Graham Cracker Layer Cake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 2 1/2 tsp Baking powder
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

• Snacks

  • 1 1/2 cups Graham cracker crumbs

• Dairy

  • 1/2 cup Butter, unsalted
  • 3/4 cup Milk

Found on food52.com

Description

Ingredients

• 1/2 cup all-purpose flour
• 1 1/2 cups graham cracker crumbs (from about 20 squares)
• 2 1/2 teaspoons baking powder
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk

Directions

• Preheat oven to 350° F. Grease two 8-inch round cake pans and line the bottoms with parchment.
• In a small bowl, whisk together the flour, graham cracker crumbs, and baking powder and set aside.
• In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until pale and fluffy.
• Add the eggs, one at a time, beating between each addition.
• Mix in the vanilla.
• Add the flour mixture and the milk a little bit at a time, alternating between each. Mix thoroughly but be careful not to overbeat.
• Divide the batter evenly between your two prepared pans. Bake for about 25 minutes (or until golden brown and starting to pull away from the sides of the pans).
• Cool in the pans for at least 15 minutes, then turn out onto a rack to cool completely before frosting and assembling.