Chocolate Peanut Butter Buckeye Cake

Have y’all ever heard of or eaten a Buckeye? Yes, right? Please say yes.

For those of you who don’t know what a buckeye is, it’s just a peanut butter ball dipped partially in chocolate to resemble a buckeye. They are outrageously delicious and I can’t believe I don’t have a recipe for them on this site. I’m a mean blogger.

Anyway, Buckeye candies are amazing, but yesterday I wasn’t in the mood for candy. I wanted cake. So I played around and created buckeye cake. I’m sorry. Please forgive me.

This cake is momentous both because it is INSANE and because I don’t bake cake. I can’t bake cake. They just never turn out right. Like, ever.

This one, though, this one turned out to be kind of…shall we say…deadly. In a good way. A really ridiculous good way.

What you’re drooling over is a layer of chocolate cake, a layer of chocolate peanut butter glaze, a layer of peanut butter cheesecake, another layer of the chocolate peanut butter glaze, another layer of chocolate cake, a layer of peanut butter frosting (that tastes EXACTLY like a peanut butter ball) and more of the chocolate peanut butter glaze.

This chocolate peanut butter Buckeye Cake is so good you will die. True story.

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Chocolate Peanut Butter Buckeye Cake

Ingredients:

For the peanut butter cheesecake layer:
2 8 ounce packages cream cheese, softened
1 cup white sugar
1/2 cup creamy peanut butter
3 tablespoons all-purpose flour
4 eggs
1/2 cup milk (I used 1%, but 2% or whole milk would be great too)
For the chocolate cake:
1 box chocolate cake mix, prepared according to package directions (homemade works too, if you're feeling adventurous) and baked in 2 9 inch round cake pans
For the Peanut Butter Frosting
1/2 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/3 cup heavy whipping cream
For the 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

Directions:

For the Peanut Butter Cheesecake:
Bake the cheesecake one day in advance so that it has plenty of time to chill in the fridge before layering with the chocolate cake!
Preheat oven to 325 degrees.
Beat together the cream cheese, peanut butter, sugar, and flour until light and smooth and creamy. Beat in the eggs one at a time. Stir in the milk.
Grease a 9-Inch springform pan
VERY WELL. There is no crust on this cheesecake, so it is imperative that you really grease the pan so that the cheesecake will release from it easily.
Pour batter into the greased pan.
Bake for 10 minutes at 325 degrees.
Reduce heat to 260 and bake for 50 minutes or until just the center is slightly jiggly.
Cool on the counter for 2 hours. Transfer to a refrigerator to chill overnight.
For the chocolate cake:
Prepare the cake mix according to the package or use a recipe for homemade cake.
Bake in 2 9-inch round, well greased cake pans. Cool completely.
For the peanut butter frosting:
Cream together the butter and peanut butter until light and fluffy. Add half of the powdered sugar and mix well. Beat in half of the cream. Add the remaining powdered sugar and continue mixing until combined. Beat in the remaining cream.
For the chocolate peanut butter glaze:
In a double boiler or a bowl set over a pot of simmering water, melt the chocolate, peanut butter, and corn syrup. When melted remove from heat and whisk in the cream until it is a smooth, creamy consistency.
To assemble:
Place one layer of chocolate cake on your cake stand and top with 1/4 of the chocolate peanut butter glaze. Spread to the edges.
Very carefully remove the sides of your springform pan and place the entire cheesecake upside down on the chocolate cake layer. The bottom of the springform pan should now be on top of the cheesecake. Carefully slide a knife in between the cheesecake and pan bottom to loosen. If you greased your pan well this should be fairly simple and the pan bottom will easily lift off.
Pour another 1/4 of the chocolate glaze over the cheesecake and spread to the edges.
Top this with the second layer of chocolate cake.
Place the whole cake in the refrigerator for 15 minutes to harden up a bit.
Cover the top and sides of the cake with the peanut butter frosting. Smooth it out as best you can.
Microwave the chocolate glaze for about 5-10 seconds to soften it back up. Whisk well and then pour over the top center of the cake. Use an offset spatula to spread the glaze to the edges, letting it drip down in some areas.
Store in the refrigerator.

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117 Responses to “Chocolate Peanut Butter Buckeye Cake”

  1. sara October 6, 2011 @ 12:07 am (#
    51
    )

    Wow, that is a totally insane cake! I LOVE buckeyes, and this…looks soooooo yummy! :)

    [Reply]

  2. Irishbaker October 6, 2011 @ 11:13 am (#
    52
    )

    Omg this is like my ideal cake! I adore the combination of peanut butter and chocolate!

