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Graham Cake

13

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

Ingredients

  • 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

Directions

  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.

Reviews Add a comment

  • marisiaketchum
    10 OCT, 2016
    It was a good thing I read the comments for this recipe before executing it! From a one batch recipe my yield was 2 9x2 inch rounds and 2 6x2 inch rounds! The cakes have been in the oven for over an hour and they're not even close to being done. I have all cakes on sheet trays hoping they won't spill over, but it's really close. I would have expected a recipe on a Martha Stewart affiliated website would have been more accurately documented with proper yields. It's pretty crucial.
    Reply
  • ahg31776@yahoo.com
    9 AUG, 2016
    Enough batter to fill two-9 inch cake pans. My pans ran over-plus took almost an hour for layers to get done! It was a disaster! Thank goodness for self-cleaning oven! Now, on the brighter side....I was able to salvage most of the layers! Crumbs were delicious! A lot of work and time...hope cake will be worth it!
    Reply
  • rebeccacannagm
    12 APR, 2016
    Wow! Delicious! A few things: There is far more cake batter than was needed for 2 9x2 round pans. I got about five cupcakes out of it too. Would've been nice to have cooking times. Also, graham flour is hard to come by. Order it online -or- use pulverized graham crackers (in food processor). I did, worked fine. Used semi-sweet choc for ganache, delicious. I also decided it needed more choc so I added a layer of choc buttercream to top before applying the meringue. A worthwhile addition.
    Reply
    • MS20109798
      26 OCT, 2016
      Where did you find the icing recipe for the meringue? I suggest using 3 , 9" pans. I have found that works great for cakes and they don't usually over bake !
  • rebeccacannagm
    10 APR, 2016
    Wow! Delicious! A few things: There is far more cake batter than was needed for 2 9x2 round pans. I got about five cupcakes out of it too. Would've been nice to have cooking times. Also, graham flour is hard to come by. Order it online -or- use pulverized graham crackers (in food processor). I did, worked fine. Used semi-sweet choc for ganache, delicious. I also decided it needed more choc so I added a layer of choc buttercream to top before applying the meringue. A worthwhile addition.
    Reply
  • goblamepandora
    4 OCT, 2015
    I made this cake for my niece's birthday, so I halved the recipe since I didn't need quite so much. I had to omit the wheat germ because I didn't have any on hand, but it still turned out great! I only wish the recipe had some indication of how long to bake the cake... I checked frequently after 25 minutes and took it out at 50 minutes, but it probably would have been better at 45 mins. Having to open up the oven door repeatedly is never good for baking cakes, so that was disappointing.
    Reply