Graham Cracker Bundt Cake Recipe 415

S'MORES GRAHAM CRACKER BUNDT CAKE

Steps:

• Preheat the oven to 325 F. I used a 10 cup bundt pan, but I bet this recipe could work ok in a 12 cup pan as well; either way, grease and flour your bundt pan (I use the baking spray with flour). Set aside.
• Process your graham crackers until finely ground.
• Whisk the graham cracker crumbs, flour, baking powder and salt together. Set aside.
• Place the butter and oil in the mixer. Beat until creamy.
• Scrape the sides and bottom of the bowl, and add half of the sugar. Beat on medium speed, adding the rest of the sugar gradually. Scrape the sides and bottom of bowl again, and then repeat with the brown sugar.
• Beat on medium-high speed until fluffy, about 3 minutes.
• Scrape the sides and bottom of the bowl, and then add the eggs, one at a time, beating well after each one. Scrape the bowl as needed.
• Beat in the vanilla bean paste.
• Toss the chocolate chips with 1-2 T of the flour mixture.
• On the slowest speed, add the remaining flour mixture and cream in 4 and 3 additions, respectively, alternating between the 2 and beginning and ending with the flour mixture.
• Mix in the chocolate chips, gently.
• Scrape the batter into the prepared pan and smooth the top so that it is even (this is a thick batter).
• Bake for around 75 minutes; as noted above, when I inserted a cake tester it came out clean AND the cake was pulling away from the sides BUT the cake was still wobbly when gently rocked. Do not remove the cake until it stops wobbling. If you are concerned about the cake getting too dark, place a piece of foil over the top of the cake pan loosely.
• Let the cake cool for 15 minutes in the pan, before turning out onto a piece of parchment paper on a cooling rack.
• Let the cake cool completely. Remove the parchment paper under the cake.
• When you are ready to glaze the cake, turn on the broiler (on high). It is imperative the broiler be very hot, so that the marshmallow toasts quickly without drying out the cake.
• Place the sugar, cream of tartar, water and kosher salt into a heavy saucepan (2 quarts was the perfect size for me). Set aside.
• Beat the egg whites until they are fluffy but do NOT hold a peak.
• Place the saucepan with the sugar on medium high heat. Stir until it is dissolved, and then stop stirring and attach a candy thermometer to the pan.
• When the temperature reaches 240 F, turn the mixer speed on to high, and slowly drizzle the sugar syrup into the side of the bowl of the beating egg whites.
• It will thicken and become glossy, turning into marshmallow fluff. When this happens--it was pretty quick for me, 1-2 minutes-- turn the speed down and add the vanilla and then continue beating on high.
• When you are satisfied you have marshmallow fluff (fluffy, glossy, spreadable, and it will happen fast ), slow the mixer again and add the cream. Beat on high--the fluff will immediately deflate somewhat and loosen. As soon as it is evenly incorporated, pour the marshmallow glaze over your cake. You will have some leftover.
• Let it set for about 5-10 minutes.
• Place a rack under the broiler as close as you can get and still fit the cake--for me, with this bundt design, that was 1/3 of the way down.
• Place the cooling rack with the cake on top of a cookie sheet to minimize the mess. Place the cake in the oven under the broiler and stay close by with the light on. When it starts to toast, after a minute or so, it will toast quickly--much like a marshmallow over the campfire. As soon as it is toasted to your liking, remove the cake and let it set until cool. The marshmallow will not harden, but it will set and dry out a bit.

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.

GRAHAM CRACKER BUNDT CAKE RECIPE - (4.1/5)

Steps:

• In a large mixing bowl, beat cake mix, water, oil, and eggs until well combined. In a separate bowl, stir together graham cracker crumbs, pecans, brown sugar, cinnamon, and melted butter. Sprinkle half of graham cracker mixture into the bottom of a well greased bundt pan. Spoon half of cake batter on top. Repeat for remaining graham cracker mix and batter. Bake at 350 degrees for 35 to 40 minutes or until a cake tester comes out mostly clean. Set a wire rack over a large piece of parchment paper and transfer cake to rack to completely. For the icing, mix sugar, vanilla, and milk in a medium bowl. Using a spoon, carefully drizzle icing over cake letting the parchment paper catch extra drips for easy cleanup, allow icing to cool and harden.

GRAHAM CRACKER CAKE

Steps:

• In a large mixing bowl, beat cake mix, water, oil, and eggs until well combined.
• In a separate bowl, stir together graham cracker crumbs, pecans, brown sugar, cinnamon, and melted butter.
• Sprinkle half of graham cracker mixture into the bottom of a well greased bundt pan.
• Spoon half of cake batter on top.
• Repeat for remaining graham cracker mix and batter.
• Bake at 350 degrees for 35 to 40 minutes or until a cake tester comes out mostly clean.
• Set a wire rack over a large piece of parchment paper and transfer cake to rack to completely.
• For the icing, mix sugar, vanilla, and milk in a medium bowl.
• Using a spoon, carefully drizzle icing over cake letting the parchment paper catch extra drips for easy cleanup, allow icing to cool and harden.

