Graham Cracker Layer Cake

By Posie (Harwood) Brien
August 3, 2015
9 Comments


Author Notes: This delicate, nutty cake is similar to a basic yellow cake but most of the flour is replaced with graham cracker crumbs. Adapted from an old Nabisco recipe, it tastes exactly like a graham cracker in cake form. The frosting recipe pictured is sdebrango's Whipped Chocolate Caramel Ganache, found here on Food52: https://www.google.com...Posie (Harwood) Brien

Makes: two 8-inch round layers
Prep time: 25 min
Cook time: 25 min

Ingredients

  • 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

Directions

  1. Preheat oven to 350° F. Grease two 8-inch round cake pans and line the bottoms with parchment.
  2. In a small bowl, whisk together the flour, graham cracker crumbs, and baking powder and set aside.
  3. In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until pale and fluffy.
  4. Add the eggs, one at a time, beating between each addition.
  5. Mix in the vanilla.
  6. Add the flour mixture and the milk a little bit at a time, alternating between each. Mix thoroughly but be careful not to overbeat.
  7. Divide the batter evenly between your two prepared pans. Bake for about 25 minutes (or until golden brown and starting to pull away from the sides of the pans).
  8. Cool in the pans for at least 15 minutes, then turn out onto a rack to cool completely before frosting and assembling.

More Great Recipes:
Cake|American|Grains|Dessert

Reviews (9) Questions (1)

9 Comments

Rose N. August 1, 2016
the original recipe i have from the Chicago Sun TImes calls for beaten egg whites to be folded into the batter.
 
Garrett B. July 11, 2016
This recipe flopped really bad. I followed the recipe exactly and the batter was super thick. When it baked, it didn't rise like a regular cake and all stuck to the pan and crumbled. Worst part....it tasted like a dry boring cake.
 
Beez K. January 26, 2016
Three cheers for this cake! I made this, filled it with a marshmallow filling, and a chocolate frosting! I it was just like smores - I think this cake would be good plain with ice cream or whipped cream.
 
Molly September 11, 2015
Would this be easily adapted to cupcakes?
 
Author Comment
Posie (. September 11, 2015
Totally! Just shorten the baking time I think (watch and insert a tester after 18 minutes or so), and everything else should be the same.
 
Molly September 11, 2015
Thank you!
 
Oat&Sesame January 3, 2016
I made these as cupcakes for New Years Eve. Turned out great! It made 14 regular sized cupcakes. I baked them using convection bake at 325F for about 14 minutes. Unique and yummy!
 
Jill F. August 16, 2015
this cake is simple and delicious. i made it with a chocolate marshmallow frosting to make a "s'mores cake" and it was great. so quick to throw together, moist and tasty. make it...
 
Jill S. September 12, 2015
Can someone post a recipe for the chocolate marshmallow frosting? I want to make this tomorrow night. Thanks!