Graham Cracker Pound Cake Recipe

Name: Graham Cracker Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil spray; 1 1/2 sticks unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup dark brown sugar; 1 1/2 cups cake flour; 1/2 cup finely ground graham cracker crumbs, from half a sleeve; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 3 tablespoons whole milk; 2 tablespoons heavy cream; 3 large eggs; 1 tablespoon pure vanilla extract

Servings: persons

Vegetable oil spray
1 1/2 sticks unsalted butter, softened
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 1/2 cups cake flour
1/2 cup finely ground graham cracker crumbs, from half a sleeve
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons whole milk
2 tablespoons heavy cream
3 large eggs
1 tablespoon pure vanilla extract

1
Preheat the oven to 325.
2
Spray an 8-by-4-inch glass loaf pan with vegetable oil spray.
3
In a large bowl, using an electric mixer, cream the butter with the granulated sugar and dark brown sugar.
4
In a medium bowl, whisk the cake flour with the graham cracker crumbs, baking powder and salt.
5
In a small bowl, whisk together the whole milk, cream, eggs and vanilla.
6
Beating at medium speed, add the dry and liquid ingredients to the butter mixture in 3 alternating batches.
7
Scrape the batter into the prepared loaf pan and bake in the lower third of the oven for about 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
8
Let cool in the pan for 15 minutes, then turn the pound cake out onto a rack to cool completely.

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Vegetable oil spray, 1 1/2 sticks unsalted butter, softened, 1/2 cup granulated sugar, 1/4 cup dark brown sugar, and more.

Yes, Graham Cracker Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Graham Cracker Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions