Graham Cracker Cake

Graham Cracker Cake
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 servings
  • Prep: 25 mins
  • Cook: 40 mins

Sprinkle turbinado sugar and sea salt on top for a crunchy sweet-salty taste. We used a combination of Biscoff cookie crumbs and graham cracker crumbs, which made the cake extra yummy, but you can use all graham cracker crumbs. Serve with lemon sorbet, ice cream or frozen yogurt. (Go to for a lemon frozen yogurt recipe.)


-- Cooking spray
6tablespoons butter, softened
1cup packed brown sugar
2-- eggs
3/4cup graham cracker crumbs (about 3 cracker sheets)
3/4cup brown sugar cookie crumbs (such as Lotus brand Biscoff, about 20 cookies)
1/2cup whole-wheat flour
1teaspoon baking powder
1/2teaspoon baking soda
1/2teaspoon salt
1cup buttermilk
1/2teaspoon turbinado sugar (optional)
1/2teaspoon sea salt (optional)


  1. Preheat oven to 350F.  Coat a deep 9-inch cake pan or 9-inch springform pan with cooking spray.
  2. Combine butter and sugar in a mixing bowl. Beat with a mixer until fluffy. Beat in eggs, one at a time, until well blended.
  3. Combine graham cracker crumbs, cookie crumbs, flour, baking powder, baking soda and salt. Add crumb mixture to butter mixture, alternately with buttermilk, beating until well blended. Scrape batter into prepared pan. Sprinkle top with turbinado sugar and sea salt, if using.
  4. Bake 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool on a wire rack 10 minutes. Remove from pan and let cool completely.

Nutritional Info *per serving

  • Calories 220
  • Glycemic Load 0
  • Fat 9g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 45mg
  • Sodium 340mg
  • Potassium 100mg
  • Carbohydrate 33g
  • Fiber 1g
  • Sugars 22g
  • Protein 3g3g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 8%
  • Iron 6%