Best The Ultimate Buckeye Cake Recipes

ULTIMATE BOURBON (CHOCOLATE PEANUT BUTTER) BUCKEYE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease 3 8-inch round cake pans.
• To make the cake, add the flour, cocoa powder, baking powder and salt to a bowl.
• In a microwave safe bowl, microwave the butter and chocolate on high for 30 second intervals stirring in between until melted. Once melted stir in the bourbon and coffee. Set aside.
• In the bowl of a stand mixer add 4 eggs, 2 egg yolks, and the sugar. Beat on medium-high speed for about 4 to 5 minutes until light and fluffy and pale in color. Add the canola oil and greek yogurt. Mix to combine. Carefully add in the chocolate mixture until well combined and smooth. Scrape the bottom of the bowl and make sure everything is well mixed, beat one last time.
• Add the flour mixture and stir until just combined. It is ok to have the batter be lumpy, but just make sure you do not have too many big chunks of flour in the batter.
• Pour the batter among the three cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and invert the cakes onto cooking racks. Let the cakes cool completely before frosting. I like to stick my cakes in the freezer (well covered) for 1 hour or up to 1 day and then fill and frost the cake while it is frozen. Trust me it makes things much easier.
• For the peanut butter frosting, add the butter and peanut butter to the bowl of a stand mixer (or you can use a hand held mixer) and beat until light and fluffy, about 3 minutes. Add the powdered sugar and vanilla and beat until combined and smooth. Remove from the bowl and set aside.
• To make the chocolate frosting, in a mixing bowl add the butter, powdered sugar, cocoa powder, meringue powder, vanilla and 2 tablespoon milk. Beat on medium speed for 5 minutes, scraping down the sides until the frosting is light and fluffy. If the frosting is too thick add milk to thin. Cover the bowl with plastic wrap and set aside.
• Now grab your cakes. Place one cake on a cake plate or platter and add a large dollop (about 1 cup) of the peanut butter filling. Using a knife, or offset spatula, spread the filling out to the edge of the cakes, but leave about 1/4 to 1/8 inch border. Now grab another cake, place it right on top of the peanut butter layer. Add another large dollop of filling and spread out to the edges. Grab the last layer and place it (rounded side down) on top of the peanut butter layer. Add a small dollop of the peanut butter filing and spread out in an even thin layer.
• Now take the chocolate frosting and add a large dollop right on top of the cake. spread the frosting evenly on the top and sides of the cake.
• To make the ganache, in a microwave safe bowl, microwave the chocolate and cream on high for 30 second intervals, stirring between each until melted. Once melted stir in the bourbon. Pour the ganache on to the middle of the cake and spread to just the sides, allow the ganache to drip down the sides of the cake. Let sit 30 minutes before decorating with buckeyes.
• If desired, top the cake with buckeyes and store in the fridge, or on the counter.

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!

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.