Graham Cracker Cake

Graham cracker cake is an easy and quick dessert to make. This old-fashioned cake is topped with the BEST whipped cream frosting and is sure to become a family favorite!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

This graham cracker cake is the ultimate nostalgic dessert. It has the classic cinnamon graham flavor and is quick and simple to prepare.

As busy bakers, we need non-fussy single layer cakes that still wow our family and friends. I walk you through the easy steps for making the sheet cake and stabilized whipped cream topping. As well as give you tips for baking the best cake.

why you will love this easy old fashioned cake

• Simple to make ~ pantry and refrigerator staples come together in minutes.
• Perfectly balanced ~ this graham cracker flavored cake is not overly sweet and has a subtle cinnamon flavor. The light whipped cream frosting is the perfect topping.
• Easy to decorate ~ the single layer cake has an easy spooned on top frosting. No fancy decorating needed. Garnish with crushed graham crackers, if desired.
• Ready for any occasion ~ serve it as an after school snack, for Sunday dinner or Easter dessert; it works any time you want to serve a no fuss cake.

ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Graham crackers ~ I use Honey Maid {Nabisco brand} and crush them in my food processor.
• All-purpose flour ~ just a tiny bit needed for structure.
• Baking powder and kosher salt ~ needed to give the graham cracker cake a little lift and balance.
• Cinnamon ~ ground cinnamon brings that classic old-fashioned flavor.
• Unsalted butter ~ needed at room temperature, so pull it out 1-2 hours prior to baking. If you only have salted butter, leave out the kosher salt.
• Sugar ~ granulated sugar is needed for the cake and confectioners' {also known as powdered sugar} is needed for the stabilized whip cream frosting.
• Eggs ~ 2 large eggs are needed at room temperature. Set them out with the butter.
• Vanilla ~ pure vanilla extract is my preference for the best flavor.
• Sour cream ~ use full-fat sour cream at room temperature; if it looks like it has gotten watery, just give it a stir together before adding it to the cake batter.
• Cream cheese ~ used in the whipped cream frosting. The cream cheese adds a little flavor and also helps to stabilize the frosting. It does not need to be room temperature, I use it straight from the refrigerator.
• Heavy cream ~ you want heavy whipping cream or heavy cream with a minimum of 36% fat for the topping. The cream should be cold for the best results.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

how to make this graham cracker flavored cake

Start by preheating the oven and line an 8x8 baking pan with parchment paper.

Crush graham crackers in a food processor or in a zip-top bag with a rolling pin and place in a place in a medium size bowl. Add the all-purpose flour, ground cinnamon, baking powder and kosher salt to the graham cracker crumbs and mix to combine.

In a stand mixer or with a handheld mixer, cream the unsalted butter and granulated sugar until light and fluffy. Now add one large egg and mix until combined. Then scrape the bowl and add the remaining large egg and vanilla and mix until combined. The batter may look a bit curdled here.

Next add half of the dry ingredients and mix on low until mostly combined.

Then add the sour cream and continuing mixing on low about 30 seconds.

Stop and scrape the bowl and then add the remaining dry ingredients; mixing on low until just a few streaks of dry ingredients remain. Use a spatula to finish mixing and pour the batter into the prepared pan and smooth into an even layer.

The batter is thick and I like to use an off-set spatula to smooth it. Bake about 20 minutes, or until a toothpick inserted in the middle comes out with just a few moist crumbs. Allow the cake to cool completely in the pan on a wire cooling rack before frosting.

how to make stabilized whipped cream

Start by beating the cream cheese {does not need to be room temperature}, confectioners' sugar and vanilla until combined. The mixture will be very clumpy and dry initially and will seem like it's not going to come together.

Once the mixture has come together, increase the speed and beat until smooth. This may take a couple minutes.

Now add the heavy cream and mix on low until combined. Then turn the speed up to high and whip until stiff peaks.

tips for the best graham cracker cake

• For the best cake texture, use fine graham cracker crumbs. I find using a food processor is the best way to get the finest crumbs. My 25+ year old Cuisinart is still running like a champion.
• Don't over mix the cake batter. Use low speed when combining the wet and dry ingredients and mix until everything is j.u.s.t. combined. I usually stop when just a few streaks of dry ingredients remain and use a spatula to finish the mixing.
• The cake batter is thick so an off-set spatula works great to smooth it into the pan.
• Don't over bake the cake. Remember your oven is different than mine and baking times may vary a little. The easy graham cracker cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
• Use heavy cream or heavy whipping cream for the best thick and creamy frosting.
• Allow the cake to cool completely before adding the whipped cream frosting. Otherwise the frosting will melt right off it.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

other frosting options

This old fashioned graham cracker cake would also be delicious with ~

Chocolate frosting ~ use half of the chocolate frosting recipe from these chocolate chip cupcakes.

Coconut frosting ~ use the not-too-sweet vanilla frosting from this snack cake recipe and add ½ teaspoon of coconut extract. Garnish with chopped sweetened coconut flakes.

