Chocolate Chip Graham Cracker Snack Cake

Chocolate Chip Graham Cracker Snack Cake is like S’mores in a quick and easy cake!

Chocolate Chip Graham Cracker Snack Cake on a white plate

I confess that I’m not a big fan of S’mores in their traditional form. They’re just a bit too messy for my liking. But the flavors of S’mores? I’m definitely on board with those. And those wonderful flavors are on delicious display in this Chocolate Chip Graham Cracker Snack Cake.

It all starts with a simple cake made with lots of graham cracker crumbs. We can’t forget the chocolate, so that cake also has plenty of chocolate chips mixed into it. The marshmallow component comes in the form of a simple, sweet, fluffy frosting. Put it all together, and you’ve got one fabulous twist on S’mores!

slices of Chocolate Chip Graham Cracker Snack Cake on parchment paper

I don’t often bake from cookbooks these days, but I’ve had this recipe from Cake Keeper Cakes bookmarked for a really long time. I hate that it’s taken me so long to make it! It is easy to make, has fantastic flavor, and is just the kind of everyday dessert that I love.

The frosting on this cake is a simple one made with just a few ingredients. If you’re going to bake and serve the cake on the same day, go ahead and frost the cake if you like. Otherwise, you can store the frosting in the refrigerator. Then just bring it to room temperature and dollop it on top of pieces of the cake. It’s a fun and different presentation than a traditionally frosted cake.

slice of Chocolate Chip Graham Cracker Snack Cake on a white plate

Speaking of that frosting, it has skyrocketed near the top of my favorite frostings list. It’s the perfect amount of sweet with a great marshmallow flavor. I have a feeling I’ll be making it again and again!

If you’re looking for a sweet, simple cake for a special treat, I can’t recommend this recipe enough. It has such wonderful flavor, and it’s easy enough to make that you may find yourself baking it whenever you need a simple dessert.

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Yield: 9 to 12 servings

Chocolate Chip Graham Cracker Snack Cake

Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes

If you love the flavors of S'mores, then you must try this Chocolate Chip Graham Cracker Snack Cake. The simple cake is made with plenty of graham cracker crumbs and chocolate chips, and it's topped with a sweet, fluffy marshmallow frosting.

Chocolate Chip Graham Cracker Snack Cake


For the cake:

  • 1 cup (100g) graham cracker crumbs (from about 8 whole crackers)
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 3/4 cup (127g) semisweet chocolate chips

For the frosting:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (55g) confectioners' sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (64g) marshmallow creme (such as Marshmallow Fluff)


To make the cake:

  1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
  2. Whisk together the graham cracker crumbs, flour, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg, egg yolk, and vanilla, and mix well.
  4. Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined. Stir in the chocolate chips.
  5. Transfer the batter to the prepared pan, and spread evenly. Bake 35 to 40 minutes, or until a pick inserted into the center comes out clean.
  6. Cool in the pan for about 10 minutes. Invert the cake and turn it right side up to cool completely on a wire rack. Alternately, cool the cake completely in the pan and serve directly from the pan.

To make the frosting:

  1. Using an electric mixture on medium speed, beat the butter and sugar until thoroughly combined. Add the vanilla and marshmallow creme, and beat until smooth.
  2. Dollop the frosting on top of servings of the cake. If not using the frosting immediately, cover and refrigerate.


Recipe slightly adapted from Cake Keeper Cakes.

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