Buckeye Cake Recipe From Scratch

BUCKEYE CAKE RECIPE FROM SCRATCH

Steps:

• Preheat your oven to 325 - 350 degrees Fahrenheit.
• Afterward, grease a 9-inch round cake pan, line the bottom with parchment paper, then grease again.
• To prepare the cake batter, beat the eggs and sugar in a large bowl until combined.
• Mix flour, melted butter, cocoa, and vanilla extract until smooth. After that, pour the mixture into the greased pan.
• Then, place the 9-inch baking pan into the oven and bake it for twenty-five minutes. Next, try poking a wooden pick in the middle of the cake to check if the cake is done. And if you can see that it comes out clean, you can take it out of the oven.
• After taking it out, put the baking pan on a wire rack and let it rest for five minutes.
• Next, cut the cake in layers and let it cook for another ten minutes. Afterward, remove the parchment paper. After that, please remove it from the pan, then place it on a serving platter and let it cool completely.
• First and foremost, combine the peanut butter, vanilla extract, and butter in a medium mixing bowl.
• Then, add in the powdered sugar gradually. You can mix it manually or with a mixer.
• Spread the mixture over the cake, all the way to the edge. Refrigerate for at least thirty minutes.
• Get a small saucepan, put the cream and bring it to a boil. Then, please remove it from the heat.
• After that, add the semi-sweet chocolate and let it sit for five minutes.
• Stir the mixture until it becomes smooth. Refrigerate for thirty minutes or until the mixture has slightly thickened.
• Pour the chocolate on top and spread it around the sides of the cake. Refrigerate until the ganache has set and the buckeye cake is ready to serve.

BUCKEYE CAKE

Steps:

• Begin by preheating the oven to 350 degrees Fahrenheit.
• Line four 7-inch or three 8-inch pans with parchment rounds and spray with non-stick baking spray.
• Add 2 1/2 cups sugar and 1 cup butter into the bowl of a stand mixer. Cream together on a high speed for 1-2 minutes with a whisk attachment or hand mixer. The mixture should become light in color.
• Mix in 4 large eggs on a medium speed, two at a time.
• Add 1 tsp baking soda, 1 1/2 baking powder, and 1 tsp salt. Mix on high for another minute.
• In a separate bowl whisk together 1 cup of hot water, 1 cup of sour cream and 1 cup of cocoa powder until no clumps remain.
• Next, add 1 cup of flour into the butter/egg mixture. Scrape the sides of the bowl with a spatula, to ensure the flour is fully incorporated.
• Pour in half of the sour cream/cocoa mixture and gently pulse the mixture to incorporate the liquid (if you don't, you'll end up splattering the cocoa mixture all over you kitchen!)
• Mix in the 2nd cup of flour, at a low speed. Pour in the remaining sour cream/cocoa mixture, and again gently pulse, then mix on low until fully combined.
• Add in the last cup of flour, and mix on low until the flour is incorporated.
• Evenly divide between the prepared pans. I like to use a kitchen scale to ensure each pan has exactly the same amount of batter.
• Bake for 32-35 minutes, or until a toothpick comes out clean.
• Allow layers to cool in the pans for about 10 minutes, then run an offset spatula around the edge of the pans to help separate the layers from the pans.
• Place the pans in the freezer for about 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
• Use a serrated knife to level the tops of the layers, then set aside. If you make the cake layers in advance, you can wrap and freeze them for up to 3 weeks.
• While the cake layers bake and cool, make the peanut butter buttercream frosting.
• Beat 1 1/2 cups of butter and 1/2 cup peanut butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
• Mix in 1/2 tsp of salt.
• Slowly add in 7 cups of powdered sugar, 1 cup at a time. Half way through adding the powdered sugar, pour in 1/2 cup of heavy cream or milk to make it easier to mix the frosting.
• Beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
• If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/2 cup of powdered sugar.
• Stir by hand with a rubber spatula for a couple minutes to get the frosting SUPER smooth.
• Cover with plastic wrap and set aside.
• Place 1/2 cup milk chocolate chips in a heatproof bowl and set aside.
• Heat 1/3 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until gently bubbling.
• If you don't have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat.
• Gently pour the heavy cream over the chocolate chips, making sure they are covered with cream. Allow mixture to sit for 1-2 minutes.
• Stir slowly until the cream and chocolate are fully combined, and ganache is silky smooth. Pour into a plastic squirt bottle to easily add drips to a cake. If you don't have any plastic bottles on hand, you can also use a spoon to drizzle it over cakes.
• Set aside to cool for about 20 minutes (or place in fridge for about 10 minutes), until the mixture is just slightly warm to the touch.
• Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
• Spread an even layer of peanut butter buttercream between each cake layer with a large offset spatula. Top with chopped up bits of buckeye and a drizzle of chocolate ganache.
• Repeat with remaining cake layers.
• Once the cake layers are stacked, spread a thin coat of frosting around the the cake, to fully cover the cake layers.
• Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
• Add a second, thicker layer of frosting to the cake. Smooth using either a bench scraper or a frosting comb.
• Chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch again before adding the chocolate drip.
• Once the cake is chilled, complete a test drip to check the consistency of you ganache. If the test drip seems too thick, try heating up the ganache for 5-10 additional seconds in the microwave. If the mixture seems too thin, allow it cool a bit longer, then try another test drip.
• Top the cake with a ring of buckeyes and enjoy!

