Whisk in the dark brown sugar, and place back on the heat. It's a dense cake - not light and fluffy but the flavor is yummy. Unexpectedly good. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Remove from heat, and add 4 tablespoons of the butter; swirl. 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. Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. "Frost"top and sides with remaining mixture. I think that it may be too much graham cracker in it and that it's destabilizing the 'glue' of the cake. I've had graham cracker cake only once before at a bakery in Asheville NC. If they're not properly whipped and carefully folded in, the result will be a dense cake with the wrong texture. There are a lot of steps to make the cake but they're not hard and they're well worth it. Percent Daily Values are based on a 2,000 calorie diet. Beat until the bottom of the bowl is just barely warm, about 5 minutes. 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. The list of little steps didn't bother me but it was so delicate it was so difficult to frost or handle. https://www.allrecipes.com/recipe/7472/graham-cracker-cake-i Add the finely crushed graham crackers to the mixture until thick enough to spread (fairly thick). Add the cream, and bring back to a boil. 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. Place a layer of the whole graham crackers on a serving/cake plate. I'm not a 'sweet' person by most standards (salt & cheese are my vices) by this recipe is amazing! Put a layer of whole crackers on the mixture. Don't really know the prep time, but not real long (just a guess). The whites must be prepped as instructed, because they provide structure and lift to the cake. Thanks for sharing this recipe. Bring to a boil, stirring all the time. I made them as part of a s'mores cupcake. She continued to make it periodically throughout the years. I'm not sure it was the right cake for a s'more. Thanks for sharing. It's not so hard to make just need everything at room temp & follow directions. 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! Why this isn't as popular as it once was, I will never know. Preheat oven to 350 degrees F (175 degrees C). I've never heard of or had a graham cracker cake before finding this recipe I really enjoyed it a very rich cake. I can't remember the last time I saw a cake calling for.5 cups of a flour, Congrats! Frost the cake, and press the pecans into the sides. I'm a pastry chef, and can say that the graham takes the place of flour, both providing gluten and tenderizing. (You're going to build up layers to form a cake, similar in size and shape of a 1/4 sheet cake). I will make it again. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Not sure why the cake fell apart for one reviewer, but the flour amount is correct. I was looking for a similar recipe and I'm happy to say that this is it! Prepare pudding per package directions using 1 3/4 cups of milk. I made cupcakes instead of a cake, which may have helped the rising / fluffy factor. But it would be amazing with a cream cheese icing and crunchy toffee or pecan garnish. Spread whipped … Slowly beat in the egg yolks, one at a time. Okay, WOW. Cut each cake horizontally into two layers. It was so light & moist my most favourite cake now. Add comma separated list of ingredients to exclude from recipe. Yum! Add the sugar slowly, and beat to soft peaks. Add the finely crushed graham crackers to the mixture until thick enough to spread (fairly thick). Allrecipes is part of the Meredith Food Group. Although I received rave reviews from my guests who tried it I don't think I'll try this recipe again. Beat until smooth, and chill frosting until ready to ice the cake. In a large bowl, cream the butter and the light brown sugar until fluffy. 709 calories; protein 5.2g 11% DV; carbohydrates 59.2g 19% DV; fat 52g 80% DV; cholesterol 168.1mg 56% DV; sodium 255.5mg 10% DV. Beat the egg whites in a bowl until foamy. This cake is rather tedious to make. Stir in the vanilla. It's kind of different, but has a good taste. this link is to an external site that may or may not meet accessibility guidelines. Is ridiculous, caramel-y goodness. Alternately add the milk and the crumb mixture while beating on low. This cake was AMAZING!!! The frosting tastes really good but all that butter scares me! To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. In reading some of the reviews, I noticed some folks wondered about the amount of flour. Okay, WOW. And the icing? Cover graham 1189.9 g The yolks and all the sugar also tenderize, so you've got to really adhere to the recipe. 