Best Cardamom Graham Cracker Cake Recipe With Raspberries
The cake is made with whole wheat graham crackers, which give it a hearty and wholesome flavor. The cardamom adds a warm, earthy note, and the raspberries provide a tart and refreshing contrast. The cake is topped with whipped cream and more raspberries, making it a perfect dessert for any occasion.
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Ingredients
- 1 1/2 cups Flour all purpose
- 14 Graham Crackers ground into crumbs
- 1 cup Sugar (white or brown or mix of both)
- 1 tablespoon Baking Powder
- 1 teaspoon Cardamom
- 1 teaspoon Salt
- 1/2 cup Coconut Oil solid at room temperature
- 1 cup Milk whole
- 2 large Eggs
- 1 teaspoon Vanilla Extract
Instructions
- Into a food processor, break up the 14 graham crackers into pieces and process until crumbs form.
- In a large bowl, add the graham cracker mixture. Combine all the rest of the dry ingredients with a whisk and set aside.
- Put the sugar and coconut oil into the bowl of a stand mixer and beat on high speed for about a minute. (scrape the bottom of the bowl as needed)
- Turn the mixer to medium speed and add the eggs, milk, and vanilla. Beat for one (1) minute.
- Pour in the dry ingredients and beat for around 30 seconds to incorporate all the ingredients.
- Spray the 8" cake pans with nonstick cooking spray (and line with parchment paper if you want) and distribute the batter evenly.
- Bake graham cracker cake in a preheated oven at 375 degrees for about 25 minutes. (8" rounds)
- Cool on a wire rack for 10 minutes and turn out of the pan.
- Let cool completely and assemble.
Notes
For information on how to make whipped topping - see above in the post.
For a step-by-step on how to assemble, see above in the main post.
To make graham cracker crumbs you can also place them into a Ziploc bag and smash them by hand with a rolling pin.
To mix with wet ingredients, you can also beat by hand in the same order as above before adding the flour mixture. Or use an electric mixer or hand mixer.
This recipe makes (2) 9" cakes - bake for 20-25 minutes or (2) 8" cakes - bake for 25-30 minutes
Servings: 8