Peanut butter frosting ~ use the peanut butter frosting recipe from these dairy free chocolate cupcakes.

Marshmallow topping ~ use the marshmallow layer from these funfetti brownies and leave out the sprinkles. To make sure you've gotten it hot enough, the sugar mixture should reach 160°F on a thermometer.

frequently asked questions

how to store

Store the easy graham cracker cake covered in the refrigerator for up to 5 days.

It can also be wrapped tightly and frozen for up to 2 months. Allow to defrost over night in the refrigerator.

The cake tastes best at room temperature, so let it sit out for 60-90 minutes prior to serving. {although I've eaten many pieces cold from the refrigerator too!}

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Graham Cracker Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more simple snack cakes to try

• Chocolate Snack Cake
• Sugar Cookie Cake
• Pumpkin Snack Cake
• Vanilla Snack Cake
• Chocolate Malt Cake
• Gingerbread Snack Cake

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Graham Cracker Cake

recipe created and tested by:

Tasia Harper

Graham cracker cake is an easy and quick dessert. This old-fashioned cake is topped with the BEST whipped cream frosting and is sure to become a family favorite!

5 from 2 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 20 minutes mins

Bake Time 20 minutes mins

Total Time 40 minutes mins

Course Cakes and Cupcakes

Cuisine American

Servings 16 slices

Calories 146 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

cake

• ▢ 1 cup graham cracker crumbs 8 full sheets/120g
• ▢ ¼ cup all-purpose flour 31g
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon kosher salt
• ▢ 6 tablespoons unsalted butter room temperature 85g
• ▢ ⅓ cup granulated sugar 67g
• ▢ 2 large eggs room temperature
• ▢ 1 teaspoon pure vanilla extract
• ▢ ¼ cup sour cream room temperature 60g

whipped cream cheese frosting

• ▢ 2 tablespoons cream cheese 28g
• ▢ ½ cup confectioners' sugar 60g
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ cup cold heavy whipping cream 120mL

Instructions

 

• Preheat oven to 350°F and line an 8x8 baking pan with parchment paper.

for the cake

• Crush graham crackers (1 cup/8 full sheets/120g) in a food processor or in a zip-top bag with a rolling pin and place in a place in a medium size bowl.
• Add the all-purpose flour (¼ cup/31g), ground cinnamon (1 teaspoon), baking powder (1 teaspoon) and kosher salt (¼ teaspoon) to the graham cracker crumbs and mix to combine. Set aside.
• In a stand mixer with the paddle attachment or with a handheld mixer, cream the unsalted butter (6 tablespoons/85g) and granulated sugar (⅓ cup/67g) on medium-high (speed 6 on a KitchenAid) until light and fluffy, about 3-4 minutes.
• Now add one large egg and mix on medium (speed 4) until combined, about 30-60 seconds. Then scrape up and down the bowl and add the remaining large egg and vanilla (1 teaspoon) and mix on medium until combined, about 30-60 seconds more. The batter may look a bit curdled here.
• Next add half of the dry ingredients and mix on low (speed stir) until mostly combined. Then add the sour cream (¼ cup/60g) and continuing mixing on low about 30 seconds. Stop and scrape up and down the bowl and then add the remaining dry ingredients; mixing on low until just a few streaks of dry ingredients remain. Use a spatula to finish mixing and pour the batter into the prepared pan and smooth into an even layer. The batter is thick and I like to use an off-set spatula to smooth it.
• Bake about 20 minutes, or until a toothpick inserted in the middle comes out with just a few moist crumbs. Allow the cake to cool completely in the pan on a wire cooling rack before frosting.

for the stabilized whipped cream frosting

• Beat the cream cheese (2 tablespoons/28g - does not need to be room temperature), confectioners' sugar (½ cup/60g) and vanilla (1 teaspoon) on low until combined, then increase speed to medium with a handheld mixer or in a stand mixer (speed 4) with the whisk attachment until smooth.

  This may take a couple minutes, the mix is very dry and clumpy to start and seems like it won't come together, but it will.
• Now add the cold heavy cream (½ cup/120mL) and mix on low until combined. Then turn the speed up to high and whip until stiff peaks, about 2 - 3 minutes more.
• Spoon the frosting on top of the cooled cake and spread to cover the top. Garnish with graham cracker crumbs, if desired.

Notes

I use Honey Maid graham crackers. To make it easy; a full sheet is one large cracker that is scored into 4 mini crackers. Other brands may vary slightly in their weight and being off a few grams isn't going to make or break the graham cracker crust.

Store the cake covered in the refrigerator for up to 5 days. It can also be wrapped tightly and frozen for up to 2 months. Allow to defrost over night in the refrigerator. I like the cake best at room temperature, so let it sit out for 60-90 minutes prior to serving.

Nutrition

Serving: 1 sliceCalories: 146kcalCarbohydrates: 14gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 47mgSodium: 92mgSugar: 9g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

DID YOU MAKE THIS RECIPE?Leave a comment and rating below! I love hearing from you!