Graham Cracker Cake with Cake Batter Buttercream

Graham Cracker Cake with cake batter frosting, a buttery graham cracker crust baked right into each layer, and a jammy raspberry filling that makes the whole thing taste like your favorite ice cream flavor decided to grow up.

This recipe started with a friend who has exactly one ice cream flavor and has never once been talked out of it. Graham cracker. Every time. No toppings, no negotiations, just complete and total conviction. I loved it so much I made it my inspiration and turned it into a cake. Specifically, this graham cracker cake - which has since become the thing I make when I want people to stop whatever they are doing and pay attention.

If you are already in a cake batter spiral (reasonable), you will also want my Cake Batter Cookies and Milk Bar Birthday Truffles. Consider this your warning.

Why You'll Love This Graham Cracker Cake

• The graham cracker crust is baked directly into the bottom of each cake layer, giving you actual texture and crunch in every single slice. 
• The flavors of raspberry and cake batter complement each other in a way that feels obvious once you try it and slightly annoying that you did not think of it sooner.
• The cake batter frosting tastes exactly like what it sounds like. This is not a metaphor.
• It is a genuinely impressive cake that is also genuinely achievable. The recipe is broken into components, which means you can spread the work out and not lose your mind.

Ingredient Overview

Everything you need is either already in your pantry or one grocery run away. Here is what you are working with:

• Graham crackers: The backbone of this entire situation. Ground into graham cracker crumbs two ways - once for the crust, once folded into the cake batter itself. A food processor makes this fast, a blender works too, or a rolling pin if you need to work something out.
• Unsalted butter: Used melted for the crust and at room temperature for the cake layers and frosting. Pull it out early.
• Large eggs: Room temperature, please. Cold eggs do not play nicely with creamed butter and sugar.
• Buttermilk: Keeps the crumb tender and adds a slight tang that cuts through all that brown sugar sweetness.
• Cinnamon: Just one teaspoon, but it is doing a lot of quiet work in the dry ingredients.
• Cake batter extract: The secret to the frosting. It goes in with the powdered sugar and heavy whipping cream and turns the whole thing into something that tastes like a birthday.
• Raspberries: Fresh or frozen both work here. They cook down into a thick, jammy mixture that is tart enough to hold its own against the sweet frosting.

How to Make Graham Cracker Cake Batter

The batter comes together quickly once your ingredients are prepped. Here is the short version:

• Whisk together your dry ingredients - purpose flour, graham cracker crumbs, baking powder, cinnamon, baking soda, and salt - in a medium-size bowl and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat your unsalted butter and both sugars on medium-high until light and fluffy, about 5 minutes. Do not rush this step.
• Add your large eggs one at a time, scraping the sides of the bowl between each addition.
• Alternate adding the dry ingredients and buttermilk in three additions, starting and ending with the dry ingredients. Stir just until combined - overmixing is how you end up with a dense cake and a bad afternoon.
• Divide the batter evenly between your prepared 8-inch cake pans over the par-baked graham cracker crust. Bake at 325°F for 30 to 35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Cool on a wire rack for 15 minutes before removing from the cake pans.

Can You Bake a Cake on Top of Graham Cracker Crust?

Yes, and it is the entire point. The graham cracker crust gets pressed into the bottom of each pan and baked in the oven at 325°F for 10 minutes before the cake batter goes on top. This gives the crust enough structure to hold up without going soggy once it is covered. Spray your cake pans, line with parchment paper, and spray again - this is not the step to skip. The result is a graham cracker layer built directly into the cake, crunchy on the bottom and tender on top. It is the kind of detail that makes people ask what is different about this one.

Frequently Asked Questions

A few questions that come up, answered as helpfully as possible:

• Can I use store-bought graham cracker crumbs? Yes. They work exactly as well. The only thing you lose is the minor satisfaction of making them yourself, which some people find therapeutic and others find completely pointless. Both are correct.
• Can I substitute something for the cake batter extract? Vanilla extract will work. The frosting will still be delicious... it will just taste like vanilla frosting rather than the inside of a birthday cake, which is a different but still acceptable outcome.
• What if I don't have 8-inch cake pans? Four 6-inch cake pans also work with this recipe. Adjust your bake time accordingly and start checking early.
• Can I make components ahead of time? Yes. The cake layers can be baked, cooled, wrapped, and stored at room temperature for one day or frozen for up to a month. The raspberry filling can be made up to three days ahead and kept in the refrigerator.
• My raspberry filling is too thin. What happened? It needs more time on the stove after the cornstarch slurry goes in. Keep it at a steady simmer, stirring constantly, until it thickens and bubbles. Then let it chill in the refrigerator for at least an hour before using.
• Do I have to use a cake board? yes! You can just use a large plate or a cake platter! 

