Graham Cracker Cake with Buttercream Frosting
Indulge in the nostalgic flavors of this Graham Cracker Cake with Buttercream Frosting, a dessert that brings a touch of rustic charm to your table. Made with two cups of crushed graham cracker crumbs, this moist and tender cake boasts a unique texture and warm, toasty sweetness that sets it apart from traditional cakes. Layers of golden-brown perfection are generously topped with a luscious, homemade buttercream frosting made creamy with heavy cream and a hint of vanilla. This show-stopping dessert is perfect for any occasion, from birthdays to family gatherings, and is easy to prepare in just an hour. Whether you're a baking enthusiast or a graham cracker devotee, this cake will quickly become a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter (softened)
- 1 cup granulated sugar
- 0.5 cups brown sugar (packed)
- 3 large eggs
- 2 teaspoons vanilla extract
- 1.25 cups milk
- 1 cup unsalted butter (softened, for frosting)
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract (for frosting)
- 1 pinch pinch of salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, combine graham cracker crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk together to evenly combine and set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Let the cakes cool in the pans for 10 minutes, then carefully invert them onto a wire rack to cool completely.
To make the buttercream frosting, beat the softened butter in a large bowl until creamy and smooth.
Gradually add the powdered sugar, 1 cup at a time, while mixing on low speed. Once incorporated, increase the speed and beat until fluffy.
Add the heavy cream, vanilla extract, and a pinch of salt. Beat for another 2-3 minutes until the frosting is light and spreadable. Adjust consistency by adding more heavy cream if needed.
Once the cakes are completely cool, place one cake layer on a serving plate and spread a generous layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
Decorate as desired and refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Slice and enjoy your delicious Graham Cracker Cake with Buttercream Frosting!
Nutrition Facts
Calories |
7576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 391.6 g | 502% | |
| Saturated Fat | 233.5 g | 1168% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1520 mg | 507% | |
| Sodium | 5344 mg | 232% | |
| Total Carbohydrate | 974.9 g | 355% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 743.2 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 12.4 mcg | 62% | |
| Calcium | 792 mg | 61% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1448 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
