Graham Cracker Cake Iii Food

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GRAHAM CRACKER CAKE WITH PEANUT BUTTER FROSTING

2022-07-30



Graham Cracker Cake with Peanut Butter Frosting image

If you've ever had a snack of graham crackers smeared with peanut butter, then this cake is perfect for you. We added graham flour and a touch of cinnamon to the vanilla cake layers for the quintessential graham-cracker flavor. It's then stacked high with creamy peanut butter frosting for a fun and nostalgic treat.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 18

Ingredients:

  • Nonstick cooking spray
  • 2 cups graham flour (see Cook's Note)
  • 1 1/2 cups all-purpose flour (see Cook's Note)
  • 2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 1 tablespoon pure vanilla extract
  • 3 large eggs plus 2 large yolks, at room temperature
  • 2 cups buttermilk, well-shaken
  • 2 cups confectioners' sugar
  • 2 cups creamy peanut butter
  • 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 cup heavy cream

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.

GRAHAM CRACKER CAKE I

2022-07-30



Graham Cracker Cake I image

Why this isn't as popular as it once was, I will never know.

Provided by Kevin Ryan

Categories     Desserts     Cakes

Yield 12

Number Of Ingredients 18

Ingredients:

  • 2 cups graham cracker crumbs
  • ¾ cup ground pecans
  • ½ cup cake flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 3 egg yolks, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup milk, lukewarm
  • 3 egg whites, room temperature
  • ¼ cup white sugar
  • 2 tablespoons white sugar
  • 1 ½ cups unsalted butter, softened
  • ½ cup packed dark brown sugar
  • ½ cup heavy whipping cream
  • ¾ cup confectioners' sugar
  • ½ cup chopped pecans

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.

Nutrition Facts : Calories 709.3 calories, Carbohydrate 59.2 g, Cholesterol 168.1 mg, Fat 52 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 28.1 g, Sodium 255.5 mg, Sugar 46.2 g

GRAHAM CRACKER CAKE

2003-05-19



Graham Cracker Cake image

This is an old recipe that my grandmother made for my mom and uncle when they were kids, late 40s-50s. She continued to make it periodically throughout the years. It's kind of different, but has a good taste. Don't really know the prep time, but not real long (just a guess).

Provided by Laceys mom

Categories     Dessert

Time 30m

Yield 1 cake

Number Of Ingredients 4

Ingredients:

  • 2 cups sugar
  • 1 cup margarine (melted)
  • 1 (20 ounce) can crushed pineapple (drained)
  • 2 (1 lb) boxes graham crackers (finely crush 1 box, leave other box whole)

Steps:

  • Mix sugar, melted margarine, and pineapple.
  • Add the finely crushed graham crackers to the mixture until thick enough to spread (fairly thick).
  • Place a layer of the whole graham crackers on a serving/cake plate.
  • (You're going to build up layers to form a cake, similar in size and shape of a 1/4 sheet cake).
  • Spread a layer of the mixture on the whole cracker layer.
  • Put a layer of whole crackers on the mixture.
  • Keep alternating layers of the mixture and the whole crackers until you have a desireable size and shape.
  • "Frost"top and sides with remaining mixture.
  • Best when made the day before, so that the graham crackers can get kind of soft and the flavors can combine.
  • Can be refrigerated or just covered.

Top Asked Questions

  1. What is the recipe for a graham cracker cake?
    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.
  2. What are the best graham cracker desserts?
    On this list of Graham Cracker desserts, you’ll find everything from toffee bark and ice cream to cookies and even a cake. Let’s get baking! 1. Old-Fashioned Peanut Butter Balls If you’re a cake pop lover, then you’ll love these quick and tasty peanut butter truffles. They’re salty-sweet, nutty, and wonderfully dense.
  3. How many layers of graham crackers do you put on a cake?
    Repeat with 2 more layers of graham crackers and frosting. You should have 3 layers of graham crackers and frosting in this order: Frosting, graham crackers, frosting, graham crackers, frosting, graham crackers, frosting.
  4. How to make graham crackers with egg whites?
    With the mixer on low speed, add in ⅓ of the graham cracker crumb mixture. Next add in ½ of the milk, then another ⅓ of the graham cracker crumbs. Add in the rest of the milk and then the rest of the graham cracker crumbs and mix until just combined. Remove the bowl from the mixer and gently fold the egg whites into the batter.

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