Buckeye Cake
Indulge in the rich, irresistible flavors of the Buckeye Cake, a show-stopping dessert inspired by the classic buckeye candy. This decadent layered treat features moist chocolate cake enveloped in luscious peanut butter frosting and crowned with a silky chocolate ganache that drips beautifully down the sides. Perfectly balanced with a hint of sweetness and a touch of saltiness from the creamy peanut butter filling, this cake is ideal for peanut butter and chocolate lovers alike. Crafted with simple ingredients like buttermilk for a tender crumb and finished with a glossy ganache, this cake is as elegant as it is comforting. Serve it for celebrations, holidays, or any occasion in need of an indulgent centerpiece. With its rich layers and bold flavors, the Buckeye Cake is guaranteed to impress!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup boiling water
- 1.5 cups creamy peanut butter
- 3 cups powdered sugar
- 0.25 cup heavy cream
- 1.5 cups semi-sweet chocolate chips
- 1 cup heavy cream (for ganache)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper.
In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Slowly stir in the boiling water until the batter is smooth. The batter will be thin; this is normal.
Divide the batter evenly among the three prepared pans and smooth the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the peanut butter filling, beat the peanut butter, powdered sugar, and heavy cream together in a bowl until smooth and fluffy. Set aside.
To make the chocolate ganache, heat 1 cup of heavy cream in a small saucepan over medium heat until it begins to boil. Remove from heat and pour it over the chocolate chips in a heatproof bowl. Let sit for 5 minutes, then stir until smooth.
Assemble the cake by placing one cake layer on a serving plate. Spread 1/3 of the peanut butter filling on top.
Add the second cake layer and spread another 1/3 of the peanut butter filling. Repeat with the third layer and the remaining peanut butter filling.
Pour the ganache over the top of the cake, letting it drip down the sides for a glossy finish.
Refrigerate the cake for at least 30 minutes to set the ganache before serving. Slice and enjoy!
Nutrition Facts
Calories |
927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 468 mg | 20% | |
| Total Carbohydrate | 115.0 g | 42% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 79.4 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 453 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
