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Buckeye Cake Recipe

★★★★★

4.6 from 598 reviews
  • Author: Isabella
  • Total Time: 1 hour 35 minutes
  • Yield: 1 3-layer 7-inch or 8-inch cake (serves 12-14) 1x

Description

Decadent Buckeye Cake combines rich chocolate layers with creamy peanut butter buttercream frosting and a smooth chocolate ganache drip. Inspired by the classic buckeye candy, this cake is layered with peanut butter bits and drizzled with ganache for an indulgent treat perfect for celebrations or any special occasion.

Ingredients

Scale

Chocolate Cake Layers

  • 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)

Peanut Butter Buttercream Frosting

  • 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)

Chocolate Ganache Drip

  • 1/2 cup milk chocolate chips (88 grams)
  • 1/3 cup heavy whipping cream, room temperature (77 grams)

Additional

  • 1 batch buckeyes (chopped bits for topping)

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Line four 7-inch or three 8-inch pans with parchment rounds and spray with non-stick baking spray to ensure easy layer removal.
  2. Cream Butter and Sugar: In a stand mixer bowl fitted with a whisk attachment or using a hand mixer, cream together 2 1/2 cups sugar and 1 cup butter on high speed for 1-2 minutes until light in color and fluffy.
  3. Add Eggs: Mix in 4 large eggs one at a time on medium speed, ensuring each is fully incorporated before adding the next.
  4. Add Leaveners and Salt: Add 1 tsp baking soda, 1 1/2 tsp baking powder, and 1 tsp salt. Beat on high speed for 1 more minute to combine.
  5. Mix Cocoa Mixture: In a separate bowl, whisk together 1 cup hot water, 1 cup sour cream, and 1 cup sifted cocoa powder until smooth and no lumps remain.
  6. Combine Flour and Wet Ingredients: Add 1 cup flour to the butter/egg mixture and scrape bowl sides. Pour half of the sour cream/cocoa mixture and gently pulse the mixer to prevent splattering. Then add the second cup of flour, followed by the remaining sour cream/cocoa mixture, mixing gently and then on low speed. Finally, add the last cup of flour and mix on low until incorporated.
  7. Divide and Bake: Evenly divide the batter into prepared pans, preferably using a kitchen scale for accuracy. Bake for 32-35 minutes or until a toothpick inserted comes out clean.
  8. Cool Cake Layers: Let the layers cool in the pans for 10 minutes, then run an offset spatula around the edges. Place pans in the freezer for 45 minutes to speed cooling. Remove layers, level tops with a serrated knife, and set aside or freeze up to 3 weeks.
  9. Prepare Peanut Butter Buttercream: Beat 1 1/2 cups butter and 1/2 cup peanut butter on medium speed until smooth, about 30 seconds. Add 1/2 tsp salt. Gradually add 7 cups powdered sugar, 1 cup at a time, mixing on low. Halfway through, pour in 1/2 cup heavy cream to ease mixing. Adjust consistency with more cream or powdered sugar as needed. Stir by hand for extra smoothness and cover.
  10. Make Chocolate Ganache: Place 1/2 cup chocolate chips in a heatproof bowl. Heat 1/3 cup heavy cream until bubbling (about 45 seconds to 1 minute in microwave or gently simmer on stovetop). Pour cream over chocolate, let sit 1-2 minutes, then stir until smooth. Cool for 20 minutes at room temperature or 10 minutes in fridge until slightly warm to touch.
  11. Assemble Cake: Stack cake layers on a greaseproof cake board, securing the first layer with frosting. Spread an even layer of peanut butter buttercream between each layer. Sprinkle chopped buckeye pieces and drizzle chocolate ganache over each layer before continuing stacking.
  12. Crumb Coat and Chill: Apply a thin coat of frosting to cover sides and top of cake. Smooth with a bench scraper. Chill cake in fridge for 20 minutes or freezer for 10 until firm.
  13. Final Frosting Layer: Add a thicker, final layer of frosting, smoothing again with a bench scraper or frosting comb. Chill once more until firm.
  14. Add Ganache Drip and Decorate: Test the ganache drip consistency first; reheat or cool slightly as needed. Drip ganache around cake edges and top with a ring of buckeye candies. Serve and enjoy!

Notes

  • Using room temperature ingredients ensures smooth batter and frosting.
  • Freezing cake layers after baking helps achieve clean, even slicing and speeds assembly.
  • Adjust frosting thickness with additional cream or powdered sugar to suit spreading and piping needs.
  • If ganache is too thick or thin, gently warm or cool it to achieve perfect drip consistency.
  • Baking times may vary slightly depending on oven and pan size; check with a toothpick for doneness.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Buckeye Cake, Chocolate Cake, Peanut Butter Buttercream, Chocolate Ganache, Dessert, Rich Cake, Celebration Cake

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