Introduction

Buckeye Cake is a rich and decadent chocolate cake layered with creamy peanut butter buttercream and topped with a silky chocolate ganache drip. This dessert perfectly balances chocolate and peanut butter flavors, making it a showstopper for any occasion.

The image shows a tall cake with three layers covered in smooth white frosting creating neat horizontal ridges all around. On top, a thick, glossy layer of dark chocolate ganache drips unevenly down the sides in thin streams. The top is filled with a pile of round chocolate-dipped peanut butter balls, their shiny brown chocolate coating contrasting with the lighter tan peanut butter parts exposed. The cake sits on a white base board placed on a white cake stand, with a white marbled surface and blurred background behind it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups granulated sugar (500 grams)
1 cup (2 sticks) unsalted butter, room temperature (226 grams)
4 large eggs, room temperature (224 grams)
1 tsp baking soda (6 grams)
1 1/2 tsp baking powder (6 grams)
1 tsp fine salt (6 grams)
1 cup hot water (237 grams)
1 cup full-fat sour cream, room temperature (255 grams)
1 cup unsweetened cocoa powder, sifted (100 grams)
3 cups all-purpose flour (390 grams)
1 1/2 cups (3 sticks) unsalted butter, room temperature (339 grams)
1/2 cup creamy peanut butter (120 grams)
1/2 tsp fine salt (3 grams)
7 cups powdered sugar (875 grams)
1/2 cup heavy whipping cream, room temperature (115 grams)
1/2 cup milk chocolate chips (88 grams)
1/3 cup heavy whipping cream, room temperature (77 grams)
1 batch buckeyes

Instructions

Step 1: Preheat the oven to 350°F. Line four 7-inch or three 8-inch pans with parchment rounds and spray with non-stick baking spray.
Step 2: In a stand mixer bowl, cream 2 1/2 cups sugar and 1 cup butter on high speed for 1-2 minutes until light in color.
Step 3: Add 4 eggs one at a time on medium speed, mixing well between each addition.
Step 4: Mix in baking soda, baking powder, and 1 tsp salt on high speed for 1 minute.
Step 5: In a separate bowl, whisk hot water, sour cream, and cocoa powder until smooth.
Step 6: Add 1 cup flour to the butter and egg mixture and scrape the bowl sides to combine fully.
Step 7: Pour half of the sour cream mixture in and pulse gently to incorporate without splattering.
Step 8: Add another cup of flour on low speed, then the remaining sour cream mixture. Pulse gently, then mix on low until combined.
Step 9: Add the last cup of flour and mix on low until incorporated.
Step 10: Divide batter evenly between pans using a kitchen scale for accuracy.
Step 11: Bake 32-35 minutes or until a toothpick inserted comes out clean. Cool in pans 10 minutes, then loosen edges with an offset spatula.
Step 12: Freeze pans for 45 minutes to speed cooling. Remove layers, level tops with serrated knife, and set aside. Freeze layers up to 3 weeks if making ahead.
Step 13: For peanut butter buttercream, beat 1 1/2 cups butter with peanut butter on medium speed until smooth.
Step 14: Mix in 1/2 tsp salt. Gradually add powdered sugar one cup at a time, adding 1/2 cup heavy cream halfway through to ease mixing.
Step 15: Beat on low until smooth and desired consistency is reached. Adjust thickness with more cream or powdered sugar as needed.
Step 16: Stir frosting by hand for extra smoothness. Cover and set aside.
Step 17: For ganache, place chocolate chips in a bowl. Heat 1/3 cup heavy cream until just bubbling, then pour over chips. Let sit 1-2 minutes.
Step 18: Stir gently until smooth. Transfer to a squeeze bottle or use a spoon. Cool ganache until slightly warm.
Step 19: Assemble cake by stacking layers on a cake board, using frosting to stick the first layer.
Step 20: Spread peanut butter frosting evenly between layers. Add chopped buckeyes and a drizzle of ganache between layers.
Step 21: After stacking, apply a thin crumb coat of frosting around the cake. Smooth and chill until firm.
Step 22: Add a thicker second layer of frosting and smooth. Chill again until firm.
Step 23: Test ganache drip consistency and adjust by reheating or cooling if needed. Drip ganache around cake edges.
Step 24: Top with a ring of buckeyes and enjoy your Buckeye Cake!

Tips & Variations

Use a kitchen scale for even cake layers and better baking results.
To make the frosting smoother, beat it by hand after mixing to remove any lumps.
If you prefer a richer chocolate flavor, try swapping half the cocoa powder for melted bittersweet chocolate.
Wrap leftover cake layers tightly and freeze up to 3 weeks to save time for future baking.
For a lighter frosting, substitute half the butter with cream cheese.

Storage

Store the assembled Buckeye Cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor. Leftover cake layers can be wrapped tightly and frozen for up to 3 weeks. Reheat ganache gently if needed before applying to maintain smooth drips.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake and freeze the cake layers for up to 3 weeks. Thaw completely before assembling the cake.

What if my frosting is too thick or too thin?

If the frosting is too thick, add a tablespoon of heavy cream at a time until it softens. If it’s too thin, gradually add more powdered sugar until the desired consistency is reached.