If you are a true fan of the legendary combination of chocolate and peanut butter, then this Chocolate Peanut Butter Buckeye Cake is about to become your new favorite dessert. Inspired by the classic Buckeye candy flavors, this cake brings together deep, rich chocolate layers, a creamy peanut butter filling, and a smooth, glossy chocolate ganache topping that makes every slice pure indulgence.
This is not just a cake. It is a showstopper dessert — the kind of cake you make for birthdays, celebrations, special gatherings, or anytime you want to seriously impress your guests. Every bite delivers the perfect balance between chocolate richness and peanut butter creaminess, creating a flavor combination that is simply irresistible.
Why You’ll Love This Cake
What makes this cake so special is the contrast of textures and flavors:
- The chocolate cake layers are moist, soft, and deeply chocolatey
- The peanut butter cream is smooth, fluffy, and perfectly sweet
- The chocolate ganache is silky, glossy, and luxurious
Together, they create a cake that feels rich but not heavy, indulgent but still balanced.
The use of sour cream and coffee in the chocolate cake makes it extra moist and intensifies the cocoa flavor without making it taste like coffee. Meanwhile, the peanut butter cream layer adds a sweet, nutty contrast that cuts through the richness of the chocolate beautifully.
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup brewed coffee, cooled
For the Peanut Butter Cream Layer
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar
- 2 tablespoons heavy cream (more if needed)
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
Step-by-Step Instructions
1. Bake the Chocolate Cake
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
In another bowl, mix the vegetable oil, sour cream, eggs, and vanilla extract until smooth and creamy. Then stir in the cooled brewed coffee. This liquid will help deepen the chocolate flavor and keep the cake incredibly moist.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for about 10 minutes, then remove them and place them on wire racks to cool completely. It is very important that the cakes are fully cooled before assembling.
2. Make the Peanut Butter Cream
In a mixing bowl, beat the peanut butter and softened butter together until smooth and creamy.
Gradually add the powdered sugar, then add the heavy cream and vanilla extract. Beat until the mixture becomes light, fluffy, and smooth. If the cream feels too thick, add a little more heavy cream, one tablespoon at a time, until you reach a spreadable consistency.
This peanut butter cream should be soft, airy, and easy to spread.
3. Make the Chocolate Ganache
Heat the heavy cream in a saucepan until it just begins to simmer (do not boil).
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 1–2 minutes, then stir gently until the ganache becomes smooth and glossy.
Let the ganache cool slightly so it thickens a bit before pouring it over the cake.
4. Assemble the Cake
Place one chocolate cake layer on a serving plate or cake stand.
Spread the peanut butter cream evenly over the top, making sure to reach the edges.
Place the second cake layer on top.
Slowly pour the slightly warm ganache over the top of the cake, letting it drip naturally down the sides for a beautiful, elegant finish.
5. Chill & Serve
Refrigerate the cake for at least 1 hour to allow the filling and ganache to set properly.
Once set, slice and serve. For an extra Buckeye-inspired look, you can pipe small dollops of peanut butter cream around the edges and drizzle extra ganache over them.
Texture and Flavor Experience
This cake offers:
- Super moist and tender chocolate layers
- Creamy, fluffy peanut butter filling
- Rich, smooth chocolate ganache topping
Every bite melts in your mouth and delivers that iconic chocolate + peanut butter combination that never fails.
Pro Tips for Best Results
- Use room temperature eggs and butter for smoother mixing.
- Do not overmix the cake batter to keep the cake soft and fluffy.
- Let the cakes cool completely before assembling.
- If you want cleaner slices, dip your knife in hot water and wipe it between cuts.
- This cake actually tastes even better the next day after the flavors have fully developed.
Storage
- Store the cake in the refrigerator for up to 5 days in an airtight container.
- Let slices sit at room temperature for about 15 minutes before serving for the best texture.
Perfect for Any Occasion
This Chocolate Peanut Butter Buckeye Cake is perfect for:
- Birthdays
- Special celebrations
- Family gatherings
- Holidays
- Or any time you want a truly unforgettable dessert
Final Thoughts
If you love chocolate. If you love peanut butter. And if you love rich, impressive, bakery-style cakes, then this Chocolate Peanut Butter Buckeye Cake is a must-try. It is decadent, beautiful, satisfying, and guaranteed to become one of your most requested recipes.
One slice is never enough
Try Also: Irresistible Dessert Ideas from Paula’s Kitchen
- How to Make the Perfect Tuxedo Cake at Home
- No-Bake Layered Brownie Dessert
- Pumpkin Cinnamon Roll Bars
Chocolate Peanut Butter Buckeye Cake
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup sour cream
- 3 large eggs Use room temperature for better mixing.
- 2 teaspoons vanilla extract
- 1 cup brewed coffee, cooled Enhances chocolate flavor.
For the Peanut Butter Cream Layer
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar
- 2 tablespoons heavy cream More if needed for consistency.
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 8 oz semi-sweet chocolate, chopped Good quality chocolate recommended.
- 1 cup heavy cream
Instructions
Bake the Chocolate Cake
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In another bowl, mix oil, sour cream, eggs, and vanilla until creamy. Stir in cooled brewed coffee.
- Add wet ingredients to dry and mix until just combined. Do not overmix.
- Divide batter between pans and bake for 30–35 minutes. Cool in pans for 10 minutes, then remove to cool completely.
Make the Peanut Butter Cream
- Beat peanut butter and softened butter until smooth. Gradually add powdered sugar, then heavy cream and vanilla extract, beating until fluffy.
- If too thick, add more heavy cream, one tablespoon at a time.
Make the Chocolate Ganache
- Heat heavy cream until it begins to simmer. Pour over chopped chocolate and let sit for 1–2 minutes.
- Stir until ganache is smooth and glossy. Cool slightly before using.
Assemble the Cake
- Place one cake layer on a serving plate. Spread peanut butter cream on top.
- Add the second layer and slowly pour ganache over top, letting it drip down the sides.
Chill & Serve
- Refrigerate for at least 1 hour. Serve slices after letting them sit at room temperature for 15 minutes.