ORANGE GRAHAM CRACKER BUNDT CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 10-inch bundt pan.
• Combine the flour, brown sugar, graham cracker crumbs, baking powder, baking soda, salt, cinnamon, softened light butter, applesauce, orange juice and the eggs. Beat until smooth about 2 to 3 minutes. Stir in the walnuts and pour the batter into the prepared pan.
• Bake at 350 degrees F for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cake stand in pan for 20 minutes. Invert cake onto a serving plate and drizzle with glaze.
• Directions for glaze: Mix confectioners sugar, vanilla and 1 Tbls. of orange juice. Mix more orange juice until the glaze is smooth and thin enough to drizzle over cake. Stir in orange zest.

QUICK GRAHAM CRACKER CAKE

Steps:

• 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. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let stand a few minutes before removing from pans to wire racks to cool completely. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate. Spread whipped cream between layers and frost entire cake. Sprinkle reserved graham cracker crumbs on top. Refrigerate until serving time.

GRAHAM CRACKER CAKE

Steps:

• Preheat oven to 350 degrees.
• Put the graham crackers in a brown paper bag, and smash them up. Squish and pound vigorously. Sitting on the bag insures very fine crumbs. You should end up with about 2 cups.
• Melt the butter in a large pan over low heat. Stir the eggs and honey in a bowl with the melted butter.
• In another bowl mix the graham cracker crumbs, baking powder, baking soda and salt. Pour half the graham cracker mixture into the honey mixture and stir well. Add the milk to the honey mixture, and stir again. Add the rest of the crumbs, and mix well.
• Grease a 9-inch square baking pan, and pour in the batter. Bake for 20 minutes or until the cake is nicely browned.

RHUBARB BUNDT CAKE

Steps:

• Combine rhubarb, 1/2 cup sugar, and salt in a saucepan. Bring to a simmer over medium heat. Cook until rhubarb has broken down and mixture has thickened, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in lemon juice. Place mixture into a heat-safe bowl and place into the refrigerator to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
• Whisk flour, baking powder, salt, and baking soda together in a small bowl.
• Cream butter, oil, and sugar together with an electric mixer in a large bowl until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, mixing well after each addition. Beat mixture for another 3 minutes on medium-high speed until batter has lightened in color. Mix in vanilla and almond extracts. Add in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined. Do not overmix.
• Pour half of the batter into the prepared Bundt® pan and smooth into an even layer. Remove rhubarb jam from fridge, and carefully spoon over the batter. Place dollops of remaining batter over the jam, and gently smooth into an even layer; taking care to cover the jam completely.
• Place pan into preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Cool cake in pan for 30 minutes before gently running a knife around the edges to loosen. Invert cake onto a wire rack and cool completely.

GRAHAM CRACKER CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and four a 9x13 inch glass baking dish.
• Crush graham crackers into crumbs. Be patient, it takes time. Mix graham cracker crumbs with flour and baking soda. Set aside.
• Cream sugar and 1/2 cup butter until light and fluffy. Add yolks, 2 teaspoons vanilla and cinnamon.
• Add flour mixture to creamed mixture alternately with milk. Stir in nuts. Spread into 9x13 inch pan.
• Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes, or until toothpick, inserted into cake comes out clean. Cool completely.
• Cream together the cream cheese and 1/4 cup butter until smooth. Add confectioners sugar and mix in. Add 1 teaspoon vanilla. Spread evenly over cooled cake.

GRAHAM CRACKER (COFFEE) CAKE

Steps:

• Preheat oven to 350°F; grease an 8 inch round cake pan and set aside.
• Crumb mixture: Crush enough graham crackers to have 3/4 cup. Combine all crumb mix ingredients and stir until well blended.
• Cake: Cream softened butter and sugar in large bowl until light and fluffy.
• Beat in vanilla and lemon peel; set aside.
• Sift together flour, baking soda, and baking powder in medium bowl. Add flour mixture and sour cream alternately to the sugar mixture, beating well after each addition.
• Spoon half of the batter into prepared pan, spreading evenly.
• Sprinkle 2/3 of crumb mixture evenly over batter. Spoon remaining batter over crumbs and top with remaining crumb mixture.
• Bake for 30-35 minutes or until toothpick inserted into center comes out clean.
• Let cool 10 minutes before removing from pan.