Best 5 Graham Cracker Cake Iii Recipes

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Indulge in a delightful culinary journey with our curated collection of graham cracker cake recipes, each offering a unique taste sensation. From the classic and beloved Original Graham Cracker Cake, a nostalgic treat that evokes childhood memories, to the decadent and indulgent Chocolate Graham Cracker Cake, a symphony of rich flavors that will captivate your taste buds.

If you're looking for a gluten-free alternative, our Gluten-Free Graham Cracker Cake is a delightful option that doesn't compromise on taste or texture. For those with a sweet tooth, the Salted Caramel Graham Cracker Cake is an irresistible combination of sweet and salty, while the S'mores Graham Cracker Cake is a campfire classic, perfect for any occasion.

And for those who love a fruity twist, our Lemon Blueberry Graham Cracker Cake is a refreshing delight, bursting with citrusy and berry flavors. With step-by-step instructions and detailed ingredient lists, these recipes are easy to follow, ensuring success for bakers of all skill levels. Get ready to embark on a delicious adventure and create unforgettable graham cracker cakes that will delight your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

GRAHAM CRACKER CAKE



Graham Cracker Cake image

Graham cracker cake is the perfect fall dessert. Graham cake is layered with a cream filling and topped with an easy brown sugar frosting to make the best tasting graham cracker dessert. Top with additional crackers for a cake that'll taste as good as it looks.

Provided by BHG Test Kitchen

Time 45m

Number Of Ingredients 23

1 Cream Filling
3 eggs, separated
1.667 cup finely crushed graham crackers (about 24 squares)
0.25 cup all-purpose flour
1.5 teaspoon baking powder
0.25 teaspoon salt
0.5 cup shortening
1 cup sugar
0.5 teaspoon vanilla
0.75 cup milk
0.5 cup chopped walnuts
1 Brown Sugar 7-Minute Frosting
0.25 cup sugar
2 tablespoon all-purpose flour
0.25 teaspoon salt
1 cup milk
2 slightly beaten egg yolks
0.5 teaspoon vanilla
0.75 cup packed brown sugar
3 tablespoon cold water
1 egg white
0.125 teaspoon cream of tartar or 1 teaspoon light-colored corn syrup
0.5 teaspoon vanilla

Steps:

  • Prepare Cream Filling. Cover and chill as directed.
  • Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Meanwhile, line two 8×1 1/2-inch round baking pans with waxed paper; grease and flour pans.
  • Preheat oven to 350 degrees F. In a medium bowl stir together the graham crackers, flour, baking powder, and salt; set aside. In a large mixing bowl beat the shortening with an electric mixer on medium to high speed about 30 seconds. Add sugar and vanilla; beat until well combined. Add egg yolks; beat until combined. Alternately add the flour mixture and the milk, beating on low to medium speed after each addition just until combined. Stir in nuts.
  • Thoroughly wash the beaters. Beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold egg whites into the batter. Spread batter into the prepared pans. Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool cakes completely on the racks.
  • Place a cake layer, bottom side up, on a serving plate. Spread chilled Cream Filling on top of cake to within 1/4 inch of edge. Top with second cake layer, bottom side down. Spread sides and top with Brown Sugar 7-Minute Frosting. Cover; chill until serving time. If desired, top with additional graham crackers. Makes 12 servings. Cream Filling
  • In a medium saucepan combine sugar, flour, and salt. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1/2 cup of the hot milk mixture into egg yolks. Pour milk and egg mixture into saucepan. Bring mixture to a gentle boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Pour into a bowl; cover with plastic wrap. Chill thoroughly. Brown Sugar 7-Minute Frosting
  • In the top of a double boiler combine brown sugar, water, egg white, and cream of tartar or corn syrup. Beat with an electric mixer on low speed for 30 seconds. Place over boiling water (upper pan should not touch water). Cook, beating constantly with the electric mixer on high speed, about 7 minutes or until frosting forms stiff peaks (tips stand straight) and an instant-read thermometer inserted in the mixture registers 160 degrees F. Remove from heat; add vanilla. Beat 2 to 3 minutes more or until frosting is of spreading consistency.

Nutrition Facts : Calories 346 kcal, Carbohydrate 47 g, Cholesterol 91 mg, Protein 6 g, SaturatedFat 4 g, Sodium 242 mg, Fat 15 g, UnsaturatedFat 0 g

GRAHAM CRACKER CAKE I



Graham Cracker Cake I image

Why this isn't as popular as it once was, I will never know.

Provided by Kevin Ryan

Categories     Desserts     Cakes

Yield 12

Number Of Ingredients 18

2 cups graham cracker crumbs
¾ cup ground pecans
½ cup cake flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup packed light brown sugar
3 egg yolks, room temperature
2 teaspoons vanilla extract
1 cup milk, lukewarm
3 egg whites, room temperature
¼ cup white sugar
2 tablespoons white sugar
1 ½ cups unsalted butter, softened
½ cup packed dark brown sugar
½ cup heavy whipping cream
¾ cup confectioners' sugar
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
  • Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
  • In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
  • Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
  • Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.
  • To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat.
  • Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.

Nutrition Facts : Calories 709.3 calories, Carbohydrate 59.2 g, Cholesterol 168.1 mg, Fat 52 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 28.1 g, Sodium 255.5 mg, Sugar 46.2 g

GRAHAM CRACKER SHEET CAKE



Graham Cracker Sheet Cake image

A very moist, delicious cake. My Gram gave me this recipe. I think of her every time I make it. Enjoy!

Provided by Cassie *

Categories     Cakes

Time 50m

Number Of Ingredients 17

2 c flour
1 c graham cracker crumbs
1 c brown sugar
1/2 c sugar
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1 c butter, softened
1 c orange juice
3 eggs
1 c chopped walnuts
FROSTING
1 (8 ounce) package cream cheese, softened
1/4 c caramel ice cream topping
1/4 c butter, softened
3 - 1/2 c confectioners' sugar

Steps:

  • 1. Preheat oven to 350 degrees F. Spray a 9x13 pan with a nonstick baking spray; set aside.
  • 2. In large mixing bowl, place all ingredients except for nuts, cream cheese, ice cream topping, 1/4 cup butter, and powdered sugar. Mix until combined, then beat 2 minutes on medium speed. Stir in chopped walnuts and pour into prepared pan.
  • 3. Bake for 25-35 minutes until cake is dark golden brown and set. Cool completely on wire rack.
  • 4. Frosting: When cake is cool, combine cream cheese with caramel ice cream topping and butter; beat well. Add 1-1/2 cups powdered sugar. Beat well and add remaining powdered sugar until frosting is soft and spoonable. Frost cooled cake; store in refrigerator.
  • 5. This cake is wonderful without the frosting, served with a dollop of whipped cream.

GRAHAM CRACKER CAKE



Graham Cracker Cake image

Provided by Molly O'Neill

Categories     easy, quick, weekday, dessert

Time 30m

Yield 8 servings

Number Of Ingredients 8

12 graham crackers (to yield 2 cups crumbs)
1/2 cup butter, plus butter for greasing pan
2 eggs
1/2 cups honey
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk

Steps:

  • Preheat oven to 350 degrees.
  • Put the graham crackers in a brown paper bag, and smash them up. Squish and pound vigorously. Sitting on the bag insures very fine crumbs. You should end up with about 2 cups.
  • Melt the butter in a large pan over low heat. Stir the eggs and honey in a bowl with the melted butter.
  • In another bowl mix the graham cracker crumbs, baking powder, baking soda and salt. Pour half the graham cracker mixture into the honey mixture and stir well. Add the milk to the honey mixture, and stir again. Add the rest of the crumbs, and mix well.
  • Grease a 9-inch square baking pan, and pour in the batter. Bake for 20 minutes or until the cake is nicely browned.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 16 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 267 milligrams, Sugar 23 grams, TransFat 1 gram

GRAHAM CRACKER CAKE



Graham Cracker Cake image

This is an old recipe that my grandmother made for my mom and uncle when they were kids, late 40s-50s. She continued to make it periodically throughout the years. It's kind of different, but has a good taste. Don't really know the prep time, but not real long (just a guess).

Provided by Laceys mom

Categories     Dessert

Time 30m

Yield 1 cake

Number Of Ingredients 4

2 cups sugar
1 cup margarine (melted)
1 (20 ounce) can crushed pineapple (drained)
2 (1 lb) boxes graham crackers (finely crush 1 box, leave other box whole)

Steps:

  • Mix sugar, melted margarine, and pineapple.
  • Add the finely crushed graham crackers to the mixture until thick enough to spread (fairly thick).
  • Place a layer of the whole graham crackers on a serving/cake plate.
  • (You're going to build up layers to form a cake, similar in size and shape of a 1/4 sheet cake).
  • Spread a layer of the mixture on the whole cracker layer.
  • Put a layer of whole crackers on the mixture.
  • Keep alternating layers of the mixture and the whole crackers until you have a desireable size and shape.
  • "Frost"top and sides with remaining mixture.
  • Best when made the day before, so that the graham crackers can get kind of soft and the flavors can combine.
  • Can be refrigerated or just covered.

Tips:

  • To ensure a smooth and lump-free batter, use a whisk to combine the dry ingredients and a separate bowl to mix the wet ingredients. Then, gradually add the wet ingredients to the dry ingredients while whisking continuously.
  • For a richer flavor, use melted butter instead of oil. If using melted butter, let it cool slightly before adding it to the batter.
  • To prevent the cake from sticking to the pan, grease and flour the pan before pouring in the batter.
  • To achieve a moist and tender crumb, do not overmix the batter. Mix just until the ingredients are combined.
  • For a golden brown crust, sprinkle the top of the cake with granulated sugar before baking.
  • To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready.
  • Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
  • For a smooth and creamy frosting, beat the butter and cream cheese together until light and fluffy. Then, gradually add the powdered sugar and vanilla extract.

Conclusion:

With its simple ingredients and straightforward preparation, the classic graham cracker cake is a timeless dessert that can be enjoyed by people of all ages. Whether you choose to top it with a rich chocolate frosting, a tangy cream cheese frosting, or simply a dusting of powdered sugar, this versatile cake is sure to be a hit at any gathering. So next time you're in the mood for a sweet treat, give this classic recipe a try – you won't be disappointed!

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