I’ve realized that by now, most of the things I make are born out of curiosity, being lucky enough to have an ingredient on hand, or by way of cleaning out my cupboards. This recipe would fall in the latter. I’ve had a box of graham crackers for a while now from when I made chocolate chip graham cracker cookies and even used them for my peanut butter sandwich cookies, but I still had half a box left over.
Then I saw this recipe for a graham cracker cake. It seemed interesting, but I was really intrigued when I saw that graham crackers were the predominate ingredient. I was curious to know if 1 ½ cups of graham cracker crumbs with only ½ cup of flour would produce a traditional fluffy cake with a light crumb, or a dense moist cake like a pound cake.
The result was a little of both. The cake rose higher than expected and it was moist and light, but with a slightly hearty texture as if I baked with a grain. The cake was delicious. At first it tasted like a yellow cake but finished with a nice graham cracker flavor. The chocolate frosting was great too. I think I would make this again with a toasted marshmallow filling and turn it into a s’more cake. Yum!
Graham Cracker Cake with Chocolate Frosting
- ½ cup all-purpose flour
- 1 ½ cups graham cracker crumbs (from about 20 squares)
- 2 ½ teaspoons baking powder
- ½ cup unsalted butter , softened
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
- your favorite chocolate frosting
Preheat oven to 350° F. Grease two 6-inch round cake pans and line the bottoms with parchment. In a small bowl, whisk together the flour, graham cracker crumbs, and baking powder and set aside. In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating between each addition. Mix in the vanilla.
Add the flour mixture and the milk a little bit at a time, alternating between each. Mix thoroughly but be careful not to overbeat. Divide the batter evenly between your two prepared pans. Bake for about 35 minutes (or until golden brown and starting to pull away from the sides of the pans).
Cool in the pans for at least 15 minutes, then turn out onto a rack to cool completely before frosting and assembling.
Adapted from Food52