Graham Cracker Crumb Cake, will bring back a flood of memories! Remember how much you loved graham crackers as a kid? Well then, you are going to love this cake, just as much! And just to set your mind to rest, this little goodie is as delicious plain as it is dressed up a bit with a creamy dessert sauce...
Especially in this family! And we are NOT talking about just the kids! If dinner was a bit sparse or too boring to eat your normal fill, graham crackers and peanut butter to the rescue. When hungry sooner than the next meal is served, a buttered graham cracker is just the ticket. Have a dab of leftover chocolate frosting when baking a cake? Yes, frosted graham crackers for the win. Because graham crackers and chocolate frosting are truly a match made in flavor heaven! So it won't surprise you to find we also love this Graham Cracker Crumb Cake...
This cake is proof that graham crackers aren't just for kids!
I have been making this jewel of a cake for about 20 years and it never goes gets old or boring. Not to us. Why? Well I think it is because of the graham crackers! The love of graham crackers seems to stay with all of us forever. Graham crackers are so basic yet so enjoyable they bake up into a great dessert. A dessert for us all to enjoy and to act all grown up about! While inside you get to be that same little kid who really enjoyed graham crackers, but now you get to eat them in cake form!
The hardest part of this dessert just might be making the crumbs. But I found an easy work around, use the grater blade on your food processor. And while graham crackers and milk are a natural pair, this Graham Cracker Crumb Cake served with a bit of vanilla ice cream will fill you with the same memory of pure enjoyment, bite after bite. But then there is this Buttermilk Creme Dessert Sauce...
Buttermilk Creme Dessert Sauce.
Which by the way tastes like liquid cheesecake, also goes deliciously (how could it not?) over a square of Graham Cracker Crumb Cake, if you were needing any other serving suggestions or a reason to bake up this cake...
Since Graham Cracker Crumb Cake is easy to bake...
it is the perfect cake to bake up and have on hand for drop in guests. Which are the perfect type of guest by the way! Why? Because often they force us to stop and take a moment to visit which really means we have taken a moment for ourselves. And no matter how busy we all get, taking a moment to enjoy time with friends is what we all need, when looking back at the end of the day. Especially a busy day. Let's bring back cake and simple, easy to manage get-togethers! You won't be sorry for either!
Ingredients needed for this recipe:
- whole wheat pastry flour
- graham cracker crumbs
- sugar
- brown sugar
- baking powder
- baking soda
- salt
- butter
- eggs
- cinnamon
- vanilla
- buttermilk
You will also need the following:
- hand mixer
- food processor
- measuring cups
- measuring spoons
- 2 medium sized mixing bowl
- silicone spatula
- 9 inch square baking pan
Now we are ready to begin!
adapted from Sunset Magazine (I believe)
350-degree oven
UPDATED: 02.21.2025
1/2 plus 1 rounded T whole wheat flour, we prefer pastry grind whole wheat flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 c graham cracker crumbs
1/2 t cinnamon
1/2 c butter
2/3 c brown sugar
2/3 c sugar
3 eggs
1 t vanilla
1 c buttermilk
In a medium sized mixing bowl, combine all of the dry ingredients, including the graham cracker crumbs. Stir together well and set aside.
Pour into a prepared 9-inch square pan. Bake 35-45 minutes or until done in your oven. Test for doneness, remove and let cool to room temperature before cutting and serving.
1/2 plus 1 rounded T whole wheat flour, we prefer pastry grind whole wheat flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 c graham cracker crumbs
1/2 t cinnamon
1/2 c butter
2/3 c brown sugar
2/3 c sugar
3 eggs
1 t vanilla
1 c buttermilk
Make the graham cracker crumbs, using the method you prefer.
In a medium sized mixing bowl, combine all of the dry ingredients, including the graham cracker crumbs. Stir together well and set aside.
In the second medium sized mixing bowl, cream the butter, add both of types of sugar, beat until fluffy.
Beat in the eggs one at a time, mixing well after each.
Add vanilla, along with 1/2 of the dry ingredients and 1/3 of the buttermilk. Mix well.
Repeat with remaining dry ingredients and 1/3 of the buttermilk, mixing well.
Mix in remaining buttermilk. Take care that all the dry ingredients have been mixed in, with no dry pockets or wet pockets of ingredients.
Pour into a prepared 9-inch square pan. Bake 35-45 minutes or until done in your oven. Test for doneness, remove and let cool to room temperature before cutting and serving.
