Graham Cracker Cake Recipe – a sweet and nostalgic dessert that tastes just like a slice of s’mores! Soft, buttery graham cracker cake topped with rich, fluffy chocolate marshmallow frosting. Perfect for holidays, potlucks, or anytime you’re craving something cozy and delicious. Easy to make and always a hit!
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Homemade S’mores Cake
Graham cracker cake topped with chocolate marshmallow frosting tastes like a slice of s’mores heaven without the campfire. The cake is soft and moist with a rich graham flavor that’s warm and just the right amount of sweet. Then comes the frosting—fluffy, chocolatey, and packed with marshmallow creme for that smooth, gooey texture that melts into the cake with every bite. It’s a nostalgic mix of graham, chocolate, and marshmallow that hits all the right notes. Each forkful is sweet, comforting, and just a little bit irresistible.
How to Make Graham Cracker Cake
This cake is easy to make with only a few simple ingredients. Grease a 9×13-inch cake pan with nonstick cooking spray and set aside. Whisk together the dry ingredients in a medium bowl – all-purpose flour, graham cracker crumbs, baking powder, kosher salt, and ground cinnamon.
Beat together butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Add eggs and vanilla extract and mix well. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk—starting and ending with the flour. Mix just until combined after each addition.
Pour the batter into the prepared pan and bake in a preheated oven until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Cool completely on a wire rack.
To make the chocolate marshmallow frosting, beat the butter in a stand mixer fitted with the paddle attachment on medium-high speed until smooth. Add marshmallow creme and salt, and continue beating on medium-high just until combined. Turn the mixer to low and slowly add confectioners’ sugar and cocoa powder. Slowly add heavy cream and mix until just combined. Turn the mixer to high and beat until the mixture is light and fluffy. Spread the frosting over the cooled cake and enjoy.
Helpful Tips & Frequently Asked Questions
- I use a box of Keebler Graham Cracker Crumbs.
- I make the cake in a 9×13-inch cake pan. You can make the cake in any pan that you would like – you will need to adjust the cooking time.
- Garnish the cake with marshmallows, chocolate chips, and broken graham crackers.
- Coconut flakes would also be delicious!
- Can I freeze Graham Cracker Cake? Yes. Frost the cake and wrap the panwith plastic wrap and aluminum foil. Store in the freezer for up to our months.
- When ready to serve, thaw overnight in the fridge.
- Store the cake in an airtight container in the refrigerator.
How to Serve Graham Cracker Cake
Graham cracker cake is sweet, moist, and full of cozy flavor, and it’s super versatile when it comes to serving.
- You can slice it up and enjoy it just as it is, or dress it up with a dollop of whipped cream or a drizzle of chocolate or caramel sauce.
- It’s also delicious with a scoop of vanilla or butter pecan ice cream on the side if you’re feeling extra.
- For a little crunch, sprinkle some chopped toasted pecans or crushed graham crackers over the top.
Whether you’re serving it for dessert, with coffee, or sneaking a bite for breakfast—it always hits the spot.
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Graham Cracker Cake
Yield: 12 people
Graham Cracker Cake Recipe – a sweet and nostalgic dessert that tastes just like a slice of s’mores! Soft, buttery graham cracker cake topped with rich, fluffy chocolate marshmallow frosting. Perfect for holidays, potlucks, or anytime you’re craving something cozy and delicious. Easy to make and always a hit!
Chocolate Marshmallow Buttercream
- 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
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Preheat oven to 350ºF. Spray a 9×13-inch cake pan with nonstick cooking spray.
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Whisk together the dry ingredients in a medium bowl – all-purpose flour, graham cracker crumbs, baking powder, kosher salt, and ground cinnamon.
-
Beat together butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Add eggs and vanilla extract and mix well. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk—starting and ending with the flour. Mix just until combined after each addition.
-
Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Cool completely on a wire rack.
-
To make the chocolate marshmallow frosting, beat the butter in a stand mixer fitted with the paddle attachment on medium-high speed until smooth. Add marshmallow creme and salt, and continue beating on medium-high just until combined. Turn the mixer to low and slowly add confectioners’ sugar and cocoa powder. Slowly add heavy cream and mix until just combined. Turn the mixer to high and beat until the mixture is light and fluffy. Spread the frosting over the cooled cake.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- The secret shortcut in this recipe? Pre-crumbled graham crackers! But if you’ve only got whole crackers, no worries—just toss them in a food processor or crush them in a zip-top bag with a rolling pin or mallet until they’re nice and crumbly.
- You can make the cake itself up to five days ahead and keep it at room temperature, or wrap it in plastic wrap and freeze it for up to two months. Once it’s frosted, just cover any leftovers and store them in the fridge—they’ll stay fresh for up to five days.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!