If you grew up eating graham crackers, you likely have fond memories of dunking the mildly spiced cookies into a cold glass of milk. This graham cracker cake recipe aims to recapture that blissful childhood treat. The cake gets its unmistakable taste from real graham cracker crumbs stirred into the batter, making it a flavorful, tender, light cake. A layer of cream cheese frosting adds richness and tang, making this treat as appealing for grown-ups as it is for kids.
Servings: 9
Ingredients:
- • ⅓ cup canola oil
- • ¼ cup sugar
- • 3 tablespoons packed brown sugar
- • 2 large eggs, room temperature
- • ⅓ cup sour cream
- • 1 teaspoon vanilla extract
- • 1 cup graham cracker crumbs
- • ¼ cup all-purpose flour
- • 1 teaspoon baking powder
- • ¼ teaspoon salt
FROSTING:
- • 1 package (8 ounces) cream cheese, softened
- • ½ cup confectioners' sugar
- • ½ cup heavy whipping cream
- • 1½ teaspoons vanilla extract
- • ½ teaspoon ground cinnamon
Directions:
- • Preheat oven to 350°.
- • In a large bowl, beat oil, sugar and brown sugar on medium speed until fluffy, 2-3 minutes.
- • Add eggs, one at a time, until combined.
- • Beat in sour cream and vanilla extract.
- • In a small bowl, combine graham cracker crumbs, flour, baking powder, cinnamon and salt.
- • Gradually add to the creamed mixture, mixing well.
- • Pour batter into a parchment-lined 8-in. square baking pan.
- • Bake until a toothpick inserted into the center comes out clean, 20-25 minutes.
- • Transfer to a wire rack; let cool completely.
- • In a large bowl, beat cream cheese on medium speed until smooth, 3-4 minutes.
- • Beat in confectioners' sugar on low speed until combined.
- • Beat in cream and vanilla extract on medium-high speed, 3-4 minutes.
- • Spread frosting evenly on top, cut into squares, and serve.
