Quick Graham Cracker Cake Recipes

GRAHAM CRACKER CAKE

Steps:

• Prepare Cream Filling. Cover and chill as directed.
• Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Meanwhile, line two 8×1 1/2-inch round baking pans with waxed paper; grease and flour pans.
• Preheat oven to 350 degrees F. In a medium bowl stir together the graham crackers, flour, baking powder, and salt; set aside. In a large mixing bowl beat the shortening with an electric mixer on medium to high speed about 30 seconds. Add sugar and vanilla; beat until well combined. Add egg yolks; beat until combined. Alternately add the flour mixture and the milk, beating on low to medium speed after each addition just until combined. Stir in nuts.
• Thoroughly wash the beaters. Beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold egg whites into the batter. Spread batter into the prepared pans. Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool cakes completely on the racks.
• Place a cake layer, bottom side up, on a serving plate. Spread chilled Cream Filling on top of cake to within 1/4 inch of edge. Top with second cake layer, bottom side down. Spread sides and top with Brown Sugar 7-Minute Frosting. Cover; chill until serving time. If desired, top with additional graham crackers. Makes 12 servings. Cream Filling
• In a medium saucepan combine sugar, flour, and salt. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1/2 cup of the hot milk mixture into egg yolks. Pour milk and egg mixture into saucepan. Bring mixture to a gentle boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Pour into a bowl; cover with plastic wrap. Chill thoroughly. Brown Sugar 7-Minute Frosting
• In the top of a double boiler combine brown sugar, water, egg white, and cream of tartar or corn syrup. Beat with an electric mixer on low speed for 30 seconds. Place over boiling water (upper pan should not touch water). Cook, beating constantly with the electric mixer on high speed, about 7 minutes or until frosting forms stiff peaks (tips stand straight) and an instant-read thermometer inserted in the mixture registers 160 degrees F. Remove from heat; add vanilla. Beat 2 to 3 minutes more or until frosting is of spreading consistency.

GRAHAM CRACKER CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
• Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
• 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.
• 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.
• 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.
• 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.
• 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.

GRAHAM CRACKER CAKE (NO BAKE, 5 INGREDIENTS)

Steps:

• In a large bowl, whip the chilled heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Set aside.
• In another bowl, mix the sour cream with the remaining 1/2 cup powdered sugar and 1 teaspoon vanilla extract. Gently fold the whipped cream into the sour cream mixture until combined. Add more sugar if you have a sweeter taste preference.
• Spread about 1 1/2 cups of the frosting to cover the bottom of a 9 X 13 inch pan. Top with a layer of graham crackers, breaking the crackers as necessary, so the crackers fit like a puzzle in a single even layer. Top with more frosting, about 2 cups (it doesn't have to be exact), spreading the frosting to cover the graham crackers.
• You should have these layers in the end: 1 1/2 cups frosting, graham crackers, 2 cups frosting, graham crackers, 2 cups frosting, graham crackers, remaining frosting.
• Grate a chocolate bar on top of the last layer of frosting.
• Chill the cake in the refrigerator for at least 6 hours, or overnight before serving. You can make the cake up to 2 days in advance.

MOM'S FAMOUS GRAHAM CRACKER CAKE

Steps:

• Cream butter and sugar.
• Add eggs, one at a time.
• Add rest of ingredients, mix well.
• Bake in tube pan (greased and floured)-OR-.
• bake in prepared loaf pans to give away as gifts.
• Bake at 350 degrees till done (approx. 1 1/2 hours).

GRAHAM CRACKER STACK CAKE

Steps:

• Spread apple butter thickly on graham cracker and place another graham cracker on top.
• Spread apple butter on top of it and add another cracker.
• Continue this until all crackers or apple butter is gone making 2 stacks on a plate.
• Chill for a few hours until graham crackers are soft.
• Serve.

GRAHAM CRACKER CAKE

Steps:

• Preheat oven to 350 degrees.
• Put the graham crackers in a brown paper bag, and smash them up. Squish and pound vigorously. Sitting on the bag insures very fine crumbs. You should end up with about 2 cups.
• Melt the butter in a large pan over low heat. Stir the eggs and honey in a bowl with the melted butter.
• In another bowl mix the graham cracker crumbs, baking powder, baking soda and salt. Pour half the graham cracker mixture into the honey mixture and stir well. Add the milk to the honey mixture, and stir again. Add the rest of the crumbs, and mix well.
• Grease a 9-inch square baking pan, and pour in the batter. Bake for 20 minutes or until the cake is nicely browned.

GRAHAM CRACKER PUDDING

Steps:

• Go ahead and prepare puddings according to package instructions. Prepare vanilla pudding and set aside.
• Prepare the chocolate pudding.
• Next, spread peanut butter on graham crackers. Place the first layer of graham cracker/peanut butter on the bottom of 9x13 pan (peanut butter side up).
• Then spread 1/3 of the vanilla pudding on top of that.
• Then spread a layer of Cool Whip (works best if soft) on top of vanilla pudding.
• Continue layering in order as above.
• Layer until there's just enough room to spread chocolate pudding on top as a finish (use chocolate pudding to top the dessert only).
• Crush remaining graham crackers. Sprinkle them over the chocolate pudding for garnish.
• Refrigerate 1-2 hrs or until graham crackers are soft.
• You can use any flavor graham cracker you wish and honestly whatever flavor pudding you wish. I have used cinnamon crackers with cream cheese pudding and it was great. Whatever you prefer.
• You can also make your puddings from scratch with this recipe if it's what you prefer. But that requires more effort and time so this is the quick version.