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How to Get the Flavor of Graham Crackers in the Form of Cake

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If the grocery store isn't your favorite place, it should be. We're sleuthing for the best back-of-the-box recipes and every Sunday, Posie Harwood from 600 Acres will share our latest find. 

Today: A crazy trick to turn graham crackers into cake.

This past weekend I baked a very deceptive little cake. The recipe read like a standard layer cake (eggs, flour, sugar, baking powder, etc.) and the final product smelled like a cake and looked like one, too. It was airy, delicately-crumbed, and slightly moist; it sprung back at my touch, just like a cake.

But then I took a bite, eyes closed, and tasted graham cracker. Was it magic?

I uncovered this brilliant bit of baking alchemy in some old Nabisco archives. The recipe promised a delicate graham cracker cake and I was intrigued. Full disclosure: I think graham crackers dipped in milk are the eighth wonder of the world.

More: Turn 1 box of graham crackers into 6 different desserts.

Upon further inspection, the recipe is nearly identical to a yellow layer cake. The difference is that almost all the flour is swapped out for finely crushed graham cracker crumbs. I worried that this would make the cake leaden, dense, and overly sweet. When I considered experimenting with graham flour, I thought "Ye of little faith!" and gave the original recipe a shot.

The result is incredible—as in, you literally won't believe how good it is. You get the exact flavor of a graham cracker in a light, tender mouthful of cake. 

I paired the cake with sdebrango's Whipped Chocolate Caramel Ganache because one, it makes me want to weep with pleasure, and two, I get to save some and eat it with a spoon.

Next time I make this cake, I'll try a marshmallow frosting with a dark chocolate filling for a very fancy take on s'mores.

Graham Cracker Layer Cake

Adapted from Nabisco

Makes two 8-inch layers

For the cake:

1/2 cup all-purpose flour
1 1/2 cups graham cracker crumbs (from about 20 squares)
2 1/2 teaspoons baking powder
1/2 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk

For the frosting:

1 cup sugar
6 tablespoons unsalted butter
1 1/2 cup plus 2 tablespoons heavy cream
10 ounces chocolate
1 tablespoon plus 1 teaspoon vanilla

See the full recipe (and save and print it) here.

Do you have a favorite back of the box recipe, or have you heard about a great one? Leave any suggestions in the comments, and I'll try them out and share them here!

Photos by Posie Harwood 

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Cake, Bake, Comfort Food