Buckeye Cake Recipes

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BUCKEYE CAKE RECIPE FROM SCRATCH



Buckeye Cake Recipe From Scratch image

Craving for a dessert with peanut butter and chocolate? If so, the buckeye cake recipe from scratch will surely satisfy your cravings. Buckeye cake is given the name after the buckeye candy, which is a chocolate-dipped peanut butter fudge. They resemble peanut butter balls, but the peanut butter is still perceptible. As a result, a Buckeye cake is made with peanut butter sandwiched between layers of chocolate cake.

Provided by cakedecorist.com

Categories     Dessert

Number Of Ingredients 12

10 tbsp of melted butter
1 1/4 cups granulated sugar
3/4 cup and 2 tbsp of unsweetened cocoa powder
1 tsp of vanilla
2 pcs of large eggs
1/2 cup of flour
3/4 cup of your favorite peanut butter
1/4 cup of softened unsalted butter
1/4 teaspoon of vanilla extract
3/4 cup of powdered sugar
1 cup heavy whipping cream
2 cups or 12 ounces of semi-sweet chocolate

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.

GIANT BUCKEYE COOKIE



Giant Buckeye Cookie image

I'm from Ohio, and we love our buckeye candy! Buckeyes are a delicious combination of peanut butter and chocolate, which is exactly what this cookie is. All you need is a box of cake mix, a few common pantry ingredients, and voila-you have a tasty dessert ready for family and friends in under an hour. You can customize it, too, by substituting other mix-ins for the chocolate chips. We serve it warm with ice cream or whipped cream. -Arianna Harding, Cincinnati, Ohio

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 7

1 package chocolate cake mix (regular size)
2 large eggs, room temperature
1/2 cup canola oil
1 cup semisweet chocolate chips
1 cup creamy peanut butter
1/2 cup confectioners' sugar
Optional: Hot fudge ice cream topping, vanilla ice cream, whipped cream and melted creamy peanut butter

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.

Nutrition Facts : Calories 443 calories, Fat 27g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 372mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 3g fiber), Protein 8g protein.

BEST-EVER BUCKEYE BROWNIES!



Best-Ever Buckeye Brownies! image

If you take it somewhere, you'd better bring the recipe with you!

Provided by Cindy Yonkman

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h20m

Yield 36

Number Of Ingredients 9

1 (18.25 ounce) package brownie mix (such as Pillsbury®)
⅔ cup vegetable oil
2 eggs
¼ cup water
2 cups confectioners' sugar
1 cup creamy peanut butter
½ cup butter, softened
1 (6 ounce) package chocolate chips
6 tablespoons butter, softened

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.

Nutrition Facts : Calories 233.2 calories, Carbohydrate 22.3 g, Cholesterol 22.2 mg, Fat 15.9 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 5.5 g, Sodium 112.8 mg, Sugar 10 g

BUCKEYE CAKE - CHOCOLATE PEANUT BUTTER CAKE



Buckeye Cake - Chocolate Peanut Butter Cake image

Make and share this Buckeye Cake - Chocolate Peanut Butter Cake recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

2 large eggs
1 1/4 cups granulated sugar
3/4 cup all-purpose flour
6 tablespoons unsalted butter, melted
3 (1 ounce) packets Choco-bake (Unsweetened Chocolate Flavor)
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar
2 cups semisweet chocolate morsels
1 cup heavy whipping cream
1/3 cup swirled peanut butter and milk chocolate chips

Steps:

  • Directions:.
  • 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 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.

Nutrition Facts : Calories 893.2, Fat 53.9, SaturatedFat 27.8, Cholesterol 133.5, Sodium 180.2, Carbohydrate 94.6, Fiber 5.6, Sugar 74.9, Protein 12.1

BUCKEYE CAKE



Buckeye Cake image

This recipe was a winner in the "Share the Very Best" recipe contest sponsored by BH&G and Nestle Toll House. When I saw it, I cut it out immediately b/c I knew it would be perfect for a birthday cake for my chocolate & peanut butter loving DD! Posting b/c I don't want to lose it!

Provided by Impera_Magna

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

2 large eggs
1 1/4 cups sugar
3/4 cup all-purpose flour
6 tablespoons butter, melted
3 (1 ounce) packets nestle Choco-bake, unsweetened chocolate flavoring
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup creamy peanut butter
1/4 cup butter, softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar
2 cups semi-sweet chocolate chips
1 cup heavy whipping cream
1/3 cup peanut butter and milk chocolate chips

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.

