Name: Graham Cracker Cake with Marshmallow Frosting Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 2 h
Cuisine: American
Ingredients: Cooking spray; 1 ½ cups all-purpose flour; 1 ½ cups graham cracker crumbs; 2 teaspoons baking powder; ¾ teaspoon kosher salt; ¾ teaspoon ground cinnamon; 1 ½ cups granulated sugar; 1 cup unsalted butter, softened; 3 large eggs, at room temperature; 1 tablespoon vanilla extract; 1 cup whole milk; ¾ cup unsalted butter, softened; 7 ounces marshmallow creme (such as Jet-Puffed); ½ teaspoon kosher salt; 4 cups unsifted powdered sugar; 1 cup unsweetened cocoa powder; ⅔ cup heavy whipping cream

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If you’re on the hunt for a cozy, nostalgic dessert that perfectly balances the sweet crunch of graham crackers with a luxuriously fluffy topping, this Graham Cracker Cake with Marshmallow Frosting Recipe is your new best friend. Imagine biting into a moist, cinnamon-kissed cake enriched with graham cracker crumbs, topped with a silky, marshmallow-infused chocolate frosting that melts on your tongue. This cake isn’t just a treat—it’s an experience that feels like a warm hug on a plate, ready to brighten any occasion or simply satisfy that sweet craving with flair.

Ingredients You’ll Need

The image shows several ingredients arranged on a wooden table with a white and blue cloth nearby, all placed on a white marbled surface. There are two white bowls filled with light brown and white powders, one small white bowl with a creamy liquid, another small white bowl with a white powder, and a clear glass bowl with white flour. Four brown eggs are arranged in front of the bowls next to two sticks of wrapped salted butter. A handwritten note with a recipe is placed near the eggs, and a round, dark metal pan sits on the right side. A woman's hand is not visible in the image. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role in creating the perfect harmony of flavors and textures. From the fragrant cinnamon to the rich butter, each element contributes to making this cake delightfully moist, tender, and bursting with that signature graham cracker essence.

Cooking spray: For greasing the pan and ensuring an easy cake release without sticking.
1 ½ cups all-purpose flour: Provides the structure that holds the cake together with the perfect crumb.
1 ½ cups graham cracker crumbs: The star ingredient adding a sweet, slightly crunchy texture and signature flavor.
2 teaspoons baking powder: Helps the cake rise and become wonderfully fluffy.
¾ teaspoon kosher salt: Enhances all the flavors and balances sweetness.
¾ teaspoon ground cinnamon: Adds warmth and a subtle spicy note to the cake.
1 ½ cups granulated sugar: Sweetens the batter perfectly without overwhelming.
1 cup unsalted butter (softened): Keeps the cake rich and tender with a smooth mouthfeel.
3 large eggs (at room temperature): Binds the ingredients for a moist and cohesive texture.
1 tablespoon vanilla extract: Adds depth and enhances the sweetness naturally.
1 cup whole milk: Balances the dry ingredients and ensures a moist crumb.
¾ cup unsalted butter (softened, for frosting): Creates a creamy base for the decadent frosting.
7 ounces marshmallow creme (such as Jet-Puffed): Infuses the frosting with light, fluffy sweetness and signature marshmallow charm.
½ teaspoon kosher salt (for frosting): Perfectly counters the sweetness and intensifies flavors in the frosting.
4 cups unsifted powdered sugar: Sweetens and thickens the frosting to the ideal consistency.
1 cup unsweetened cocoa: Adds the rich chocolate flavor that complements the marshmallow beautifully.
⅔ cup heavy whipping cream: Whipped into the frosting for silkiness and a spreadable texture.

How to Make Graham Cracker Cake with Marshmallow Frosting Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (180°C). Lightly grease a 13×9-inch baking pan with cooking spray to ensure your cake slips out effortlessly once baked, setting you up for success right from the start.

Step 2: Mix Your Dry Ingredients

Whisk together the all-purpose flour, graham cracker crumbs, baking powder, salt, and cinnamon in a medium bowl. This blend marries the fragrant warmth of cinnamon with the unique texture and sweetness of graham crackers, making the base of your cake truly special.

Step 3: Beat Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, about 3 to 4 minutes. This aeration step is key for a tender crumb. Then, add the eggs one at a time, beating well after each addition to maintain that lightness. Stir in the vanilla extract for that irresistible aroma.

