Chocolate Graham Cracker Cake - Layers of moist graham cracker cake with a hint of cinnamon and nutmeg, generously filled and frosted with a rich chocolate buttercream.
This Chocolate Graham Cracker Cake was made to bring back the cozy taste of graham crackers we all love from camping trips. It combines the comforting flavors of graham crackers with a rich chocolate frosting for a special treat that's both rustic and fancy. It's like enjoying a campfire classic in a delightful cake form. Minus the mess of roasting a marshmallow and putting out a fire.
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Why make this Chocolate Graham Cracker Cake?
- Simple Pleasure: Effortlessly crafted yet incredibly flavorful, this cake offers a straightforward baking experience with a mouthwatering payoff.
- Seasonal Delight: Ideal for savoring the last days of summer or adding a touch of festivity to any occasion, the cake embodies a sense of joy and celebration.
- Layered Cake: The allure of multiple layers, featuring graham cracker goodness and sumptuous chocolate buttercream, promises a visually stunning and delectable dessert experience.
- Adjustable To Make: this cake is baked into a 3 layer 8 inch cake, but can be cut in half for 2 layer 6 inch, or baked regularly in a 9x13!
Grocery Store Check List
- Graham Crackers: They provide the distinct graham cracker flavor and texture, serving as the base for the crust and incorporated into the cake layers for a nostalgic and comforting taste.
- Unsalted Butter: It adds moisture, richness, and flavor to both the graham cracker crust and the cake layers. It also contributes to the creamy texture of the chocolate buttercream.
- Granulated Sugar: Used in the graham cracker crust, cake layers, sugar sweetens the dessert, enhances browning, and plays a role in texture and structure.
- All-Purpose Flour: For the cake layers, flour is the main dry ingredient that provides structure and stability to the cake when combined with the other wet ingredients.
- Baking Powder: This leavening agent helps the cake layers rise and become light and airy by releasing carbon dioxide gas when heated.
- Buttermilk: Buttermilk adds moisture, tenderness, and tanginess to the cake layers, resulting in a softer and more flavorful texture.
- Dark Chocolate Chips/Wafers: Used for the chocolate buttercream, they provide a deep chocolate flavor and contribute to the creamy and smooth consistency of the frosting when melted and combined with other ingredients.
Helpful tips when it comes to baking the cake batter
- Ensure the graham cracker crumbs are finely ground to achieve a cohesive crust that holds together well.
- When pressing the crust into the pans, use the back of a spoon or a flat-bottomed glass to create an even and compact layer, helping to prevent crumbling after baking.
- Par-baking the crust for a short time (10 minutes) helps set it, preventing it from becoming overly soggy when the cake batter is added later.
- When measuring flour, avoid packing it into the measuring cup. Instead, lightly spoon the flour into the cup and level it off for accurate measurements.
- Room temperature ingredients (such as butter, eggs, and buttermilk) ensure proper emulsification and even mixing, resulting in a smoother batter.
- Gradually add dry ingredients in thirds and alternate with the buttermilk, beginning and ending with the dry ingredients. This stepwise addition helps prevent overmixing and ensures a well-incorporated batter.
- To achieve an even rise and consistent texture, do not overmix the batter after the flour is added. Mix just until the ingredients are combined.
- Use an offset spatula to evenly distribute the batter in the cake pans, ensuring uniform layers for even baking.
Tips for making the buttercream
- Good Chocolate: Use tasty dark chocolate.
- Melt with Care: Heat chocolate gently, stirring often.
- Creamy Mix: Make sure cream is almost boiling before adding to chocolate.
- Fluffy Butter: Beat butter well until it's fluffy.
- Easy Sugar Mix: Slowly mix powdered sugar to avoid lumps.
- Time to Mix: Beat for about 3 mins after adding sugar.
- Add a Pinch of Salt: A little salt enhances chocolate taste.
- Blend Well: Scrape bowl, mix again for a minute.
- Stir by Hand: After using the mixer, smooth it out by hand.
Tips for assembly - Chocolate Graham Cracker Cake
- Chilled Cake: Before decorating, ensure your cake is completely chilled, AND NOT FROZEN!! This makes it easier to work with and helps the frosting set.
- Crumb Coat: Apply a thin layer of frosting (crumb coat) to seal in crumbs and create a smooth base layer. Chill the cake for about 15 minutes to set the crumb coat.
- Even Layers: When stacking cake layers, make sure they are level and even. Trim if necessary for a neat and stable base.
- Offset spatula: For smooth and precise frosting. This also helps apply the frosting on top of the cake
- Room Temperature: Allow the cake to come to room temperature before serving. This allows the flavors to fully develop and the cake to be at its best texture.
- Patience and Practice: Decorating takes practice. Don't be discouraged if your first attempt isn't perfect. Enjoy the process and learn as you go.
FAQ - Chocolate Graham Cracker Cake
My cake layers are uneven, what should I do?
If your cake layers are uneven, you can carefully trim the tops using a serrated knife to create an even surface before frosting.
