Place the Golden Grahams cereal in a food processor or blender and pulse until the cereal is finely ground and resemble flour.

In a medium-size bowl, combine the cereal crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended.

In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.

With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Slowly add half of the cereal milk and mix until incorporated. Continue alternating the flour and cereal milk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.

Divide the batter evenly among your pans and bake for 20 to 25 mintues. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely. 

Combine the milk and cereal in a medium bowl. Let sit for about 20 minutes at room temperature.

Strain the milk through a fine mesh sieve or strainer, collecting the milk in a small bowl. Collect 2 cups.

Whisk the brown sugar and salt into the milk until fully dissolved.

Preheat your oven to 275 degrees F. 

Pour the Golden Grahams into a medium bowl and crush them a little with your hands. Add the milk powder, sugar, salt, and toss to mix. Add the melted butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating clusters.

Spread the clusters on a parchment lined sheet pan and bake for 20 to 25 minutes. Cool completely before using or store in an air-tight container in the freezer for up to a month.

In the bowl of an electric mixer fitted with the paddle attachment, add the butter and beat on medium speed for 2 minutes, until nice and fluffy. 

With the mixer on low speed, gradually add the powdered sugar. Mix until combined.

Add the cream, salt and clear vanilla. Turn the mixer to medium-high and beat for 5 minutes.

With the remaining frosting, beat by hand with a wooden spoon to push out any air pockets before frosting the cake.

Place your cake board on a turntable. Spread a small dollop of frosting on the cake board and place the first cake layer, top side up, on the center of the cake board.

Carefully spread about 3/4 to 1 cup of the frosting on the cake layer, followed by about 1 cup of the Golden Grahams Crunch.

Place the second cake layer, top side up, on the fillings and repeat step 2.

Place the final cake layer, top side down, on the second layer of fillings. Lightly frost the cake to create a crumb coat. (This layer of frosting is meant to be thin and does not need to be perfect. The point of the crumb coat is simply to lock in the crumbs.) Freeze the cake for 10 to 15 minutes to set the crumb coat. 

Continue frosting the cake with the remaining frosting and extra cereal. I like to save the extra cereal crunch to serve with each slice of cake.

This cake is best served shortly after assembly. You can make each component ahead of time, but I recommend doing assembly close to the time you plan to serve to make sure the cereal crunch still has a crunch.