Description
Buckeye Cake is a rich, decadent dessert combining a creamy peanut butter cheesecake layer with moist chocolate cake layers, topped with a luscious peanut butter frosting and a smooth chocolate peanut butter glaze. Inspired by the classic buckeye candy, this indulgent cake is perfect for peanut butter and chocolate lovers looking for a show-stopping treat.
Ingredients
Scale
Peanut Butter Cheesecake
- 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)
Chocolate Cake
- 1 15.25 ounce chocolate cake mix
Peanut Butter Frosting
- 1 cup creamy peanut butter
- 1/2 cup butter (room temperature)
- 4 cups powdered sugar
- 1/2 cup heavy whipping cream (more as needed)
Chocolate Peanut Butter Glaze
- 8 ounces semi-sweet chocolate chips
- 3 tablespoons creamy peanut butter
- 2 tablespoons light corn syrup
- 1/2 cup heavy whipping cream
Instructions
- Prepare the Peanut Butter Cheesecake: Preheat your oven to 325°F. In a mixing bowl, beat the cream cheese, peanut butter, sugar, and flour until light, smooth, and creamy. Add eggs one at a time, mixing well after each. Stir in milk gently, avoiding overmixing to prevent cracks.
- Grease Springform Pan: Generously grease a 9-inch round springform pan, as there is no crust to assist release. Pour the cheesecake batter into the pan.
- Water Bath Setup: Wrap bottom edges of the springform pan with foil to prevent water seepage. Place the pan in a larger roasting pan and carefully pour hot water about 1 inch deep into the roasting pan.
- Bake Cheesecake: Bake at 325°F for 10 minutes, then reduce oven temperature to 260°F and bake for an additional 50 minutes, or until the center is slightly jiggly.
- Cool Cheesecake: Crack the oven door open and let cheesecake cool inside for 1 hour, then transfer to a cooling rack for another hour. Cover with foil and refrigerate overnight.
- Bake Chocolate Cake Layers: Prepare the chocolate cake mix according to package instructions and bake in two 9-inch greased round pans. Cool completely.
- Make Peanut Butter Frosting: Cream together peanut butter and butter until fluffy. Gradually beat in powdered sugar and heavy cream on low speed, then increase speed until smooth. Adjust cream quantity to reach a thick but spreadable consistency.
- Make Chocolate Peanut Butter Glaze: Melt chocolate chips, peanut butter, and corn syrup together in a double boiler or bowl over simmering water. Remove from heat and whisk in heavy cream until smooth and creamy.
- Assemble Cake – First Layer: Place one chocolate cake layer on a cake stand. Spread 1/4 of the chocolate peanut butter glaze evenly to the edges.
- Invert Cheesecake onto Cake: Carefully remove sides of the springform pan. Place the cheesecake upside-down on the glazed cake layer. Slide a knife between cheesecake and pan bottom to loosen and lift off the pan bottom.
- Add Glaze and Second Cake Layer: Pour another 1/4 of the chocolate glaze over the cheesecake and spread to edges. Top with the second chocolate cake layer.
- Chill Cake: Refrigerate the assembled cake for 15 minutes to firm up.
- Frost Cake: Spread the peanut butter frosting over the top and sides of the cake smoothly.
- Apply Final Chocolate Glaze: Microwave remaining chocolate glaze for 5-10 seconds if needed to soften. Whisk and pour over the top center of the cake, spreading it with an offset spatula to edges and letting it drip down the sides.
- Serve or Store: Serve immediately or cover and refrigerate for up to 4 days.
Notes
- Greasing the springform pan well is essential to release the crustless cheesecake without breaking.
- Do not overmix cheesecake batter to avoid cracks.
- Using a water bath helps prevent cracking and gives the cheesecake a smooth texture.
- If needed, add a little more heavy cream to the frosting for easier spreading.
- The cake should be chilled after assembly to allow the frosting and glaze to set properly.
- Store cake covered in refrigerator for best freshness, up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Buckeye Cake, peanut butter cheesecake, chocolate cake, peanut butter frosting, chocolate glaze, decadent dessert
