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Graham Cracker Cake

Graham Cracker Cake recipe image
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.
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
  • 2 cup Graham cracker crumbs
  • 1/2 cup Butter, softened
  • 1 cup Light brown sugar, packed
  • 3 Eggs, separated
  • 3/4 cup Half-and-half
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Baking powder
  • 12 oz Frozen raspberries, thawed
  • 3 tablespoon Granulated sugar
  • 1 tablespoon Cornstarch
Directions
  1. 1
    Preheat oven to 375F (190C). Grease and flour a 9-inch fluted tube pan or a plain 8.5-inch tube pan.
  2. 2
    In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. 3
    Beat in the egg yolks one at a time, mixing well after each addition.
  4. 4
    Gradually add the half-and-half, stirring constantly. The mixture may look curdled; this is normal.
  5. 5
    Fold in the graham cracker crumbs and vanilla extract until evenly distributed.
  6. 6
    Sprinkle the baking powder over the batter and gently stir to blend well, being careful not to overmix.
  7. 7
    In a separate clean bowl, beat the egg whites until stiff peaks form.
  8. 8
    Gently fold the beaten egg whites into the graham cracker batter in two additions, just until no white streaks remain.
  9. 9
    Pour the batter into the prepared pan and smooth the top.
  10. 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. 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. 12
    Cook the raspberry mixture over medium heat, stirring constantly, until it thickens, about 5 minutes. Set aside to cool slightly.
  13. 13
    Remove the cake from the oven and let it cool in the pan for 5 minutes.
  14. 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
Read it online: https://www.chefs-mate.com/recipe/graham-cracker-cake-3/