Graham cracker cake is a simple, nostalgic dessert that’s quick to prepare and always a crowd-pleaser. This single-layer cake features a delicate cinnamon-graham flavor and is finished with a stabilized whipped cream frosting that’s light, creamy, and easy to spread.
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The graham cracker cake blends classic cinnamon and honey-graham flavors into an easy batter that comes together with pantry staples. It’s a great option when you want a no-fuss dessert that still feels homemade and comforting.
As busy bakers, we appreciate recipes that are straightforward yet impressive. Below you’ll find clear instructions for the sheet cake and a stabilized whipped cream frosting, plus tips to help you bake and finish this cake with confidence.
Why you will love this easy old-fashioned cake
- Quick and simple — uses common pantry and fridge ingredients and comes together in minutes.
- Balanced flavor — not overly sweet; subtle cinnamon and graham notes pair perfectly with the light frosting.
- Effortless decoration — a single-layer cake that only needs the frosting spooned or spread on top; a sprinkle of crushed graham crackers is optional.
- Versatile — great for snacks, family dinners, or holiday gatherings when you want a low-fuss dessert.
Ingredients needed
Please refer to the printable recipe card below for exact measurements and the full set of directions.
- Graham crackers — crushed to fine crumbs for the best texture.
- All-purpose flour — a small amount for structure.
- Baking powder and kosher salt — for lift and balance.
- Cinnamon — ground, to add that warm, old-fashioned flavor.
- Unsalted butter — at room temperature for proper creaming (if using salted butter, omit the added kosher salt).
- Granulated sugar and confectioners’ sugar — granulated for the cake, powdered for the frosting.
- Eggs — room temperature for better emulsification.
- Vanilla extract — pure vanilla gives the best flavor.
- Sour cream — full-fat and at room temperature helps keep the cake tender and moist.
- Cream cheese — used in the stabilized whipped cream frosting to add flavor and body; it can be used cold from the fridge.
- Heavy cream — cold heavy whipping cream (minimum 36% fat) for a stable, fluffy topping.
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
Preheat the oven and line an 8×8-inch baking pan with parchment paper.
Crush the graham crackers to fine crumbs in a food processor or in a zip-top bag with a rolling pin. Combine the crumbs with the flour, cinnamon, baking powder, and kosher salt in a medium bowl.
Cream the room-temperature butter and granulated sugar in a stand mixer or with a handheld mixer until light and fluffy. Add one egg, mix until combined, scrape the bowl, then add the second egg and vanilla and mix again. The batter may look slightly curdled after the eggs — this is normal.
Add about half of the dry ingredients to the creamed mixture and mix on low until mostly combined. Stir in the sour cream, then add the remaining dry ingredients and mix until only a few streaks remain. Finish folding with a spatula and spread the thick batter evenly into the prepared pan.
Smooth the batter with an off-set spatula if needed and bake approximately 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool the cake completely in the pan on a wire rack before frosting.
How to make stabilized whipped cream
Start by beating the cream cheese (no need to bring it to room temperature), confectioners’ sugar, and vanilla until the mixture comes together. It may look dry and clumpy at first, but continue beating until smooth.
Add the cold heavy cream and mix on low until incorporated, then increase the speed and whip to stiff peaks. The resulting frosting will be stable enough for spreading and holding its shape on the cake.
Tips for the best graham cracker cake
- Use very fine graham cracker crumbs for the best texture; a food processor yields the finest result.
- Avoid overmixing — combine wet and dry ingredients on low and stop when just a few streaks remain; finish folding with a spatula.
- An off-set spatula makes it easier to smooth the thick batter into the pan.
- Watch the baking time closely — the cake is done when a toothpick inserted into the center comes out with a few moist crumbs.
- Use cold, high-fat heavy cream for a stable, thick whipped frosting.
- Cool the cake completely before frosting so the whipped topping doesn’t soften or melt.
Remember to pin this recipe to Pinterest!
Other frosting options
This cake works well with different frostings too:
Chocolate frosting — a simple chocolate spread would pair nicely.
Coconut frosting — add ½ teaspoon coconut extract to a light vanilla frosting and garnish with sweetened coconut flakes.
Peanut butter frosting — a creamy peanut butter topping makes for a richer variation.
Marshmallow topping — a toasted marshmallow layer can add nostalgic sweetness; ensure the sugar mixture reaches the correct temperature if you prepare a cooked marshmallow topping.
Frequently asked questions
Graham crackers are slightly sweet crackers made with graham flour, commonly used in American baking and snacks.
I haven’t tested substitutes in this recipe, but digestive biscuits or speculoos/Biscoff could work with slight adjustments and will change the final flavor.
Stored covered in the refrigerator, the cake keeps up to 5 days.
Yes — whipped cream freezes and thaws well. Wrap the cake tightly and freeze for best results.
How to store
Keep the cake covered in the refrigerator for up to 5 days.
You can also wrap it tightly and freeze for up to 2 months; thaw overnight in the refrigerator. Serve at room temperature for the best flavor — allow 60–90 minutes to warm before serving.
If you make this Graham Cracker Cake, please share a photo and tag @twosugarbugs on Instagram — it’s wonderful to see these recipes come to life. 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 try this recipe (or any recipe from Two Sugar Bugs), please come back and leave a review and a star rating — feedback is always appreciated.
Graham Cracker Cake
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!
20 minutes
20 minutes
40 minutes
Ingredients
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 8×8 baking pan with parchment paper.
- For the cake: Crush graham crackers and combine with the flour, cinnamon, baking powder, and kosher salt in a medium bowl.
- Cream the butter and granulated sugar until light and fluffy, about 3–4 minutes. Add one egg and mix until combined, then add the second egg and vanilla and mix again.
- Add half the dry ingredients and mix on low until mostly combined. Stir in the sour cream, then add the remaining dry ingredients and mix until only a few streaks remain. Finish folding with a spatula and spread the batter evenly into the prepared pan.
- Bake about 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack before frosting.
- For the stabilized whipped cream frosting: Beat the cream cheese, confectioners’ sugar, and vanilla on low until combined, then increase speed and beat until smooth. Add the cold heavy cream and whip to stiff peaks.
- Spoon or spread the frosting over the cooled cake and garnish with graham cracker crumbs if desired.
Notes
I use Honey Maid graham crackers. A full sheet refers to one large cracker scored into four mini crackers; brand weights vary slightly, but small differences won’t affect the cake. Store the cake covered in the refrigerator for up to 5 days or freeze tightly wrapped for up to 2 months. Thaw overnight in the refrigerator and serve at room temperature for the best flavor.
Nutrition Information:
Yield:
16
Serving Size:
1
Amount Per Serving:
Calories: 146Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 92mgCarbohydrates: 14gFiber: 0gSugar: 9gProtein: 2g
The nutrition information is an estimate and may vary based on brands and portion sizes.
Did you make this recipe?
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