Graham cracker-flavored cake with peanut butter frosting

Votes: 1

How to Make - Graham Cracker Cake with Peanut Butter Frosting

Time: 3 hours.
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Calories 1089, total fat 66 G., saturated fats 28 G., proteins 21 G., carbohydrates 111 G., fiber 6 G., cholesterol 153 mg, sodium 647 mg, sugar 72 G.

If you've ever snacked on graham crackers smeared with peanut butter, you'll never forget that wonderful taste. This cake perfectly replicates it, transforming a quick snack into a luxurious holiday dessert. The cake layers are baked with graham flour and a touch of cinnamon and vanilla, giving them that signature graham cracker flavor. Top them with a soft, airy peanut butter-flavored buttercream frosting and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Graham cracker flavored cake

2 cups Graham flour
1.5 cups premium flour
2 tsp baking powder
2 teaspoons coarse salt
1 teaspoon of baking soda
0.5 tsp ground cinnamon
220 g unsalted butter at room temperature
2 cups granulated sugar
1 tbsp vanilla extract
3 large eggs + 2 large yolks at room temperature
2 cups of sour milk (shake well)

Peanut butter frosting

2 cups powdered sugar
2 cups creamy peanut butter
140 g unsalted butter at room temperature
1 tsp vanilla extract
0.5 tsp coarse salt
0.5 cups heavy cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortbread cookies, eggs, sour milk, cream, Peanut butter, cinnamon

Cooking the dish according to the recipe:

Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Lightly spray two 9-inch (22-cm) cake pans with cooking spray. Line the bottom of each pan with a circle of parchment paper; lightly spray the parchment paper with cooking spray.
Cake:

In a large bowl, whisk together the flour, baking powder, salt, baking soda, and cinnamon. In another bowl, beat the butter, sugar, and vanilla extract with a mixer on medium-high speed until light and fluffy, 3-4 minutes. Add the whole eggs and yolks one at a time, beating until fully incorporated and scraping down the sides of the bowl occasionally until smooth and creamy. Mixing on low speed, add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour.

Divide the batter evenly among the prepared pans. Smooth the surface. Bake, rotating the pans halfway through, until the cakes are golden brown and a tester inserted into the center comes out clean, 35-45 minutes. Transfer the pans to a wire rack and let the cakes cool for 15 minutes. Run a knife around the edge of each cake and invert it onto a wire rack. Remove the parchment and let the cakes cool completely.
Peanut butter frosting:

In a large bowl, combine the powdered sugar, peanut butter, butter, vanilla extract, and salt. Beat with a mixer on medium-high speed until smooth, about 5 minutes. Add the cream and continue beating until light and fluffy, about 2 minutes more. Let the icing sit at room temperature until ready to assemble.
Assembling the cake:

Place one cake layer, dome side down, on a serving plate. Spread 1 cup of frosting evenly over it. Place the second cake layer, dome side up, on top. Spread 1.5 cups of frosting over it. Cover the sides of the cake with 1.5 cups of frosting and smooth it out completely to knock down any crumbs.

It's okay if the cake layers are translucent. This is just the base layer.
Refrigerate the cake for 30 minutes to allow the icing to set. Spread the remaining icing over the top and sides of the cake, smoothing it out with a large offset spatula.