Buckeye Cake Chocolate Peanut Butter Cake
Indulge in the irresistible decadence of the Buckeye Cake, a rich chocolate peanut butter cake inspired by the classic Ohio treat. This show-stopping dessert layers moist, cocoa-infused cake with a creamy, dreamy peanut butter frosting that melts in your mouth. Topped with a silky semisweet chocolate ganache that cascades over the edges, this cake is a perfect harmony of sweet and salty flavors. Easy enough for home bakers yet impressive enough for special occasions, it’s the ultimate dessert for chocolate and peanut butter lovers alike. With step-by-step instructions and simple ingredients—like all-purpose flour, cocoa powder, and creamy peanut butter—you’ll have a crowd-pleasing masterpiece ready in no time. Serve this luscious layer cake chilled or at room temperature for a jaw-dropping ending to any meal!
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Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter (softened)
- 1.5 cups creamy peanut butter
- 4 cups powdered sugar (sifted)
- 3 tablespoons heavy cream
- 1.5 cups semisweet chocolate chips
- 0.75 cup heavy cream (for ganache)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Step 2
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3
Add the eggs, milk, vegetable oil, and vanilla extract. Mix on medium speed with a hand or stand mixer until well combined.
Step 4
Slowly add the boiling water to the batter, mixing on low speed. The batter will be thin.
Step 5
Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Step 6
Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks and allow them to cool completely.
Step 7
To make the peanut butter frosting, mix the softened butter and peanut butter together in a large bowl using a mixer until smooth.
Step 8
Gradually add powdered sugar, 1 cup at a time, mixing on low speed. Add heavy cream, 1 tablespoon at a time, and beat until light and fluffy.
Step 9
To assemble, place one cake layer on a serving plate. Spread a generous amount of peanut butter frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Step 10
To make the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from the heat and pour it over the chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then whisk until smooth and glossy.
Step 11
Let the ganache cool slightly, then pour it over the top of the frosted cake, letting it drip down the sides for a dramatic effect.
Step 12
Refrigerate the assembled cake for at least 30 minutes to let the ganache set. Serve chilled or at room temperature. Enjoy!
Nutrition Facts
| Serving size | (3217.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 12304.9 |
| Total Fat 693.9g | 0% |
| Saturated Fat 301.3g | 0% |
| Polyunsaturated Fat 67.5g | |
| Cholesterol 1164.0mg | 0% |
| Sodium 7049.2mg | 0% |
| Total Carbohydrate 1509.9g | 0% |
| Dietary Fiber 117.0g | 0% |
| Total Sugars 1134.0g | |
| Protein 199.5g | 0% |
| Vitamin D 306.0IU | 0% |
| Calcium 1233.6mg | 0% |
| Iron 60.3mg | 0% |
| Potassium 7010.9mg | 0% |
Source of Calories