Graham Cracker Cake
Indulge in the nostalgic comfort of a homemade Graham Cracker Cake—a moist, tender dessert that transforms the humble graham cracker into a masterpiece of flavor. This unique recipe combines finely crushed graham crackers, a touch of buttermilk, and a hint of vanilla for a buttery, caramel-like sweetness and velvety texture. Optional chopped nuts add a delightful crunch, but this cake shines just as beautifully on its own. With a quick prep time of just 20 minutes and easy-to-follow instructions, it’s perfect for both novice and seasoned bakers. Serve it plain for understated charm or elevate it with cream cheese frosting or a dollop of whipped cream to impress at any gathering. Perfect for birthdays, potlucks, or a cozy dessert at home, this cake offers a delicious twist on a classic pantry staple. Keywords: graham cracker cake, homemade cake recipe, easy dessert, unique cake recipes, nostalgic desserts.
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Recipe Information
Ingredients
- 2 cups (finely crushed) graham crackers
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 0.5 cup (softened) butter
- 1 cup granulated sugar
- 0.5 cup (packed) brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 0.5 cup optional chopped nuts (e.g., pecans or walnuts)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or two 9-inch round cake pans.
In a medium bowl, whisk together the crushed graham crackers, all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
If desired, fold in the chopped nuts with a spatula for added texture.
Pour the batter into the prepared pan(s), spreading it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan(s) for 10 minutes. Then transfer to a wire rack to cool completely.
Serve plain, or top with cream cheese frosting, whipped cream, or a dusting of powdered sugar for added sweetness.
Nutrition Facts
Calories |
3753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.6 g | 230% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 848 mg | 283% | |
| Sodium | 4961 mg | 216% | |
| Total Carbohydrate | 489.9 g | 178% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 341.8 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 544 mg | 42% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1183 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
