Buckeye Cake: Moist Chocolate Cake w/ PB Frosting - Chelsweets (2024)

Peanut butter and chocolate has to be one of the most delicious flavor combinations of all time. Buckeyes are the perfect example of this and are also the inspiration behind this buckeye cake recipe.

Buckeyes are incredibly easy to make and usually include peanut butter, powdered sugar, and chocolate. It’s basically a sweetened peanut butter ball covered in chocolate!!

I figured if I love buckeyes that much on their own, I couldn’t imagine how delicious a buckeye-inspired cake would be.

Immediately my imagination went to work…I pictured moist chocolate cake layers, creamy peanut butter frosting, chocolate drizzles and lots of buckeyes to decorate the cake!!

Substitutions and Swaps – Chocolate Cake Layers

This buckeye cake recipe uses several ingredients, and I know you might not have all of them on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that you can make.

• Unsalted Butter– If you only have salted butter on hand, you can use it in place of the unsalted butter. You can also use vegan butter in its place!
• Granulated Sugar– I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
• Eggs– If you have an egg allergy you can use 4 flaxseed eggs or 1 cup of unsweetened applesauce + 1 extra Tbsp baking powder.
• Sour cream– You can also use full-fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy-free.
• Unsweetened Baking Cocoa – You can use Dutch-processed baking cocoa, black cocoa, or regular unsweetened baking cocoa in this recipe.
• All-Purpose Flour– This recipe turns out best with AP flour, but you can use a gluten-free flour blend or cake flour if needed.

Substitutions and Swaps – Peanut Butter Frosting

• Unsalted Butter– If you only have salted butter on hand you can use it in place of the unsalted butter. You can also use vegan butter in its place!
• Peanut Butter – Be sure to use creamy peanut butter in this frosting! Some natural peanut butters tend to separate and can break the frosting, so I recommend using a really smooth peanut butter like JIF or Skippy.
• Heavy Cream– Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.

Adding the Chocolate Ganache Drips

I prefer using abottle to add drips to cakes because it makes the process so much easier and faster. However, you can also use the spoon method if you prefer it!

The Two Most Important Factors to Make A Perfect Drip

The first is that yourcake is properly chilled. Once frosted, you should let it sit in your fridge for at least 20 minutes, or in your freezer for 10 minutes so that the frosting is cold and firm to the touch.

The second important aspect of a drip cake is thetemperature of the ganache!!It should be slightly warmer than room temperature, but not so hot that it melts your buttercream.

The best way to ensure your ganache is the right temperature is to do a test drip. You can’t tell, but the first drip on my cake above was a test drip. Once I knew I had my ganache at the right temperature, I continued adding my drips.

MAKING A TEST DRIP IS SUCH A CRUCIAL STEP!!

Make one drip on the side of your cake, and let it flow. Allow it to sit for a couple of minutes.

See what it looks like, if it’s the length and look you’re after. If not, adjust as needed. Either pop the ganache into the fridge for a couple minutes to cool off a bit more, or pop the bottle (or bowl) in the microwave and heat for 5-10 seconds.

Decorating the Top of This Buckeye Cake

With the textured frosting and beautiful drip on this cake, I wanted to keep the decoration of the top of the cake relatively simple.

I made my batch of buckeyes in varying sizes and stacked them in a ring around the top of the cake. Use leftover peanut butter frosting to help keep the buckeyes in place as you arrange them.

Tips for Making the Best Buckeye Cake

• Properly measure your flour. Either spoon it into the cup measure, then level with a knife or use akitchen scale.
• Make sure youringredients are at room temperatureto help them mix together better.
• Don’t level your cake layers until they are completely cooled.
• This recipe canalso be used to make four, 6-inch cake layers. They will need slightly longer to bake, and I recommend baking them at 325F for 34-37 minutes.
• One batch of battercan also be used to make one9×13 inch buckeye sheet cake. Bake it at 325F for 40-50 minutes.
• Make this buckeye butter cake vegan or dairy-free! Use your favorite type of dairy-free milk to replace the buttermilk and heavy cream, vegan butter sticks in place of the butter, vegan chocolate, and flax seed eggs.

Making This Buckeye Cake in Advance and Storage Tips

Make yourcake layers in advance and freeze them. It breaks the process up and makes it more approachable.

Make yourfrostingahead of time tooor save any leftover frosting! It can be stored in an airtight container in thefridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The ganache locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers,use any remaining ganache to cover the cut section to keep it moistand store it in the fridge for up to a week.

Let Me Know What You Think!

If you try this buckeye cake recipe, I’d love to hear what you think! Please share your thoughts or any questions you might have in the comments section below.

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