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