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Buckeye Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. Grease Pan: Grease a 9-inch round springform pan thoroughly to prevent sticking since no crust is used.
  3. Pour Batter: Pour the cheesecake batter into the prepared pan.
  4. 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.
  5. 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.
  6. 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.
  7. Prepare Chocolate Cake: Prepare chocolate cake mix according to package directions. Bake in two 9-inch round greased pans. Cool completely.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Glaze Cheesecake: Pour another 1/4 of chocolate glaze over the cheesecake and spread to the edges.
  13. Add Second Cake Layer: Place the remaining chocolate cake layer on top of the cheesecake. Refrigerate for 15 minutes to firm up.
  14. Frost Cake: Cover top and sides with peanut butter frosting, smoothing as evenly as possible.
  15. 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.
  16. 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

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