Granny'S Graham Cracker Cake
A nostalgic layered cake with rich custard flavor, ground graham crackers, and a sweet butter frosting, perfect for family gatherings and special occasions alike.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- In a separate bowl, mix flour, baking powder, and ground graham crackers.
- Gradually add the dry ingredients and milk to the creamed mixture, alternating and mixing well.
- Stir in vanilla extract.
- Gently fold in stiffly beaten egg whites until well combined.
- Divide the batter evenly into two greased cake pans and bake at 350°F (175°C) for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Prepare a custard filling with chopped walnuts, lemon rind, and lemon juice; spread between the cake layers.
- Frost the top and sides of the cake with butter frosting.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. If you want a touch of spice, add a teaspoon of cinnamon to the dry ingredients. If you don't have graham crackers, crushed digestive biscuits work as a great substitute. Be careful when folding in the egg whites; overmixing can deflate them, resulting in a denser cake.
Serving Suggestions
Serve the cake at room temperature, and consider pairing it with a scoop of vanilla ice cream for added richness. Fresh fruit, such as berries or sliced bananas, complements the cake nicely. It also makes a delightful dessert after a meal like the Fruit, Nut And Turkey Salad, balancing flavors beautifully.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, which can keep for up to a week. If you need to reheat, place a slice in the microwave for about 10-15 seconds, just until warmed through, being cautious not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Graham Cracker Cake contains roughly 510 calories, with 4g protein, 44g carbohydrates, and 31g fat. It is a good source of calcium (17% of the Daily Value) and iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk in this recipe?
Yes, you can substitute whole milk with almond milk or any other non-dairy milk for a lighter version. Just ensure that the alternative milk is unsweetened to maintain the flavor balance in the cake.
How can I make the frosting for this cake?
To make a simple butter frosting, beat together 1/2 cup of softened butter, 2 cups of powdered sugar, and 1-2 tablespoons of milk until creamy. You can also add vanilla extract for a flavor boost. Adjust the consistency with more milk or sugar as needed.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature. Frost the cake the day you plan to serve it to keep it fresh and visually appealing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).