Buckeye Cake
Servings 15 people
Buckeye Cake is a rich, decadent dessert that has homemade chocolate cake with mounds of peanut butter frosting on top with a layer of ganache! Serves a crowd yet only calls for 30 minutes of prep time!
Ingredients
Chocolate Cake
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon espresso powder
- 1 teaspoon kosher salt
- 2 large eggs room temperature
- 1 cup sour cream room temperature
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
Peanut Butter Frosting
- 1 cup unsalted butter softened
- 1 cup peanut butter
- 3¼ cups powdered sugar
- 5 tablespoons heavy cream
- 1 teaspoon vanilla extract
Chocolate Ganache
- 8 ounces heavy cream
- 8 ounces bittersweet chocolate finely chopped
- 1 teaspoon vanilla extract
- chocolate sprinkles optional topping
Instructions
Cake
- Preheat the oven to 350°F and grease a 9x13-inch cake pan with butter and line with parchment paper, letting the paper come up over the edge for easy removal.
- In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. Set aside.2 cups granulated sugar, 2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 2 teaspoons baking soda, 2 teaspoons baking powder, 1 teaspoon espresso powder, 1 teaspoon kosher salt
- In a separate mixing bowl, beat together the eggs and sour cream until smooth. Then beat in the oil and vanilla until creamy.2 large eggs, 1 cup sour cream, ½ cup vegetable oil, 2 teaspoons vanilla extract
- Add the egg mixture to the dry ingredients and stir just a little to begin incorporating, then pour in the hot water and stir until smooth.1 cup hot water
- Pour the batter into the prepared cake pan and bake for 35 to 40 minutes or until a toothpick comes clean from the center of the cake.
- All the cake to cool completely before frosting.
Frosting
- In a large bowl or stand mixer fitted with a paddle attachment, cream the butters together and scrape down the sides of the bowl.1 cup unsalted butter, 1 cup peanut butter
- Add the powdered sugar one cup at a time, alternating with tablespoons of heavy cream.3¼ cups powdered sugar, 5 tablespoons heavy cream
- Add in the vanilla and whip on medium-high speed for 2 to 3 minutes until the frosting is light and fluffy.1 teaspoon vanilla extract
- Drop large cookie scoop mounds of frosting onto the top of the cake. You could also use a medium cookie scoop all over for more even covereage. Spreading the frosting out all over the cake is also an option but you will lose the buckeye ball look.
Ganache
- Bring the heavy cream to a simmer in a small saucepan then pour over the chopped chocolate in a heat-safe bowl and let sit for 5 minutes.8 ounces bittersweet chocolate, 8 ounces heavy cream
- Add the vanilla and whisk together until a rich and smooth ganache forms. Allow it to cool for about 20 minutes before pouring it over the top of the mounds of frosting.1 teaspoon vanilla extract
- Add sprinkles if desired and let the ganache cool completely before slicing and serving.chocolate sprinkles
Notes
- Add additional cream or confectioners sugar as needed to reach desired consistency for the frosting.
- Hot coffee can be used in place of espresso powder and water in the cake.
- Frosting can be made with a hand mixer but will not be as whipped.
- The ganache is very rich with a bitter dark chocolate flavor. Feel free to whisk in 1/4 cup of powdered sugar for a sweeter flavor.
Nutrition
Calories: 616kcal | Carbohydrates: 55g | Protein: 8g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 73mg | Sodium: 155mg | Potassium: 223mg | Fiber: 1g | Sugar: 50g | Vitamin A: 845IU | Calcium: 27mg | Iron: 0.6mg
Find it online: www.sugarandsoul.co/easy-buckeye-cake/