GIANT BUCKEYE COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, eggs and oil until blended. Stir in chocolate chips. Press half the dough into a 10-in. cast-iron or other ovenproof skillet. Combine peanut butter and confectioners' sugar; spread over dough in skillet. Press remaining dough between sheets of parchment into a 10-in. circle; place over filling., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Serve warm, with optional ingredients as desired.

BEST-EVER BUCKEYE BROWNIES!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine brownie mix, oil, eggs, and water together in a bowl until batter is smooth; pour into the prepared baking dish.
• Bake in the preheated oven until edges of brownies begin to pull away from the sides of pan, 28 to 31 minutes. Remove dish from oven and cool brownies.
• Beat confectioners' sugar, peanut butter, and 1/2 cup butter together in a bowl until smooth and creamy; spread over cooled brownies.
• Heat chocolate chips and 6 tablespoons butter together in a saucepan over low heat, stirring occasionally, until melted, about 5 minutes; spread over peanut butter layer. Cool and cut into squares.

BUCKEYE CAKE

Steps:

• Preheat oven to 350*.
• Grease 9" round cake pan; line bottom w/ parchment paper & grease.
• FOR CAKE: Combine eggs and sugar in large bowl.
• Stir in flour, melted butter, Choco Bake, vanilla, and salt until smooth.
• Pour into prepared pan.
• Bake for 25 mins or until a wooden pick inserted in the middle comes out clean.
• Cool on wire rack for 5 minutes.
• Run knife around edge of pan; cool for an addition 10 minutes.
• Invert cake onto serving platter; remove pan and parchment; cool completely.
• FOR PEANUT BUTTER LAYER: Beat peanut butter, butter, & vanilla in med 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 chocolate chips; let stand 5 minutes.
• Stir, refrigerate for 30 mins or until mixture is spreadable.
• Spread on top and sides of cake.
• FOR DECORATION: Melt peanut butter & milk chocolate chips in resealable plastic bag on 70% power for 10-15 seconds.
• Knead bag to mix.
• If necessary, microwave for an additional 10-15 seconds until melted.
• Cut a small hole from corner of bag; squeeze to drizzle over cake.
• Store cake in frig; let stand 30 mins before serving.

BUCKEYES

Steps:

• In a large bowl, beat the sugar, peanut butter and butter until smooth. Shape into 1-in. balls; set aside. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip balls in chocolate, allowing excess to drip off. Place on a wire rack over waxed paper; refrigerate for 15 minutes or until firm. Cover and store in the refrigerator.