Cinnamon gives it an enticing warmth while also lending it that true Honey Maid graham cracker flavor.
This frosting with this cake is an unstoppable combo, though you really could use anyfrostingwith this recipe.
Learn how to make graham cracker cake, and you may just have found your new favorite dessert.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
)all-purpose flour
1 1/2cupsgraham cracker crumbs(from 1 [13.5-oz.]
box)
2tsp.baking powder
3/4tsp.kosher salt
3/4tsp.ground cinnamon
1 1/2cupsgranulated sugar
1cup(8 oz.
)unsalted butter, softened
1(7-oz.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
)jarmarshmallow creme(such as Jet-Puffed)
1/2tsp.kosher salt
4cups(about 16 oz.
)unsifted powdered sugar
1cup(about 3 1/4 oz.
Coat a 13- x 9-inch baking pan with cooking spray; set aside.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Scrape down sides of bowl; add vanilla and beat on low speed until combined, about 30 seconds.
Transfer batter to prepared pan and spread into an even layer.
Let Cake cool to room temperature in pan on a wire rack, about 1 hour.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add marshmallow creme and salt, and beat on medium-high speed until just combined, about 1 minute.
With mixer on low speed, gradually add heavy cream; beat until just combined, about 1 minute.
Spread Chocolate Marshmallow Buttercream evenly over top of cooled Graham Cracker Cake.

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox