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Graham Cake Recipe

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This classic Filipino Graham Cake is a luscious no-bake dessert featuring layers of honey graham crackers, sweetened cream, and fruit cocktail. The crackers soften overnight into tender, cake-like layers that create the perfect sweet treat for any celebration.

Ingredients

Scale
  • 3 sleeves (about 27 sheets) honey graham crackers
  • 2 packs (500ml total) all-purpose cream, chilled
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (15 oz) fruit cocktail, drained very well
  • 1 teaspoon fresh lemon juice (optional)
  • Additional fruit for topping (optional): sliced strawberries, mango chunks, or reserved fruit cocktail

Instructions

  1. Prepare your pan: Line your 9×13-inch baking dish with parchment paper or lightly grease it. This makes serving easier later. Set aside.
  2. Drain the fruit cocktail: Open your can of fruit cocktail and pour it into a colander. Let it drain for at least 10 minutes, pressing gently to remove excess syrup. Pat the fruit dry with paper towels. This step is crucial—too much liquid will make your cake soggy.
  3. Make the cream mixture: In a large mixing bowl, combine the chilled all-purpose cream and sweetened condensed milk. Using an electric mixer on medium-high speed, beat the mixture for 3-4 minutes until it thickens slightly and becomes fluffy. The mixture should hold soft peaks. Add the lemon juice if using and beat for another 30 seconds.
  4. Fold in most of the fruit: Reserve about ½ cup of the prettiest fruit pieces for decorating the top. Gently fold the remaining drained fruit cocktail into the cream mixture using a rubber spatula. Mix just until evenly distributed.
  5. Create the first layer: Spread a thin layer of the cream mixture (about ½ cup) on the bottom of your prepared pan. This prevents the bottom crackers from being dry. Arrange graham crackers in a single layer over the cream, breaking crackers as needed to fit the pan edges. You should fit about 9 whole crackers per layer.
  6. Add cream and repeat: Spread about 1 cup of the cream mixture evenly over the graham cracker layer, making sure to cover all the crackers completely. Use your spatula to spread it to the edges. Add another layer of graham crackers, then more cream. Repeat this process until you’ve used all your ingredients, ending with a cream layer on top. You should have 3-4 cracker layers total.
  7. Decorate the top: Smooth the final cream layer beautifully with your spatula. Arrange the reserved fruit pieces decoratively on top, or add fresh fruit if using. You can create patterns or simply scatter the fruit randomly—both look gorgeous.
  8. Chill thoroughly: Cover the pan tightly with plastic wrap, making sure the wrap doesn’t touch the fruit topping. Refrigerate for at least 4 hours, but overnight (8-12 hours) is ideal. This allows the graham crackers to absorb moisture and transform into cake-like layers.
  9. Serve and enjoy: When ready to serve, remove from refrigerator and let sit at room temperature for 5 minutes. Cut into squares with a sharp knife, wiping the knife clean between cuts for neat slices. Serve chilled and watch it disappear!

Notes

  • Cream consistency is key: Make sure your all-purpose cream is very cold before whipping. This helps it thicken properly.
  • Don’t skip the draining: Wet fruit will make your dessert watery and prevent proper setting.
  • Cracker coverage matters: Make sure every cracker is completely covered with cream, or you’ll have hard, dry spots.
  • Patience pays off: The longer it chills, the better the texture. Overnight is truly ideal.
  • Cutting clean slices: For bakery-perfect slices, dip your knife in hot water and wipe dry before each cut.

Nutrition

Find it online: https://focialy.com/graham-cake-recipe/