LIGHT AND FLUFFY YELLOW CAKE
Whipped egg whites are the secret behind this airy, moist cake. Decorate each layer with our Chocolate Frosting for a spectacular birthday or special-occasion dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 9-inch cakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter and line two 9-inch round cake pans with parchment. Butter parchment, then flour pans, tapping out excess. Set aside.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs yolks one at a time, mixing well after each addition. Add vanilla and mix, scraping down sides of bowl. On low speed, add the flour mixture in three batches, alternating with two batches of buttermilk. Fold in egg whites. Stir with a rubber spatula until the batter is evenly blended.
- Divide batter between pans. Smooth the top of each layer with a small offset spatula.
- Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes.
- Remove from oven and let cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cakes from pans. Peel off parchment from cakes. Reinvert and let cool completely on racks.
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.
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
LIGHT CHEESECAKE
Make and share this Light Cheesecake recipe from Food.com.
Provided by Steve P.
Categories Cheesecake
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cream egg yolks and sugar then add cream cheese 8 onces at a time blending well. Next add the sour cream, flour, vanilla, pineapple and juice.
- Beat egg whites addding pinch of cream of tartar (I use a 1/4 teaspoon) Beat until stiff, then fold into batter.
- Prepare 10 inch springform pan.
- Grease and sprinkle graham cracker crumbs on bottom and sides of pan.
- Put batter in prepared pan.
- Place pan in a pan of water. (I use a large roasting pan with about an inch or two of water).
- Bake at 350 for 50 Minutes.
- Then turn off oven and leave door halfway opened for 1 hour.
- After 1 hour remove cake from oven.
DELICATE GRAHAM CRACKER CAKE
Graham cracker crumbs replace some of the flour in this easy and irresistible homemade layer cake.
Provided by My Food and Family
Categories Dairy
Time 1h40m
Yield Makes 12 servings, 1 slice each.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Blend cracker crumbs, flour and baking powder in small bowl; set aside.
- Beat butter and sugar in large bowl with electric mixer on high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Alternately add flour mixture and milk, beating well after each addition. Divide batter into 2 well-greased 8-inch round cake pans.
- Bake 25 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 15 minutes. Remove from pans; cool completely on wire rack. Frost cake.
Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
GRAHAM CRACKER CAKE
Number Of Ingredients 13
Steps:
- 1. Finely crush crackers. In medium bowl stir together graham crumbs, baking soda and salt. Set aside.2. In large mixing bowl beat granulated sugar and shortening on medium speed of electric mixer until combined. Add egg yolks. Beat until light and fluffy. Alternately add crumb mixutre and milk to beaten mixture, mixing until just combined after each addition. Stir in walnuts.3. Using clean small mixing bowl and clean beaters, beat egg whites on high speed of electric mixer until stiff peaks form. Fold into beaten mixture.4. Spread in two 9-inch round baking pans coated with nonstick cooking spray. Bake at 350°F about 30 minutes or until toothpick inserted near center comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans. Cool completely.5. In small mixing bowl beat cream cheese and butter on medium speed of electric mixer until fluffy. Beat in vanilla. Gradually add powdered sugar, beating until well combined.6. Fill between layers and frost top and sides of cake with cream cheese mixture. Garnish as desired.*NOTE: Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.**NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
Nutrition Facts : Nutritional Facts Serves
GRAHAM GRIDDLE CAKES
I've been making these for years. They are very tasty and have a great nutty flavor.
Provided by kimmah
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine flour, graham cracker crumbs, brown sugar, baking powder, salt and pecans (if desired). In a separate bowl, stir together milk, butter and egg. Add to the flour mixture and stir well.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 28.1 g, Cholesterol 44.4 mg, Fat 13.2 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 3.9 g, Sodium 380.1 mg, Sugar 10 g
LIGHT AND FLUFFY LEMON JELLO CHEESECAKE
I got this recipe in 1980 when I worked at University of Michigan hospital. The ward secretary on our unit always brought this to our potluck lunches. Everyone loves it because of its great cheesecake flavor without the heaviness of regular cheesecake. Easy to make, easier to eat!
Provided by Barb Witherspoon
Categories Cheesecake
Time 2h15m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
- Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
- Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
- Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
- In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
- Add Jello mixture to evaporated milk and continue to beat until well blended.
- Pour over Graham cracker crust.
- Chill until firm.
Nutrition Facts : Calories 183.3, Fat 10.5, SaturatedFat 5.9, Cholesterol 29.5, Sodium 183.7, Carbohydrate 19.5, Fiber 0.3, Sugar 12.8, Protein 3.5
FLUFFY LIGHT GRAHAM CAKE
Number Of Ingredients 16
Steps:
- 1. Grease two 9-inch round baking pans or one 13 x 9 x 2-inch baking pan. If using round pans, line bottoms with parchment or wax paper. If using rectangular pan, lightly flour pan. Set aside.2. In medium bowl stir together graham crumbs, flour, baking powder and salt. Set aside.3. In large mixing bowl beat shortening on medium speed of electirc mixer until softened. Add granulated sugar and vanilla. Beat until fluffy. Add eggs, one at a time, mixing well after each addition. Alternately add crumb mixture and milk, beating until just combined after each addition. Spread in prepared pan(s).4. Bake at 350°F for 20 to 25 minutes or until wooden pick inserted near center comes out clean. If using round pans, cool on wire rack for 10 minutes, then remove from pans. Cool completely. If using rectangular pan, cool completely.5. For frosting, in small mixing bowl combine powdered sugar, sour cream, margarine or butter, vanilla, lemon peel and nutmeg. Beat on low speed of electric mixer until combined. Increase speed to medium. Beat until fluffy.6. For round cake, frost between layers, sides and top of cake with frosting. For rectangular cake, frost top of cake with frosting.
