Buckeye Cake

Serves 1
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Directions

  1. 1Preheat oven to 350°F. Grease three 8-inch cake pans.
  2. 2In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
  3. 3Add buttermilk, oil, eggs, and vanilla; mix until combined.
  4. 4Slowly stream in hot coffee, whisking until smooth (batter will be thin).
  5. 5Divide evenly among pans and bake 28–32 minutes, until a toothpick comes out clean.
  6. 6Cool in pans 10 minutes, then turn out onto racks to cool completely.
  7. 7Beat butter and peanut butter until smooth and fluffy.
  8. 8Gradually add powdered sugar.
  9. 9Mix in vanilla, salt, and cream until light and spreadable.
  10. 10Heat cream until steaming. Pour over chocolate and butter in a bowl.
  11. 11Let sit 2 minutes, then stir until smooth.
  12. 12Cool to a spreadable consistency.
  13. 13Mix peanut butter, melted butter, powdered sugar, and vanilla until smooth.
  14. 14Roll into 1-inch balls and chill for 20 minutes.
  15. 15Melt chocolate and dip each ball, leaving a “buckeye” circle of peanut butter exposed on top. Chill until set.
  16. 16Place one cake layer on a board.
  17. 17Spread with buttercream, pipe a buttercream “dam” around the edge, and fill the center with ganache.
  18. 18Repeat with the second layer, then top with the third cake layer.
  19. 19Apply a crumb coat (a thin layer of frosting to seal in crumbs) over the entire cake.
  20. 20Place in the freezer for about 20 minutes to set.
  21. 21Frost the cake with the remaining peanut butter buttercream, smoothing the sides.
  22. 22Pour or drizzle leftover ganache over the top, letting it drip slightly down the edges.
  23. 23Using a Wilton 1M tip, pipe buttercream swirls around the top edge of the cake.
  24. 24Place a buckeye on each swirl.

Ingredients

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

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