Graham Cracker Layer Cake
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/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CB8QFjAAahUKEwiUmdrUl5XHAhXJbj4KHSN7BtI&url=http%3A%2F%2Ffood52.com%2Frecipes%2F24558-whipped-chocolate-caramel-ganache&ei=m7TDVdTfEcnd-QGj9pmQDQ&usg=AFQjCNEUpG-LHI2CJWArwlonwtt2_U-FQQ&sig2=oF64Gcq2nNnKiQChTAVyRQ&bvm=bv.99556055,d.cWw&cad=rja —Posie Harwood
Makes two 8-inch round layers
- 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
- Preheat oven to 350° F. Grease two 8-inch round cake pans and line the bottoms with parchment.
- In a small bowl, whisk together the flour, graham cracker crumbs, and baking powder and set aside.
- In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until pale and fluffy.
- Add the eggs, one at a time, beating between each addition.
- Mix in the vanilla.
- Add the flour mixture and the milk a little bit at a time, alternating between each. Mix thoroughly but be careful not to overbeat.
- 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).
- Cool in the pans for at least 15 minutes, then turn out onto a rack to cool completely before frosting and assembling.
- This recipe is a Community Pick!
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Rice & Grains|Cakes|Desserts
Topics: Cake
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about 1 year ago Rose Nape
the original recipe i have from the Chicago Sun TImes calls for beaten egg whites to be folded into the batter.
about 1 year ago Garrett Bingaman
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.
over 1 year ago Beez Kneez
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.
about 2 years ago Molly
Would this be easily adapted to cupcakes?
about 2 years ago Posie Harwood
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.
about 2 years ago Molly
Thank you!
over 1 year ago Oat&Sesame
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!
about 2 years ago Jill F
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...
about 2 years ago Jill Salomon Donaty
Can someone post a recipe for the chocolate marshmallow frosting? I want to make this tomorrow night. Thanks!
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