Cinnamon Graham Cracker Cake
Elevate your dessert game with this irresistibly cozy Cinnamon Graham Cracker Cake, a perfect fusion of nostalgic flavors and tender, buttery crumb. This unique recipe swaps out traditional cake flour for crushed graham crackers, lending a rich, honeyed depth that pairs beautifully with warm cinnamon spice. With just 20 minutes of prep time, this cake comes together effortlessly, alternating layers of moist batter with hints of vanilla and a touch of sweetness. Whether you finish it with the optional cloud-like cinnamon whipped cream topping or leave it plain, this crowd-pleaser is ideal for holidays, family gatherings, or a delectable weeknight treat. Don’t forget the sprinkle of cinnamon or extra graham cracker crumbs for that picture-perfect touch!
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Recipe Information
Ingredients
- 2 cups (crushed) graham crackers
- 1 cup all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup (softened) unsalted butter
- 3 eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup (for optional topping) powdered sugar
- 0.5 cup (for optional topping) heavy cream
- 0.5 teaspoon (for optional topping) extra ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, combine the crushed graham crackers, all-purpose flour, baking powder, cinnamon, and salt. Whisk together and set aside.
In another bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs to the creamed mixture one at a time, beating well after each addition. Then, mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
For the optional cinnamon whipped topping, whisk the heavy cream, powdered sugar, and extra ground cinnamon together in a chilled bowl until stiff peaks form. Spread the topping over the cooled cake or serve it on the side.
Slice the cake and serve! Optionally, sprinkle with additional graham cracker crumbs or a light dusting of ground cinnamon for extra flair.
Nutrition Facts
Calories |
3920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 2758 mg | 120% | |
| Total Carbohydrate | 634.6 g | 231% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 486.3 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 523 mg | 40% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 904 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
