Whether you’re craving something chocolatey, fruity, or piled high with frosting, we’ve got just the treat for you.
Buckeye Cake is a rich, decadent dessert that features a homemade chocolate cake topped with mounds of peanut butter frosting and a layer of chocolate ganache. It’s a showstopper that serves a crowd, and the best part? It only takes 30 minutes of prep time!
If you’re a fan of the classic chocolate and peanut butter combo, this Buckeye Cake is a must-try. Each bite is a perfect blend of flavors, and it’s so irresistible, you might just find yourself sneaking seconds!
Enjoying a Slice of Buckeye Cake Taste: Imagine the ultimate dessert pairing of chocolate and peanut butter—sweet, salty, rich, and utterly indulgent. If the pictures make your mouth water, wait until you take a bite!
Texture: This cake is a feast for the senses, with tender, moist chocolate cake layers, fluffy peanut butter frosting, and a smooth chocolate ganache that ties it all together.
Uncovering the Flavors in Buckeye Cake Each component of this Buckeye Cake—chocolate cake, peanut butter frosting, and chocolate ganache—has a star ingredient that makes it shine. When combined, they create a dessert that’s out of this world delicious.
The chocolate cake is made from scratch with simple pantry staples. The secret ingredient? Espresso powder, which intensifies the chocolate flavor, making it the perfect base for that luscious peanut butter frosting. I recommend using Jif creamy peanut butter for the frosting—it delivers the best flavor and texture.
And for the ganache, the standout ingredient is finely chopped bittersweet chocolate. My go-to is Ghirardelli Premium Baking Chocolate with 60% cacao—it truly delivers the richest, most flavorful results.
Helpful Recipe Tips! Preparing the Pan: Grease your cake pan with butter and line it with parchment paper. This ensures easy removal and keeps your cake intact.
Frosting Consistency: The peanut butter frosting should be light and fluffy. Adjust with extra cream or powdered sugar as needed to achieve the perfect consistency.
Frosting Mounds: Use a large or medium cookie scoop to evenly distribute mounds of frosting over the cooled cake. This trick makes for a beautiful presentation and even coverage.
Chocolate Ganache: The ganache is rich with a slightly bitter dark chocolate flavor. If you prefer it sweeter, whisk in 1/4 cup of powdered sugar.
Slicing and Serving: Let the chocolate ganache cool completely before slicing and serving. Make sure each slice has its own mound of frosting for the full Buckeye experience!
Storing Your Chocolate Peanut Butter Buckeye Cake Store this cake in an airtight container in the refrigerator. It will stay fresh for up to a week, making it perfect for enjoying throughout the week.
Can I Use a Boxed Cake Mix? While you can use a boxed chocolate cake mix, I highly recommend making the cake from scratch for the best flavor and texture. The homemade version is rich and decadent, something a boxed mix just can’t match.
What to Do with Leftover Chocolate Ganache? Store any leftover ganache in the fridge in an airtight container for up to two weeks. It’s perfect for dipping fresh fruit, pretzels, or marshmallows!
Can I Spread the Frosting Instead of Scooping? Yes, you can spread the frosting, but you’ll lose the classic Buckeye look. For an extra touch, you could make Buckeye candies to place on top instead.
Ingredients: Peanut Butter Cheesecake Filling:
- 8 oz. cream cheese, softened
- 2/3 cup creamy peanut butter
- 1/4 cup powdered sugar
- 1 egg
- 3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Chocolate Cake:
- 1 box Devil’s food chocolate cake mix
- 3.4 oz. box of chocolate pudding mix
- 3 eggs
- 1 cup buttermilk (or water)
- 1/3 cup oil
Chocolate Peanut Butter Icing:
- 1/3 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup peanut butter
- 1/4 cup semi-sweet chocolate chips
Instructions:
Cake:
- Preheat the oven to 350°F and grease a 9×13-inch cake pan with butter. Line with parchment paper, letting it hang over the edges for easy removal.
- In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. Set aside.
- In a separate bowl, beat together eggs and sour cream until smooth. Add oil and vanilla, beating until creamy.
- Combine the wet ingredients with the dry, stirring slightly before adding hot water. Stir until smooth.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
Frosting:
- In a large bowl or stand mixer fitted with a paddle attachment, cream together unsalted butter and peanut butter. Scrape down the sides as needed.
- Gradually add powdered sugar, alternating with heavy cream, until smooth.
- Add vanilla extract and whip on medium-high speed for 2-3 minutes until the frosting is light and fluffy.
- Use a large cookie scoop to drop mounds of frosting onto the cooled cake. If you prefer, you can spread the frosting evenly, though you’ll lose the Buckeye ball look.
Ganache:
- In a small saucepan, bring heavy cream to a simmer. Pour over finely chopped bittersweet chocolate in a heat-safe bowl and let sit for 5 minutes.
- Add vanilla extract and whisk until a smooth ganache forms. Let it cool for about 20 minutes before pouring it over the frosting mounds.
- Add sprinkles if desired. Allow the ganache to cool completely before slicing and serving.
Enjoy the perfect combination of chocolate and peanut butter with every bite of this decadent Buckeye Cake!
