Graham Cake

This recipe is used in our Scrumptious S'Mores Cake.

  • Yield: Makes two 9-inch-round-by-2-inch high cake layers

Photography: Romulo Yanes

Source: Martha Stewart Weddings, Summer 2013


  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1 1/2 cups graham flour
  • 3 cups cake flour
  • 3 tablespoons wheat germ
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 cups (4 sticks) unsalted butter
  • 3 cups sugar
  • 1 cup honey
  • 8 eggs
  • 4 teaspoons vanilla
  • 2 1/2 cups milk


  1. Preheat oven to 350 degrees. Butter two 9-inch diameter by 2-inch high pans, line the bottoms with parchment, butter the parchment, then flour both pans, knocking out the excess flour. Set aside.

  2. Sift together the flours, baking powder and salt, then whisk in the wheat germ.

  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, then mix in the honey. Next add the eggs, one at a time, mixing well after each. Mix in the vanilla.

  4. With the mixer on low speed, add 1/3 of the flour mixture to the butter mixture, then add 1/3 of the milk; repeat with the remaining flour and milk, and mix until well combined.

  5. Divide batter between the two pans, and bake until a toothpick inserted into the comes out clean, or until the centers feel firm when lightly touched.

  6. Remove from oven and let cakes cool in pans for 5 to 10 minutes, then remove from pans and let cool, right side up. Wrap layers well if not using the same day, and refrigerate for up to 2 days, or freeze for up to 1 month.


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