Introduction

Buckeye Cake is a decadent dessert that perfectly combines creamy peanut butter cheesecake with rich chocolate cake layers and a luscious peanut butter frosting. Inspired by the classic buckeye candy, this cake is a showstopper for any occasion and sure to satisfy peanut butter lovers.

Ingredients

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)
1 15.25 ounce chocolate cake mix
1 cup creamy peanut butter (for frosting)
1/2 cup butter (room temperature)
4 cups powdered sugar
1/2 cup heavy whipping cream (more as needed)
8 ounces semi-sweet chocolate chips
3 tablespoons creamy peanut butter (for glaze)
2 tablespoons light corn syrup
1/2 cup heavy whipping cream (for glaze)

Instructions

Step 1: For the peanut butter cheesecake, preheat oven to 325°F. Beat together cream cheese, 1/2 cup peanut butter, sugar, and flour until light and creamy. Beat in eggs one at a time, then stir in milk. Avoid overmixing to prevent cracks.
Step 2: Grease a 9-inch round springform pan well. Pour batter into the pan. Wrap the pan’s bottom edges in foil to protect from water during baking.
Step 3: Place springform pan in a larger roasting dish. Pour hot water about 1 inch deep into the roasting dish to create a water bath. Bake at 325°F for 10 minutes, then reduce heat to 260°F and bake for 50 minutes until the center is just slightly jiggly.
Step 4: Crack oven door and let cheesecake cool inside for 1 hour. Transfer to a rack and chill 1 hour. Cover and refrigerate overnight.
Step 5: Prepare chocolate cake according to package instructions or homemade recipe. Bake in two 9-inch round pans and cool completely.
Step 6: Make the peanut butter frosting by creaming together 1 cup peanut butter and 1/2 cup butter until fluffy. Gradually add powdered sugar and 1/2 cup heavy cream, starting mixer on low. Increase speed and beat until smooth. Add more cream if needed for spreadability.
Step 7: For the chocolate peanut butter glaze, melt chocolate chips, 3 tablespoons peanut butter, and corn syrup in a double boiler or over simmering water. Remove from heat and whisk in 1/2 cup heavy cream until smooth.
Step 8: Assemble the cake by placing one chocolate cake layer on a stand. Spread 1/4 of the glaze over it. Carefully remove springform pan sides from cheesecake, invert it onto the cake layer, and loosen from pan bottom. Pour another 1/4 of glaze over the cheesecake and spread to edges.
Step 9: Add the second chocolate cake layer on top, then refrigerate the whole cake for 15 minutes to firm.
Step 10: Cover cake with peanut butter frosting and smooth out. Warm the remaining glaze slightly in the microwave (5-10 seconds), whisk, and pour over the top, spreading to edges and allowing drips.
Step 11: Serve immediately or chill in the refrigerator until ready to enjoy.

Tips & Variations

Room temperature cream cheese and butter ensure a smooth cheesecake and frosting without lumps.
Make sure to grease the springform pan thoroughly so the cheesecake releases easily.
If you prefer a thicker glaze, chill it briefly before pouring over the cake to create a more dramatic drip effect.
Use 70% dark chocolate chips for a richer chocolate flavor or add chopped peanuts on top for extra crunch.

Storage

Store the Buckeye Cake covered in the refrigerator for up to 4 days. For best texture, bring slices to room temperature before serving. The cake can be reheated gently in the microwave for about 10 seconds to soften the frosting and glaze slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake and cake layers on the same day?

Yes, but baking the cheesecake a day ahead helps it chill and set properly, making it easier to handle and assemble with the cake layers.

What if I don’t have a springform pan?

A springform pan is ideal for this cheesecake since it allows easy removal. If you don’t have one, use a well-greased regular cake pan and line it with parchment paper for easier release.

Buckeye Cake Recipe

Print Recipe

★★★★★

4.5 from 150 reviews

Buckeye Cake is a luscious layered dessert that combines a creamy peanut butter cheesecake, rich chocolate cake layers, smooth peanut butter frosting, and a decadent chocolate peanut butter glaze. Inspired by the classic Ohio buckeye candy, this cake offers a perfect balance of creamy, chocolatey, and peanut buttery flavors. It requires planning ahead to bake the cheesecake a day before assembly for the best texture and flavor.

Author: zara
Prep Time: 40 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 day 2 hours 50 minutes (including chilling overnight)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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)

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

Prepare Peanut Butter Cheesecake: Preheat oven to 325°F. Beat cream cheese, peanut butter, sugar, and flour until smooth and creamy. Add eggs one at a time, beating gently, then stir in milk without overmixing.
Grease Pan: Grease a 9-inch round springform pan thoroughly to prevent sticking since no crust is used.
Pour Batter: Pour the cheesecake batter into the prepared pan.
Water Bath Setup: Wrap the bottom edges of the springform pan with foil to prevent leaks. Place pan into a larger roasting pan and pour hot water into the roasting pan to about 1 inch depth.
Bake Cheesecake: Bake at 325°F for 10 minutes, then reduce heat to 260°F and bake an additional 50 minutes, until center is slightly jiggly.
Cool Cheesecake: Crack oven door and let cheesecake cool inside for 1 hour. Transfer to a cooling rack and chill at room temperature for 1 hour. Cover and refrigerate overnight.
Prepare Chocolate Cake: Prepare chocolate cake mix according to package directions. Bake in two 9-inch round greased pans. Cool completely.
Make Peanut Butter Frosting: Cream peanut butter and butter until light and fluffy. Gradually add powdered sugar and cream, starting on low speed to avoid powder dust, then increase speed until smooth. Add extra cream if needed to reach spreadable consistency.
Make Chocolate Peanut Butter Glaze: In a double boiler or bowl over simmering water, melt chocolate, peanut butter, and corn syrup. Remove from heat and whisk in heavy cream until smooth and creamy.
Assemble Cake – Layer 1: Place one chocolate cake layer on a cake stand. Spread 1/4 of the chocolate peanut butter glaze evenly over this layer to the edges.
Assemble Cake – Add Cheesecake: Carefully remove sides of springform pan. Invert cheesecake onto first cake layer with bottom of pan now on top. Slide a knife between cheesecake and pan bottom to release it.
Glaze Cheesecake: Pour another 1/4 of chocolate glaze over the cheesecake and spread to the edges.
Add Second Cake Layer: Place the remaining chocolate cake layer on top of the cheesecake. Refrigerate for 15 minutes to firm up.
Frost Cake: Cover top and sides with peanut butter frosting, smoothing as evenly as possible.
Glaze Top: Microwave remaining chocolate glaze for 5-10 seconds to soften, whisk well, then pour over the center of the cake. Use an offset spatula to spread glaze to edges, allowing drips for a decorative look.
Serve or Store: Serve immediately or refrigerate covered for up to 4 days.

Notes

Make the cheesecake a day ahead to allow adequate chilling and better texture.
Grease the springform pan very well to avoid cheesecake sticking.
Use foil to wrap pan bottom edges to protect against water bath leaks.
Do not overmix cheesecake batter to prevent cracks.
Add cream gradually to the frosting to achieve desired spreadable consistency.
Reheat chocolate glaze gently to maintain smooth pourable texture.
Store the completed cake in the refrigerator for up to 4 days to maintain freshness.

Keywords: Buckeye Cake, peanut butter cheesecake, chocolate cake, peanut butter frosting, chocolate glaze, layered cake, dessert, party cake