Buckeye Cake

Serves 1
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Directions

  1. 1Preheat oven to 350°F. Grease three 8-inch cake pans.
  2. 2Preheat oven to 350°F. Grease three 8-inch cake pans.
  3. 3Preheat oven to 350°F. Grease three 8-inch cake pans.
  4. 4In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
  5. 5In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
  6. 6In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
  7. 7Add buttermilk, oil, eggs, and vanilla; mix until combined.
  8. 8Add buttermilk, oil, eggs, and vanilla; mix until combined.
  9. 9Add buttermilk, oil, eggs, and vanilla; mix until combined.
  10. 10Slowly stream in hot coffee, whisking until smooth (batter will be thin).
  11. 11Slowly stream in hot coffee, whisking until smooth (batter will be thin).
  12. 12Slowly stream in hot coffee, whisking until smooth (batter will be thin).
  13. 13Divide evenly among pans and bake 28–32 minutes, until a toothpick comes out clean.
  14. 14Divide evenly among pans and bake 28–32 minutes, until a toothpick comes out clean.
  15. 15Divide evenly among pans and bake 28–32 minutes, until a toothpick comes out clean.
  16. 16Cool in pans 10 minutes, then turn out onto racks to cool completely.
  17. 17Cool in pans 10 minutes, then turn out onto racks to cool completely.
  18. 18Cool in pans 10 minutes, then turn out onto racks to cool completely.
  19. 19Beat butter and peanut butter until smooth and fluffy.
  20. 20Beat butter and peanut butter until smooth and fluffy.
  21. 21Beat butter and peanut butter until smooth and fluffy.
  22. 22Gradually add powdered sugar.
  23. 23Gradually add powdered sugar.
  24. 24Gradually add powdered sugar.
  25. 25Mix in vanilla, salt, and cream until light and spreadable.
  26. 26Mix in vanilla, salt, and cream until light and spreadable.
  27. 27Mix in vanilla, salt, and cream until light and spreadable.
  28. 28Heat cream until steaming. Pour over chocolate and butter in a bowl.
  29. 29Heat cream until steaming. Pour over chocolate and butter in a bowl.
  30. 30Heat cream until steaming. Pour over chocolate and butter in a bowl.
  31. 31Let sit 2 minutes, then stir until smooth.
  32. 32Let sit 2 minutes, then stir until smooth.
  33. 33Let sit 2 minutes, then stir until smooth.
  34. 34Cool to a spreadable consistency.
  35. 35Cool to a spreadable consistency.
  36. 36Cool to a spreadable consistency.
  37. 37Mix peanut butter, melted butter, powdered sugar, and vanilla until smooth.
  38. 38Mix peanut butter, melted butter, powdered sugar, and vanilla until smooth.
  39. 39Mix peanut butter, melted butter, powdered sugar, and vanilla until smooth.
  40. 40Roll into 1-inch balls and chill for 20 minutes.
  41. 41Roll into 1-inch balls and chill for 20 minutes.
  42. 42Roll into 1-inch balls and chill for 20 minutes.
  43. 43Melt chocolate and dip each ball, leaving a “buckeye” circle of peanut butter exposed on top. Chill until set.
  44. 44Melt chocolate and dip each ball, leaving a “buckeye” circle of peanut butter exposed on top. Chill until set.
  45. 45Melt chocolate and dip each ball, leaving a “buckeye” circle of peanut butter exposed on top. Chill until set.
  46. 46Place one cake layer on a board.
  47. 47Place one cake layer on a board.
  48. 48Place one cake layer on a board.
  49. 49Spread with buttercream, pipe a buttercream “dam” around the edge, and fill the center with ganache.
  50. 50Spread with buttercream, pipe a buttercream “dam” around the edge, and fill the center with ganache.
  51. 51Spread with buttercream, pipe a buttercream “dam” around the edge, and fill the center with ganache.
  52. 52Repeat with the second layer, then top with the third cake layer.
  53. 53Repeat with the second layer, then top with the third cake layer.
  54. 54Repeat with the second layer, then top with the third cake layer.
  55. 55Apply a crumb coat (a thin layer of frosting to seal in crumbs) over the entire cake.
  56. 56Apply a crumb coat (a thin layer of frosting to seal in crumbs) over the entire cake.
  57. 57Apply a crumb coat (a thin layer of frosting to seal in crumbs) over the entire cake.
  58. 58Place in the freezer for about 20 minutes to set.
  59. 59Place in the freezer for about 20 minutes to set.
  60. 60Place in the freezer for about 20 minutes to set.
  61. 61Frost the cake with the remaining peanut butter buttercream, smoothing the sides.
  62. 62Frost the cake with the remaining peanut butter buttercream, smoothing the sides.
  63. 63Frost the cake with the remaining peanut butter buttercream, smoothing the sides.
  64. 64Pour or drizzle leftover ganache over the top, letting it drip slightly down the edges.
  65. 65Pour or drizzle leftover ganache over the top, letting it drip slightly down the edges.
  66. 66Pour or drizzle leftover ganache over the top, letting it drip slightly down the edges.
  67. 67Using a Wilton 1M tip, pipe buttercream swirls around the top edge of the cake.
  68. 68Using a Wilton 1M tip, pipe buttercream swirls around the top edge of the cake.
  69. 69Using a Wilton 1M tip, pipe buttercream swirls around the top edge of the cake.
  70. 70Place a buckeye on each swirl.
  71. 71Place a buckeye on each swirl.
  72. 72Place a buckeye on each 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
  • 0.5 cup neutral oil
  • 0.5 cup neutral oil
  • 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

cake panslarge bowlwhiskrackscake boardpiping bagspatulaWilton 1M tipcookie scoop

Tips

  • You'll have extra buckeyes, store them in the freezer for a sweet treat later.