This wonderful, moist cake tastes just like honey graham crackers. I use it for my memorable S’mores Cake and S’mores Cupcakes. Adapted from the Society Bakery in Dallas, Texas.
1-1/2 cups (375 mL) graham cracker crumbs (6 oz/175 g)
1/2 cup (125 mL) all-purpose flour (2-1/4 oz/65 g)
2-1/2 tsp (12 mL) baking powder
1/2 cup (125 mL) unsalted butter (4 oz/125 g), softened
3/4 cup (175 mL) granulated sugar (5-1/4 oz/150 g)
2 large eggs, at room temperature
1 tsp (5 mL) vanilla extract
1/8 tsp (0.5 mL) table salt
3/4 cup (175 mL) whole milk, at room temperature
Generously grease and flour 1 round or square cake pan (8 inch/20 cm). Line with parchment. Lightly grease parchment. Preheat oven to 350F (180C).
In medium bowl, whisk together graham crumbs, flour and baking powder.
In stand mixer (with paddle attachment), beat butter on medium speed 1 minute, or until creamy. Add sugar. Beat on medium speed 3 minutes, or until creamy and light-coloured. Beat in eggs 1 at a time, just until blended. Scrape bowl. Add vanilla and salt. Beat on medium-high speed 2 to 3 minutes, until fluffy. Scrape bowl. Beating on lowest speed just until moistened or combined, add third of graham mixture, then half of milk, then another third of graham mixture, then remaining milk, then remaining graham mixture. Scrape bowl. Beat on medium speed 10 seconds, or until smooth.
Scrape into prepared pan. Bake in preheated oven 30 minutes, or until tester comes out clean. Cool pan on wire rack 15 minutes. Remove cake from pan. Peel off parchment. Invert. Cool on rack to room temperature.
Makes 1 cake (single layer).
- The batter in this recipe is enough for a single cake pan. Or you can make 12 cupcakes (see below). Of course, you may double the recipe. In that case, beat the sugar and butter for 5 minutes. After adding the vanilla, beat for 3 minutes.
Shopping Cart: I don’t bother trying to grind my own crumbs in the food processor. Store-bought graham crumbs are ground nicely and evenly. I got good results with Nabisco and Christie’s brands. The Loblaws No Name brand seemed to be ground more finely, but the texture of the finished cake did not seem as good. It’s best to measure the crumbs by weight, as volume amounts vary by brand.
Oh No: This cake is delicate, and can stick to the pan, especially at the corners. Grease and flour the pan well, and remove the baked cake carefully.
Kitchen Secrets: When baking cupcakes, increase the heat to 375F (190C). The hotter oven encourages the batter to rise quickly upwards into a dome, instead of mushrooming sideways.
Line 12 muffin cups with paper liners. Preheat oven to 375F (190C). Fill each paper cupcake liner about 3/4 full. Bake 20 minutes. Cool on rack 5 minutes before removing cupcakes from muffin tin.
TESTED IN IMPERIAL