Graham Cracker Cake is a recipe that has been a family-favorite for generations. An amazingly moist homemade cake with a delicious creamy frosting.
HOMEMADE GRAHAM CRACKER 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
unsalted butter
egg yolks
vanilla extract
ground cinnamon
milk
chopped walnuts
Frosting:
cream cheese
butter
vanilla extract
powdered sugar
milk
HOW TO MAKE HOMEMADE GRAHAM CRACKER CAKE:
Preheat oven to 325F degrees. Spray a 9x13 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 ¾ 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 ⅓ of graham cracker mixture.
Then add about ⅓ 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!
NO-BAKE GRAHAM CRACKER GOODIES
NO-BAKE CHUNKY MONKEY CAKE
HOMEMADE 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.
Print
Pin
Rate
Servings: 12
Calories: 534kcal
Ingredients
- 32 squares cinnamon graham crackers crushed (2 ¾ cups)
- 2 teaspoon baking powder
- 2 tablespoon all-purpose flour
- 1 cup sugar
- ½ cup salted butter softened, 1 stick
- 5 egg yolks
- 2 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup milk
- 1 cup chopped walnuts
- Icing:
- ⅓ cup cream cheese softened 3 oz.
- ¼ cup salted butter softened, ½ stick
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 tablespoon milk
Instructions
- Preheat oven to 325F degrees.
- Spray a 9 x 13 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 ⅓ of graham cracker mixture.
- Then add about ⅓ 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
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
Barbara Bartlett
I haven't had this in years. My mom used to make this for our birthday cakes, and we couldn't wait for our birthday to eat it! However, Mom always made fresh whipped cream (with heavy cream and powdered sugar) for the frosting instead of the sweeter butter cream. It was the best! Thanks for reminding me about those birthday cakes! I think I will make one now (with whipped cream, of course).
Paige
Can I turn these into cupcakes? What would be the cook time, if so?
Alizeh Jackson
This is so delicious and wonderful and pictures are also beautiful. Well decorated and I'm gonna make this now.