Graham Cracker Cake

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Servings: 10 Difficulty: Advanced
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A tender, nostalgic dessert with a rich raspberry topping
Graham Cracker Cake recipe image
Graham Cracker Cake recipe image
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Graham Cracker Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 593.9

Description

This Graham Cracker Cake is a nostalgic treat that transforms simple pantry staples into a tender, moist dessert. The batter features a unique blend of graham cracker crumbs and whipped egg whites, creating a light yet flavorful crumb with deep vanilla and brown sugar notes. It is crowned with a vibrant, homemade raspberry topping that adds a tart balance to the sweetness. Perfect for afternoon tea, family dinners, or potlucks, this cake offers a comforting taste of home baking. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent finish.

Ingredients

Directions

  1. Preheat oven to 375F (190C). Grease and flour a 9-inch fluted tube pan or a plain 8.5-inch tube pan.
  2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. Beat in the egg yolks one at a time, mixing well after each addition.
  4. Gradually add the half-and-half, stirring constantly. The mixture may look curdled; this is normal.
  5. Fold in the graham cracker crumbs and vanilla extract until evenly distributed.
  6. Sprinkle the baking powder over the batter and gently stir to blend well, being careful not to overmix.
  7. In a separate clean bowl, beat the egg whites until stiff peaks form.
  8. Gently fold the beaten egg whites into the graham cracker batter in two additions, just until no white streaks remain.
  9. Pour the batter into the prepared pan and smooth the top.
  10. Bake for 35 to 45 minutes for a Bundt-style pan, or 50 minutes for a standard tube pan, until the center is firm and a toothpick inserted comes out clean.
  11. While the cake bakes, prepare the topping: In a small saucepan, combine the thawed raspberries and their juice with the granulated sugar and cornstarch.
  12. Cook the raspberry mixture over medium heat, stirring constantly, until it thickens, about 5 minutes. Set aside to cool slightly.
  13. Remove the cake from the oven and let it cool in the pan for 5 minutes.
  14. Remove the cake from the pan onto a serving plate. Serve slices topped with the warm raspberry sauce.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 593.9kcal
% Daily Value *
Total Fat 25.0g39%
Saturated Fat 8.0g40%
Cholesterol 57.6mg20%
Sodium 2439.6mg102%
Total Carbohydrate 61.6g21%
Dietary Fiber 0.0g0%
Sugars 60.2g
Protein 30.1g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: graham cracker, cake, raspberry, dessert, vanilla, brown sugar, butter, eggs, half-and-half, baking powder, cornstarch, tender, moist, homemade, classic, comfort food, fruit topping, afternoon tea, potluck, family dinner
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