Chef notes
In celebration of Hoda Kotb’s birthday, the TODAY team surprised her with a special Ritz cracker birthday cake. Here's how to make your own, from culinary producer Anthony Contrino.
Ingredients
- butter, for greasing
- flour, for greasing
- 1 (13.7-ounce) box Ritz crackers, divided
- 2 (15.25-ounce) boxes yellow cake mix
- 3 (8-ounce) blocks cream cheese, room temperature
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2½ cups powdered sugar
Preparation
To make the cake:
1.Preheat the oven to 350 F and grease two 8-inch cake pans with butter and flour.
2.Crumble one sleeve of the Ritz crackers into small pieces.
3.Make the cake mix according to package instructions, making each in a separate bowl.
4.Add half of the crumbled Ritz crackers to each bowl and fold to combine.
5.Transfer each bowl of batter into one of the prepared cake pans and bake until the cake begins to pull from the sides and a toothpick comes out clean when inserted into the center of the cake, about 30 to 35 minutes.
6.Cool for 15 minutes before carefully flipping the cake onto cooling racks; cool completely.
To make the icing:
1.In a stand mixer fitted with the paddle attachment, cream the cream cheese and butter over medium-high speed until light and fluffy, about 5 minutes, scraping the sides and bottom of the mixing bowl with a rubber spatula often.
2.Add the vanilla and powdered sugar; mix on the lowest speed until the sugar is completely incorporated.
3.Increase the speed to medium-high and beat until light and fluffy, about 3 minutes.
To assemble:
1. Trim the tops of the cake to level them out.
2.Cut each cake round in half to create 4 layers.
3.Place one layer, flat-side down, onto a large serving plate or cake stand.
4.Add 1 cup of frosting and, using an offset spatula, spread it evenly over the layer, going all the way to the edge of the cake.
5.Repeat with the remaining layers.
6.Cover the top and sides with the remaining frosting.
7.Decorate the sides of the cake with whole Ritz crackers and the top with crumbled crackers.
8.Refrigerate at least 2 hours before serving.
