Buckeye Cake

Serves 1
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Directions

  1. 1Preheat oven to 350°F (175°C).
  2. 2Preheat oven to 350°F (175°C).
  3. 3Preheat oven to 350°F (175°C).
  4. 4Grease three 8-inch cake pans.
  5. 5Grease three 8-inch cake pans.
  6. 6Grease three 8-inch cake pans.
  7. 7In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
  8. 8In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
  9. 9In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
  10. 10Add buttermilk, oil, eggs, and vanilla to the dry ingredients and mix until combined.
  11. 11Add buttermilk, oil, eggs, and vanilla to the dry ingredients and mix until combined.
  12. 12Add buttermilk, oil, eggs, and vanilla to the dry ingredients and mix until combined.
  13. 13Slowly stream in hot coffee, whisking until the batter is smooth.
  14. 14Slowly stream in hot coffee, whisking until the batter is smooth.
  15. 15Slowly stream in hot coffee, whisking until the batter is smooth.
  16. 16Divide the batter evenly among the prepared pans and bake for 28-32 minutes, or until a toothpick comes out clean.
  17. 17Divide the batter evenly among the prepared pans and bake for 28-32 minutes, or until a toothpick comes out clean.
  18. 18Divide the batter evenly among the prepared pans and bake for 28-32 minutes, or until a toothpick comes out clean.
  19. 19Cool the cake layers in the pans for 10 minutes, then turn them out onto racks to cool completely.
  20. 20Cool the cake layers in the pans for 10 minutes, then turn them out onto racks to cool completely.
  21. 21Cool the cake layers in the pans for 10 minutes, then turn them out onto racks to cool completely.
  22. 22Beat room temperature butter and creamy peanut butter until smooth and fluffy.
  23. 23Beat room temperature butter and creamy peanut butter until smooth and fluffy.
  24. 24Beat room temperature butter and creamy peanut butter until smooth and fluffy.
  25. 25Gradually add sifted powdered sugar to the butter and peanut butter mixture.
  26. 26Gradually add sifted powdered sugar to the butter and peanut butter mixture.
  27. 27Gradually add sifted powdered sugar to the butter and peanut butter mixture.
  28. 28Mix in vanilla extract, a pinch of salt, and heavy cream until the peanut butter buttercream is light and spreadable.
  29. 29Mix in vanilla extract, a pinch of salt, and heavy cream until the peanut butter buttercream is light and spreadable.
  30. 30Mix in vanilla extract, a pinch of salt, and heavy cream until the peanut butter buttercream is light and spreadable.
  31. 31Heat heavy cream until steaming.
  32. 32Heat heavy cream until steaming.
  33. 33Heat heavy cream until steaming.
  34. 34Pour the hot cream over semi-sweet chocolate chips and unsalted butter in a bowl.
  35. 35Pour the hot cream over semi-sweet chocolate chips and unsalted butter in a bowl.
  36. 36Pour the hot cream over semi-sweet chocolate chips and unsalted butter in a bowl.
  37. 37Let sit for 2 minutes, then stir until the chocolate ganache is smooth.
  38. 38Let sit for 2 minutes, then stir until the chocolate ganache is smooth.
  39. 39Let sit for 2 minutes, then stir until the chocolate ganache is smooth.
  40. 40Cool the ganache to a spreadable consistency.
  41. 41Cool the ganache to a spreadable consistency.
  42. 42Cool the ganache to a spreadable consistency.
  43. 43Mix creamy peanut butter, melted unsalted butter, sifted powdered sugar, and vanilla extract until smooth for the buckeyes.
  44. 44Mix creamy peanut butter, melted unsalted butter, sifted powdered sugar, and vanilla extract until smooth for the buckeyes.
  45. 45Mix creamy peanut butter, melted unsalted butter, sifted powdered sugar, and vanilla extract until smooth for the buckeyes.
  46. 46Roll the peanut butter mixture into 1-inch balls (using a 1.5 tbsp cookie scoop) and chill for 20 minutes.
  47. 47Roll the peanut butter mixture into 1-inch balls (using a 1.5 tbsp cookie scoop) and chill for 20 minutes.
  48. 48Roll the peanut butter mixture into 1-inch balls (using a 1.5 tbsp cookie scoop) and chill for 20 minutes.
  49. 49Melt semi-sweet chocolate chips and dip each peanut butter ball, leaving a “buckeye” circle of peanut butter exposed on top.
  50. 50Melt semi-sweet chocolate chips and dip each peanut butter ball, leaving a “buckeye” circle of peanut butter exposed on top.
  51. 51Melt semi-sweet chocolate chips and dip each peanut butter ball, leaving a “buckeye” circle of peanut butter exposed on top.
  52. 52Chill the buckeyes until set.
  53. 53Chill the buckeyes until set.
  54. 54Chill the buckeyes until set.
  55. 55Place one cake layer on a cake board.
  56. 56Place one cake layer on a cake board.
  57. 57Place one cake layer on a cake board.
  58. 58Spread a layer of peanut butter buttercream on the cake layer.
  59. 59Spread a layer of peanut butter buttercream on the cake layer.
  60. 60Spread a layer of peanut butter buttercream on the cake layer.
  61. 61Pipe a buttercream “dam” around the edge of the first cake layer.
  62. 62Pipe a buttercream “dam” around the edge of the first cake layer.
  63. 63Pipe a buttercream “dam” around the edge of the first cake layer.
  64. 64Fill the center of the cake layer with chocolate ganache.
  65. 65Fill the center of the cake layer with chocolate ganache.
  66. 66Fill the center of the cake layer with chocolate ganache.
  67. 67Place the second cake layer on top.
  68. 68Place the second cake layer on top.
  69. 69Place the second cake layer on top.
  70. 70Repeat the buttercream, dam, and ganache steps for the second layer.
  71. 71Repeat the buttercream, dam, and ganache steps for the second layer.
  72. 72Repeat the buttercream, dam, and ganache steps for the second layer.
  73. 73Top with the third cake layer.
  74. 74Top with the third cake layer.
  75. 75Top with the third cake layer.
  76. 76Apply a crumb coat (a thin layer of frosting) over the entire cake to seal in crumbs.
  77. 77Apply a crumb coat (a thin layer of frosting) over the entire cake to seal in crumbs.
  78. 78Apply a crumb coat (a thin layer of frosting) over the entire cake to seal in crumbs.
  79. 79Place the cake in the freezer for about 20 minutes to set the crumb coat.
  80. 80Place the cake in the freezer for about 20 minutes to set the crumb coat.
  81. 81Place the cake in the freezer for about 20 minutes to set the crumb coat.
  82. 82Frost the cake with the remaining peanut butter buttercream, smoothing the sides.
  83. 83Frost the cake with the remaining peanut butter buttercream, smoothing the sides.
  84. 84Frost the cake with the remaining peanut butter buttercream, smoothing the sides.
  85. 85Pour or drizzle leftover ganache over the top of the cake, letting it drip slightly down the edges.
  86. 86Pour or drizzle leftover ganache over the top of the cake, letting it drip slightly down the edges.
  87. 87Pour or drizzle leftover ganache over the top of the cake, letting it drip slightly down the edges.
  88. 88Using a Wilton 1M tip, pipe buttercream swirls around the top edge of the cake.
  89. 89Using a Wilton 1M tip, pipe buttercream swirls around the top edge of the cake.
  90. 90Using a Wilton 1M tip, pipe buttercream swirls around the top edge of the cake.
  91. 91Place a homemade buckeye on each buttercream swirl.
  92. 92Place a homemade buckeye on each buttercream swirl.
  93. 93Place a homemade buckeye on each buttercream swirl.

