Best 8 Cinnamon Graham Cracker Cake Recipes

CINNAMON GRAHAM CRACKER CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour a 9x13 inch glass baking dish. Mix graham cracker crumbs with flour and baking powder. Set aside.
• Cream sugar and butter until light and fluffy. Add yolks, vanilla, and cinnamon.
• Add flour mixture to creamed mixture alternatively with milk.
• Stir in nuts, if using.
• Spread into prepared pan.
• Bake for 20 to 25 minutes, or until toothpick inserted into cake comes out clean. Cool completely.
• To make icing: Cream together the softened cream cheese and butter until smooth. Add powdered sugar and mix well. Add vanilla then spread evenly over cooled cake.
• Refrigerate any leftovers.

CINNAMON SUGAR GRAHAM CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line mini cupcake pans with 72 mini cupcake liners or line a regular-size cupcake or muffin pan with 24 cupcake liners.
• Sift together the cake flour, baking powder, and salt into a bowl, and set aside.
• Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined, and set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter on medium speed until creamy. Gradually add the sugar and beat about 3 minutes more, or until light and fluffy. Scrape down the sides of the bowl. Reduce the speed to low and add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and cinnamon. On low speed, mix in 1/3 flour mixture and 1/2 the milk, repeat alternating between the flour and milk, beginning and ending with the flour mixture. Mix just until the flour is incorporated. Do not over beat once the flour mixture is added. Scrape down the sides of the bowl.
• With an electric hand mixer, beat the egg whites until medium-stiff peaks form and fold into the batter. Fold in the graham cracker-brown sugar mixture. Scoop the batter into the lined mini cupcake pan or regular-size cupcake pan. Bake 22 minutes for mini cupcakes or 27 minutes for regular-size cupcakes, or until a cake tester comes out clean. Cool the cupcakes completely before frosting.
• Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined and set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat together the cream cheese and butter on medium speed until smooth. Beat in the vanilla extract, cinnamon, and salt. Reduce the speed to low, and add the confectioners' sugar until well blended. Increase the speed to high and beat about 3 minutes more, or until light and creamy. Fold in the graham cracker-brown sugar mixture. Place the icing in pastry bag fitted with a pastry tip. Pipe the icing on the cooled cupcakes. Garnish the cupcakes with graham cracker crumbs, a piece of cinnamon sugar graham cracker, and a sprinkling of cinnamon.
• Yield: approximately 3 1/2 cups

GRAHAM CRACKER CAKE WITH PEANUT BUTTER FROSTING

Steps:

• For the cake: Position a rack in the center of the oven and preheat to 350 degrees F.
• Lightly coat two 9-inch cake pans with nonstick cooking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
• Whisk together both of the flours, baking powder, salt, baking soda and cinnamon in a large bowl until combined. Beat the butter, granulated sugar and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
• Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans from left to right halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 15 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
• For the frosting: Beat the confectioners' sugar, peanut butter, butter, vanilla and salt in a large bowl with an electric mixer on medium-high speed until very smooth, about 5 minutes. Add the cream, then continue to beat until light and fluffy, about 2 minutes longer. Set aside at room temperature until ready to assemble.
• To assemble: Place one cake domed-side down on a platter. Spread 1 cup of the frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top with 1 1/2 cups of frosting. Frost the sides of the cake with 1 1/2 cups of frosting and smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set. Spread the remaining frosting over the top and sides, smoothing it out with a large offset spatula.

CINNAMON APPLE CAKE

Steps:

• Preheat oven to 350°F. Beat eggs lightly in medium bowl with wire whisk. Add granulated sugar and margarine; mix well. Stir in graham crumbs, apple and walnuts until well blended.
• Spread evenly into greased 8-inch square baking pan.
• Bake 40 to 45 minutes or until firm to the touch. Cool completely. Cut into 16 squares to serve. Sprinkle with powdered sugar just before serving.

AUNT MARLENE'S CHEESECAKE WITH CINNAMON GRAHAM CRUST

Steps:

• Heat oven to 375 degrees and place oven rack in the middle of the oven.
• Throughly mix ingredients for crust.
• Press them into the bottom of a 9" spring form pan (10" ok too). Do sides too if you can.
• Chill the crust about one hour or more.
• Combine eggs, cream cheese, sugar, salt, flour, vanilla extract, almond extract and beat until smooth with an electric mixer at medium speed.
• Now blend in sour cream. Don't over beat the mixture as this causes air to get into the batter and causes cracks later.
• Pour this mixture into the crust and bake, on a middle oven rack about 60 minutes, until it sets. It will lightly brown and not jiggle much when moved. (I used a cookie sheet with some water in it and I put foil around the bottom of the spring form pan). Do not open the oven within the first 30 minutes of cooking.
• Let cake cool on a wire rack at room temperature completely, and then chill in the refrigerator for at least 5 hours.
• Invert the cake to serve, so that the crumbs are on the top. Serve like this or with the glaze on top or along side.
• For the Glaze: Cook the berries in 3/4 cup water until simmering.
• Mix cornstarch with 1/4 cup water and pour into berry mixture and add sugar. Bring to a boil, stir constantly, until thick and clear, a couple of minutes. Add the red food coloring if using strawberries.
• Chill the glaze and coat the top of the cake or serve along side the cake.

GRAHAM STREUSEL COFFEE CAKE

Steps:

• In a small bowl, combine the cracker crumbs, brown sugar, pecans and cinnamon. Stir in butter; set aside. Prepare cake mix according to package directions. , Pour half of the batter into a greased 13x9-in. baking pan. Sprinkle with half of the graham cracker mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham cracker mixture., Bake at 350° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Combine confectioners' sugar and milk; drizzle over coffee cake.

QUICK GRAHAM CRACKER CAKE

Steps:

• Set aside 2 tablespoons graham cracker crumbs. In a large bowl, beat the remaining crumbs, cake mix, sugar, water, egg whites and oil for 2 minutes. , Pour into two greased and floured 9-in. layer pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let stand a few minutes before removing from pans to wire racks to cool completely. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate. Spread whipped cream between layers and frost entire cake. Sprinkle reserved graham cracker crumbs on top. Refrigerate until serving time.

GRAHAM CRACKER CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
• Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
• In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
• Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
• Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.
• To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat.
• Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.