# Buckeye Cake

This is a chocolate cake filled with ganache and frosted with peanut butter buttercream, topped with homemade buckeyes.

- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- cake pans
- large bowl
- whisk
- racks
- cake board
- piping bag
- spatula
- Wilton 1M tip
- cookie scoop

## Tips

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

## Source

- Original video: https://www.tiktok.com/t/ZP8A1sHst/
- Recipe page: https://www.cliprecipe.com/recipe/0845d705-53c5-42e0-af27-17a98726e562
- Extracted: 2025-10-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt