I’ve already shared the recipe for Buckeyes but here is one that comes a close second. If you like the peanut butter and chocolate combination of buckeyes, here is a cake that delivers that exact same flavor.
I’ve baked this cake for birthdays and dessert auctions (raising $290 just for this cake, thank you very much!). It takes a bit of time to create the various layers, but the ending result is worthwhile.
This recipe was the winner in a Toll House competition, and created by Krista Linegar. Once you bake this buckeye cake, you’ll see exactly why this recipe won!
Buckeye cake consists of three parts – a brownie like cake on the bottom with a peanut butter fudge layer that is topped by a rich chocolate ganache. For as rich as this tastes, it is actually simple to bake.
For the cake layer, you will need the following ingredients.
- 2 large eggs
- 1 1/4 cups granulated sugar
- 3/4 cup all-purpose flour
- 6 tablespoons unsalted butter, melted
- 3 packets (1 oz. each) Nestle Toll House Choco Bake Unsweetened Chocolate Flavor
- 1/2 teaspoon vanilla extract
For the peanut butter fudge layer, you will need these ingredients.
- 3/4 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1/4 teaspoon vanilla extract
- 3/4 cup powdered sugar
Finally, for the ganache layer, you will need these two ingredients.
- 1 cup heavy whipping cream
- 2 cups (12 ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels
To begin, preheat the oven to 350 degrees. Grease a 9-inch-round cake pan. Line the bottom of the pan with parchment paper; grease again.
For the cake, beat eggs and sugar in large bowl. Stir in flour, melted butter, Choco Bake packets, and vanilla extract until smooth. Pour into prepared pan.
Bake for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment paper; cool completely.
For the peanut butter layer, beat peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. You can do this with a mixer or by hand. Spread mixture on cake, all the way to the edge of the cake. Refrigerate for 30 minutes.
When you are ready to serve your buckeye cake, I would recommend small slices as this is a truly a rich, chocolate dessert.
Choco Bake is found in the baking aisle, near the chocolate chips. It comes with 8 packets to a box for around $3.
I use butter but I don’t know that it really matters whether it is salted or unsalted. I’ve used both and the cake always tastes fine.
Parchment paper really is necessary. It will make removing your cake so much easier!
Keep your buckeye cake in the refrigerator. Pull it out 15 minutes or so before you are serving it, so it is easier to cut.
For all the other chocolate recipes, click on the button image below to view the rest of the recipes from my 31 Days of Chocolate.