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Graham Cracker Cake


  • 20 Graham cracker squares, finely rolled or processed in a food processor (about 1 1/2 cups crumbs)
  • 1/2 cup all-purpose flour
  • 2 1/2 teaspoons baking powder
  • Dash of salt
  • 1/2 cup butter or margarine, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup milk


  1. Heat oven to 350 degrees F.
  2. Blend cracker crumbs, flour, baking powder and dash salt in small bowl; set aside.
  3. Beat butter or margarine and sugar in large bowl with electric mixer at high speed until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Stir in vanilla extract.
  6. Alternately add flour mixture and milk, beating well after each addition.
  7. Divide batter into two well-greased round cake pans.
  8. Bake for 25 minutes or until done.
  9. Cool in pan 15 minutes.
  10. Remove from pans; cool completely.
  11. Fill and frost as desired.

Nutrition facts per serving (1/10th of cake without frosting): 272 calories, 3 g protein, 33 g carbohydrates, 14 g fat, 2 g saturated fat, 45 mg cholesterol, 209 mg sodium, 1 g dietary fiber

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