Introduction

Buckeye Cake is a decadent dessert combining creamy peanut butter cheesecake with rich chocolate cake layers and smooth peanut butter frosting. This layered cake captures the sweet and salty flavor of traditional buckeye candies in a stunning and indulgent treat perfect for any celebration.

Ingredients

16 ounces cream cheese (room temperature)
1 cup granulated sugar
1/2 cup creamy peanut butter
3 tablespoons all-purpose flour
4 large eggs
1/2 cup milk (2% or whole milk preferred)
1 15.25 ounce chocolate cake mix
1 cup creamy peanut butter
1/2 cup butter (room temperature)
4 cups powdered sugar
1/2 cup heavy whipping cream
8 ounces semi-sweet chocolate chips
3 tablespoons creamy peanut butter
2 tablespoons light corn syrup
1/2 cup heavy whipping cream (for glaze)

Instructions

Step 1: For the peanut butter cheesecake, preheat the oven to 325°F (163°C). Beat together the cream cheese, 1/2 cup peanut butter, sugar, and flour until light and creamy. Add eggs one at a time, beating after each. Stir in the milk gently to avoid overmixing.
Step 2: Grease a 9-inch round springform pan well. Pour the cheesecake batter into the pan. Wrap the bottom edges of the pan with foil to prevent water leaks.
Step 3: Place the pan in a larger roasting dish. Pour hot water into the roasting dish until it reaches about 1 inch deep around the springform pan. Bake at 325°F for 10 minutes, then reduce heat to 260°F (127°C) and bake for 50 minutes until the center is just slightly jiggly.
Step 4: Crack the oven door open and let the cheesecake cool inside for 1 hour. Then transfer to a wire rack and chill for another hour. Cover and refrigerate overnight.
Step 5: Meanwhile, prepare the chocolate cake mix according to package instructions and bake in two 9-inch round greased pans. Cool completely.
Step 6: For the peanut butter frosting, beat together 1 cup peanut butter and butter until fluffy. Gradually mix in powdered sugar and 1/2 cup heavy cream on low speed. Increase speed until smooth. Add more cream if needed until spreadable but thick.
Step 7: For the chocolate peanut butter glaze, melt chocolate chips, 3 tablespoons peanut butter, and corn syrup in a double boiler or over simmering water. Remove from heat and whisk in 1/2 cup heavy cream until smooth and creamy.
Step 8: To assemble, place one chocolate cake layer on a stand. Spread 1/4 of the glaze evenly over it.
Step 9: Remove the sides of the springform pan from the cheesecake and carefully invert it onto the glazed cake layer. Loosen and remove the pan bottom.
Step 10: Pour another 1/4 of the glaze over the cheesecake and spread to edges. Top with the second chocolate cake layer.
Step 11: Chill the assembled cake for 15 minutes to firm.
Step 12: Cover the entire cake with peanut butter frosting, smoothing as much as possible.
Step 13: Warm the remaining glaze in the microwave for 5-10 seconds, whisk well, then pour over the top center. Spread gently to edges letting some glaze drip down the sides.
Step 14: Serve immediately or store chilled as directed below.

Tips & Variations

Use a well-greased springform pan and foil wrapping for a water bath to prevent cracks in the cheesecake.
For a homemade chocolate cake, use a rich cocoa recipe to complement the peanut butter flavors.
Add a pinch of salt to the frosting to enhance the peanut butter taste.
If glaze thickens too much, gently reheat or add a splash of cream to loosen it before pouring.

Storage

Store the Buckeye Cake covered in the refrigerator for up to 4 days. Before serving, you can let it sit at room temperature for 10-15 minutes to soften slightly. Reheat the chocolate glaze gently if it firms up before reassembly or serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake and cake layers ahead of time?

Yes, the cheesecake should be baked a day in advance and refrigerated overnight. Cake layers can also be baked and cooled ahead, making assembly easier on the day you plan to serve.

How do I prevent cracks in the cheesecake?

Overmixing and rapid temperature changes often cause cracks. Mix the batter gently, use a water bath during baking, and cool the cheesecake slowly by leaving the oven door slightly open before chilling in the fridge.

Buckeye Cake Recipe

Print Recipe

★★★★★

4.5 from 130 reviews

Buckeye Cake is a decadent layered dessert combining creamy peanut butter cheesecake, rich chocolate cake, smooth peanut butter frosting, and a luscious chocolate peanut butter glaze. This indulgent cake captures the flavors of the classic buckeye candy in cake form, making it perfect for celebrations or peanut butter and chocolate lovers.

