Graham Cracker Cake combines soft, simple cake with a rich chocolate glaze. A great cake for dessert or a sweet snack!
Graham Cracker Cake with Chocolate Glaze
One of my favorite sweet treats is chocolate-covered graham crackers. You’ll almost always find a stash of those in my kitchen. There’s something about the combination of dark chocolate and sweet graham crackers that I find irresistible!
So, I took that beloved flavor combination and turned it into this Graham Cracker Cake!
This is such a simple cake to make, and I really like the size of it. It’s made in a loaf pan, so you’ll get 8 to 10 servings from it. That’s great for anyone who likes to bake in smaller batches.
One of the things I love about this cake is the simple addition of a hint of cinnamon to the batter. It’s not a bold flavor, but it’s rather just enough to make it a bit more interesting. If you’re not a fan, you can certainly omit it. Or if you’re a big fan of cinnamon, try adding a little more or even using cinnamon graham crackers.
Topping off this cake is a super simple chocolate glaze that I absolutely adore. It only takes a few ingredients and works like a charm. It has a pretty rich chocolate flavor, making it a lovely complement to the not-too-sweet cake.
Tips for Success
Measure accurately. Use a kitchen scale to measure by weight if possible. Otherwise, use the spoon and sweep method for the dry ingredients and sugar.
Make fine graham cracker crumbs. A food processor makes quick work of turning graham crackers into crumbs. You can use other methods as well, but be sure the crumbs are fine so they’ll incorporate better into the batter.
Adjust the cinnamon to your tastes. Add a little more or simply omit it if you prefer.
Sift the confectioners’ sugar. You’ll get a smoother glaze.
Work quickly when glazing the cake. The glaze will set fairly quickly as it cools, so be ready to use it as soon as it’s ready.
This Graham Cracker Cake is just the kind of cake you’ll want for a simple dessert or just for a snack. The rich glaze is quite eye-catching and makes the cake more flavorful, too.
Preheat oven to 350°F. Grease a 9" x 5" loaf pan. If you like, line the pan with parchment paper to create a sling. Grease the lining.
Whisk together the flour, graham cracker crumbs, baking powder, baking soda, salt, and cinnamon. Set aside.
Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk. Mix just until combined.
Transfer the batter to the prepared pan. Spread evenly.
Bake 40 to 45 minutes, or until a pick inserted into the center comes out clean.
Cool the cake in the pan on a wire rack for 15 minutes. Then transfer the cake from the pan to a wire rack to cool completely.
To make the glaze:
Place the butter and chocolate in a microwave-safe bowl. Heat at half-power in 30-second increments until the butter has melted and the chocolate melts when stirred.
Gradually stir in the confectioners' sugar, adding a small amount of water at a time as needed for mixing. (You may not use all of the water.) Stir until smooth.
Working quickly before the glaze sets, drizzle the glaze over the cooled cake. Top with graham cracker crumbs.
Cake recipe adapted from Pillsbury. Glaze recipe adapted from The Spruce Eats.
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3 Comments on “Graham Cracker Cake”
I made this cake yesterday and it was delicious and so easy to make. I did add some caramel chips to the batter, but other than that followed the recipe. Cake was done at 40 minutes. I loved having another option for graham cracker crumbs other than a pie crust. Thanks for a great recipe.
I’m so glad you enjoyed the cake, Laurel! Love your addition of caramel!
Thank You 😊 For Sharing Your Recipes.God Bless You and Your Family,And Have A Blessed Day 😊.