    [Reply]

  3. Sara October 6, 2011 @ 9:32 pm (#
    53
    )

    Holy Lord, I think I just gained five pounds looking at that thing!

    [Reply]

  4. Tara October 8, 2011 @ 11:17 am (#
    54
    )

    I made this last night. It was a HUGE hit! Thanks so much!

    [Reply]

  5. Jess October 11, 2011 @ 12:15 pm (#
    55
    )

    Uhm. Yum. This sounds and look delicious. : )

    [Reply]

  6. Christi B October 11, 2011 @ 4:24 pm (#
    56
    )

    This looks DIVINE! Pinned it :) I do have to say though, that it cracks me up that the ad that BlogHer pulled up just underneath is for JENNY CRAIG! :) LOL!

    [Reply]

  7. Natalie October 11, 2011 @ 7:14 pm (#
    57
    )

    This looks way too good! I would eat the whole thing!

    [Reply]

  8. Nic October 17, 2011 @ 4:25 pm (#
    58
    )

    Looks like i need to go shopping!
    I will have to give this recipe a go for sure. It looks just too good to miss.
    Looks fab!

    [Reply]

  9. Jenn @ Baking Jenn's Blog October 17, 2011 @ 5:14 pm (#
    59
    )

    This looks incredible. Peanut butter anything is my absolute favorite!

    [Reply]

  10. aj October 18, 2011 @ 9:35 pm (#
    60
    )

    that is just naughty.
    I laugh at #20…store in refidgerator…hahahahahaha!!!!!!!!!!
    like the fridge gets to see any of it.

    [Reply]

  11. Ashley October 22, 2011 @ 8:48 pm (#
    61
    )

    How far in advance could I make this cake? My friend and I were planning on making a double batch before Thanksgiving so we could each take a cake to our family dinner but we could only do it the Saturday or Sunday before. Do you think if I managed to keep everyone away from the cake it would still be good?

    [Reply]

  12. Melissa October 23, 2011 @ 1:06 pm (#
    62
    )

    I just made this and oh my goodess it is huge! not to mention delightful and totally calorie free!

    [Reply]

  13. Jennifer October 24, 2011 @ 9:13 am (#
    63
    )

    You my friend are going to a bad place for people who create and then take stunning pictures of things that people really shouldn’t pass over their lips. I can’t wait to join you!

    [Reply]

  14. Hayley October 24, 2011 @ 9:33 pm (#
    64
    )

    Hi Karly!

    I was introduced to your blog through StumbleUpon.com.. I had a hankering to bake something incredibly yummy, and my boyfriend pointed your Buckeye Cake out! I tried it and it turned out AMAZING! I even posted pictures on my facebook page that I wanted to show you, but I don’t know how to add pictures on your blog. The cake was rich, but it was delicious & I had never made a layered cake before so I was kind of nervous, but it was easy! Also, it is so good with coffee:)

    Thank you! <3

    Hayley

    [Reply]

  15. Andrea October 25, 2011 @ 8:20 pm (#
    65
    )

    Wow. I just drooled all over my computer.

    [Reply]

  16. Jackie October 29, 2011 @ 9:15 am (#
    66
    )

    I came across this recipe a few days ago and thought it would be perfect to make for my boyfriend’s birthday. I made everything in advance the night before last to give it time to cool. Last night I put it together and my guy was drooling at how awesome it looked!! He said it was the best cake he’s ever had and that it tasted like a peanut butter kandy kake. The chocolate hardens when you put it in the fridge too… it’s sooo good!!! :)

    [Reply]

  17. Naomi November 6, 2011 @ 2:59 pm (#
    67
    )

    Help! I’ve tried the peanut butter frosting twice now and it comes out lumpy and not frosting like. I added more cream and it was ok, but I know I’m doing something wrong and can’t figure out what it is. Any ideas?

    [Reply]

    Lauren Reply:

    @Naomi,

    Was your butter at room temperature or was it cold? If your butter was not room temperature it would not cream with the other ingredients well. You might also have needed to sift your powdered sugar to get out any clumps there.

    [Reply]

    Naomi Reply:

    @Lauren, It’s possible the butter was not quite room temperature and for sure I did not sift the sugar because I usually sort of skip that step. It still tasted delicious but I will try that for next time. Thanks so much!

    [Reply]

  18. Brenda November 13, 2011 @ 12:43 am (#
    68
    )

    OMG! I’m drooling! I want to make this! Thank you BIMO! I have a new website to love!

