Chocolate & Peanut Butter Buckeye Cake

By ohioeggs  

November 18, 2016

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This Chocolate & Peanut Butter Buckeye Cake, from Ohio food blogger The Spiffy Cookie, is a rich peanut butter cake with peanut butter and chocolate frostings and is the ultimate treat after every Ohio State win.

  • Yields: 12 Servings
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Ingredients

Cake

2-3/4 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

2 sticks (1 cup) unsalted butter, room temperature

1/2 cup creamy peanut butter

2 cups sugar

5 eggs

1-1/2 tsp vanilla extract

1 cup + 2 Tbsp milk

Chocolate Frosting

8 oz. semisweet chocolate, chopped

1/4 cup milk, divided

1/2 cup solid vegetable shortening

1/2 cup unsalted butter, room temperature

1 tsp vanilla extract

4 cups powdered sugar

Peanut Butter Frosting

1/4 cup (1/2 stick) unsalted butter, room temperature

1/4 cup creamy peanut butter

Pinch salt

1 cup powdered sugar

1/2 tsp vanilla extract

1 Tbsp milk

Directions

Cake

Preheat oven to 350 degrees. Lightly grease and flour two 9-inch round cake pans, set aside.

In a bowl, whisk the flour, baking powder and salt.

In an electric mixer fitted with the whisk attachment, beat the butter on high until creamy, 2 minutes. With the machine on, gradually add the sugar and beat, scraping the bowl, until fluffy, 8 minutes. Beat in the eggs one at a time, scraping the bowl. Beat in the vanilla. At low speed, add the flour mixture in three additions, alternating with the milk. Mix until smooth.

Pour into prepared pans cake pans and spread evenly. Bake for 35 minutes or until a toothpick comes out clean; invert and let cool on a rack.

Chocolate Frosting

While the cake cools, prepare the frosting. Microwave chocolate with two tablespoons of milk in microwavable bowl on medium-high for 1-2 minutes; stirring halfway through the cooking time. Stir until smooth and set aside.

In a large bowl, cream together shortening, butter and vanilla. Gradually add the sugar, one cup at time, beating on low speed. Add remaining two tablespoons of milk and cooled chocolate. Beat until light and fluffy.

Peanut Butter Frosting

In a medium bowl, beat the butter, peanut butter, salt, and vanilla together until smooth. On low speed, mix in the powdered sugar until just incorporated, followed by the vanilla and milk. Increase the mixer speed to medium-high and whip until light and very fluffy, about 4 minutes. Add more powdered sugar or milk if necessary to reach desired consistency.

Place one cake, rounded side up, on a cake stand. Slice off rounded top. Spread cake with 1 cup of chocolate frosting. Top with the remaining cake, round side up - do not slice off top. Spread with the remaining chocolate frosting.

Place the peanut butter frosting on top in the center, and spread into a circle, leaving about 1-2 inches at the edge to resemble a buckeye.

Erin adapted this recipe from her Marble Malt Cake with Peanut Butter Malt Frosting and Chocolate Lover's Cupcakes.

Erin is the brains and photographer behind The Spiffy Cookie, a food blog that is about more than just desserts. Erin shares a diverse array of recipes from simple to complex, healthy to sinful, and sweet to savory. There's something for everyone, for every occasion!
Erin
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4 Reviews

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February 10, 2017

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Henrietta

February 10, 2017

Den kluten var kjempefin, veldig spesiell med sÃ¥nne ruter. Har du rÃ¥d til Ã¥ bruke den? :-)De andre var ogsÃ¥ fin, og veldig kjekke Ã¥ ha pÃ¥ kjøkkenet!Ha en fin sÃkn¸agsdveld!

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