Skip to main content
Buckeye Bundt Cake

Birthdays birthdays birthdays! Is there anything more fun than a kid’s birthday party? I really don’t know; I rarely attend them since I don’t have children. However, I do get to bake for them and that is something I have a lot of fun doing. I picture the kids sticking their fingers into frosting, and not caring how decadent or how caloric the treat they are about to enjoy is. Let’s all find our inner child in regards to cake, shall we? 

My coworker’s daughter is having a birthday, and she wanted a Buckeye Bundt Cake. My coworker asked if I would make it and I was flattered and thrilled. Someone likes my baking and bundt cakes are a breeze! Win/ win.

I have made this cake before, and for a kid’s party, I wanted to up the wow factor. What to do? Add candy. Double the frosting glaze. Toss on some wee decorations. Run away from people who complain I gave their kids a sugar high. Laugh wickedly and without remorse.
Recipe
Credit: Adapted from Tip Hero
BUCKEYE BUNDT CAKE

Ingredients

Peanut Butter Filling
¾ cup creamy peanut butter
4 ounces cream cheese
¼ cup powdered (icing or confectioners’) sugar, sifted
1 egg, beaten
3 tablespoons whole milk
1 cup mixed peanut butter chips and Reese’s pieces

Cake
1 cup water
6 ounces butter
⅓ cup cocoa powder
1 heaping tablespoon instant espresso powder
1 teaspoon kosher salt
2 cups all-purpose flour
 ½ cups granulated sugar
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla extract
½ cup sour cream

Shiny Peanut Butter Chocolate Glaze
½ cup heavy cream
1 tablespoon granulated sugar
2 tablespoons corn syrup
¼ cup creamy peanut butter
4 ounces dark chocolate, finely chopped
1 teaspoon vanilla extract
1 tablespoon butter

A Buckeye Bundt Cake is a chocolate cake filled with a peanut butter cheesecake like filling and coated with a peanut butter chocolate glaze. I selected my Nordicware swirl Bundt pan and sprayed it with Baker’s joy. I used plenty of it to ensure easy release. Preheat your oven to 350 degrees F.

For the peanut butter filling, mix together peanut butter, softened cream cheese, vanilla, cream, powdered sugar, and 1 egg. Beat until well blended. Having the cream cheese soft and at room temperature will make it much easier to combine. I went off recipe here and added in about 1 cup of reese’s pieces and peanut butter chips. Set this aside.

For the chocolate cake, put salt, espresso powder, cocoa powder into a saucepan and whisk out the lumps. Add butter and water and bring to a simmer, whisking constantly. Get out all the lumps, melt the butter, and dissolve the cocoa into the liquid. Once that is all set, take it off of the heat and allow it to cool. 

In another bowl, combine flour, sugar and baking soda. 

In another bowl, combine vanilla, eggs and sour cream. Mix well. Pour the cooled chocolate liquid into the flour and mix. Add the sour cream mixture next and mix until just combined. Pour about half of the chocolate mixture into your bundt pan. Then, dollop the peanut butter mixture in a ring, trying to stay in the center of the cake. Top with the remaining chocolate batter.

Put the bundt pan on top of a baking pan just in case some batter comes out over the top of the pan. Bake for 50 to 60 minutes, or until  a cake tester or knife comes out clean. Let the cake cool for 10 minutes, then unmold onto a cake plate, cake stand, or cardboard cake circle.
Let’s make the glaze, shall we? Combine heavy cream, sugar, corn syrup and peanut butter. Bring to simmer over medium low heat. In another bowl, measure out your chocolate. Pour the hot peanut butter mixture over the chocolate. Give it a minute or so, and mix well. The chocolate will melt due to the heat of the peanut butter mixture. Add a dash of vanilla extract and 1 tablespoon of butter and combine well. Pour over the cake. 


Once the cake is cooled but the glaze is still tacky, sprinkle it with more reese’s pieces and peanut butter chips. Chuck up some reese’s cups and top with those as well. And, if you are really off your rocker, stick some sugar paste flowers all about it, in honor of the bday girl. 

Comments

Post a Comment

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr
Post a Comment
Read more

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of
Post a Comment
Read more

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al
1 comment
Read more