Ingredients for Cinnamon Graham Cracker Cake
- Cake
- Cinnamon Graham Crackers
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- Egg Yolks
- Vanilla Extract
- Ground Cinnamon
- All Purpose Flour
- 1 teaspoon baking powder
- ½ cup milk
- Walnuts
- Icing
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
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How to Make Cinnamon Graham Cracker Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9x13 inch glass baking dish.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, 1 cup flour, and 1 teaspoon baking powder. Set aside.
- In a large bowl, cream together ½ cup softened butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large egg yolks, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon.
- Gradually add the dry ingredients (from step 2) to the wet ingredients, alternating with ½ cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in ½ cup chopped walnuts (optional).
- Spread batter evenly into the prepared baking dish.
- Bake for 20-25 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- To make the icing: In a medium bowl, beat together 4 ounces softened cream cheese and ¼ cup softened butter until smooth.
- Gradually add 2 cups powdered sugar, beating until well combined and smooth.
- Add 1 teaspoon vanilla extract and mix well.
- Spread frosting evenly over the cooled cake.
- Refrigerate for at least 30 minutes before serving. Refrigerate any leftovers.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
96g
Fat
27g
Carbs
11g
