be Refrigerated?
If you are using the Whipped Cream Cheese Frosting included in this recipe, the yes it needs to be refrigerated. This is because it’s made with cream cheese and whipped cream, both parishable ingredients. Otherwise if you are using a buttercream frosting, you can safely leave it on the counter for a few days.
Can I Grind my own Graham Crackers?
Definitely yes! You will need a total of 150g of graham cracker crumbs. That is about 9 or 10 standard wafers of the most common size here in North America. If your graham crackers are smaller, you may need more.
To grind your own graham crackers, put them in a plastic or paper bag. Pound with a mallet and roll with a rolling pin until ground. Alternately you can pulse the crackers in a food processor until completely ground. Immediately after, add the remaining dry ingredients and pulse again to combine.
Do I Have to Use Oil?
Not at all. If you would like to omit the oil, simply substitute another 3 tablespoons of butter to replace it. Alternately you can replace the butter with more oil. Either fat is interchangeable as long as there is 6 tablespoons of fat.
Can I Use Yogurt Instead of Milk or Sour Cream?
You certainly can! Just be sure it is full fat plain or Greek yogurt.
Tips for the Best Graham Cracker Cake
- Use parchment paper to line the pan. You could just grease and flour the pan, but parchment paper allows you with remove the cake with the most ease. Just be sure to leave some overhang so you can pull it out of the pan.
- Have ingredients at room temperature. Butter, eggs and milk should be at room temperature or they might not mix properly.
- Do not overbake! Obvious tip but if you bake this cake too long it might taste very dry. Start watching the cake after 18 minutes of baking to ensure it comes out a light golden grown.
- Use the Whipped Cream Cheese Frosting. Even though you can use any frosting on this cake, the whipped cream cheese frosting has the best flavour to compliment the graham cracker profile.
- Cool cake COMPLETELY before frosting. Even the slightest touch of warmth left in the cake can make the fluffy frosting melt. Wait until the cake has been cold to the touch for a while.
I hope you’ll give this Graham Cracker Cake a go soon! You will love the warm, honey smacked taste packed in every bite. It’s perfect for birthdays or any other occasion! If you do try it, then please rate the recipe and let us know how it turned out for you!
Try These Other Amazing Cakes!
- Old Fashioned Yellow Cake~100 Year Old Recipe
- Strawberry Layer Cake
- Starbucks Lemon Loaf Copycat
- Classic Coffee Cake
- Easy Peach Crumb Cake
Graham Cracker Cake
Equipment
- Mixing bowls
- Electric mixer
- Rubber Spatula
- 8 inch cake pan square or round
Ingredients
CAKE
- 1¼ cups graham cracker crumbs 150 grams, 9 or 10 crackers
- ½ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon optional
- 3 tablespoons butter
- 3 tablespoons oil
- ⅓ cup sugar
- 2 eggs room temperature
- 1 teaspoon vanilla
- ½ cup milk or sour cream, room temperature
WHIPPED CREAM CHEESE FROSTING
- 4 oz cream cheese
- ¼ cup whipping cream
- ½ cup confectioner's sugar or to taste
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350℉/177℃. Grease an 8 inch cake pan (square or round) and line with parchment paper.
FOR THE CAKE
- In a medium mixing bowl combine graham cracker crumbs, all purpose flour, baking powder, baking soda , salt and cinnamon (if using). If you are using a food processor to grind your graham crackers, you can add the dry ingredients to the crumbs right after and pulse again to combine. Set aside.
- In a large bowl with an electric mixer, cream together butter, oil and sugar until light and fluffy (about 3 minutes). Add the room temperature eggs, one at a time. add vanilla.
- Add half of the graham cracker crumb mixture to the butter mixture followed by the milk. Mix with a spatula until half combined, then add remaining crumb mixture. Stir until just combined.
- Spread batter evenly in the prepared pan. Bake for 18-20 minutes or until the center springs back when pressed. Cool in pan for 10 minutes before removing to a rack to cool completely.
FOR THE FROSTING
- Beat the cream cheese with an electric mixer until smooth. Gradually add whipping cream. Beat on low until combined then increase speed.
- Once you see firm peaks forming, add confectioner's sugar and vanilla. Beat until very smooth and spreadable.
- Spread frosting over top of cake. Serve immediately or refrigerate for up to 5 days.