Buckeye Bundt Cake is a rich and indulgent dessert inspired by the classic Buckeye candy—chocolate and peanut butter in perfect harmony. This cake combines a moist, fudgy chocolate batter with a creamy peanut butter filling baked right inside, then topped with a glossy chocolate ganache. Every slice is a decadent treat perfect for celebrations or cozy weekends.
Cooking Time: 1 hour 10 minutes
Servings: 12
Ingredients:
For the Cake:
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1¾ cups granulated sugar
¾ cup brown sugar
3 large eggs
1 cup buttermilk
1 cup strong brewed coffee (cooled)
½ cup vegetable oil
2 teaspoons vanilla extract
For the Peanut Butter Filling:
1 cup creamy peanut butter
½ cup powdered sugar
4 oz cream cheese, softened
1 large egg
½ teaspoon vanilla extract
For the Ganache Topping:
1 cup semi-sweet chocolate chips
½ cup heavy cream
1 tablespoon butter
Instructions:
-
Preheat and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly to prevent sticking. -
Make the Peanut Butter Filling:
In a bowl, mix peanut butter, powdered sugar, cream cheese, egg, and vanilla until smooth and creamy. Set aside. -
Prepare the Chocolate Batter:
In a large bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, combine both sugars, eggs, buttermilk, coffee, oil, and vanilla. Gradually mix the wet ingredients into the dry until smooth. -
Assemble the Cake:
Pour half of the chocolate batter into the Bundt pan. Spoon the peanut butter filling evenly around the center, being careful not to let it touch the sides of the pan. Pour the remaining chocolate batter over the filling, smoothing the top. -
Bake:
Bake for 55–60 minutes or until a toothpick inserted into the center comes out mostly clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. -
Prepare the Ganache:
Heat heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy. Stir in the butter for a silky finish. -
Glaze the Cake:
Once the cake is fully cooled, pour the ganache over the top, letting it drip down the sides. Allow it to set before slicing.
Nutrition (Per Serving):
Calories: 520
Protein: 9g
Carbohydrates: 58g
Fat: 28g
Sugar: 40g
Fiber: 4g
Tips:
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For a stronger chocolate flavor, use dark cocoa powder.
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Chill the peanut butter filling for 10 minutes before layering—it helps it stay centered during baking.
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Add chopped peanuts on top of the ganache for a bit of crunch.
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Store leftovers covered at room temperature for 2 days or refrigerate up to 5 days; bring to room temperature before serving.
