Graham Cracker Layer Cake




  • 1/2 cup all-purpose flour
  • 1 1/2 cups graham cracker crumbs
  • 2 1/2 tsp baking powder
  • 3/4 cup brown sugar
  • 1/2 cup salted butter, at room temperature
  • 3/4 cup whole milk
  • 2 eggs, beaten
  • 1 tsp vanilla extract


  • 1/2 cup salted butter, at room temperature
  • 2 cups icing, sugar
  • 1 tsp vanilla extract
  • 1/4 cup cocoa powder
  • 2 tbsps milk




  1. Combine flour, baking powder, salt, and crushed graham crackers in a small bowl and set aside.
  2. In a separate large bowl, cream butter and sugar until pale and fluffy.
  3. Add the eggs to the butter and sugar mixture one at a time, beating between each addition.
  4. Next mix in the vanilla extract.
  5. Add the flour mixture and the milk a little bit at a time, alternating between each.  Mix thoroughly but be careful not to overbeat.
  6. Preheat oven to 350 F, and grease two 8-inch round cake trays,
  7. Divide the batter evenly between two prepared pans, and bake for about 25 minutes, until a toothpick inserted in the center, comes out clean.
  8. Let cakes rest in the pans for at least 15 minutes before turning onto a rack to cool completely before frosting and assembling.


  1. Beat the butter at medium speed using a handheld or stand mixer for about 2 minutes until creamy.
  2. Add the icing sugar, cocoa powder, milk, and vanilla extract.
  3. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
  4. If the frosting is too thin add in another 1/4 cup icing sugar, and if too thick add another tbsp of milk and beat again.

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