Can I make the cake layers in advance?
Yes, you can bake the cake layers ahead of time and store them well-wrapped in the freezer. Thaw them before assembling and decorating.
Can I use store-bought graham cracker crumbs for the crust?
Yes, you can use store-bought graham cracker crumbs instead of crushing whole crackers. Measure out the required amount of crumbs for the crust.
Storing and freezing
To store this Chocolate Graham Cracker Cake place it in an airtight cake carrier or cover it tightly with plastic wrap. Keep the cake at room temperature if you plan to serve it within 1-2 days. If you need to store it for a longer period, refrigerate the cake, but be sure to let it come to room temperature before serving to ensure the best taste and texture.
Freezing
To freeze the fully frosted cake, refrigerate it briefly to firm the frosting, then tightly wrap it in plastic wrap and place in an airtight container or freezer bag. Label with the date and freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving, allowing it to come to room temperature for the best taste and texture. To freeze individual cake slices, freeze each slice on a baking sheet, then wrap and store in a labeled freezer bag for up to 2-3 months. Thaw in the refrigerator or at room temperature before enjoying.
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Recipe
Chocolate Graham Cracker Cake
Layers of moist graham cracker cake with a hint of cinnamon and nutmeg, generously filled and frosted with a rich chocolate buttercream.
Ingredients
Graham Cracker Crust
- 2 cups finely ground graham crackers about 18 full rectangular crackers pulverized I used Keebler's graham cracker crumbs
- ½ cup unsalted butter melted
- ⅓ cup granulated sugar
For the graham cracker layers
- For the graham cracker cake layer
- 2 cups all-purpose flour
- 1 cup finely ground graham crackers about 8 full rectangular crackers
- 1 ¾ teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 tablespoon vegetable oil
- 1 cup granulated sugar
- ⅔ cup brown sugar packed
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2 cups buttermilk at room temperature
For the chocolate buttercream
- ½ cup heavy whipping cream
- 10 oz dark chocolate chips or wafers
- 2 cups unsalted butter chilled
- 5 cups powdered sugar measured and sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
For the graham cracker crust
- Preheat your oven to 325 degrees. Spray three 8-inch or four 6-inch round cake pans with non-stick cooking spray and then line with parchment paper. Spray again. Set aside.
- In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and sugar. With a rubber spatula, stir until all the graham cracker crumbs are combined with the melted butter. You should be able to squeeze the mixture and have it stick together.
- Divide the mixture evenly between the three pans and press down firmly with your hand or the back of a spoon (about ¾ cup in each pan).
- Bake for 10 minutes. Let cool while you make the cake layers.
For the Graham Cracker Cake
- Keep your oven at 325.
- If you need to pulverize your graham crackers, do it now. They should resemble sand.
- In a medium-sized bowl, whisk the graham cracker crumbs, flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
- In the bowl of a stand mixer fitted the paddle attachment, beat the butter, oil, and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition and making sure to scrape down the sides of the bowl between each addition.
- With the mixer on the lowest speed, add ⅓ of the dry ingredients and mix just until combined. Slowly add half of the buttermilk, followed by another ⅓ of the dry ingredients, the second half of the buttermilk, and the final ⅓ of dry ingredients. Mix until combined, about 30 seconds. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
- Divide the batter evenly among your pans (about 20 ounces in each-for 8 inch pans) right on top of the baked graham cracker crust and bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs on it. Cool 15 minutes on a wire rack before transferring the cake layers out of the cake pan and onto cooling racks to cool completely.
For the chocolate buttercream
- In a microwave safe bowl, heat the chocolate for 30 seconds, stir, heat for 30 more seconds, and set aside. The chocolate will not be melted all the way, but this will help it melt quicker when you add the cream.
- In another microwave proof bowl, heat the cream until nearly boiling. Make sure it doesn't boil over. Pour the hot cream over the slightly warm chocolate chips. Let it sit for 2 minutes and then stir. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
- Add the chocolate/cream mixture. Scrape down the sides and bottom of the bowl with a rubber spatula and beat for 1 more minute.
- Add the powdered sugar, vanilla, and salt. Mix on low until combined, then turn the mixer to a medium high speed, and beat for 3 minutes.
- With a wooden spoon or a rubber spatula, beat by hand to mix out any air pockets.
Assembly
- Place the first cake layer on a cake board, with the graham cracker layer on the bottom. Gently and evenly spread ¼ cup of the chocolate buttercream over the cake layer. Pipe a rim of chocolate around the edge of the cake.
- Spread about ¾-1 cup of the chocolate buttercream on the top of the cake layer.
- Repeat with the second layer of cake.
- Place your final cake layer, with the graham cracker layer on the bottom, on top of the second layer of filling.
- Apply a thin layer of the chocolate buttercream around the entire cake and freeze the cake for 10 to 15 minutes.
- Once the crumb coat is set, finish frosting and decorating the cake with the remaining chocolate buttercream. Serve at room temperature.
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