Author: Daniel
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 24 hours 40 minutes
Yield: 12–16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Peanut Butter Cheesecake

16 ounces cream cheese (room temperature)
1 cup granulated sugar
1/2 cup creamy peanut butter
3 tablespoons all-purpose flour
4 large eggs
1/2 cup milk (2% or whole milk preferred)

Chocolate Cake

1 15.25 ounce chocolate cake mix

Peanut Butter Frosting

1 cup creamy peanut butter
1/2 cup butter (room temperature)
4 cups powdered sugar
1/2 cup heavy whipping cream (more as needed)

Chocolate Peanut Butter Glaze

8 ounces semi-sweet chocolate chips
3 tablespoons creamy peanut butter
2 tablespoons light corn syrup
1/2 cup heavy whipping cream

Instructions

Prepare the Peanut Butter Cheesecake Batter: Beat together the cream cheese, peanut butter, sugar, and flour until the mixture is light, smooth, and creamy. Add eggs one at a time, mixing gently after each addition. Stir in the milk carefully to avoid overmixing and prevent cracks during baking.
Grease and Prepare Pan: Thoroughly grease a 9-inch round springform pan to ensure the no-crust cheesecake will release easily. Wrap the bottom edges of the pan with foil to protect from the water bath leakage.
Bake the Cheesecake: Pour the batter into the prepared pan. Place the pan into a larger roasting dish and pour hot water into the outer dish about 1 inch deep. Bake at 325°F for 10 minutes, then reduce heat to 260°F and bake for an additional 50 minutes or until the center is slightly jiggly.
Cool the Cheesecake: Crack open the oven door and let the cheesecake cool inside the oven for 1 hour. Transfer to a wire rack to cool for another hour. Cover and refrigerate the cheesecake overnight to chill completely.
Prepare the Chocolate Cake: While the cheesecake chills, prepare the chocolate cake mix according to package instructions or your preferred homemade recipe. Bake the batter in two 9-inch round, greased cake pans. Allow cakes to cool completely before assembly.
Make the Peanut Butter Frosting: Cream together the peanut butter and butter until light and fluffy. Gradually add powdered sugar and heavy cream, mixing on low initially to minimize mess. Increase speed and beat until smooth and creamy. Adjust cream quantity to achieve a thick yet spreadable consistency.
Prepare the Chocolate Peanut Butter Glaze: Melt the semi-sweet chocolate chips, peanut butter, and corn syrup in a double boiler or a heatproof bowl over simmering water. Remove from heat, whisk in heavy cream until the glaze is smooth and creamy.
Assemble the Cake: Place one chocolate cake layer on your serving stand. Spread 1/4 of the chocolate peanut butter glaze over this layer, reaching the edges.
Add the Cheesecake Layer: Carefully remove the sides of the springform pan from the chilled cheesecake. Invert the cheesecake and set it on top of the glazed cake layer, bottom of the pan facing up. Gently loosen and remove the pan bottom.
Glaze the Cheesecake: Pour another 1/4 of the chocolate glaze over the exposed cheesecake and spread evenly.
Top with Second Cake Layer: Place the second chocolate cake layer on top of the glazed cheesecake layer. Refrigerate the entire cake for 15 minutes to firm up the glaze.
Frost the Cake: Use the peanut butter frosting to cover the top and sides of the cake, smoothing as much as possible for a neat finish.
Finish with Glaze Drizzle: Warm the remaining chocolate glaze briefly in the microwave (5-10 seconds) to soften. Whisk well and pour over the center top of the cake, using an offset spatula to gently spread the glaze to the edges, allowing it to drip decoratively down the sides.
Serve or Store: Serve the Buckeye Cake immediately or refrigerate covered for up to 4 days.

Notes

It is important to prepare the cheesecake layer a day in advance to allow for proper chilling and easier handling during assembly.
Wrapping the springform pan with foil prevents water from leaking into the cheesecake during baking in the water bath.
Do not overmix the cheesecake batter once eggs are added to avoid cracks during baking.
The peanut butter frosting should be thick enough to mimic a traditional buckeye texture but spreadable enough to frost the cake without tearing.
Use a double boiler to melt the glaze ingredients gently and avoid burning the chocolate.
Ensure all components (cake layers, cheesecake, and frosting) are completely cool or chilled before assembly for best results.
Store leftovers covered in the refrigerator and consume within four days to maintain freshness.

Keywords: buckeye cake, peanut butter cheesecake, chocolate cake, peanut butter frosting, chocolate peanut butter glaze, layered cake, chocolate dessert