Graham Cracker Cake

As a kid, one of my favorite afternoon snacks was a plate of graham crackers dipped into a glass of cold milk. This graham cracker cake recipe aims to recapture that blissful childhood treat. The mildly spiced cake gets its unmistakable graham flavor from real cracker crumbs stirred into the batter, making it a flavorful, tender, light cake. A layer of cream cheese frosting adds richness and tang, making this treat as appealing for grown-ups as it is for kids. Serve it with a glass of milk for an afternoon snack or as a dessert with a scoop of ice cream.

Graham Cracker Cake Ingredients

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• Canola oil: Oil-based cakes are super moist (and usually easier to make than butter-based cakes, which often call for whipping). Canola is a neutral-tasting cooking oil that won’t compete with the cake’s flavors.
• Sugar: Plain granulated sugar makes for a sweet, light cake. Brown sugar lends a rich molasses flavor and extra moisture.
• Eggs: Bring your eggs to room temperature for the best baking results.
• Sour cream: The pleasant tang of sour cream balances the graham cake’s sweetness. Greek yogurt is a good substitute for sour cream.
• Vanilla extract: Almost every baked good tastes better with a dash of vanilla, so use a good-quality vanilla extract brand.
• Graham cracker crumbs: Real graham crackers impart their unmistakable flavor to this cake. Making graham cracker crumbs is easy: Blitz them in the food processor or pop the crackers into a zip-top bag and crush them with a rolling pin.
• All-purpose flour: This cake needs only a small amount of all-purpose flour.
• Baking powder: A dash of baking powder makes the cake light and airy.
• Spices: Ground cinnamon adds cozy warmth, while a pinch of salt rounds out the flavors.
• Frosting: For the smooth, sweet, tangy frosting, use cream cheese, confectioners’ sugar, heavy whipping cream and vanilla extract.

Directions

Step 1: Start the batter

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Preheat the oven to 350°F. In a large bowl, beat the oil, sugar and brown sugar at medium speed until fluffy, for two to three minutes. Add the eggs, one at a time, and beat until well combined. Beat in the sour cream and vanilla extract.

Editor’s Tip: Use a stand or hand mixer, whichever is easiest. This is a good time to line the baking pan with parchment.

Step 2: Mix the wet and dry ingredients

In a separate small bowl, whisk together the graham cracker crumbs, flour, baking powder, cinnamon and salt. Gradually add the dry mixture to the creamed mixture, mixing well.

Step 3: Bake the cake

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Pour the batter into a parchment-lined 8×8-inch square baking pan. Bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the cake to a wire rack. Let cool completely.

Step 4: Make the frosting

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In a large bowl, beat the cream cheese on medium speed until smooth, for three to four minutes. Shift to low speed and beat in the confectioners’ sugar until combined. Beat in the heavy whipping cream and vanilla extract on medium-high speed until light and fluffy, for three to four minutes.

Editor’s Tip: Always add confectioners’ sugar on low; it tends to puff up in a big cloud if the speed is too high.

Step 5: Frost the cake and serve

When the cake has cooled, spread the frosting evenly across the top. Cut into squares to serve.

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Graham Cracker Cake Variations

• Add fruit: Scatter fresh berries, like raspberries or blackberries, over the cake. A side of lemon curd would also be delicious.
• Change the frosting: Many frosting recipes would be delicious on graham cake. Try buttercream or jazz it up with peanut butter frosting.
• Try a s’mores-style cake: Frost the cake with chocolate frosting and serve with a dollop of marshmallow creme.
• Make it gluten-free: Swap in gluten-free graham cracker crumbs and an all-purpose gluten-free flour mix.

How to Store Graham Cracker Cake

Store leftover graham cake in the refrigerator. It will last up to five days. To keep the frosting from smudging, use toothpicks to prop up the storage wrap (if using). Store unfrosted cake at room temperature for up to three days or freeze for longer storage.

Can you freeze graham cracker cake?

You can freeze most cakes and cupcakes, including graham cracker cake. To freeze a whole frosted cake, set it on a plate and freeze the cake until the frosting hardens. Then, wrap it tightly in at least two layers (such as storage wrap and foil) and freeze it for up to three months. You can also freeze the unfrosted cake. Allow it to cool completely, then it wrap well and freeze it for up to three months.

Graham Cracker Cake Tips

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Can you make this graham cracker cake recipe into a layer cake or cupcakes?

Yes, you can adapt this recipe to make cupcakes or a layer cake. For cupcakes: Pour the batter into a greased or lined cupcake pan. Bake until the cupcakes are browned, domed and cooked through, 12 to 18 minutes. Test doneness by inserting a toothpick in the center; if it’s clean, the cupcakes are ready. Allow the cupcakes to cool completely, then frost.

For a layer cake, bake the cake in a 9-inch round pan (which holds the equivalent volume of an 8×8-inch square pan). Allow the cake to cool, then carefully slice it in half horizontally, creating two even layers. Frost the bottom layer, then place the top layer on top. Frost the top of the cake, leaving the sides open for a trendy “naked cake.” Double the frosting recipe if you want a thick layer of frosting on the entire cake.

How do you get a clean slice of graham cracker cake?

It can be tricky to cut a cake—smeared frosting, squished sides and uneven pieces happen to the best of us—but to get a clean slice of cake, use a serrated knife. Just before slicing, run the blade under hot water, then wipe it dry; the heated blade will slip through the frosting and cake more smoothly. Rinse and wipe the blade clean between every slice. If you’re slicing the whole cake at once, mark a line at the midpoint, then swivel the cake 90 degrees and mark that midpoint. This crisscross will help guide your slices to keep things even.