The Ultimate Buckeye Cake Recipes

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.

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.

THE ULTIMATE BUCKEYE CAKE

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.

BUCKEYE CAKE

Steps:

• Reheat oven to 350 degrees 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.

BUCKEYE CAKE - CHOCOLATE PEANUT BUTTER CAKE

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.

BUCKEYE CAKE

Steps:

• Reheat oven to 350 degrees 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.