Step 4: Combine Wet and Dry Ingredients

Alternately add the dry flour mixture and milk to your butter mixture in three parts, beginning and ending with the dry ingredients. Beat gently after each addition until just combined—overmixing can make the cake tough. Pour the batter into your prepared pan and smooth the top to an even layer.

Step 5: Bake to Perfection

Bake the cake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with just a few moist crumbs sticking to it, ensuring a perfectly moist texture. Let your cake cool completely in the pan—about an hour—before moving on to frosting; patience here makes a big difference!

Step 6: Make the Marshmallow Frosting

While the cake cools, beat the softened butter until smooth in a mixing bowl. Add the marshmallow creme and salt, blending until fully combined for that signature fluffy base. Gradually beat in the powdered sugar and cocoa powder—this rich combo will infuse the frosting with luscious chocolate goodness. Slowly add the heavy cream and beat the mixture until it’s fluffy and perfectly spreadable, about 2 to 3 minutes.

Step 7: Frost and Serve

Spread the marshmallow frosting generously over the cooled cake using a spatula or knife. The creamy, sweet, chocolatey layer on top will take your Graham Cracker Cake with Marshmallow Frosting Recipe from delightful to unforgettable. Slice into generous squares and get ready for pure bliss.

How to Serve Graham Cracker Cake with Marshmallow Frosting Recipe

A square piece of cake with two layers sits on a white plate against a white marbled surface. The bottom layer is light brown, soft, and crumbly. The top layer is dark brown chocolate frosting, smooth and thick. In the blurred background, another piece of cake with chocolate frosting is visible, alongside two small glass jars and a soft blue cloth on the right side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your presentation, sprinkle a few crushed graham crackers over the frosting for an added crunch and visual appeal. A drizzle of melted chocolate or a handful of mini marshmallows can also add charm and extra indulgence that’s sure to wow your guests.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a fresh contrast, try serving it alongside a simple mixed berry compote or sliced strawberries to cut through the richness and add a burst of brightness to every bite.

Creative Ways to Present

Consider cutting the cake into bite-sized squares on skewers for a fun party treat or layering cake cubes with marshmallow cream and berries in clear glasses for a whimsical trifle. You could also decorate the top with edible flowers or a sprinkle of cinnamon sugar for a festive touch.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Graham Cracker Cake with Marshmallow Frosting Recipe fresh by placing it in an airtight container. Store at room temperature for up to two days or refrigerate for up to five days to maintain that perfect moist texture and creamy frosting.

Freezing

To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. Freeze for up to three months. When you’re ready, thaw it overnight in the refrigerator for the best texture and freshness.

Reheating

If you want to enjoy the cake warm, heat individual slices gently in the microwave for about 15 seconds. This will soften the cake and slightly melt the frosting, reviving that gooey marshmallow charm without sacrificing texture.

FAQs

Can I use a different type of milk for this recipe?

Absolutely! Whole milk adds richness, but you can substitute with 2% or even almond milk if you prefer. Just note that non-dairy milks might alter the flavor subtly, so choose what suits your taste best.

Is it possible to make this cake gluten-free?

Yes, you can swap all-purpose flour for a gluten-free blend and use gluten-free graham cracker crumbs. Ensure your baking powder is gluten-free too. The texture may vary slightly but the flavor will still be amazing.

How long does the marshmallow frosting last?

The frosting is best enjoyed within a few days because the marshmallow creme can start to lose its fluffiness over time. Store it covered in the fridge, and give it a quick stir before serving if it thickens.

Can I double the recipe for a larger cake?

Definitely! Just double all ingredients and bake in a larger pan or two pans. Adjust baking time slightly—check for doneness with a toothpick as usual to avoid overbaking.

What’s the best way to crush the graham crackers?

Place graham crackers in a sealed plastic bag and use a rolling pin to crush them to your preferred size—fine crumbs for a smoother texture, or slightly chunky for added bite. This is a fun little step where you get to control how much crunch you want in your cake!

Final Thoughts

This Graham Cracker Cake with Marshmallow Frosting Recipe is a heartfelt celebration of flavors that’s truly a crowd-pleaser. Moist, cozy, and crowned with a frosting that’s both light and indulgent, it’s the kind of dessert that makes any day feel special. Trust me, once you try it, it’s going to be one of those recipes you reach for time and time again. Go ahead and bake this sweet wonder—you’ll be so glad you did!