Description
This Graham Cracker Cake is a delightful and unique dessert featuring a moist cake infused with graham cracker crumbs and a rich, fluffy marshmallow cocoa frosting. Perfect for gatherings or special occasions, this cake combines the nostalgic flavors of graham crackers with a luscious, creamy frosting that melts in your mouth.
Ingredients
Cake
- 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
Frosting
- 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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease a 13×9-inch baking pan thoroughly with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, kosher salt, and ground cinnamon until well combined.
- Cream Butter and Sugar: In another large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy, which will take about 3 to 4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract to incorporate fully.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and whole milk to the wet ingredients in three parts, starting and ending with the dry ingredients. Gently beat the batter until just combined without overmixing to maintain a tender crumb.
- Bake the Cake: Pour the batter into the prepared pan and smooth the surface evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan for about 1 hour before frosting.
- Prepare the Frosting: In a mixing bowl, beat the softened butter until smooth and creamy. Add the marshmallow creme and kosher salt, mixing until well combined.
- Add Powdered Sugar and Cocoa: Gradually beat in the powdered sugar and unsweetened cocoa powder to the butter-marshmallow mixture. Slowly add the heavy whipping cream and continue beating for 2 to 3 minutes until the frosting is fluffy and spreadable.
- Frost the Cake: Evenly spread the finished frosting over the completely cooled cake using a spatula. Slice into 12 servings and enjoy!
Notes
- Make sure to bring the eggs to room temperature before mixing to ensure a smoother batter.
- The cake is best served at room temperature or slightly chilled for easier slicing.
- You can substitute the heavy cream in the frosting with evaporated milk for a lighter version, but the frosting may be less fluffy.
- Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
