Buckeye Cake

Buckeye Cake

In this recipe:

based on 698 reviews
This Looks YUMMY!
71
30 min.
prep
120 min.
total
8 servings

Decadent and rich, this moist chocolate Buckeye Cake, layered with a creamy peanut butter filling and chocolate ganache topping is sure to delight friends and family. Elegant in appearance but easy to make, Krista Linegar of Willits, CA created this Grand Prize Winning cake because it reminded her of her Grandma’s Buckeye candies.

Ingredients

  • CAKE
  • 2 large eggs
  • 1 1/4 cups granulated sugar
  • 3/4 cup all-purpose flour
  • 6 tablespoons unsalted butter, melted
  • 3 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • PEANUT BUTTER LAYER
  • 3/4 cup creamy peanut butter
  • 1/4 cup unsalted butter, softened
  • 1/4 teaspoon vanilla extract
  • 3/4 cup powdered sugar
  • GANACHE
  • 1 cup heavy whipping cream
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/3 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels
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PREHEAT oven to 350º F. Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease.

FOR CAKE:
COMBINE
eggs and sugar in large bowl. Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth. Pour into prepared pan.

BAKE for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment; cool completely.

FOR PEANUT BUTTER LAYER:
BEAT
peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.

FOR GANACHE:
HEAT
cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.

MELT peanut butter & milk chocolate morsels in resealable plastic bag on MEDIUM-HIGH (70%) power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10- to 15-second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving.

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Yearly Tradition

My now 17 year old son only wants this cake on his birthdays. Of course, the rest of us don't mind! Tiny slices are all one needs... lasts longer and feeds more! Perfect Recipe.

- Lara White from Olympia

Decadent!

Easy to make and a real crowd pleaser! A favorite of the hubby and kids!

- Vanessa Strougal from Naperville, IL

YUM!!!

If you like Resses peanut butter cups then you will LOVE this dessert! It's actually very easy to make. I made the cake and peanut butter topping first and let it cool in the fridge over night. If you break it down into two sections it doesn't seem so time consuming. Very delicious, I will definitely make this again!

- Michelle K from Superior, CO

Buckey Cake

Reading the reviews I was concerned about the richness of the cake so I cut the ganche in half and cut into 12 slices. I think you could still share a slice and get your chocolate fix. YUM!

- Christine Jensen from Minnesota

Chocolate & Peanut Butter Heaven

My family loves this recipe. I have used a brownie mix when in a hurry. I have added chopped peanuts to the top. It is worth the time to make.

- Karen Foli from

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 960
  • Calories from Fat: 550
  • Total Fat: 61g (95% of DV)
  • Saturated Fat: 32g (159% of DV)
  • Cholesterol: 130mg (44% of DV)
  • Sodium: 210mg (9% of DV)
  • Carbohydrates: 95g (32% of DV)
  • Dietary Fiber: 6g (22% of DV)
  • Sugars: 72g
  • Protein: 13g
  • Vitamin A: 20% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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