Ingredients for Buckeye Cake Chocolate Peanut Butter Cake
- 2 large eggs
- Granulated Sugar
- All Purpose Flour
- Unsalted Butter
- ¾ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Creamy Peanut Butter
- 3 cups powdered sugar
- Semisweet Chocolate Morsels
- Heavy Whipping Cream
- Peanut Butter And Milk Chocolate Chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Buckeye Cake Chocolate Peanut Butter Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Buckeye Cake Chocolate Peanut Butter Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Line the bottom with parchment paper.
- In a large bowl, cream together 2 large eggs and 1 ½ cups granulated sugar until light and fluffy.
- In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup melted unsalted butter and 1 teaspoon vanilla extract, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the peanut butter frosting: In a medium bowl, beat together 1 cup creamy peanut butter, ½ cup unsalted butter (softened), and 1 teaspoon vanilla extract until smooth.
- Gradually add 3 cups powdered sugar, beating until light and fluffy.
- Once the cake is completely cool, frost the top with the peanut butter frosting.
- Prepare the ganache: Heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add 12 ounces semi-sweet chocolate chips. Let stand for 5 minutes, then stir until smooth and glossy.
- Refrigerate the ganache for at least 30 minutes, or until it thickens to a spreadable consistency.
- Spread the ganache over the peanut butter frosting, covering the top and sides of the cake.
- Melt 6 ounces milk chocolate chips and 2 ounces peanut butter chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over the cake.
- Refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
299g
Fat
138g
Carbs
31g
