Preheat your oven to 350 degrees F. Spray your four 6-inch or three 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
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.