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Buckeye Cake Recipe

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★★★★★

4.6 from 119 reviews

Buckeye Cake is a decadent layered dessert combining creamy peanut butter cheesecake, rich chocolate cake, and luscious peanut butter frosting, all topped with a silky chocolate peanut butter glaze. This cake merges smooth cheesecake with moist chocolate layers and a fluffy peanut butter frosting, creating an irresistible treat reminiscent of the classic buckeye candy.

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 milk preferred)

Chocolate Cake

  • 1 15.25 ounce chocolate cake mix

    • (plus ingredients as per cake mix instructions)

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 the Peanut Butter Cheesecake: Preheat oven to 325°F. Beat together cream cheese, peanut butter, sugar, and flour until light and creamy. Add eggs one at a time, then stir in milk carefully to avoid overmixing.
  2. Grease and Prepare Pan: Grease a 9-inch springform pan thoroughly. Pour in the cheesecake batter. Wrap the bottom edges of the pan with foil to prevent water leakage during baking.
  3. Bake Cheesecake in Water Bath: Place springform pan inside a larger roasting pan. Pour hot water into the roasting pan about 1 inch deep. Bake at 325°F for 10 minutes, then reduce the temperature to 260°F and continue baking for 50 minutes, or until the center is slightly jiggly.
  4. Cool and Chill Cheesecake: Crack the oven door and let the cheesecake cool in the oven for 1 hour. Transfer to a cooling rack for another hour, then cover and refrigerate overnight.
  5. Bake Chocolate Cake Layers: Prepare chocolate cake mix according to package instructions. Bake in two 9-inch round greased cake pans. Allow layers to cool completely.
  6. Make Peanut Butter Frosting: Cream together peanut butter and butter until fluffy. Gradually add powdered sugar and cream, starting on low to avoid a sugar cloud, then beat until smooth. Adjust cream quantity for a thick but spreadable consistency.
  7. Prepare Chocolate Peanut Butter Glaze: Melt chocolate chips, peanut butter, and corn syrup in a double boiler or bowl over simmering water. Remove from heat and whisk in heavy cream until smooth and glossy.
  8. Assemble Cake: Place one chocolate cake layer on a cake stand. Spread 1/4 of the chocolate peanut butter glaze over it evenly to the edges.
  9. Layer Cheesecake: Carefully remove sides of the springform pan and invert the cheesecake onto the cake layer. Slide a knife between cheesecake and pan bottom to release cake base if needed.
  10. Glaze Cheesecake: Pour another 1/4 of the chocolate glaze over the cheesecake, spreading to edges.
  11. Add Second Cake Layer: Place the second chocolate cake layer on top of the glazed cheesecake. Refrigerate the assembled layers for 15 minutes to firm up.
  12. Frost the Cake: Cover the sides and top with the peanut butter frosting, smoothing as evenly as possible.
  13. Apply Final Glaze: Warm remaining chocolate glaze in the microwave 5-10 seconds and whisk well. Pour over the top center of the cake, spreading to edges with an offset spatula, allowing some drip over sides.
  14. Serve or Store: Serve immediately or cover and refrigerate the cake for up to 4 days.

Notes

  • Baking the cheesecake a day in advance allows for optimal chilling and easier layering.
  • Greasing the springform pan well and wrapping with foil for the water bath prevents sticking and water leakage.
  • Do not overmix cheesecake batter to avoid cracks during baking.
  • Adjust cream in the frosting for desired spreadability; thick but workable.
  • The chocolate peanut butter glaze can be reheated briefly for easier pouring.
  • Store the cake refrigerated and consume within 4 days for freshness.

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

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