cinnamon graham cake with peppermint frosting

Recipe by
raymond spencer
st bernard, LA

I created this delicious cake recipe. It's a layer cake filled with cinnamon graham crackers with a unique peppermint frosting.

yield 8 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For cinnamon graham cake with peppermint frosting

  • CAKE
  • 2 c
    crumbled cinnamon graham crackers, divided
  • 1 box
    German chocolate cake mix
  • 1 1/4 c
    water
  • 1/2 c
    vegetable oil
  • 3
    egg whites
  • 3/4 c
    dark brown sugar
  • 2 tsp
    ground cinnamon
  • PEPPERMINT FROSTING
  • 1 c
    heavy cream
  • 1 can
    sweet condensed milk
  • 1/2 c
    half and half
  • 8 oz
    cream cheese, softened
  • 3
    drops red food coloring
  • 1 Tbsp
    peppermint extract

How To Make cinnamon graham cake with peppermint frosting

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Coat two 9-inch round cake pans with cooking spray.
  • 3
    Add 1 cup crumbled cinnamon graham crackers into both cake pans.
  • 4
    Beat the cake mix, water, oil, egg whites, brown sugar and cinnamon together in a large bowl until combined for 2 minutes. Fold in 1 cup crumbled cinnamon graham crackers.
  • 5
    Pour into prepared cake pans. Bake for 30 minutes or until a toothpick inserted the center comes out clean. Cool completely for 10 minutes.
  • 6
    To make the peppermint frosting, combine all ingredients in a medium bowl; whisk well for 5 minutes or until creamy and smooth. Set aside.
  • 7
    Place one layer on a serving plate. Spread the frosting on top of the cake. Sprinkle with 1 cup crumbled cinnamon graham crackers.
  • 8
    Place the second cake on top of the crumbled graham crackers. Spread the frosting on the top and sides of the cake. Sprinkle with remaining crumbled graham crackers on top.
  • 9
    Cover and refrigerate for 2 hours before serving.
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