Graham Slam Cake (Decadent Graham Cracker Cake)


Aug 13

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.

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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!

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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.

Graham Cracker Butter - a smooth and creamy cookie butter spread made from graham crackers, butter, water and honey. #grahamcrackerbutter #grahamcrackerspread #grahamcrackerdip #grahamcrackers #fruitdip #dessertdip

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 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!

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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
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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.

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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.

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Other Cake Recipes You’re Sure to Fall in Love With:

 

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.

Course Dessert
Cuisine Cake
Keyword Graham Cracker cake, graham cracker crust, Graham cracker spread, Graham Slam Cake
Servings 1 3-layer, 8-inch round 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
  • 1/4 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

  1. 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.

  2. Place the graham crackers in a food processor or blender and pulse until the crackers are finely ground and resemble sand.

  3. 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.

  4. Divide the mixture evenly between the three pans and press down firmly with your hand or the back of a spoon.

  5. Bake for 5 minutes. Let cool while you make the cake layers.

FOR THE CAKE

  1. Preheat your oven to 325 degrees F.

  2. Place the graham crackers in a food processor or blender and pulse until the crackers are finely ground and resemble sand.

  3. 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.

  4. 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.

  5. With the mixer on low speed, add 1/3 of the dry ingredients and mix just until combined. Slowly add half of the buttermilk, followed by another 1/3 of the dry ingredients, the second half of the buttermilk and the final 1/3 of dry ingredients. Mix until combined, about 30 seconds. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.

  6. 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

  1. In a food processor or blender, combine the graham crackers and cinnamon. Pulse until the crackers resemble the texture of sand.

  2. Add 1/4 cup water and pulse until the crumbs become "wet."

  3. 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

  1. In the bowl of electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 2 minutes.

  2. With the mixer on low, slowly add the powdered sugar, followed by the heavy whipping cream, vanilla, and salt.

  3. 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

  1. Place the graham crackers in a food processor or blender and pulse until the crackers are finely ground and resemble sand.

  2. 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.

  3. 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.

  4. Add the heavy whipping cream, cinnamon, and vanilla.

  5. Turn the mixer to medium-high speed and beat the buttercream for an additional 5 minutes.

ASSEMBLY

  1. 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.

  2. 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.

  3. Repeat with the second layer of cake.

  4. Place your final cake layer, with the graham cracker layer on the bottom, on top of the second layer of filling.

  5. Apply a thin layer of the graham cracker buttercream around the entire cake and freeze the cake for 10 to 15 minutes.

  6. Once the crumb coat is set, finish frosting and decorating the cake with the remaining graham cracker buttercream.

 

2 thoughts on “Graham Slam Cake (Decadent Graham Cracker Cake)

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  1. 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!