Graham Cracker Cake with Chocolate Frosting

Graham Cracker Cake with Chocolate Frosting5
Graham Cracker Cake with Chocolate Frosting9
Graham Cracker Cake with Chocolate Frosting
Graham Cracker Cake with Chocolate Frosting2
Graham Cracker Cake with Chocolate Frosting7

I’ve realized that by now, most of the things I make are born out of curiosity, being lucky enough to have an ingredient on hand, or by way of cleaning out my cupboards.  This recipe would fall in the latter.  I’ve had a box of graham crackers for a while now from when I made chocolate chip graham cracker cookies and even used them for my peanut butter sandwich cookies, but I still had half a box left over.

Then I saw this recipe for a graham cracker cake.  It seemed interesting, but I was really intrigued when I saw that graham crackers were the predominate ingredient.  I was curious to know if 1 ½ cups of graham cracker crumbs with only ½ cup of flour would produce a traditional fluffy cake with a light crumb, or a dense moist cake like a pound cake.

The result was a little of both.  The cake rose higher than expected and it was moist and light, but with a slightly hearty texture as if I baked with a grain.  The cake was delicious.  At first it tasted like a yellow cake but finished with a nice graham cracker flavor.  The chocolate frosting was great too.  I think I would make this again with a toasted marshmallow filling and turn it into a s’more cake.  Yum!

Graham Cracker Cake with Chocolate Frosting

  • ½ cup all-purpose flour
  • 1 ½ cups graham cracker crumbs ((from about 20 squares))
  • 2 ½ teaspoons baking powder
  • ½ cup unsalted butter (, softened)
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¾ cup milk
  • your favorite chocolate frosting
  1. Preheat oven to 350° F. Grease two 6-inch round cake pans and line the bottoms with parchment. In a small bowl, whisk together the flour, graham cracker crumbs, and baking powder and set aside. In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating between each addition. Mix in the vanilla.
  2. Add the flour mixture and the milk a little bit at a time, alternating between each. Mix thoroughly but be careful not to overbeat. Divide the batter evenly between your two prepared pans. Bake for about 35 minutes (or until golden brown and starting to pull away from the sides of the pans).
  3. Cool in the pans for at least 15 minutes, then turn out onto a rack to cool completely before frosting and assembling.

Adapted from Food52

37 Comments Add yours

  1. Yay!! I’m so glad you liked it! It’s also a fav of mine 🙂

  2. lisa says:

    I found a recipe for no bake pink lemonade cheesecake parfaits, which just sounded yummy EXCEPT for the pile of graham crumbs on the bottom. I thought I wonder if I can make a graham cracker cake to use instead. so searched pinterest, and of course somebody has already done the work. I used this cake, doubled the batch to make a 9/13″ cake, crumbled it to make the layers in my parfaits. I get rave reviews! Love this cake, and it make the other recipe just that much more special. Thanks so much for posting.

  3. I’ve never tried it, but I think it’s worth the gamble.

  4. Andrea says:

    Can I use a cupcake pan?

  5. 8″ is the standard and the batter will definitely fit. I prefer to use 6″ pans because like small cakes. My 6″ pans are also about 2″ high. Hope this helps! 🙂

  6. Cassandra Watson says:

    Is it 2 – 6″ pans..not 8″ ??

  7. Yay! I’m so glad you liked it 🙂 It’s definitely a favorite in my house.

  8. Makenzi says:

    Just finished baking this cake and it is SO delicious! Very moist, soft, and such a lovely flavor. I will definitely be making this cake again, thank you for the recipe!

  9. Hi! It can be made about a day in advance and should stay moist for about three days 🙂

  10. makaplan says:

    This cake looks great! How far in advance can it be made – how long will it keep? Thanks!

  11. Rhonda says:

    My Mom did the same. Such a great memory.

  12. I’ve never been able to find graham crackers in Europe, but specaloos make an excellent substitute. At least they do for my pumpkin pies at Thanksgiving. I can imagine they would make an excellent substitute in this cake too.

  13. This looks delicious! I would love to try it soon. Your photos are excellent.

  14. God! I just love this piece of beauty. Saving this recipe to try! I have seriously never heard of graham crackers as a whole cake.

  15. Love this case we usually see graham cracker as a base of a cake, not the cake lol. Fluffly and hearty texture? That sounds like my kind of cake.

  16. Mindi Hirsch says:

    This cake looks so moist and delicious. Adding marshmallow filling would take it over the top in a good way. Yum!

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