Best 2 Chocolate Peanut Butter Buckeye Cake Recipes

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Indulge in a symphony of flavors with our decadent Chocolate Peanut Butter Buckeye Cake, a culinary masterpiece that harmonizes the richness of chocolate with the velvety smoothness of peanut butter. Prepare to embark on a delightful journey through three tempting recipes:

- Classic Chocolate Peanut Butter Buckeye Cake: Experience the timeless allure of a moist chocolate cake, adorned with a luscious peanut butter frosting and topped with chocolate ganache.

- Chocolate Peanut Butter Buckeye Cupcakes: Delight in individual-sized treats, featuring fluffy chocolate cupcakes filled with peanut butter buttercream and enrobed in a chocolate glaze.

- Peanut Butter Buckeye Cake Balls: Savor the essence of buckeyes in bite-sized bliss. These truffle-like confections combine peanut butter and chocolate in a seamless blend, coated in a layer of rich chocolate.

Each recipe offers a unique way to celebrate the harmonious union of chocolate and peanut butter. Whether you prefer a classic cake, individual cupcakes, or delectable cake balls, these recipes will tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

CHOCOLATE PEANUT BUTTER BUCKEYE CAKE RECIPE - (5/5)



Chocolate Peanut Butter Buckeye Cake Recipe - (5/5) image

Provided by gtbalm

Number Of Ingredients 19

For the Peanut Butter Cheesecake:
2 8 ounce packages cream cheese, softened
1 cup white sugar
1/2 cup creamy peanut butter
3 tablespoons all-purpose flour
4 eggs
1/2 cup milk (I used 1%, but 2% or whole milk would be great too)
For the chocolate cake:
1 box chocolate cake mix, prepared according to package directions (homemade works too, if you're feeling adventurous) and baked in 2 9 inch round cake pans
For the Peanut Butter Frosting
1/2 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/3 cup heavy whipping cream
For the 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

Steps:

  • For the Peanut Butter Cheesecake: Bake the cheesecake one day in advance so that it has plenty of time to chill in the fridge before layering with the chocolate cake! Preheat oven to 325 degrees. Beat together the cream cheese, peanut butter, sugar, and flour until light and smooth and creamy. Beat in the eggs one at a time. Stir in the milk. Grease a 9-inch round springform pan VERY WELL. There is no crust on this cheesecake, so it is imperative that you really grease the pan so that the cheesecake will release from it easily. Pour batter into the greased pan. Bake for 10 minutes at 325 degrees. Reduce heat to 260 and bake for 50 minutes or until just the center is slightly jiggly. Cool on the counter for 2 hours. Transfer to a refrigerator to chill overnight. For the chocolate cake: Prepare the cake mix according to the package or use a recipe for homemade cake. Bake in 2 9-inch round, well greased cake pans. Cool completely. For the peanut butter frosting: Cream together the butter and peanut butter until light and fluffy. Add half of the powdered sugar and mix well. Beat in half of the cream. Add the remaining powdered sugar and continue mixing until combined. Beat in the remaining cream. For the chocolate peanut butter glaze: In a double boiler or a bowl set over a pot of simmering water, melt the chocolate, peanut butter, and corn syrup. When melted remove from heat and whisk in the cream until it is a smooth, creamy consistency. To assemble: Place one layer of chocolate cake on your cake stand and top with 1/4 of the chocolate peanut butter glaze. Spread to the edges. Very carefully remove the sides of your springform pan and place the entire cheesecake upside down on the chocolate cake layer. The bottom of the springform pan should now be on top of the cheesecake. Carefully slide a knife in between the cheesecake and pan bottom to loosen. If you greased your pan well this should be fairly simple and the pan bottom will easily lift off. Pour another 1/4 of the chocolate glaze over the cheesecake and spread to the edges. Top this with the second layer of chocolate cake. Place the whole cake in the refrigerator for 15 minutes to harden up a bit. Cover the top and sides of the cake with the peanut butter frosting. Smooth it out as best you can. Microwave the chocolate glaze for about 5-10 seconds to soften it back up. Whisk well and then pour over the top center of the cake. Use an offset spatula to spread the glaze to the edges, letting it drip down in some areas. Store in the refrigerator.

CHOCOLATE PEANUT BUTTER BUCKEYE CAKE



CHOCOLATE PEANUT BUTTER BUCKEYE CAKE image

Categories     Cake

Number Of Ingredients 19

Cheesecake layer:
2-8oz pkgs cream cheese, softened
1 c white sugar
1/2 c creamy peanut butter
3 T flour
4 eggs
1/2 c milk
Cake:
1 box chocolate cake mix; prepared according to package directions baked in 2 9" round cake pans
Peanut Butter Frosting:
1/2 c butter, softened
1 c creamy peanut butter
4 c powdered sugar
1/3 c heavy whipping cream
Chocolate Peanut Butter glaze:
8 oz semi-sweet chocolate chips
3 T creamy peanut butter
2 T light corn syrup
1/2 c heavy whipping cream

Steps:

  • Bake the cheesecake one day in advance. Preheat oven to 325 Beat together cream cheese, peanut butter, sugar, and flour until light. Beat in eggs one at a time. Stir in the milk. Grease springform pan very well. Pour batter into pan and bake for 10 min at 325. Reduce to 260 and bake for 50 minutes or until center is slightly jiggly. Cool for 2 hours then transfer to frig overnight. Prepare cake mix according to box. Bake 2 9" pans. Cool completely. Frosting: Cream together butter and peanut butter until fluffy. Add half of the powdered sugar and mix well. Beat in half of the cream. Add the remaining powdered sugar and continue mixing until combined. Beat in remaining cream. Add extra milk or cream to thin if necessary. Glaze: Melt chocolate, peanut butter and corn syrup. When melted whisk in cream until it is smooth. Assemble: Place on layer of chocolate cake on cake stand and top with 1/4 of the glaze. Spread to edges. Very carefully remove sides of springform and place entire cheesecake upside down on chocolate layer. Use knife between cheesecake and bottom of pan to remove. Pour another 1/4 of chocolate glaze over cheesecake to edge. Top with 2nd layer of cake. Place in frig for 15 min. Cover top and sides with frosting. Soften glaze 5-10 sec and pour over top of cake; let drip down sides.

Tips:

  • Use high-quality chocolate and peanut butter for the best flavor.
  • Make sure the butter and cream cheese are at room temperature before creaming them together.
  • Don't overmix the batter, or the cake will be tough.
  • Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the cake cool completely before frosting it.
  • For a neater appearance, use a piping bag to frost the cake.
  • Decorate the cake with chocolate chips, peanut butter cups, or other desired toppings.

Conclusion:

This chocolate peanut butter buckeye cake is a delicious and decadent dessert that is perfect for any occasion. The moist chocolate cake is topped with a creamy peanut butter frosting and then coated in rich chocolate ganache. The result is a cake that is both beautiful and delicious. If you are looking for a special dessert to impress your friends and family, this chocolate peanut butter buckeye cake is the perfect choice.

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