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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!