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Graham Cracker Cake With Buttercream Frosting

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“I had this once on a stop in Georgia & fell in love with it... it was so comforting I just loved it! I made it one time nut-free by substituting white chocolate chips instead of nuts for a friend with a nut allergy - I served it as Christmas Cake for her Holiday Party & I loved it even more that way - it was sweet & decadent! I'm posting the traditional recipe though, but at least you see that substitutions are not always a bad thing :-)”
READY IN:
42mins
SERVES:
10
YIELD:
1 Cake
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) package white cake mix
  • 1 14 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1 12 cups water
  • 2 egg whites
  • 34 cup walnuts, chopped (or pecans)
  • nonstick cooking spray (Bakers Joy to prep. cake pans)
  • Buttercream Frosting
  • 1 cup butter, softened well
  • 8 cups confectioners' sugar
  • 12 cup whole milk (or half & half)
  • 2 teaspoons vanilla

Directions

  1. Combine cake mix, graham cracker crumbs, sugar, water and egg whites in a large mixing bowl.
  2. Blend on medium speed for 3-5 minutes with electric mixer.
  3. Stir in nuts by hand.
  4. Spray 2 9 inch round cake pans with Bakers Joy & pour in the cake batter.
  5. Bake at 350 degrees for 35-45 minutes.
  6. Frost only when completely cool.

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