Graham Cracker Crumb Layer Cake
This nostalgic layer cake replaces a portion of the flour with finely ground graham cracker crumbs for a unique, honey-toasted flavor and a tender, rustic crumb. Paired with a silky vanilla buttercream, it is a sophisticated twist on a childhood favorite.
Ingredients
Ingredients
- 1.5 cups graham cracker crumbs finely pulsed in a food processor
- 1 cup all-purpose flour sifted
- 1 tbsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract pure extract preferred
- 1 cup whole milk room temperature
Notes
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For a 'S'mores' variation, fill the layers with marshmallow fluff and frost with chocolate ganache. You can make the layers a day ahead; wrap tightly in plastic wrap once completely cooled.