Summer

Graham Cake

June  3, 2016
Author Notes

This is a yummy cake with a nutty, toasty flavor and a great texture—it sinks slightly right at the end of baking, making the center slightly more dense. I designed it this way for an epic s'mores layer cake: The concave center is the perfect spot for a thick layer of ganache. Then, a layer of marshmallow gets used to sandwich the layers together! If you're making this cake on your own, you can also pile the center with fruit or jam. —Erin McDowell

  • Makes 1 cake
Ingredients
  • 3/4 cup unsalted butter, at room temperature (6 ounces)
  • 1 cup granulated sugar (7 ounces)
  • 3 large eggs (5.25 ounces)
  • 1 1/2 teaspoons vanilla extract (8 grams)
  • 3/4 cup graham flour (3.00 ounces)
  • 3/4 cup all-purpose flour (3.15 ounces)
  • 2 teaspoons baking powder (8 grams)
  • 1/2 teaspoon kosher salt (2 grams)
In This Recipe
Directions
  1. Preheat the oven to 350° F. Grease and flour an 8-inch cake pan.
  2. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 4 to 5 minutes.
  3. Add the eggs one at a time, scraping well after each addition. Add the vanilla and mix to combine.
  4. In a medium bowl, whisk the graham flour, all-purpose flour, baking powder, and salt to combine. Add the flour mixture to the mixer and mix until fully combined.
  5. Pour the batter into the prepared pan and smooth into an even layer. Bake until a toothpick inserted into the center comes out clean, 38 to 42 minutes. The cake will rise at first, then sink to become slightly concave in the center.
  6. Cool the cakes in the pan for 15 minutes, then unmold onto a cooling rack to cool completely.

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I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.