Storage options for Graham Cracker Crumb Cake. Store covered at room temperature for up to three days. For longer storage time, store in the refrigerator. You may freeze this recipe, you may notice small changes in texture and moisture content.
UPDATE:
For your convenience, a "copy and paste" version of Graham Cracker Crumb Cake has
been included below.
You may also enjoy:
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Printable "copy and paste" version:
Graham Cracker Crumb Cake
adapted from Sunset Magazine (I believe)
350-degree oven
adapted from Sunset Magazine (I believe)
350-degree oven
UPDATED: 02.21.2025
1/2 plus 1 rounded T whole wheat flour, we prefer pastry grind whole wheat flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 c graham cracker crumbs
1/2 t cinnamon
1/2 c butter
2/3 c brown sugar
2/3 c sugar
3 eggs
1 t vanilla
1 c buttermilk
1/2 plus 1 rounded T whole wheat flour, we prefer pastry grind whole wheat flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 c graham cracker crumbs
1/2 t cinnamon
1/2 c butter
2/3 c brown sugar
2/3 c sugar
3 eggs
1 t vanilla
1 c buttermilk
Make the graham cracker crumbs, using the method you prefer.
In a medium sized mixing bowl, combine all of the dry ingredients, including the graham cracker crumbs. Stir together well and set aside.
In the second medium sized mixing bowl, cream the butter, add both of types of sugar, beat until fluffy.
Beat in the eggs one at a time, mixing well after each.
Add vanilla, along with 1/2 of the dry ingredients and 1/3 of the buttermilk. Mix well.
Repeat with remaining dry ingredients and 1/3 of the buttermilk, mixing well.
Mix in remaining buttermilk. Take care that all the dry ingredients have been mixed in, with no dry pockets or wet pockets of ingredients.
Pour into a prepared 9-inch square pan. Bake 35-45 minutes or until done in your oven. Test for doneness, remove and let cool to room temperature before cutting and serving.
Storage options for Graham Cracker Crumb Cake. Store covered at room temperature for up to three days. For longer storage time, store in the refrigerator. You may freeze this recipe, you may notice small changes in texture and moisture content.
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That does sound delicious!
ReplyDeleteI hope you enjoy it as much as we do, thanks for stopping by, I appreciate it!
DeleteA big, big fan of graham crackers. I rarely buy them because I will eat the entire package. Delightful cake recipe with graham crackers. Thanks for sharing with us.
ReplyDeleteVelva
Velva, you are welcome, and thanks so much for hosting!
DeleteThis sounds delicious!
ReplyDeleteThanks you!
DeleteI have pinned these as they are scrumdiddlyumptious.
ReplyDeleteThank you for sharing your links with us at #276 SSPS Linky.
Esme, thank you so much!
DeleteOh boy Melynda, this sounds fantastic. I've never heard of this type of cake. I'm happy you brought it to my attention.
ReplyDeleteVisiting today from SSPS 276 #153&154
Thanks for hosting.
Paula, you are welcome, thanks for stopping by, I appreciate it.
DeleteI've never had anything like this - it looks fantastic! Thanks for sharing at the What's for Dinner party. Hope your weekend is amazing!
ReplyDeleteHelen, thank you! And thanks for hosting, I appreciate it.
DeleteI have a box of grahm crackers lanquishing in the closet. Now I have a recipe to use them. Bernadette, New Classic Recipe, https://newclassicrecipe.com
ReplyDeleteIt is so good, I hope you enjoy it as much as we do! Thanks for stopping by, I appreciate it.
DeleteI just made something with graham cracker crumbs and made too much - Now I know what to do with it! Thanks for sharing at the What's for Dinner party - Hope your week is going great.
ReplyDeleteHelen, you are welcome, thanks so for hosting!
DeleteI had never heard of Graham Crackers before reading this cake recipe - they sound divine and super versatile! Every kitchen needs a pack (at least)! Sim x #SSPS
ReplyDeleteSimm, they are a staple in most homes with children, but I have found we never lose our love for Graham Crackers! Thanks for stopping by, I appreciate it.
ReplyDeleteI have never had a Graham cracker in my life, not here because you don't get them, but also not on one of my US trips. I think we get the same kind of childhood feeling (although the taste sounds different) from a "Butterkeks" (butter cookie) whose crumbs you see used in similar cakes.
ReplyDeleteCat, that makes total sense! Graham crackers were the invention of Dr. Graham who also "invented" Graham Flour. Which essentially is coarse ground wheat flour. Today's Graham Crackers are mostly refined flour, but I do try purchase a box of whole wheat crackers when ever possible.
Delete