Description
Soft and fluffy graham cracker cake layered with creamy frosting and topped with sweet graham cracker crumbs for a cozy nostalgic dessert.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups graham cracker crumbs, divided
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease two round cake pans.
- Whisk flour, 1 cup graham cracker crumbs, baking powder, and salt together in a bowl.
- In another bowl, beat butter and granulated sugar until fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Alternate adding the dry ingredients and milk into the butter mixture until smooth.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 28 to 32 minutes until golden and a toothpick comes out clean.
- Cool the cake layers completely.
- Beat cream cheese, powdered sugar, and heavy cream until smooth and fluffy.
- Frost the cooled cake layers and sprinkle the remaining graham cracker crumbs over the top.
- Slice and serve chilled or at room temperature.
Notes
- Use fine graham cracker crumbs for smoother texture.
- Let the cake cool fully before frosting.
- Store refrigerated because of the cream cheese frosting.
- Add cinnamon for extra warm flavor.