    [Reply]

  19. Lori November 17, 2011 @ 9:52 am (#
    69
    )

    WOW!!!!! I am known for bringing something to Thanksgiving dinners that contain CHOCOLATE AND PEANUT BUTTER!!!! I think I just found what I will attempt to take!!!!! This looks amazing, awesome and well, a little sinful!! Who needs pumpkin when you can have chocolate and peanut butter!!

    [Reply]

  20. brandie tripp November 23, 2011 @ 5:20 pm (#
    70
    )

    i just made it, the peanut butter icing was really hard to get spread i thought

    [Reply]

  21. Karly November 23, 2011 @ 5:50 pm (#
    71
    )

    Brandie, sorry you had problems with it! You may need to add a bit more cream as needed to thin it out. :)

    [Reply]

  22. SpWri November 25, 2011 @ 6:12 pm (#
    72
    )

    So I made this cake for Thanksgiving as one of our desserts. It is AMAZING. Heavy cake due to cheesecake center–almost could make the center a dessert in itself, seriously. I skipped dinner tonight, and did overtime on the treadmill today so I can have it again tonight! Wow!! This will be made again at Christmas, no doubt!

    [Reply]

  23. MonaMdd January 29, 2012 @ 3:22 pm (#
    73
    )

    Wow this looks amazing!!!!!! Can’t wait to try it!!!!

    http://www.cookyourdream.blogspot.com

    [Reply]

  24. Moma C February 8, 2012 @ 9:28 am (#
    74
    )

    I AM DROOLING :))

    [Reply]

  25. Kelsey March 2, 2012 @ 2:17 pm (#
    75
    )

    I love this cake! Just made it today for a dinner party later tonight! The frosting is surprisingly hard to spread, very think but the recipe makes enough your can be generous which makes it easier. Don’t be afraid to spread away!

    Thanks for this post! I’m sure everyone will love this tonight!

    [Reply]

  26. Karah April 9, 2012 @ 11:41 pm (#
    76
    )

    I had been searching for the perfect dessert to make for Easter for a while. Nothing was jumping out at me until I did a search for “chocolate” on Pinterest and found this.

    I made it. And it was amazing. Pretty much exactly how I imagined it would be. I did add a bit more cream to the frosting and it was still hard to spread, but it was worth the trouble. Without a doubt. My husband is having another slice right now and he just told me this ranks up there as one of the best things I’ve ever made (and we’ve been married for 14 years!). So THANK YOU for this recipe! So worth the time and effort involved.

    [Reply]

  27. Cathy O June 2, 2012 @ 7:20 pm (#
    77
    )

    I made this cake for the first time, today, and entered in a baking competition. The cake was out of this world and got second place. Thanks for the recipe – total heavenly dessert!

    [Reply]

  28. Russ Florack March 3, 2013 @ 8:45 pm (#
    78
    )

    I just made this cake and it is amazing! Need a gallon of milk per slice, but well worth it! Thanks for sharing the recipe!!

    [Reply]

  29. Kayleigh April 9, 2013 @ 9:05 am (#
    79
    )

    I LOVE THIS! I live in ohio (the bukeye state)

    [Reply]

  30. Sue April 25, 2013 @ 1:10 am (#
    80
    )

    I made this for a special dinner. WOW…AMAZING!!!!! It was a lot of work, but so worth it. Everyone loved it and raved about it. Thanks for such an awesome recipe!

    [Reply]

  31. Trish - Mom On Timeout May 16, 2013 @ 11:02 am (#
    81
    )

    This cake just looks crazy good Karly! Yummy!

    [Reply]

  32. Joanne @ Fifteen Spatulas May 16, 2013 @ 3:07 pm (#
    82
    )

    OH MY FREAKIN GOODNESS I CANNOT WAIT TO MAKE THIS. And sorry for the obnoxious all caps, but I’m so excited lol.

    [Reply]

  33. Sarah May 31, 2013 @ 6:51 am (#
    83
    )

    This looks incredibly rich, but I bet it tastes amazing! As I was sitting here admiring the recipe during my study hall, I wonderously started to smell buckeyes. What are the odds of that? Must be my desire to have a piece…

    [Reply]

  34. Michelle W June 1, 2013 @ 8:09 am (#
    84
    )

    I could seriously eat the picture! I’m pinning this one for sure. Thanks for ruining my diet (tic)!

