Graham Cracker Cake With Buttercream Frosting Recipes

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.

Steps:

• Combine cake mix, graham cracker crumbs, sugar, water and egg whites in a large mixing bowl.
• Blend on medium speed for 3-5 minutes with electric mixer.
• Stir in nuts by hand.
• Spray 2 9 inch round cake pans with Bakers Joy & pour in the cake batter.
• Bake at 350 degrees for 35-45 minutes.
• Frost only when completely cool.

Steps:

• Heat oven to 350 degrees. Combine graham cracker crumbs, flour, and baking powder in small bowl; set aside.
• Cream butter and sugar in bowl of electric mixer and light and fluffy, about 7 minutes. Add eggs one at a time, beating after each addition. Mix in vanilla. Beat in flour mixture, alternating with milk until combined. Stir in nuts.
• Pour into two greased and floured 8-inch cake pans; bake 25 minutes or until toothpick comes out clean. Cool in pans 15 minutes. Remove cakes from pans; cool on wire rack.
• For frosting, beat cream in bowl of electric mixer until it starts to thicken. Add confectioners' sugar; beat until soft peaks form.
• Place one layer os cake on platter. Spread some of the whipped cream over top. Top the other cake layer. Spread remaining whipped cream on sides and top. If desired, pat additional graham cracker crumbs around sides of cake.

Steps:

• In a bowl combine melted butter, sugar, eggs then add Graham Crackers and baking powder, milk, nuts coconut and vanilla. (No mixer needed).
• Bake in a tube or bunt pan on 300 degrees for approximately 1 hour.
• Cake is done when a toothpick is inserted and comes out clean.
• Let cool completely before icing.
• ICING.
• In a pot, melt butter on low heat on stove. In the same pot add drained pineapple. Slowly add powdered sugar until you have added all of the sugar.
• Pour over completely cooled cake.

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.