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Buckeye Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Glaze the Cheesecake: Pour another 1/4 of the chocolate glaze over the exposed cheesecake and spread evenly.
  11. 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.
  12. 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.
  13. 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.
  14. 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

Find it online: https://thehungrymason.com/buckeye-cake-recipe/