"Why this isn't as popular as it once was, I will never know." — Kevin Ryan
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graham cracker crumbs
unsalted butter, softened
packed light brown sugar
egg yolks, room temperature
egg whites, room temperature
1 1/2 cups
unsalted butter, softened
packed dark brown sugar
heavy whipping cream
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.
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!
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.
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.
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
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.
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Graham Cracker Cake I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 468
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