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Milk Chocolate Frosted Graham Cracker Cake

Updated Aug 24, 2023Published Mar 20, 2016 By Julia 1 CommentThis post may contain affiliate links.

Summary:
A delicious and rich chocolate graham cracker cake, perfect for birthdays and other special occasions.
Milk chocolate frosted graham cracker cake

Milk Chocolate Graham Cracker Cake

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Prep: 1 hour hr
Cook: 1 hour hr
Yield: 10 servings

INGREDIENTS

For the cake batter:

  • 2 cups white sugar
  • 1.75 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1.5 teaspoons baking soda
  • 1.5 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
  • 2.5 cups powdered sugar
  • 1/2 cup whipping cream near room temperature
  • 1/3 cup unsweetened cocoa powder
  • 1.5 teaspoons vanilla extract

For the filling and topping:

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

INSTRUCTIONS

For the cake:

  • Oil and flour two 9″ baking pans and set aside.
  • Preheat oven to 350 F.
  • Add all cake batter ingredients except the boiling water into a mixing bowl.
  • Beat by hand with a wire whisk, until batter is completely combined and smooth.
  • Add the boiling water and whisk just until blended. The batter should appear quite watery.
  • Evenly pour the batter into the prepared pans.
  • Bake until a toothpick inserted into the center comes out clean, about 30 minutes.
  • Cool slightly for 10 minutes.
  • 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:

  • 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.
  • Beat butter in a medium-size mixing bowl until creamy. This is easiest with a wooden spoon.
  • Add in everything else and beat until smooth and creamy.
  • Separate into 2/3 and 1/3 portions for the outer frosting and interior frosting, respectively.
  • Set aside.

For the filling and topping:

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

For the assembly part:

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

NUTRITION

749 kcal/serving

PHOTOS

Milk chocolate frosted graham cracker cake

NOTES & TIPS


This cake has two layers, with each layer being a thick, moist, and rich chocolate layer. They should be baked in two 9-inch round cake pans. The two layers are separated by frosting and graham crackers that are toasted in the oven with a smoky crunch and flavor.

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Filed Under: Desserts Tagged With: chocolate

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site.

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newest oldest most voted
Danielle

This does sound like an adventure, but looks so good! Great idea for a Saturday morning treat to enjoy all weekend. I’m going to give this a shot!

Vote Up0Vote Down  Reply
6 years ago

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