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Graham Cracker Cake
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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.
Course Dessert
Cuisine American
Keyword Graham Cracker Cake
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 534kcal
Author Brandie @ The Country Cook

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