Graham Cracker Cake

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Servings: 6 Difficulty: Advanced
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A rich, spiced layer cake with a distinct graham cracker flavor and moist coconut texture
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: 6 Calories: 2862.5

Description

This Graham Cracker Cake is a decadent dessert that transforms classic graham cracker flavors into a tender, moist layer cake. Infused with desiccated coconut and vanilla, it offers a warm, spiced aroma reminiscent of your favorite pie crust. The batter is lightened by folded egg whites, creating a soft crumb that holds up beautifully to frosting. Perfect for autumn gatherings, holiday parties, or as a comforting treat for graham cracker lovers. It pairs wonderfully with a cup of coffee or tea, offering a nostalgic yet elegant dessert experience.

Ingredients

Directions

  1. Preheat the oven to 350 degrees Fahrenheit (177&# 194;°C). Position a rack in the lower third of the oven.
  2. Butter two 9-inch round cake pans and line the bottoms with parchment paper circles. Rebutter the parchment paper.
  3. Place broken graham crackers and shredded desiccated coconut into the container of a food processor fitted with a steel blade.
  4. Process until the cracker crumbs and coconut are ground very fine.
  5. Add baking powder to the food processor and pulse 6 to 8 times to blend evenly. Set aside.
  6. Cut unsalted butter into 1-inch pieces and place them in the large bowl of an electric mixer fitted with beaters or a paddle attachment.
  7. Beat on low speed until softened, then increase speed to medium-high and cream the butter until smooth and light in color, about 1 1/2 to 2 minutes.
  8. Add sugar, 1 tablespoon at a time, taking 6 to 8 minutes to blend it in well. Scrape the sides of the bowl occasionally.
  9. Add egg yolks, 2 at a time at 1-minute intervals, scraping the sides of the bowl as necessary. Beat for 1 minute longer.
  10. Blend in vanilla extract.
  11. Reduce mixer speed to low. Add the crumb mixture alternately with milk, dividing the crumbs into three parts and the liquid into two parts, starting and ending with the crumbs.
  12. Scrape the sides of the bowl and mix for 10 seconds longer. Transfer to a large bowl and set aside.
  13. Place egg whites in a separate clean bowl. Beat on medium speed with clean dry beaters or a whip attachment until frothy.
  14. Add cream of tartar and increase speed to medium-high. Beat until the whites form firm, moist peaks.
  15. Using a rubber spatula, fold in one quarter of the egg whites to lighten the batter, taking about 20 turns.
  16. Fold in the remaining egg whites, taking about 20 additional turns, until just combined.
  17. Spoon the batter into the prepared pans, smoothing the surface with the back of a tablespoon.
  18. Bake in the preheated oven for 25 to 30 minutes, or until the cake begins to come away from the sides of the pan and is springy to the touch.
  19. Remove cakes from the oven and set the pans onto cake racks for 10 minutes to cool slightly.
  20. Invert the cakes onto racks sprayed with nonstick coating. Lift off the pans and carefully peel off the parchment paper.
  21. Allow cakes to cool completely before filling and frosting.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2862.5kcal
% Daily Value *
Total Fat 125.0g193%
Saturated Fat 25.0g125%
Cholesterol 0.0mg0%
Sodium 5087.5mg212%
Total Carbohydrate 368.8g123%
Dietary Fiber 15.0g60%
Sugars 20.6g
Protein 53.1g107%

* 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, coconut, layer cake, dessert, baking, vanilla, egg whites, buttermilk, spiced cake, holiday dessert, coconut cake, graham cracker crumbs, moist cake, layered dessert, food processor, creaming method, folding batter, oven baked
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