This Sheet-Pan Graham Cracker Cake Is So Nostalgic And So Good

This graham cracker cake is soft and tasty. The cinnamon gives it a warm flavor. The chocolate marshmallow frosting tastes like hot chocolate with a little marshmallow. The cake and frosting are a great mix. You can use any frosting you want. It’s easy to make and might be your new favorite dessert. The flavors go well together. This cake is good for any time. If you like graham crackers, you’ll like this cake. It’s simple, yummy, and you’ll want to make it again!

Prepare baking pan and dry ingredients:

In a bowl, mix flour, graham cracker crumbs, baking powder, salt, and cinnamon. Use a whisk to stir everything together. The crumbs add sweetness, and the cinnamon gives a nice flavor. The baking powder helps it rise, and the salt brings out the taste. Stir until it’s all mixed well. Don’t overdo it, just enough to combine. Once smooth, stop whisking. Set the bowl aside for later. You’ll use this mix with the wet ingredients. It’s all ready to go!

Cream butter and sugar, add eggs and vanilla:

In a stand mixer, beat sugar and butter together on medium speed until fluffy, about 3 to 4 minutes. Lower the speed to low. Add eggs one by one, mixing well after each until the yellow is gone. After all eggs are added, scrape the sides of the bowl. Add vanilla to the bowl and beat on low until mixed in, about 30 seconds. Check to make sure everything is well combined. The mixture should be smooth and fluffy. It’s important to mix everything evenly. Don’t forget to scrape the bowl so no ingredients are left. This step makes sure the texture is perfect. After mixing, the batter is ready for the next step!

Add flour mixture to butter mixture:

Turn the mixer to low speed. Gradually add the flour mixture in 3 parts, mixing each time. After each addition, add a little milk. Start and end with the flour mixture. Mix until just combined, but don’t overdo it. Stop the mixer to scrape the sides of the bowl if needed. This should take about 3 minutes in total. Make sure everything is evenly mixed. Be gentle when adding the ingredients. The flour and milk should alternate with each addition. This step helps the batter come together smoothly. It’s important to add the ingredients slowly. Keep an eye on the bowl to make sure everything mixes well. Once done, the batter is ready for the next step!

Bake and cool Cake:

Preheat the oven and bake the cake until it’s golden brown. Insert a wooden pick into the center to check. If it comes out with a few moist crumbs, it’s done. This takes about 30 to 35 minutes. Once baked, take the cake out of the oven. Let it cool in the pan on a wire rack. Leave it to cool for about 1 hour. Don’t touch it until it’s room temperature. The cake needs to cool completely. After it cools, it’s ready to eat or frost!

Prepare the Chocolate Marshmallow Buttercream:

Beat the butter in a stand mixer on medium-high speed for 1 minute until smooth. Add marshmallow creme and salt, then beat until mixed, about 1 minute. Lower the speed to low. Slowly add powdered sugar and cocoa, mixing after each addition. This takes about 3 minutes. Gradually add heavy cream on low speed and mix for 1 minute. Scrape the sides and bottom of the bowl. Turn the speed to high and beat until fluffy, about 2 minutes. The mixture should be light and smooth. Now your frosting is ready to use!