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Buckeye Cake

Buckeye Cake

"Decadent and rich, this moist chocolate cake layered with a creamy peanut butter filling and chocolate ganache topping is sure to delight friends and family. Elegant in appearance but easy to make, Krista Linegar of Willits, CA created this Grand Prize Winning cake because it reminded her of her Grandma’s Buckeye candies."
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2 h servings 879 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 879 kcal
  • 44%
  • Fat:
  • 57.5 g
  • 88%
  • Carbs:
  • 89.3g
  • 29%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Reheat oven to 350 degrees F. Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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Read all reviews 6
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If you're looking for a good tasting, pretty presentation something for the chocolate and peanut butter lover in your life, you found it! This was easy to make, has a good combination of texture...

This cake is way too much! Very good and very rich. The serving amount for this cake should be doubled. If you cut this into 8 pieces and ate your slice You would go into sugar shock. Half the...

This was so delicious. I made it for a holiday get together and it was a hit. It is REALLY rich, the chocolate topping is almost too much. It really does taste like a buckeye!

Oh, my! Great for those days when you need a chocolate fix! Decadent and rich!!! I would actually consider this more of a pie or a candy, rather than a cake. The chocolate is so overpowering...

This recipe was soooo goood. Very easy to prepare just a little timely with all the cooling and refrigerating so give yourself sometime. In fact, I think it was better the next day so you can...

This is fantastic! Made it just like the recipe said and it turned out wonderfully! It is very rich so I cut the pieces very small and everyone loved it. People were surprised that I had made...

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