Nutrition Facts : Calories 800.1, Fat 51.6, SaturatedFat 26.3, Cholesterol 131.8, Sodium 283.4, Carbohydrate 83.6, Fiber 4.2, Sugar 67.6, Protein 11.4

THE ULTIMATE BUCKEYE CAKE



THE ULTIMATE BUCKEYE CAKE image

Categories     Cake     Chocolate     Dessert     Bake

Yield Makes 10-12 Servings

Number Of Ingredients 23

Cake:
3 large eggs
1 ½ cups granulated sugar
1 ¼ cups flour
8 tablespoons unsalted butter, melted
1/3 cup Hershey cocoa
1 teaspoon vanilla extract
¼ teaspoon salt
Peanut Butter Filling:
8 oz. cream cheese, softened
4 tablespoons unsalted butter, softened
½ teaspoon vanilla extract
1 cup creamy peanut butter (Jif)
3 cups powdered sugar
Chocolate Ganache:
12 oz. semi-sweet chocolate chips
1 cup heavy cream
White Chocolate Ganache:
10oz. white chocolate (Baker's squares)
¾ cup heavy cream
Garnish:
4oz. Heath milk chocolate toffee bits
3oz. Reese's peanut butter bites

Steps:

  • Preheat oven to 350 degrees (Fahrenheit). Grease 2 - 9 inch cake pans. For Cake: Combine eggs and sugar in large bowl. Stir in flour, melted butter, cocoa, vanilla, and salt until smooth. Pour into prepared pans (cake layers will be thin). Bake for 12-14 minutes or until wooden toothpick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake and invert onto cooling rack. Cool completely. For Peanut Butter Layer: Cream butter, cream cheese, vanilla extract, and peanut butter until smooth. Slowly add powdered sugar one cup at a time until well incorporated. Mixture will be fluffy. Refrigerate for 30-45 minutes. For Semisweet and White Chocolate Ganache: Place white and semisweet chocolate in individuals bowls. Heat cream for both in separate saucepans until boiling; remove from heat and pour over chocolates. Let stand 5 minutes. Whisk each ganache until smooth and shiny. Refrigerate approximately 30 minutes or until it reaches spreading consistency. To Assemble Cake: Place one cake layer on serving platter. Spread one cup of semisweet chocolate ganache over top of cake within ¼ inch of edge. Refrigerate 20 minutes or until set. Spread half of peanut butter filling over top of ganache. Top with second cake layer and repeat process. Refrigerate for 30 minutes until top peanut butter layer is firm. Pour white chocolate ganache over top of cake; spread onto sides to form even layer. Cover entire cake with toffee bits. Refrigerate until set. To finish, whip remaining semisweet ganache until lighter in texture. Place into pastry bag and pipe 12 rosettes on top of cake for each piece. Place 1 peanut butter bite in the center of each rosette. Store in refrigerator; let stand 30 minutes before serving.

BUCKEYES I



Buckeyes I image

This recipe is so good that I double it whenever I make it. Since it is peanut butter balls dipped in chocolate it is almost like candy. Real buckeyes are nuts that grow on trees and are related to the horse chestnut.

Provided by Tammy Winters

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 50m

Yield 30

Number Of Ingredients 5

1 ½ cups peanut butter
1 cup butter, softened
½ teaspoon vanilla extract
6 cups confectioners' sugar
4 cups semisweet chocolate chips

Steps:

  • In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
  • Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
  • Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
  • Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Nutrition Facts : Calories 331 calories, Carbohydrate 40.6 g, Cholesterol 16.3 mg, Fat 19.4 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 9.2 g, Sodium 105.5 mg, Sugar 36.9 g

BUCKEYES



Buckeyes image

These chocolate peanut butter balls (no bake!) are always popular at my church's annual Christmas fundraiser. They resemble chestnuts or buckeyes-hence the name. -Merry Kay Opitz, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5-1/2 dozen.

Number Of Ingredients 5

5-1/2 cups confectioners' sugar
1-2/3 cups peanut butter
1 cup butter, melted
4 cups semisweet chocolate chips
1 teaspoon shortening

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.

Nutrition Facts : Calories 127 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

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