How to Assemble Your Cake

• Place the first cake layer crust-side down on your cake board.
• Spread an even layer of frosting over the top.
• Add a layer of raspberry filling, keeping it about half an inch from the edge so it stays put when the second layer of cake goes on.
• Place the second cake layer crust-side down, press gently, and repeat - frosting, then raspberry filling on top of the second layer of filling.
• Add the final cake layer, crust-side down.
• Apply a thin crumb coat all over the outside of your entire cake to seal in crumbs and any filling that migrated toward the edges. Freeze for 10 to 15 minutes until firm.
• Apply your final layer of frosting using an offset spatula or bench scraper to smooth the sides.
• Garnish with fresh raspberries on top and or sprinkles on the outside of your cake. 

Storing and Freezing

Storing: Leftover Graham Cracker Cake slices should be stored in an airtight container in the refrigerator for up to four days. Let them come to room temperature for about 20 minutes before eating - the crust texture comes back as it warms up, which is the whole reason you made this cake in the first place.

Freezing: To freeze, wrap individual slices or the entire unfrosted cake tightly and store in the freezer for up to two months. Thaw overnight in the refrigerator or on the counter for a couple of hours. The graham cracker layer holds up surprisingly well after freezing, which feels like a minor miracle and should be treated as one.

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If you make this recipe I want to hear about it. Leave a comment below, star rating, or tag me so I can see your work. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.

Recipe

Graham Cracker Cake With Cake Batter Buttercream

Molly Murphy

Sweet, buttery graham cracker cake on a graham cracker crust layered with tangy raspberry filling and fluffy cake batter frosting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

15 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 15 minutes mins

Servings 16

Ingredients

  

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For the 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 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
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter at room temperature
• ¼ cup vegetable oil
• 1 cup granulated sugar
• ⅔ cup brown sugar packed
• 4 large or extra large eggs at room temperature
• 1 teaspoon vanilla extract
• 2 cups buttermilk at room temperature

For the raspberry filling

• 4 cups fresh or frozen raspberries
• 1 cup granulated sugar
• 1 -2 tablespoons lemon juice
• 1 teaspoon lemon zest
• ¼ cup water added to raspberry mixture
• ¼ cup water used to make the cornstarch slurry
• ¼ cup cornstarch

Cake Batter Frosting

• 2 cups unsalted butter slightly softened let it rest at room temp for 45 minutes
• 6 cups powdered sugar
• ¼ cup heavy whipping cream
• 2 teaspoon cake batter extract
• Pinch of salt
• rainbow sprinkles

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.
  2 cups finely ground graham crackers about 18 full rectangular crackers, ½ cup unsalted butter melted, ⅓ cup granulated sugar
• 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, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
  2 cups all-purpose flour, 1 cup finely ground graham crackers about 8 full rectangular crackers, 1 ¾ teaspoons baking powder, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1 teaspoon salt
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and oil on medium-high speed until light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl
  1 cup unsalted butter at room temperature, 1 cup granulated sugar, ⅔ cup brown sugar packed, ¼ cup vegetable oil
• 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. Add the vanilla extract and mix on low just until combined. n
  4 large or extra large eggs at room temperature, 1 teaspoon vanilla extract
• 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.
  2 cups buttermilk at room temperature
• 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 Raspberry Filling

• Place the berries, granulated sugar, lemon juice, lemon zest, and ¼ cup of water in a saucepan and heat over medium high heat.
  4 cups fresh or frozen raspberries, 1 cup granulated sugar, 1 -2 tablespoons lemon juice, 1 teaspoon lemon zest, ¼ cup water added to raspberry mixture
• With a rubber spatula, stir the mixture until it begins to boil.
• Lower the heat to medium-low and allow the filling to simmer for 10-15 minutes.
• In a separate small bowl, make a slurry by combining the remaining ¼ cup of water with the corn starch. Stir until the cornstarch has fully dissolved into the water.
  ¼ cup water used to make the cornstarch slurry, ¼ cup cornstarch
• Add this corn starch mixture into the berry mixture.
• Turn the heat to medium high. Be sure to stir constantly during this stage to prevent the filling from burning.
• Cook until the mixture begins to boil then reduce the heat to medium low.
• Continue to stir and cook for a few additional minutes to cook out the corn starch flavor.
• Turn off heat and pour the berry filling into a separate bowl to cool down. Cover with plastic wrap and place in the fridge for at least 1 hour, or preferably overnight.

For Cake Batter frosting

• In the bowl of an electric mixer, add the butter and ream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
  2 cups unsalted butter slightly softened, 6 cups powdered sugar
• With the mixer on low speed, add the powdered sugar, followed by the cake batter extract, vanilla, heavy whipping creamand salt. Beat on low just until mixed. Then turn the mixer to medium high speed and beat the mixture for 2-3 minutes.
  ¼ cup heavy whipping cream, 2 teaspoon cake batter extract, Pinch of salt

Assembly

• Place the first cake layer on a cake board, with the graham cracker layer on the bottom. Gently and evenly spread half of the cake batter buttercream onto the cake layer, followed by a some raspberry compote.
• 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 cake batter 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 cake batter buttercream. Throw a few rainbow sprinkles on it and serve at room temperature.
  rainbow sprinkles

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