Graham Cracker Cake I Recipe -
Graham Cracker Cake I Recipe

Graham Cracker Cake I

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch layer cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
  2. Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2011

Great recipe, just like my grandmother's. In reading some of the reviews, I noticed some folks wondered about the amount of flour. Not sure why the cake fell apart for one reviewer, but the flour amount is correct. I'm a pastry chef, and can say that the graham takes the place of flour, both providing gluten and tenderizing. The whites must be prepped as instructed, because they provide structure and lift to the cake. If they're not properly whipped and carefully folded in, the result will be a dense cake with the wrong texture. The yolks and all the sugar also tenderize, so you've got to really adhere to the recipe.

Most Helpful Critical Review
Aug 29, 2002

This cake is rather tedious to make. Although I received rave reviews from my guests who tried it, I don't think I'll try this recipe again. I've made it twice now and both times the cake itself literally falls apart as I try to frost it. The frosting tastes really good, but all that butter scares me!


13 Ratings

Feb 13, 2008

I've had graham cracker cake only once before, at a bakery in Asheville, NC. I was looking for a similar recipe, and I'm happy to say that this is it! There are a lot of steps to make the cake, but they're not hard and they're well worth it. The frosting is a change from the buttercream my palate expects; the high butter ratio almost tastes like something is wrong at first, but once I adjust my expectations I realize it's the perfect complement to the cake.

Sep 07, 2010

Unexpectedly good. It's a dense cake - not light and fluffy, but the flavor is yummy. I made them as part of a s'mores cupcake. I'm not sure it was the right cake for a s'more. But, it would be amazing with a cream cheese icing and crunchy toffee or pecan garnish.

Jan 29, 2012

Okay, WOW. I'm not a 'sweet' person by most standards (salt & cheese are my vices) by this recipe is amazing! I made cupcakes instead of a cake, which may have helped the rising / fluffy factor. When this recipe asks you to add sugar to egg whites and fluff, it's asking you to make a proper meringue. And you MUST make a proper meringue, or your cake won't rise at all - the air inside the meringue expands as you bake your cake, giving it rise and fluffiness. And the icing? Is ridiculous, caramel-y goodness. Not your traditional icing in the slightest. Yum! I took these to one of my classes and they just about died - have never gotten so many over-the-moon compliments as I did with this recipe! Thanks for sharing

Jul 13, 2012

This cake was AMAZING!!! It was so light & moist, my most favourite cake now. It's not so hard to make, just need everything at room temp, & follow directions. So very worth it. Tips for icing the cake: Yes the cake is very delicate, so you want to make sure that your cake is cold before you ice it. Stick it in the fridge for a few hours, it will make the cake so much easier to work with. Also, if using a butter cream icing, make sure you whip it lots & that it's warm. Whip the icing every few minutes if needed, so it doesn't start to set on you.

Aug 29, 2002

I've never heard of or had a graham cracker cake before finding this recipe, I really enjoyed it, a very rich cake. I will make it again. Thanks for sharing this recipe

Mar 01, 2010

People thought it tasted fine but no rave reviews. I don't have any better reviews towards making it either. The list of little steps didn't bother me, but it was so delicate, it was so difficult to frost or handle.


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  • Calories
  • 709 kcal
  • 35%
  • Carbohydrates
  • 59.2 g
  • 19%
  • Cholesterol
  • 168 mg
  • 56%
  • Fat
  • 52 g
  • 80%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 256 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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