GRAHAM CRACKER CAKE WITH PEANUT BUTTER FROSTING
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
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.
TRIPLE-FLAVOR SHEET PAN CHEESECAKE
As if having cheesecake for a crowd wasn't cool enough, this approach gives you three different flavors to choose from!
Provided by Food Network Kitchen
Categories dessert
Time 10h40m
Yield 24 cheesecake bars
Number Of Ingredients 13
Steps:
- For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F.
- Mix the cracker crumbs with the butter, sugar and salt in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of a 15-by-18-inch sheet pan. Use the back of a measuring cup to smooth out the crumbs. Bake the crust until golden brown, rotating the pan halfway through, 10 to 12 minutes. Cool the pan on a rack, 10 minutes.
- For the filling: Lower the oven to 325 degrees F. Blend the cream cheese and sugar in a food processor until smooth. Add the eggs and 1 cup sour cream and pulse until well combined. Pour the batter into the prepared pan and smooth the top with an offset spatula.
- Bake until the cheesecake is slightly puffed on the edges (the edges will deflate as the cheesecake cools) and just set, rotating the pan halfway through, 40 to 45 minutes. Completely cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate 8 hours or up to overnight.
- Combine the raspberry jam with 1 to 2 teaspoons water in a small bowl until spreadable but not thin. Spread the jam on the left third of the cheesecake. Top with the raspberries.
- Spread the remaining 1/4 cup sour cream over the middle third of the cheesecake and top with the mango slices.
- Spread the blueberry jam over the right third of the cheesecake and top with the blueberries. Slice into bars for serving.
GRAHAM CRACKER SHEET CAKE
A very moist, delicious cake. My Gram gave me this recipe. I think of her every time I make it. Enjoy!
Provided by Cassie *
Categories Cakes
Time 50m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees F. Spray a 9x13 pan with a nonstick baking spray; set aside.
- 2. In large mixing bowl, place all ingredients except for nuts, cream cheese, ice cream topping, 1/4 cup butter, and powdered sugar. Mix until combined, then beat 2 minutes on medium speed. Stir in chopped walnuts and pour into prepared pan.
- 3. Bake for 25-35 minutes until cake is dark golden brown and set. Cool completely on wire rack.
- 4. Frosting: When cake is cool, combine cream cheese with caramel ice cream topping and butter; beat well. Add 1-1/2 cups powdered sugar. Beat well and add remaining powdered sugar until frosting is soft and spoonable. Frost cooled cake; store in refrigerator.
- 5. This cake is wonderful without the frosting, served with a dollop of whipped cream.
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.
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
This soft, simple Graham Cracker Cake is flavored with graham crackers and topped with a rich chocolate glaze.
Provided by Jennifer McHenry
Categories cakes
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Grease a 9" x 5" loaf pan. If you like, line the pan with parchment paper to create a sling. Grease the lining.
- Whisk together the flour, graham cracker crumbs, baking powder, baking soda, salt, and cinnamon. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk. Mix just until combined.
- Transfer the batter to the prepared pan. Spread evenly.
- Bake 40 to 45 minutes, or until a pick inserted into the center comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes. Then transfer the cake from the pan to a wire rack to cool completely.
- Place the butter and chocolate in a microwave-safe bowl. Heat at half-power in 30-second increments until the butter has melted and the chocolate melts when stirred.
- Gradually stir in the confectioners' sugar, adding a small amount of water at a time as needed for mixing. (You may not use all of the water.) Stir until smooth.
- Working quickly before the glaze sets, drizzle the glaze over the cooled cake. Top with graham cracker crumbs.
Nutrition Facts : Calories 268 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 239 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
ECLAIR CAKE
This is a very quick and simple no bake dessert cake. It uses graham crackers and a pudding mixture. It tastes just like an eclair, but there is enough for a crowd!! It is a great recipe for children who are learning to cook, there is no baking involved or any power kitchen tools. Just a bowl and a spoon!
Provided by Cathy Gordon
Time 4h25m
Yield 14
Number Of Ingredients 5
Steps:
- Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
- Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
- Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 64.6 g, Cholesterol 4.2 mg, Fat 14.2 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 6.5 g, Sodium 481.2 mg, Sugar 45.6 g
GRAHAM CRACKER CAKE
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
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.
More about "graham cracker sheet cake recipes"
OLD FASHIONED GRAHAM CRACKER CAKE - THE …
From thesouthernladycooks.com
Reviews 2Category Cake, DessertCuisine AmericanTotal Time 1 hr 25 mins
BEST GRAHAM CRACKER CAKE RECIPE - HOW TO MAKE …
From food52.com
GRAHAM CRACKER CAKE RECIPE | THE BEST CAKE RECIPES
From thebestcakerecipes.com
EASY SHEETPAN CHEESECAKES - BUTTER WITH A SIDE OF …
From butterwithasideofbread.com
GRAHAM CRACKERS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
PERFECT GRAHAM CRACKER CRUST (VIDEO) - SALLY'S BAKING …
From sallysbakingaddiction.com
GRAHAM CRACKER DESSERTS
From allrecipes.com
GRAHAM CRACKER CAKE (NO-BAKE, 5 INGREDIENTS) - OLGA'S FLAVOR …
From olgasflavorfactory.com
S'MORES CHOCOLATE SHEET CAKE RECIPE
From southernliving.com
TOP 20 GRAHAM CRACKER DESSERTS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST GRAHAM CRACKER FLAVORED CAKE RECIPES | YUMMLY
From yummly.com
KEY LIME PIE SHEET CAKE WITH GRAHAM CRACKER CRUST - BAKING WITH …
From bakingwithblondie.com
S'MORES SHEET CAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
GRAHAM CRACKER SHEET CAKE - RECIPES - COOKS.COM
From cooks.com
NO BAKE GRAHAM CRACKER CAKE : 6 STEPS (WITH PICTURES)
From instructables.com
EASY HOMEMADE GRAHAM CRACKERS RECIPE | COOKIES & CUPS
From cookiesandcups.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love