Buckeye Peanut Butter Fudge Cake
Indulge in pure decadence with this Buckeye Peanut Butter Fudge Cake, a rich and irresistible dessert that combines the best of chocolate and peanut butter flavors. This stunning two-layer cake starts with moist, deeply chocolaty layers made from a perfectly balanced cocoa-based batter. Sandwiched between them is a luscious peanut butter fudge filling, creamy and sweet with just the right amount of richness. To elevate this masterpiece, the cake is crowned with a silky semisweet chocolate ganache that drips elegantly down the sides. Perfect for celebrations or as a show-stopping treat, this cake is as beautiful as it is delicious. With easy-to-follow instructions and ingredients you already love, this recipe promises to be the ultimate dessert for peanut butter and chocolate enthusiasts alike!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 1.5 teaspoons baking powder
- 1 teaspoons salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1.5 cups creamy peanut butter
- 0.5 cups unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons heavy cream
- 1.5 cups semisweet chocolate chips
- 0.75 cups heavy cream (for ganache)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix with an electric mixer on medium speed until well combined.
Slowly stir in the boiling water. The batter will be thin, but that's okay.
Divide the batter evenly between the prepared cake pans. 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 invert them onto a wire rack to cool completely.
While the cake cools, make the peanut butter fudge filling. In a medium bowl, beat the peanut butter and softened butter together until creamy.
Gradually add the powdered sugar, one cup at a time, alternating with the 3 tablespoons of heavy cream, and beat until smooth and fluffy.
For the ganache topping, heat the 3/4 cup of heavy cream in a small saucepan over medium heat until it gently simmers. Remove from heat and pour over the semisweet chocolate chips in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy.
To assemble the cake, place one cake layer on a serving plate. Spread the peanut butter fudge filling evenly over the top.
Place the second cake layer on top. Pour the chocolate ganache over the top of the cake, letting it drip down the sides.
Refrigerate the cake for 30 minutes to allow the ganache to set. Bring to room temperature before serving. Slice and enjoy!
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 534 mg | 23% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 33.9 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 416 mg | 9% | |
*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.
