Old-Fashioned Graham Cracker Cake (+Video)

Graham Cracker Cake is a recipe that has been a family-favorite for generations. An amazingly moist homemade cake with a delicious creamy frosting.

A UNIQUE AND DELICIOUS HOMEMADE CAKE

When I first made this cake (found on the back of a Kroger-brand graham cracker box), I couldn’t believe how amazing it tasted. It’s such a simple recipe but the flavors are incredible! I had no idea you could make a cake out of graham crackers and it still be moist and tender. But you sure can, thanks to all those egg yolks in there. This cake was a huge hit in my house. It tastes like no other cake I make and I think it would be a super fun cake to make for your next potluck!

TIPS FOR MAKING GRAHAM CRACKER CAKE

• You can switch out the walnuts for pecans or you can leave them out altogether.
• Definitely get the cinnamon graham crackers for this recipe. It makes a big difference in flavor.
• Store any uneaten cake in the refrigerator, covered, for up to 3 days.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

• cinnamon graham crackers
• baking powder
• all-purpose flour
• sugar
• salted butter
• egg yolks
• vanilla extract
• ground cinnamon
• milk
• chopped walnuts

HOW TO MAKE GRAHAM CRACKER CAKE:

Preheat oven to 325F degrees. Spray a 9×13 baking dish with nonstick cooking spray. For a little clarification on the number of crackers. You are going to be using two sleeves of cinnamon graham crackers. It will be 32 of these little squares which comes to about 2 3/4 cups of crushed graham crackers.

Place graham cracker squares into a large plastic bag, and using a rolling pin (or in this case, I used a flat and heavy meat tenderizer), crush crackers into crumbs.

Mix graham crackers with flour and baking powder. Set aside.

Cream sugar and butter until light and fluffy.

Add egg yolks, vanilla and cinnamon.

 Stir until smooth.

Add about 1/3 of graham cracker mixture.

Then add about 1/3 of the milk. Keep alternating graham cracker mixture and milk until it is all incorporated.

Then stir in walnuts. Spread into baking dish. Batter will be thick.

Bake for about 20-25 minutes (until toothpick inserted comes out clean.) It took a little longer than this in my oven, about 28 minutes.

Allow cake to cool completely. Then begin making frosting. Cream together the softened cream cheese and butter until smooth.

 Add powdered sugar and mix until smooth.

 Spread evenly over cooled cake.

If you wanted to skip the icing altogether, you could just dust a bit of powdered sugar on the cake but the icing really tops this cake off nicely!

Then sprinkle some crushed graham crackers on top of the icing (optional.)

Slice and serve! If not serving right away, this cake needs to be kept refrigerated (because of the frosting.)

CRAVING MORE RECIPES? GIVE THESE A TRY!

• Graham Cracker Toffee
• Grandma’s Texas Sheet Cake
• Homemade Graham Crackers
• No-Bake Graham Cracker Goodies
• Italian Love Cake

Old-Fashioned Graham Cracker Cake

Graham Cracker Cake is a recipe that has been a family-favorite for generations. An amazingly moist homemade cake with a delicious creamy frosting.

4.91 from 10 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Graham Cracker Cake

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 534kcal

Author: Brandie @ The Country Cook

Ingredients

For the cake:

• ▢ 32 squares cinnamon graham crackers, crushed (about 2 3/4 cups)
• ▢ 2 teaspoons baking powder
• ▢ 2 Tablespoons all-purpose flour
• ▢ 1 cup sugar
• ▢ 1/2 cup (1 stick) salted butter softened to room temperature
• ▢ 5 egg yolks
• ▢ 2 teaspoon vanilla extract
• ▢ 1/2 tsp ground cinnamon
• ▢ 1 cup milk
• ▢ 1 cup chopped walnuts
• ▢ Icing:

For the frosting:

• ▢ 1/3 cup cream cheese (3 ounces), softened to room temperature
• ▢ 1/4 cup (1/2 stick) salted butter softened to room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups powdered sugar
• ▢ 2 Tablespoons milk

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 325F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
• Place graham cracker squares into a large plastic bag, and using a rolling pin, crush crackers into crumbs.
• Mix graham crackers with flour and baking powder. Set aside.
• Cream sugar and butter until light and fluffy.
• Add egg yolks, vanilla and cinnamon. Stir until smooth.
• Add in about 1/3 of graham cracker mixture.
• Then add about 1/3 of the milk.
• Keep alternating graham cracker mixture and milk until it is all incorporated.
• Then stir in walnuts.
• Spread batter into baking dish. It will be thick.
• Bake for about 20-25 minutes (until toothpick inserted comes out clean).
• Allow cake to cool completely.
• Then begin making frosting. Cream together the softened cream cheese and butter until smooth.
• Add powdered sugar and mix until smooth. Spread evenly over cooled cake.
• Then sprinkle some crushed graham crackers on top of the icing (optional). Slice and serve.

Notes

• You can switch out the walnuts for pecans or you can leave them out altogether.
• Definitely get the cinnamon graham crackers for this recipe. It makes a big difference in flavor.
• Store any uneaten cake in the refrigerator, covered, for up to 3 days.

Nutrition

Calories: 534kcal | Carbohydrates: 69g | Protein: 6g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 121mg | Sodium: 382mg | Potassium: 240mg | Fiber: 2g | Sugar: 46g | Vitamin A: 580IU | Vitamin C: 0.2mg | Calcium: 121mg | Iron: 2.2mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally posted: November 2013
Updated and reposted: July 2022