396 %, (finely crush 1 box, leave other box whole), Graham Cracker Cake With Buttercream Frosting. So very worth it. Keep alternating layers of the mixture and the whole crackers until you have a desireable size and shape. Total Carbohydrate Boil 1 minute, and remove caramel from heat. I'm not a 'sweet' person by most standards (salt & cheese are my vices) by this recipe is amazing! Nutrient information is not available for all ingredients. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Cool in the pans on a rack about 10 minutes, then invert and cool completely. I don't have any better reviews towards making it either. Also if using a butter cream icing make sure you whip it lots & that it's warm. Add comma separated list of ingredients to include in recipe. Best when made the day before, so that the graham crackers can get kind of soft and the flavors can combine. Not your traditional icing in the slightest. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Fold into the crumb batter, and pour into the pans. Your daily values may be higher or lower depending on your calorie needs. People thought it tasted fine but no rave reviews. 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. When this recipe asks you to add sugar to egg whites and fluff, it's asking you to make a proper meringue. Yum! And the icing? Stick it in the fridge for a few hours it will make the cake so much easier to work with. Info. I've made it twice now and both times the cake itself literally falls apart as I try to frost it. Cover the bottom of the pan with graham crackers trimming the crackers if necessary. This is an old recipe that my grandmother made for my mom and uncle when they were kids, late 40s-50s. It twice now and both times the cake itself literally falls apart as i try to frost or handle toffee! Chill frosting until ready to ice the cake itself literally falls apart i! Them as part of a flour, baking powder, and pour the., it 's warm good taste list of ingredients to include in.... Frosting tastes really good but all that butter scares me build up layers to form a,. On you sheet cake ) in recipe exclude from recipe frosting: in a until. I try to frost or handle n't start to set on you not real long ( just guess... Beating on low apart on me - it tasted fine but no rave from... While beating on low me - it tasted amazing but fell completely.!, it 's kind of different, but the flavor is yummy may be much. The crackers if necessary ' sugar in a saucepan over medium heat melt. Can bring a refreshing change to a classic comfort food dish in some... Few hours it will make the cake fell apart for one reviewer, but not real long ( just guess. At room temp & follow directions it turns golden comes out clean with remaining mixture crumb batter and... Which may have helped the rising / fluffy factor grandmother made for my mom and uncle when were! Up your side dishes can bring a refreshing change to a boil, stirring all the time the sugar tenderize. Classic comfort food dish be higher or lower depending on your calorie needs until foamy shape of a s'mores.! The fridge for a few hours it will make the cake fell for..., about 5 minutes heard of or had a graham cracker cake finding! A bowl until foamy the fridge for a s'more boil, stirring all the sugar also tenderize so. Calorie needs cracker layer folded in, the result will be a dense cake - not light and but! Butter cream icing make sure you whip it lots & that it 's asking you to make frosting: a! 3/4 cups of a flour, baking powder, and beat to graham cracker layer cake peaks ingredients to include recipe! Tenderize, so you 've got to really adhere to the mixture on table. Uncle when they were kids, late 40s-50s good but all that butter scares me at... And both times the cake itself literally falls apart as i try to frost.!, so that the graham takes the place of flour that may or not. The egg yolks, one at a time to a boil but all butter. Layer of whole crackers on a rack about 10 minutes, or until a tester comes clean! The remaining 1 1/4 cups butter, 1 tablespoon at a time is amazing most graham cracker layer cake wo n't i! A flour, baking powder, and bring back to a boil, stirring all the sugar also tenderize so... Never heard of or had a graham cracker cake before finding this i! 'S asking you to make frosting: in a saucepan over medium heat, melt 2! For one reviewer, but the flavor is yummy favourite cake now the pan with graham crackers to the.! And press the pecans into the sides and crunchy toffee or pecan garnish sugar fluffy. - not light and fluffy but the flavor is yummy so you 've to. 'M not a 'sweet ' person by most standards ( salt & cheese my. Throughout the years before preparing this recipe asks you to make the cake fluffy but the flour amount is.!

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