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Old-Style Graham Cracker Cake (+ Video) » Simple and healthy recipe! ✅

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Graham Cracker Pie is a recipe that has been a family favorite for generations. An incredibly 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 box of Kroger brand graham crackers), I couldn’t believe how amazing it was. It is such a simple recipe but the flavors are amazing! I had no idea you could make a cake out of graham crackers and still be moist and tender. But you sure can, thanks to all those egg yolks in there. This cake has been a huge hit in my house. It tastes like no other cake I make and I think it would be a super fun cake for your next potluck!

TIPS FOR MAKING GRAHAM COOKIE CAKE

  • You can replace the walnuts with pecans or leave them out altogether.
  • Definitely get the Cinnamon Graham Crackers for this recipe. Makes a big difference in flavor.
  • Store the cake uneaten in the refrigerator, covered, for up to 3 days.

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

  • Cinnamon cookies
  • baking powder
  • all-purpose flour
  • sugar
  • salted butter
  • egg yolks
  • vanilla extract
  • cinnamon powder
  • Milk
  • Chopped nuts

HOW TO MAKE GRAHAM COOKIE CAKE:

Preheat oven to 325°C. Spray a 9×13 pan with nonstick cooking spray. For a little clarification on the number of cookies. You will use two sleeves of cinnamon graham crackers. There will be 32 of these squares about 2 ¾ cups of chopped graham crackers.

Place the graham cracker squares in a large plastic bag and, using a rolling pin (or in this case, I used a heavy, flat meat mallet), crush the crackers until crumbly.

Mix the whole grain crackers with the flour and baking powder. Set aside.

Beat the sugar and butter until the mixture is light and fluffy.

Add the egg yolks, vanilla, and cinnamon.

Blend until smooth.

Add about ⅓ of the graham cracker mixture.

Then add about ⅓ of the milk. Continue alternating graham cracker mixture and milk until everything is incorporated.

Then add the nuts. Spread in a pan. The dough will be thick.

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

Let the cake cool completely. Then start making the icing. Beat softened cream cheese and butter until smooth.

Add the powdered sugar and mix until smooth.

Spread evenly over cooled cake.

If you want to skip the frosting entirely, you can sprinkle a little icing sugar on top of the cake, but the frosting complements this cake so well!

Then sprinkle some crushed graham crackers over the frosting (optional).

Slice and serve! If not served immediately, this cake should be stored in the refrigerator (due to icing).

WANT MORE RECIPES? TRY THESE!

Old Style Graham Cracker Pie

Graham Cracker Pie is a recipe that has been a family favorite for generations. An incredibly moist homemade cake with a delicious creamy frosting. # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * {fill: #ffffff; } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url (# wprm-recipe-user-rating-0-33); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url (# wprm-recipe-user-rating-0-50); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url (# wprm-recipe-user-rating-0-66); } linearGradient # wprm-recipe-user-rating-0-33 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-50 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-66 stop {stop-color: #ffffff; } Course: Dessert Cuisine: American Keyword: Graham Cracker Pie Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 12 Calories: 534 kcal

For the cake:

  • 32 squares of crushed cinnamon cookies (about 2 ¾ cups)
  • 2 teaspoons of baking powder
  • 2 tablespoons all-purpose flour
  • 1 cup of sugar
  • ½ cup (1 stick) salted butter, softened at room temperature
  • 5 egg yolks
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 cup of milk
  • 1 cup of chopped walnuts
  • Glazing:

For the glaze:

  • ⅓ cup cream cheese (3 ounces), softened at room temperature
  • ¼ cup (½ stick) salted butter, softened at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups of powdered sugar
  • 2 tablespoons of milk

# wprm-toggle-switch-1494788469 input: checked + .wprm-toggle-switch-slider {background-color: #5badc0!important; } Cooking mode Prevents the screen from dimming

  • Preheat oven to 325 degrees. Spray a 9×13-inch skillet with nonstick cooking spray.
  • Place the graham cracker squares in a large plastic bag and using a rolling pin, crush the crackers into crumbs.
  • Mix the whole grain crackers with the flour and baking powder. Set aside.
  • Beat the sugar and butter until the mixture is light and fluffy.
  • Add the egg yolks, vanilla, and cinnamon. Blend until smooth.
  • Add about ⅓ of the graham cracker mixture.
  • Then add about ⅓ of the milk.
  • Continue alternating graham cracker mixture and milk until everything is incorporated.
  • Then add the nuts.
  • Spread the dough in the pan. It will be thick.
  • Bake for about 20-25 minutes (until inserted toothpick comes out clean).
  • Let the cake cool completely.
  • Then start making the icing. Beat softened cream cheese and butter until smooth.
  • Add the powdered sugar and mix until smooth. Spread evenly over cooled cake.
  • Then sprinkle some crushed graham crackers over the frosting (optional). Cut and serve.
  • You can replace the walnuts with pecans or leave them out altogether.
  • Definitely get the Cinnamon Graham Crackers for this recipe. Makes a big difference in flavor.
  • Store the cake uneaten in the refrigerator, covered, for up to 3 days.

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

Originally published: November 2013 Updated and republished: July 2022

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