Ingredients

  • 2 cups cake flour
  • 2 cups cake flour
  • 2 cups cake flour
  • 2 cups granulated sugar
  • 2 cups granulated sugar
  • 2 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 0.75 cup unsweetened cocoa powder
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 2 tsp baking soda
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 0.5 cup neutral oil (avocado)
  • 0.5 cup neutral oil (avocado)
  • 0.5 cup neutral oil (avocado)
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 1 cup hot coffee
  • 1 cup hot coffee
  • 1 cup hot coffee
  • 1.5 cups unsalted butter
  • 1.5 cups unsalted butter
  • 1.5 cups unsalted butter
  • 1.5 cups creamy peanut butter
  • 1.5 cups creamy peanut butter
  • 1.5 cups creamy peanut butter
  • 5 cups powdered sugar
  • 5 cups powdered sugar
  • 5 cups powdered sugar
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1.5 cups semi-sweet chocolate chips
  • 1.5 cups semi-sweet chocolate chips
  • 1.5 cups semi-sweet chocolate chips
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 2 Tbsp unsalted butter
  • 2 Tbsp unsalted butter
  • 2 Tbsp unsalted butter
  • 1 cup creamy peanut butter
  • 1 cup creamy peanut butter
  • 1 cup creamy peanut butter
  • 0.25 cup unsalted butter, melted
  • 0.25 cup unsalted butter, melted
  • 0.25 cup unsalted butter, melted
  • 2 cups powdered sugar
  • 2 cups powdered sugar
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 2 cups semi-sweet chocolate chips
  • 2 cups semi-sweet chocolate chips

Equipment

oven8-inch cake panslarge bowlwhiskcake boardpiping bagoffset spatulacake smootherWilton 1M tipcookie scoop

Tips

  • Ensure buttermilk, oil, and eggs are at room temperature for the cake layers.
  • The cake batter will be thin after adding hot coffee.
  • For the ganache, let it cool to a spreadable consistency.
  • Chill buckeye balls for 20 minutes before dipping.
  • Apply a crumb coat to the cake and freeze for about 20 minutes to set before the final frosting.
  • Store extra buckeyes in the freezer for a sweet treat later.
Buckeye Cake | Clip Recipe