Graham Crackers and Chocolate? A Match Made in Heaven

Wow, who would have though that baking a cake had so many directions! But good baking can be like that so don’t quit. Keep going and soon you will be asked to bring a cake to every single event.

Milk chocolate frosted graham cracker cake



For the cake batter:

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the frosting:

  • 2/3 cup butter
  • 2 1/2 cups powdered sugar
  • 1/2 cup whipping cream (near room temperature)
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons vanilla extract

For the filling and topping:

  • 8 whole graham crackers
  • 1 Hershey’s bar
  • 2 tablespoons butter


For the cake:

  1. Oil and flour two 9″ baking pans and set aside.
  2. Preheat oven to 350 F.
  3. Add all cake batter ingredients except the boiling water into a mixing bowl.
  4. Beat by hand with a wire whisk, until batter is completely combined and smooth.
  5. Add the boiling water and whisk just until blended. The batter should appear quite watery.
  6. Evenly pour the batter into the prepared pans.
  7. Bake until a toothpick inserted into the center comes out clean, about 30 minutes.
  8. Cool slightly for 10 minutes.
  9. Invert cakes onto a cooling rack to cool completely. It is done cooling when the cake is cool to the touch, about 2 hours.

For the frosting:

  1. If the butter is not already soft and warm, microwave until it is soft but not liquid – about 25-30 seconds if it’s refrigerated.
  2. Beat butter in a medium-size mixing bowl until creamy.
  3. Add in everything else and beat until smooth and creamy.
  4. Separate into 2/3 and 1/3 portions for the outer frosting and interior frosting, respectively.
  5. Set aside.

For the filling and topping:

  1. Keep oven at 350 F.
  2. Crush graham crackers to medium chunks – use a ziploc bag and rolling pin or mallet, or hands; don’t make them too fine.
  3. Melt butter to liquid and pour over the graham crackers in a medium bowl, then gently stir until evenly coated.
  4. Spread the buttered graham crackers onto a baking sheet and bake for 8-10 minutes until toasted light brown.
  5. Let cool.
  6. Break the Hershey’s bar into 1/2 squares or smaller.
  7. Set aside half of the graham crackers and Hershey’s for the filling, and save the rest for the topping.

For the assembly part:

  1. Once the cake layers are completely cooled, slightly trim the tops level, slicing horizontally, and brush away the crumbs.
  2. Carefully set the first layer on a cake plate, upside down – a cooling rack may be of help to flip.
  3. Place strips of wax paper along the edges to keep the plate from getting messy.
  4. Spread 1/3 of the frosting over the top of this layer, starting in the middle and spreading outwards.
  5. Evenly place half of the graham crackers and Hershey’s pieces on top.
  6. Add the second cake layer, upside down, on top of this frosted first layer, then press down gently.
  7. Frost with 2/3 of the frosting, starting at the center and evenly spreading out and down from there.
  8. Sprinkle the remaining graham crackers and Hershey’s pieces on top.
  9. Remove the strips of wax paper.
    If possible, allow the cake to sit covered overnight in the refrigerator for best results.

Quick Tip: Make sure you have plenty of milk on hand! This can be baked as a sheet cake or cup cakes.

Photo and recipe courtesy of Julia from Savory

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