Introduction

Buckeye Cake is a rich, indulgent dessert that combines creamy peanut butter cheesecake, moist chocolate cake layers, and luscious peanut butter frosting. Inspired by the classic buckeye candy, this cake delivers a perfect balance of chocolate and peanut butter flavors that will impress any sweet tooth.

A slice of three-layer cake sits on a white plate with a fork beside it; the bottom and top layers are dark brown, moist chocolate cake with a slightly crumbly texture, while the middle layer is thick, creamy, and light tan in color, resembling peanut butter or a similar flavored filling. The top surface of the slice is coated with a smooth, shiny dark chocolate ganache that slightly drips down the edges. In the background, the full cake is visible with the same layers, covered in a smooth light tan frosting and topped with dark chocolate ganache dripping down its sides. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces cream cheese (room temperature)

1 cup granulated sugar

1/2 cup creamy peanut butter

3 tablespoons all-purpose flour

4 large eggs

1/2 cup milk (2% or whole milk preferred)

1 15.25-ounce chocolate cake mix

1 cup creamy peanut butter (for frosting)

1/2 cup butter (room temperature)

4 cups powdered sugar

1/2 cup heavy whipping cream (for frosting, plus more as needed)

8 ounces semi-sweet chocolate chips

3 tablespoons creamy peanut butter (for glaze)

2 tablespoons light corn syrup

1/2 cup heavy whipping cream (for glaze)

Instructions

Step 1: Preheat the oven to 325°F. In a large bowl, beat together the cream cheese, 1/2 cup peanut butter, sugar, and flour until smooth and creamy. Add eggs one at a time, beating after each addition. Stir in the milk gently to avoid overmixing.

Step 2: Grease a 9-inch round springform pan thoroughly. Pour the cheesecake batter into the pan. Wrap the bottom edges of the pan with foil to protect against water in the water bath.

Step 3: Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan to reach about 1 inch deep. Bake for 10 minutes at 325°F, then reduce the temperature to 260°F and bake for 50 minutes or until the center is slightly jiggly.

Step 4: Crack the oven door and let the cheesecake cool inside for 1 hour. Transfer to a cooling rack, chill for 1 hour, then cover and refrigerate overnight.

Step 5: Prepare the chocolate cake according to package instructions or your preferred recipe. Bake in two well-greased 9-inch round pans. Let cool completely.

Step 6: For the frosting, cream together 1 cup peanut butter and butter until fluffy. Gradually add powdered sugar and 1/2 cup heavy cream, mixing on low to combine, then increase speed until smooth. Add more cream if needed for a spreadable but thick consistency.

Step 7: Make the chocolate peanut butter glaze by melting the chocolate chips, 3 tablespoons peanut butter, and corn syrup in a double boiler or over simmering water. Remove from heat and whisk in 1/2 cup heavy cream until smooth and creamy.

Step 8: To assemble, place one chocolate cake layer on a cake stand. Spread 1/4 of the chocolate glaze evenly over the cake.

Step 9: Carefully remove the sides of the springform pan from the cheesecake. Flip the cheesecake upside down onto the glazed cake layer. Use a knife to loosen the cheesecake from the pan base and remove it.

Step 10: Pour another 1/4 of the chocolate glaze over the cheesecake and spread to the edges. Place the second chocolate cake layer on top.

Step 11: Refrigerate the cake for 15 minutes to firm up. Then cover the entire cake with the peanut butter frosting, smoothing it out evenly.

Step 12: Warm the remaining chocolate glaze briefly in the microwave, whisk until smooth, and pour it over the top center of the cake. Spread with a spatula, allowing it to drip down the sides.

Step 13: Serve immediately or refrigerate covered for up to 4 days.

Tips & Variations

Use full-fat cream cheese and milk for a richer cheesecake texture and flavor.

Chilling the cheesecake overnight ensures a creamy, firm layer without cracks.

If you prefer a crust, add a simple graham cracker crust under the cheesecake layer before baking.

Adjust the amount of heavy cream in the frosting and glaze to achieve your desired consistency.

For a nut-free alternative, substitute peanut butter with sunflower seed butter.

FAQs

Can I make the cheesecake layer ahead of time?

Yes, it’s best to bake the cheesecake layer one day in advance and refrigerate overnight. This allows it to set properly and prevents cracking when assembled.

What if I don’t have a springform pan?

A springform pan is ideal for easy removal of the cheesecake layer, but you could use a regular 9-inch cake pan lined well with parchment paper. Just be very careful when removing the cheesecake to avoid breaking it.