Best 4 Quick Graham Cracker Cake Recipes

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QUICK GRAHAM CRACKER CAKE



Quick Graham Cracker Cake image

Imagine two food favorites-graham crackers and whipped cream-in one wonderful cake. The results are heavenly!

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16-20 servings.

Number Of Ingredients 7

1-1/4 cups graham cracker crumbs, divided
1 package white cake mix (regular size)
2 tablespoons sugar
1-1/2 cups water
2 large egg whites
4 tablespoons canola oil
1 pint heavy whipping cream or 1 carton (12 ounces) frozen whipped topping, thawed

Steps:

  • Set aside 2 tablespoons graham cracker crumbs. In a large bowl, beat the remaining crumbs, cake mix, sugar, water, egg whites and oil for 2 minutes. , Pour into two greased and floured 9-in. layer pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let stand a few minutes before removing from pans to wire racks to cool completely. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate. Spread whipped cream between layers and frost entire cake. Sprinkle reserved graham cracker crumbs on top. Refrigerate until serving time.

Nutrition Facts : Calories 244 calories, Fat 15g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 210mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

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

I've been going through my old clippings of recipes, searching for them on Food.com, and adding them to my recipe box online to eliminate paper. Here's one not posted here that was printed in the Chicago Tribune 9/13/00. It's an old-fashioned cake with a dense, tender crumb and a distinct graham cracker flavor. You can serve it plain or with a whipped cream or cream cheese frosting.

Provided by Jodilyn

Categories     Dessert

Time 1h15m

Yield 1 slice, 10 serving(s)

Number Of Ingredients 12

1 3/4 cups crushed graham crackers (about 12 full size)
1/2 cup flour
2 1/2 teaspoons baking powder
3/4 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup milk
3/4 cup chopping pecans
2 1/2 cups chilled whipping cream
1/3 cup confectioners' sugar
1/4 cup graham cracker, crushed (optional)

Steps:

  • Heat oven to 350 degrees. Combine graham cracker crumbs, flour, and baking powder in small bowl; set aside.
  • Cream butter and sugar in bowl of electric mixer and light and fluffy, about 7 minutes. Add eggs one at a time, beating after each addition. Mix in vanilla. Beat in flour mixture, alternating with milk until combined. Stir in nuts.
  • Pour into two greased and floured 8-inch cake pans; bake 25 minutes or until toothpick comes out clean. Cool in pans 15 minutes. Remove cakes from pans; cool on wire rack.
  • For frosting, beat cream in bowl of electric mixer until it starts to thicken. Add confectioners' sugar; beat until soft peaks form.
  • Place one layer os cake on platter. Spread some of the whipped cream over top. Top the other cake layer. Spread remaining whipped cream on sides and top. If desired, pat additional graham cracker crumbs around sides of cake.

Nutrition Facts : Calories 593.4, Fat 45.1, SaturatedFat 24.1, Cholesterol 158.7, Sodium 331.7, Carbohydrate 44.4, Fiber 1.4, Sugar 28.9, Protein 5.8

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

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