Chocolate Peanut Butter Buckeye Cake

We make these chocolate peanut butter balls that are peanut butter on the inside and covered with chocolate…similar to a buckeye, if you are familiar with buckeye candies. So we are taking the flavors of a buckeye and making it in cake form…a delicious bundt cake! It’s so good with vanilla ice cream and on it’s own.

What is a Buckeye?

The term buckeye for the chocolate peanut butter treats originates from the Buckeye Tree in Ohio. This type of tree drops big seeds. The candy got it’s name from the tree because they resemble the seed pods.

Ingredients:

Peanut Butter Cheesecake Filling:
8oz. cream cheese softened
2/3 cup creamy peanut butter
1/4 cup powdered sugar
1 egg
3 tablespoons heavy cream
1/2 teaspoon vanilla extract
Chocolate Cake:
1 box of Devils food chocolate cake mix
3.4oz. box of chocolate pudding mix
3 eggs
1 cup buttermilk (or water)
1/3 cup oil
Chocolate Peanut Butter Icing:
1/3 cup heavy cream
1/4 cup powdered sugar
1/4 cup peanut butter
1/4 cup semi sweet chocolate chips

How to make a Buckeye Bundt Cake:

1. Peanut Butter Filling: In a large bowl, set with a hand mixer (or a stand mixer) beat together the cream cheese, peanut butter, powdered sugar, heavy cream, egg and vanilla together until smooth. Set aside while you prepare the cake batter.
2. Make the Cake:Preheat oven to 350F. Grease a large bundt pan well.
3. In a medium bowl, mix together the cake mix, chocolate pudding mix, eggs, buttermilk and oil.
4. Add about 2/3 of the batter to the prepared bundt pan, spreading evenly. Use a spoon to create a low point or a tunnel in the middle of the batter, about 1 inch deep and a few inches wide, all the way around the bundt pan.
5. Spoon the peanut butter filling into the well. Finish adding the remaining cake batter, covering the peanut butter filling all the way around.
6. Bake 45 to 55 minutes, or until the cake is firm to the touch. It should not be under baked or jiggly at all. Out of the oven let the cake cool in the pan for 10 to 15 minutes. Then flip out onto the serving dish to cool completely.
7. Refrigerate at least an hour or overnight (to help the peanut butter cheesecake filling set).
8. Chocolate Peanut Butter Ganache:In a small saucepan over medium heat, combine cream and powdered sugar. Heat until just simmering.
9. Remove from heat and add peanut butter and chocolate. Let sit about 5 minutes to melt the chocolate. Whisk together until smooth.
10. Spoon the ganache over the cold cake (working quickly because it starts to thicken).
11. Garnish with roasted salted peanuts if desired.

How to store this cake:

This cake is best stored in the fridge to keep the peanut butter cream cheese filling firm and in place. You can cover with plastic wrap. This cake freezes well too. Just hold off on adding the icing until hours before you plan to serve it.

Variations of this cake:

-make mini bundt cakes
-make cupcakes and use the peanut butter filling as frosting (just omit the egg)
-no bundt pan? make a layered cake with the peanut butter filling in between the layers

Chocolate Peanut Butter Buckeye Cake

A decadent chocolate bundt cake with a peanut butter cream cheese filling.

Author Kami | NoBiggie.net

Ingredients

Peanut Butter Cheesecake Filling:

1 8oz. package cream cheese softened
2/3 cup creamy peanut butter
1/4 cup powdered sugar
1 egg
3 tablespoons heavy cream
1/2 teaspoon vanilla extract

Chocolate Cake:

1 box Devils Food Chocolate Cake mix
1 3.4oz. package chocolate pudding mix
3 eggs
1 cup buttermilk or water
1/3 cup oil

Chocolate Peanut Butter Icing:

1/3 cup heavy cream
1/4 cup powdered sugar
1/4 cup peanut butter
1/4 cup semi sweet chocolate chips

Instructions

For the Peanut Butter Filling:

In a large bowl, set with a hand mixer (or a stand mixer) beat together the cream cheese, peanut butter, powdered sugar, heavy cream, egg and vanilla together until smooth. Set aside while you prepare the cake batter.

Make the Chocolate Cake:

Preheat oven to 350F. Grease a large bundt pan well.
In a medium bowl, mix together the cake mix, chocolate pudding mix, eggs, buttermilk and oil.
Add about 2/3 of the batter to the prepared bundt pan, spreading evenly. Use a spoon to create a low point or a tunnel in the middle of the batter, about 1 inch deep and a few inches wide, all the way around the bundt pan.
Spoon the peanut butter filling into the well. Finish adding the remaining cake batter, covering the peanut butter filling all the way around.
Bake 45 to 55 minutes, or until the cake is firm to the touch. It should not be under baked or jiggly at all. Out of the oven let the cake cool in the pan for 10 to 15 minutes. Then flip out onto the serving dish to cool completely.
Refrigerate at least an hour or overnight (to help the peanut butter cheesecake filling set).

Chocolate Peanut Butter Ganache:

In a small saucepan over medium heat, combine cream and powdered sugar. Heat until just simmering.
Remove from heat and add peanut butter and chocolate. Let sit about 5 minutes to melt the chocolate. Whisk together until smooth.
Spoon the ganache over the cold cake (working quickly because it starts to thicken).
Garnish with roasted salted peanuts if desired.

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