Introduction

Buckeye Cake is a rich and indulgent dessert that combines creamy peanut butter cheesecake with moist chocolate cake and luscious frosting. This layered treat captures the classic flavors of buckeye candies in a stunning cake form, perfect for special occasions or any time you want a show-stopping dessert.

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 (for frosting, 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: Prepare the Peanut Butter Cheesecake. Preheat oven to 325°F (163°C). In a bowl, beat together the cream cheese, 1/2 cup peanut butter, sugar, and flour until light, smooth, and creamy. Beat in eggs one at a time. Stir in the milk gently; avoid overmixing to prevent cracks.
Step 2: Grease a 9-inch round springform pan thoroughly. Pour the cheesecake batter into the pan. Wrap the bottom edges of the pan with foil to protect from water in the next step.
Step 3: Set the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan to about 1 inch deep for a water bath. Bake at 325°F for 10 minutes, then reduce heat to 260°F and bake for 50 minutes more, until the center is just slightly jiggly.
Step 4: Crack the oven door and let the cheesecake cool inside for 1 hour. Remove and transfer to a cooling rack; chill for 1 hour more. Cover with foil and refrigerate overnight.
Step 5: Prepare the chocolate cake according to the package instructions or your preferred recipe. Bake in two 9-inch round, well-greased cake pans. Cool completely before assembling.
Step 6: Make the peanut butter frosting by creaming together 1 cup peanut butter and the butter until fluffy. Gradually add powdered sugar and 1/2 cup heavy cream, mixing on low until combined, then increase speed to achieve a smooth, spreadable consistency. Add more cream if needed.
Step 7: Prepare the chocolate peanut butter glaze. Melt the chocolate chips, 3 tablespoons peanut butter, and corn syrup in a double boiler or heatproof bowl over simmering water. Remove from heat and whisk in 1/2 cup heavy cream until smooth.
Step 8: Assemble the cake. Place one chocolate cake layer on your serving plate and spread 1/4 of the glaze evenly over it.
Step 9: Remove the sides of the springform pan from the chilled cheesecake. Carefully flip the cheesecake upside down onto the glazed cake layer, then loosen and remove the pan bottom gently.
Step 10: Pour another 1/4 of the glaze over the top of the cheesecake, spreading to the edges. Top with the second cake layer.
Step 11: Refrigerate the assembled cake for 15 minutes to firm up.
Step 12: Frost the cake with the peanut butter frosting, smoothing the sides and top as best as you can.
Step 13: Warm the remaining chocolate glaze in the microwave for 5–10 seconds. Whisk and pour over the top center of the cake, spreading toward edges and allowing drips.
Step 14: Serve immediately or refrigerate, covered, for up to 4 days.

Tips & Variations

Be sure to grease the springform pan very well to prevent the cheesecake from sticking and cracking when removed.
Use whole milk for a richer cheesecake texture, but 2% milk works well too.
If the frosting is too thick to spread, add a splash more heavy cream to loosen it without losing thickness.
For a gluten-free alternative, use a gluten-free chocolate cake mix and ensure all other ingredients are gluten-free.

Storage

Store the Buckeye Cake covered in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for about 15 minutes to soften slightly. Reheat the chocolate glaze gently if it firms up too much in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake layer without a water bath?

The water bath helps prevent cracks and ensures even baking, but if you don’t have one, bake the cheesecake carefully and avoid overmixing. Wrapping the pan with foil is still recommended to protect from moisture.

Is it necessary to flip the cheesecake before assembling?

Flipping the cheesecake creates a smooth, flat top for the layered look and ease of assembly. If you prefer, you can layer it without flipping, but the final appearance may differ.