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Graham Cracker Cake I

Rated as 4.31 out of 5 Stars

"Why this isn't as popular as it once was, I will never know."
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Ingredients

servings 709 cals
Original recipe yields 12 servings (1 - 9 inch layer cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
  2. Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
  3. In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
  4. Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
  5. Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.
  6. To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat.
  7. Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.

Nutrition Facts


Per Serving: 709 calories; 52 g fat; 59.2 g carbohydrates; 5.2 g protein; 168 mg cholesterol; 256 mg sodium. Full nutrition

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Reviews

Read all reviews 15
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Great recipe, just like my grandmother's. In reading some of the reviews, I noticed some folks wondered about the amount of flour. Not sure why the cake fell apart for one reviewer, but the fl...

Most helpful critical review

This cake is rather tedious to make. Although I received rave reviews from my guests who tried it, I don't think I'll try this recipe again. I've made it twice now and both times the cake itse...

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Great recipe, just like my grandmother's. In reading some of the reviews, I noticed some folks wondered about the amount of flour. Not sure why the cake fell apart for one reviewer, but the fl...

I've had graham cracker cake only once before, at a bakery in Asheville, NC. I was looking for a similar recipe, and I'm happy to say that this is it! There are a lot of steps to make the cake, ...

This cake is rather tedious to make. Although I received rave reviews from my guests who tried it, I don't think I'll try this recipe again. I've made it twice now and both times the cake itse...

Unexpectedly good. It's a dense cake - not light and fluffy, but the flavor is yummy. I made them as part of a s'mores cupcake. I'm not sure it was the right cake for a s'more. But, it would...

This cake was AMAZING!!! It was so light & moist, my most favourite cake now. It's not so hard to make, just need everything at room temp, & follow directions. So very worth it. Tips for ici...

Okay, WOW. I'm not a 'sweet' person by most standards (salt & cheese are my vices) by this recipe is amazing! I made cupcakes instead of a cake, which may have helped the rising / fluffy facto...

I've never heard of or had a graham cracker cake before finding this recipe, I really enjoyed it, a very rich cake. I will make it again. Thanks for sharing this recipe

People thought it tasted fine but no rave reviews. I don't have any better reviews towards making it either. The list of little steps didn't bother me, but it was so delicate, it was so difficul...

I made the cake part of this recipe and it turned out perfect. I made it in a 13x9 inch dish - it took about 35 mins bake time. This is a keeper for me - thank you!. I used the cake in a cake sh...