Graham Cracker Torte

The simple graham cracker is transformed into an amazing three-layer dessert with this recipe.

Prep Time:
45 mins
Chill Time:
2 hrs
Cool Time:
10 mins
Bake Time:
25 mins
Total Time:
45 mins


  • ½ cup butter, softened

  • 1 ½ cup sugar

  • 5 egg yolks

  • 36 cinnamon graham cracker squares, finely crushed (about 2 3/4 cups)

  • 3 tablespoon all-purpose flour

  • 2 teaspoon baking powder

  • 1 ¼ cup milk

  • 1 teaspoon vanilla

  • 1 cup chopped walnuts

  • 5 egg whites

  • 1 recipe White Satin Frosting (see recipe below)

  • Chopped crystallized ginger and walnuts (optional)

White Satin Frosting

  • ¾ cup milk

  • 3 tablespoon all-purpose flour

  • 1 cup butter, softened

  • 1 ½ cup sifted powdered sugar

  • 1 teaspoon vanilla

  • 2 cup sifted powdered sugar


  1. Preheat oven to 350 degree F. Grease a 15x10x1-inch baking pan; line bottom of pan with waxed paper or parchment paper and grease paper. Set aside.

  2. In a very large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in sugar until combined. Beat in egg yolks. In a medium bowl stir together graham cracker crumbs, flour, and baking powder; stir in milk and vanilla. Beat into butter mixture, about one-third at a time, beating on low speed after each addition just until combined. Stir in walnuts; set aside.

  3. Wash beaters thoroughly. In a large bowl beat egg whites with an electric mixer on medium speed until stiff peaks form (peaks stand straight). Gently stir about half of the egg whites into graham cracker mixture to lighten; fold in remaining egg whites (batter may appear slightly curdled). Spread batter into the prepared pan. Bake for 25 to 30 minutes or until golden and top springs back when lightly touched. Cool in pan 10 minutes. Invert onto large cooling rack; gently peel paper off cake. Cool completely.

  4. Prepare White Satin Frosting. Cut cake crosswise into 3 equal parts. Place one piece on serving plate; frost top with one-third of the frosting. Repeat with remaining cake and frosting. Garnish with crystallized ginger and walnuts, if desired. Serve at once or cover and store in refrigerator up to 8 hours. Makes 10 servings.

White Satin Frosting

  1. In a small saucepan whisk together milk and flour until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Transfer to a small bowl. Cover surface with plastic wrap; chill at least 2 hours or until very cold. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds; beat in 1-1/2 cups sifted powdered sugar and vanilla until fluffy. Beat in cooled mixture. Gradually beat in 2 to 2-1/2 cups additional sifted powdered sugar to desired spreading consistency. Cover and chill for 30 minutes before frosting cake. Makes 3 cups frosting.

Nutrition Facts (per serving)

773 Calories
43g Fat
91g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 773
% Daily Value *
Total Fat 43g 55%
Saturated Fat 21g 105%
Cholesterol 189mg 63%
Sodium 586mg 25%
Total Carbohydrate 91g 33%
Total Sugars 68g
Protein 9g
Vitamin C 0.6mg 3%
Calcium 151.5mg 12%
Iron 2mg 11%
Potassium 210mg 4%
Folate, total 52.4mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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