Last month, it was my husband’s birthday. We actually left for vacation the day after his birthday, so we celebrated it a week in advance. I didn’t want any left over cake to go to waste! This year, he requested a childhood favorite of his; graham cracker cake. I have only made it once or twice in the time we have been together. It is super simple, but so delicious. I had never heard of the cake until he came into my life! Is this something any of you grew up with? Or have you ever had it?
I’ll break the cake down for you. I made my own chocolate syrup, to really emphasize the chocolate taste. The chocolate syrup is folded into freshly whipped cream. Then, the chocolate whipped cream is slathered on the graham crackers. The graham crackers are then stacked on their sides. To finish, the remaining chocolate whipped cream is spread over the top and sides of the cake. The cake is then refrigerated to allow the graham crackers to soften. So simple, yet it yields great results. This cake was especially a big hit with the kids.
Recipe from My mother-in-law
Graham Cracker Cake
This unique "cake" doesn't involve the oven but packs a ton of flavor. Whipped cream folded with chocolate sauce and slathered over graham crackers.. the simplest, best kind of cake for all ages!
Ingredients
- 1 box of graham crackers
- 1 pint of heavy cream
- 3/4-1 cup chocolate sauce
Instructions
- In a large bowl, or the bowl of your stand mixer fitted with the whisk attachment, beat the heavy cream on high speed until stiff peaks form, about 5 minutes. Fold in 3/4 cup of the chocolate sauce. Taste, and add more chocolate sauce if desired.
- With one graham cracker at a time (don't break the crackers in half, leave them as a sheet!), spread enough of the whipped cream to cover the cracker. Place another graham cracker on top of the "frosted" cracker and repeat the process. Stand the crackers up on their long side edge on a large platter. Repeat until all the crackers are gone, making sure to leave enough whipped cream to frost the outside. With the remaining chocolate whipped cream, frost the top and sides of the crackers. Cover with plastic wrap and refrigerate for at least 2 hours before serving. To slice, cut into pieces in the opposite direction of the graham cracker layers (you want to be able to see the cracker layers). The cake will last several days in the refrigerator.
I grew up with this same Graham Cracker Cake. I grew up in Maine and my Grandmother used to make this every Christmas and Thanksgiving. It was a family favorite and did not last long. We used Hershey Syrup (1 cup). I just made one for a work function and will be eating it later.
I love this! It’s such an easy, but fun/different cake to make. Always a hit! 🙂
Funny, my grandmother from Maine too, called this icebox cake. Excited to make it for Thanksgiving. It’s been a while.
It’s fun and simple! I hope you enjoyed it 🙂
Mine too from Maine called it icebox cake we only got it at Christmas
My mother-in-law, Dorothy Honrath, made this cake many dozens of times during her long life. She always mixed in the canned version of Hershey’s syrup. She executed it perfectly, and it was a big hit with her 5 children and her 18 grandkids. She’s been gone since 2020, but her recipe lives on.
I love it!! A simple, yet delicious cake for sure.
I grew up in Rhode Island and my grandma made it all the time! I remember her using the canned Hershey syrup. Always a crowd pleaser – oddly light and refreshing!
I grew up in Maine also and my mother always made this simple, yet delicious Icebox Cake. So funny to read other Mainers made it as well! I’m making it for our big Christmas Eve family gathering.
I hope it was a hit! 🙂
Mainer here! my mom’s birthday is Sunday and I couldn’t remember the recipe my aunt makes for every holiday… came here and this looks to be right! I think it’s both hilarious and awesome that all of us are here together😂
I love this! I hope it worked out for you. 🙂
I also grew up in Maine and this cake was a family favorite and tradition. We used whipping cream and heavy cream (2 to 1 ratio). The can.of Herseys syrup was whipped with the cream and not folded in. I bought ingredients to make it today.😀
That is how my husband’s mother makes it too, with the can of hershey’s syrup. It’s a fun and easy cake for sure!
My Canadian grandmother and mother made this all the time. They too used Hershey from the can. I made this years ago and found that the humidity in Florida doesn’t work so well with this recipe. More a a winter cake for us!
Oh interesting! Good to know. I hope you enjoyed it 🙂
Thanks – it was a family favorite of my dad’s ,who has passed I thought I would re- visit it for my family – they used to do just did plain whipped cream with the graham crackers. Adding the chocolate is a good idea. (From Chicago)
I hope this turned out well! I am sorry to hear about your dad. <3
I grew up in Maine as well, and my mother used to make this too.
So good!
Let’s hear it again for Maine! My mother grew up in Waterville and has been making this cake for decades. My daughter has now become the “master” and we still enjoy this cake at many family gatherings!
I am from Maine as well and my grandmother used to make this for the holidays. The only difference is that she would shave a hersheys bar and decorate the top with it.
I was raised on a lighthouse off the coast of Maine and my mother would make this cake for my birthday every year. Circa 1950’s and 1960’s.
She would fold in Nestles quick into the whipped cream. So nice to see all the Mainers comment on this fabulous cake.
I am from RI and grew up with this recipe for years. Usually a Christmas dessert. Have had it for my birthday. Love it!!!
Grew up in Rhode Island. This was a favorite for special occasions. Mom made this every Christmas. Love,love,love this!
Learned this from my Vermont father in law. Go New England. It’s our Thanksgiving go to!
Mainiac too,,,I know this recipe best through my eldest sister,,,
I am not sure where she got it from but, it was a family favorite🤗🥰❣️
I too grew up having this every Christmas. I use to think it was a family recipe. My mother would take the mixer bowl, attachments, large spoon and a knife and place it in the freezer overnight and the next day she would take it out of the freezer to make it. It is so good!!! Always a favorite.
Chilling the bowl and utensils the night before is a great idea!