Graham Slam Cake – graham cracker cake layers baked on a graham cracker crust with graham cracker butter swirled in vanilla buttercream, covered in graham cracker buttercream.
Graham Slam Cake Inspiration
After celebrating Avery’s 8th birthday, it was time to celebrate her baptism. This is a very special occasion in our church (you can learn more about it HERE), so you know – there had to be cake! As I was deciding what to whip up for the celebration, I thought about a couple ice cream flavors we love up here in Utah. One is Graham Canyon from the BYU Creamery and the other is Graham Central Station from Handles. I also remembered a couple requests from followers on Instagram for a graham cracker cake. I am a huge graham cracker lover (I think it stems from late nights dipping graham crackers in milk with my dad when I was a kid), so these two flavors are two of my favorites!
As I thought about them, of course I wondered how I could use them as inspiration for a new cake. The one element that really stood out to me was the graham cracker swirl in the Graham Central Station ice cream. It’s dreamy! Swirls of buttery graham cracker throughout the ice cream is a treat for the taste buds!
Could I make a graham cracker swirl and use it in a cake?
You know I wasn’t going to not try!
Rich and Creamy Graham Cracker Butter
Once I had my game plan, I immediately got to work on the Graham Cracker Butter. For this cookie butter, you’ll just need graham crackers, cinnamon, butter, water and honey. Then, you’re basically blending all of the ingredients together in a food processor to make a paste.
It’s super simple to make and it turns out, this Graham Cracker Butter is truly the star of the show! You’ll later swirl this spread in some vanilla buttercream (kind of like the ice cream) to use between the cake layers.
Other Graham Cracker Cake Elements
In addition to the graham cracker spread swirled in vanilla buttercream, you’ll also be making a graham cracker crust, graham cracker cake layers and a graham cracker buttercream. The graham cracker flavor and texture in this cake is truly a grand slam – hence the name, Graham Slam Cake!
Check out those layers! Are you kidding me? It’s unreal!
How to Make the Best Tasting Cake
When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:
- Preheat your oven for 30 minutes prior to baking.
- Use good quality pans like Fat Daddio.
- Spray your pans with nonstick spray and line with parchment paper.
- Make sure you beat the butter, sugar and eggs well – for about 3 to 5 minutes. The texture should be light and fluffy and the volume should increase.
- Don’t overmix your cake batter once you add the dry ingredients.
- Use room temperature wet ingredients.
- Use fresh baking powder.
- Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it
HOW TO MAKE THE BEST BUTTERCREAM FROSTING
To get a light and fluffy, silky smooth buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM
- Sift your powdered sugar
- Use slightly cold butter
- Use heavy whipping cream
- Beat for 5 minutes
- Stir by hand
You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.
It’s important to note, the graham cracker buttercream will not be quite as smooth as my other buttercream recipes because we’re adding the graham cracker crumbs. It’s incredibly delicious, but you may want to go with a “rustic” design when you decorate to accommodate the crumbs.
Other Cake Recipes You’re Sure to Fall in Love With:
- Peanut Butter Graham Cake
- Marshmallow Moon Pie Cake
- Peanut Butter S’mores Cake
- Ultimate S’mores Cake
Graham Slam Cake
Ingredients
FOR THE GRAHAM CRACKER CRUST
- 2 cups (240 g) finely ground graham crackers about 18 full rectangular crackers
- 1/2 cup (113 g) unsalted butter melted
- 1/3 cup (70 g) granulated sugar
FOR THE CAKE
- 2 cups (240 g) all-purpose flour
- 1 cup (120 g) finely ground graham crackers about 8 full rectangular crackers
- 1 3/4 teaspoons (7 g) baking powder
- 1 teaspoon (2.6 g) cinnamon
- 3/4 teaspoon (3 g) baking soda
- 3/4 teaspoon (4.2 g) salt
- 1 cup (227 g) unsalted butter at room temperature
- 1 2/3 cups (333.3 g) granulated sugar
- 4 large or extra large eggs at room temperature
- 2 cups (480 g) buttermilk at room temperature
FOR THE GRAHAM CRACKER BUTTER
- 9 graham crackers full rectangles
- 1/2 teaspoon (2.1 g) cinnamon
- ¼ cup (59 g) water plus 1 to 2 tablespoons, if needed
- 2 tablespoons (42 g) honey
- 3 tablespoons (42.5 g) unsalted butter melted
FOR THE VANILLA BUTTERCREAM
- 1 cup (226 g) unsalted butter slightly cold
- 3 cups (375 g) powdered sugar measured and then sifted
- 1 teaspoon (4.2 g) vanilla extract
- 4 tablespoons (57.75 g) heavy whipping cream
- Pinch of salt
FOR THE GRAHAM CRACKER BUTTERCREAM
- 2 cups (452 g) unsalted butter slightly cold
- 5 1/2 cups (687.5 g) powdered sugar measured and then sifted
- 1/2 cup (60 g) finely ground graham crackers about 5 full graham crackers
- 1/4 cup (57.75 g) heavy whipping cream
- 1 teaspoon (2.6 g) cinnamon
- 1 teaspoon (4.6 g) vanilla extract
- *This buttercream recipe gives you enough to frost the outside of your cake and pipe additional designs on top, if you'd like.
Instructions
FOR THE GRAHAM CRACKER CRUST
- Preheat your oven to 375 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
- Place the graham crackers in a food processor or blender and pulse until the crackers are finely ground and resemble sand.
- In a medium-size bowl combine the graham cracker crumbs, melted butter, and sugar. Stir until all the graham cracker crumbs are dampened by the melted butter.
- Divide the mixture evenly between the three pans and press down firmly with your hand or the back of a spoon.
- Bake for 5 minutes. Let cool while you make the cake layers.
FOR THE CAKE
- Preheat your oven to 325 degrees F.
- Place the graham crackers in a food processor or blender and pulse until the crackers are finely ground and resemble sand.
- In a medium-size bowl, combine the graham cracker crumbs, flour, baking powder, cinnamon, 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 and sugar on medium speed until light and fluffy, about 3 to 5 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 low 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, right on top of the graham cracker crust) and bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.
FOR THE GRAHAM CRACKER BUTTER
- In a food processor or blender, combine the graham crackers and cinnamon. Pulse until the crackers resemble the texture of sand.
- Add ¼ cup water and pulse until the crumbs become "wet."
- Stream in the butter and honey and continnue to pulse, about a minute, until the mixture comes together in a smooth, creamy consistency. If the mixture seems too thick, add another one to two tablespoons water.
FOR THE VANILLA BUTTERCREAM
- In the bowl of electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 2 minutes.
- With the mixer on low, slowly add the powdered sugar, followed by the heavy whipping cream, vanilla, and salt.
- Turn the mixer to medium-high speed and beat the buttercream for 4-5 minutes, scraping down the sides of the bowl as needed. This will lighten the texture and color of the buttercream.
FOR THE GRAHAM CRACKER BUTTERCREAM
- Place the graham crackers in a food processor or blender and pulse until the crackers are finely ground and resemble sand.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 2 minutes.
- With the mixer on low speed, gradually add the powdered sugar, followed by the graham cracker crumbs. Make sure to scrape down the sides and bottom of the bowl.
- Add the heavy whipping cream, cinnamon, and vanilla.
- Turn the mixer to medium-high speed and beat the buttercream for an additional 5 minutes.
ASSEMBLY
- Before assembly, swirl the graham cracker butter into the vanilla buttercream. Don't overmix to blend the two, just gently, swirl the graham cracker butter into the buttercream so you have ribbons of flavor throughout.
- Place the first cake layer on a cake board, with the graham cracker layer on the bottom. Gently and evenly spread half of the vanilla buttercream and graham cracker butter mixture over 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 graham cracker 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 graham cracker buttercream.
This looks amazing and I can’t wait to try it! Your ingredients list for the vanilla buttercream includes graham crumbs. Is that right? Also the weight of the powdered sugar in the butter creams seems off – 625g for 3 cups and 687.5G for 5.5 cups? Just checking because I really want to get this right! Thank you for your amazing recipes and inspiration and congrats on your race this weekend!
3 cups should be 375g. I will fix that now! Thank you!
Thank you so much for this recipe! This cake is absolutely amazing! So delicious! My daughter made me this for my Birthday over the weekend and it was a hit! We liked it so much that she made another cake a day later for my nieces birthday! Don’t be overwhelmed by all of the steps. The instructions are very clear and very easy to follow and trust me this cake is worth it 😃
Thank you so much!!
I have decided to bake a cake a month, whether there is an event or not and this cake was my first choice. It was a huge hit and absolutely delicious. I do have one question, though. If I were to use SMB instead of American buttercream would that work? I am not a fan of American buttercream. Thank you and thank you for sharing all of your tips and tricks and great recipes!
Sure!
I am SO excited to try this one. It’s been on my list for a while and I’m finally getting to it this week! Question: if I make the graham cracker butter in advance, how should I store it? Room temp or in the fridge?
Fridge if it’s more than a day.
SO good. This cake is so moist and rich! The buttercream is to die for. Highly highly recommend if you’re a graham cracker lover 😍
Thank you so much!
I have not make the recipe yet but will this weekend. My mother in law had a standard graham cake that sounds similar but her recipe is lost. Do you think this is moist and sweet enough for a simple dusting of powder sugar? that’s what we remember she always did.
I think it’s sweet and moist enough – just be sure not to overbake it.
Do you think this filling and Graham cracker butter would go well with your strawberry-banana cake?!
Yum! Never thought of that combo, but yeah, I think it could be worth a try.
Holy Hannah, you’re a flipping genius with this recipe! I’ve made so so so so many of your recipes, but this one takes the cake! It is so unbelievably good. I’m just so mad that I slept on this one for so long!
Hi Courtney!
For the cake layers- What are your thoughts on replacing 2/3 cup of the granulated sugar with brown sugar? Will that enhance the graham cracker flavor at all? Would it impact the stability of the cake by adding moisture?
Thanks in advance,
Audrey
I think it would work ok. I use brown sugar in my biscoff cake.
I have made and frozen other cakes of yours before (specifically the cake layers) and it works beautifully, would it also work to freeze these, even with the graham cracker crust?
Did you try freezing this one, by chance? I am wondering how it holds up to being in the freezer for a week or so!
Have you made this cake using cinnamon graham crackers or only plain/honey Graham crackers? Wondering if cinnamon grahams would be amazing or too much!
I haven’t but sounds delish!
Hi Courtney! Do you think it this cake would go well with a strawberry component? Say, some slices of fresh strawberries in the middle layer?
Hey, this sounds delicious! Is it possible to make this into cupcakes?
Sure!
I made this cake for my husband for Father’s Day, and we thought it tasted exactly like an oatmeal cream pie. Everything was delicious, but for me it was a little too one-note.
Making this now. I don’t think I’ve ever made a cake without vanilla extract in the batter! lol. Is there a reason you left it out?
Not needed for this recipe!