Nutrition Facts : Nutritional Facts Serves
More about "fluffy light graham cake recipes"
FLUFFY HOMEMADE VANILLA CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.6/5 Total Time 45 minsCategory Dessert, CakeCalories 265 per serving
LIGHT AND FLUFFY BETTER THAN SEX CAKE RECIPE
From recipeland.com
FLUFFY VANILLA CAKE FROM SCRATCH - RECIPE GARDEN
From recipe-garden.com
BEST EVER FLUFFY VANILLA CAKE RECIPE - VEENA AZMANOV
From veenaazmanov.com
10 BEST LIGHT FLUFFY CAKE RECIPES | YUMMLY
From yummly.com
MY VERY BEST VANILLA CAKE - STAYS MOIST 4 DAYS!
From recipetineats.com
MOIST AND FLUFFY VANILLA CAKE | FAVORITE VANILLA CAKE …
From lifeloveandsugar.com
10 BEST LIGHT FLUFFY CHEESECAKE RECIPES | YUMMLY
From yummly.com
WHITE CAKE RECIPE FROM SCRATCH (SOFT AND FLUFFY) | SUGAR …
From sugargeekshow.com
75 SPRING CAKES TO MAKE ALL SEASON LONG I TASTE OF …
From tasteofhome.com
I MADE 4-INGREDIENT “MAGIC CAKE” AND IT’S THE PERFECT …
From tasteofhome.com
Author Molly Allen
CAKE LIGHT FLUFFY - RECIPES | COOKS.COM
From cooks.com
FLUFFY VANILLA CAKE FROM SCRATCH - SUGAR SALT MAGIC
From sugarsaltmagic.com
LIGHTER, AIRY POUND CAKE – SMITTEN KITCHEN
From smittenkitchen.com
HOW TO MAKE A GRAHAM CAKE - MANGO FLOAT CAKE - STEVE'S KITCHEN
From steves-kitchen.com
HOW TO MAKE A TALL FLUFFY CHEESECAKE - OUR EVERYDAY LIFE
From oureverydaylife.com
MOTHER GRAHAM'S POUND CAKE: A FAMILY RECIPE TO SHARE
From billygraham.org
WHITE CAKE RECIPE FROM SCRATCH | TASTES OF LIZZY T
From tastesoflizzyt.com
GRAHAM CRACKER CAKE (NO-BAKE, 5 INGREDIENTS) - OLGA’S FLAVOR …
From olgasflavorfactory.com
MERINGUE SPICE CAKE: A BEAUTIFULLY LIGHT DESSERT WITH FLUFFY MERINGUE
From thesouthafrican.com
LIGHT AND FLUFFY WHITE CAKE WITH WHIPPED FROSTING - LIFE LOVE AND …
From lifeloveandsugar.com
LIGHT AND TENDER WHITE CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
21 LIGHT AND FLUFFY BANANA CAKE RECIPE - SELECTED RECIPES
From selectedrecipe.com
NO-BAKE CHEESECAKE: SO FLUFFY SMOOTH & EASY TO MAKE ... - BAKING …
From bakingamoment.com
FLUFFY CHOCOLATE CAKE RECIPE THAT YOU WILL LOVE! - BAKED BY BLAIR
From bakedbyblair.com
GRAHAM CRACKER CAKE RECIPES BEST RECIPES AND RELATED RECIPES
From dewbay.tibet.org
LIGHT AND FLUFFY LEMON PUDDING ICEBOX CAKE - DOMESTICALLY …
From domestically-speaking.com
LIGHT AND FLUFFY YELLOW CAKE - MY COUNTRY TABLE
From mycountrytable.com
GRAHAM SLAM CAKE (DECADENT GRAHAM CRACKER CAKE) - CAKE BY …
From cakebycourtney.com
TOP 20 GRAHAM CRACKER DESSERTS (+ EASY RECIPES)
From insanelygoodrecipes.com
CINNAMON GRAHAM S'MORE LAYER CAKE | BAKED BY RACHEL
From bakedbyrachel.com
OUR FAVORITE FLUFFY CHEESECAKE - COOKIE MADNESS
From cookiemadness.net
GRAHAM CRACKER CAKE - BAKE OR BREAK
From bakeorbreak.com
BEST LIGHT CAKE {EASY FROM SCRATCH} - DANI'S COOKINGS
From daniscookings.com
SIMPLE LIGHT AND FLUFFY WHITE CAKE RECIPE - XO, KATIE ROSARIO
From xokatierosario.com
CHOCOLATE ECLAIR CAKE • LOVE FROM THE OVEN
From lovefromtheoven.com
OLD-FASHIONED GRAHAM CRACKER CAKE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
THIS LIGHT AND FLUFFY PISTACHIO CAKE IS PERFECT FOR SPRING PARTIES
From pinterest.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
Related Search