    [Reply]

  35. Terri June 3, 2013 @ 8:49 am (#
    85
    )

    if you cream the butter and peanut butter really really well, the lumps will be non-existent

    [Reply]

  36. wealhtheow June 15, 2013 @ 8:09 pm (#
    86
    )

    This looks incredible! I can’t wait to make it! One question–when you say “creamy peanut butter” do you mean the Jif type, or the natural kind that just contains peanuts?

    [Reply]

    Karly Reply:

    I mean the Jif type. I think the natural version would separate too much. :)

    [Reply]

  37. wealhtheow June 17, 2013 @ 1:51 pm (#
    87
    )

    So just in case anyone else was wondering how this would work, I used natural peanut butter to make the frosting and it came out great! I probably had to use a little more whipping cream to get it to a good frosting consistency, but otherwise experienced no problems! The cake is on Day 2 and still looks good (no separation thus far). I didn’t try to make the cheesecake, though, so I can’t say whether natural peanut butter would work for that part.

    [Reply]

    Karly Reply:

    Thanks for the update!

    [Reply]

  38. Tiffany Merritt October 6, 2013 @ 4:10 am (#
    88
    )

    Looks so yummy! Wanted to let you know that I’m doing a round up of recipes that I can’t wait to try in the near future, and I’d like to include this one. I will be listing the name of your recipe, linked back to your site, as well as your site name. A photo will bein a collage format only, so that your picture cannot be “swiped” from my site. And there will be no information about the ingredients or recipe steps so that readers must come visit you if they want to know how to make it! This will go live on the 13th; please do let me know if you don’t want me to link to you for some reason. I hope it brings you a lot of traffic!

    [Reply]

  39. internet portale tre October 17, 2013 @ 5:43 pm (#
    89
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  40. Rebecca D November 13, 2013 @ 3:35 pm (#
    90
    )

    This looks amazing. For some reason it would not pin or transfer an image. Please help : )

    [Reply]

    Teresa Reply:

    @Rebecca D, The same thing happened to me. You are probably clicking on the wrong ‘Pin’….look directly above and you will see another Pinterest link.

    [Reply]

  41. Teresa November 22, 2013 @ 6:45 pm (#
    91
    )

    I have made the red velvet cheesecake and it was a huge success! The family loves peanut butter so I believe that this will have to be my dessert for Thanksgiving! WOW! Can’t wait…

    [Reply]

  42. Joann Dreher January 3, 2014 @ 5:17 pm (#
    92
    )

    OMG….This cake is the Bomb. I made it for a Xmas party and it was a hit. Fed atleast 25 people. It’s like candy. Here’s a hint. Make the choc and cheesecake ahead and freeze both. Put together and frost & finish while still frozen. Enjoy!!!!

    [Reply]

    Karly Reply:

    Hi @Joann Dreher!

    I’m so glad to hear you liked the cake! Great tip about freezing…I bet that made it much easier to work with!

    [Reply]

  43. Mary February 19, 2014 @ 9:25 am (#
    93
    )

    Wonderful cake , so glad you shared the recipe, Thank you! I did adapt the recipe a bit but pretty much followed your recipe. I was adventurous and made a homemade special dark chocolate cake. I took it to a MOPS meeting last night, came home with one piece. I normally like making cupcakes but had fun making this wonderful cake. I never made cheese cake before and was excited to make the peanut butter cheese cake and use my new spring form pan! I had a bit of trouble with the icing (but that’s probably just me) I did add some cool whip that made it easier for me to spread. I also took a chop stick and made light circles over icing all around it ,added 3 homemade buckeye candies on top for added touch!

    [Reply]

  44. DeDe April 6, 2014 @ 10:32 am (#
    94
    )

    I’m ready to die. ;)

    [Reply]

  45. Lisa @ Cooking with Curls April 6, 2014 @ 5:53 pm (#
    95
    )

    Holy Moly, Karly!! That is one delicious looking cake. :)

    [Reply]

    Karly Reply:

    @Lisa @ Cooking with Curls,

    Thank you!

    [Reply]

  46. Stephanie April 11, 2014 @ 1:30 pm (#
    96
    )

    My husband’s 51st birthday is in 3 days. His all time favorite candy is the buckeye. I’m am soooo going to make him this cake for his bday. I pray it turns out as good as yours did. He’ll be completely surprised!

    [Reply]

  47. Wowguy April 17, 2014 @ 9:25 pm (#
    97
    )

    how can yo go wringwith peanut butter and chocolate

    [Reply]

  48. party toys June 4, 2014 @ 2:04 am (#
    98
    )

    Useful info. Lucky me Ifound your web site accidentally, and I am stunned why this cincidence didn’t took place earlier!

    I bookmarked it.

    [Reply]

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