A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Peanut Butter-Fudge Buckeye Cake

Author: PJ Hamel

Peanut Butter-Fudge Buckeye Cake Recipe

The state tree of Ohio is the buckeye; and if there were an official Ohio state candy the buckeye, a ball of sweet/creamy peanut butter enrobed in chocolate, would be it! We replicate the flavors of the classic buckeye candy in this towering four-layer cake, highly recommended for your next birthday party.

View step-by-step
directions on our blog

At a glance



Choose your measure:



  • 4 cups confectioners' sugar
  • 1 1/2 cups supermarket-style smooth peanut butter
  • 2 teaspoons vanilla extract
  • 3/4 cup milk


  • 1 1/3 cups chocolate chips or chopped semisweet chocolate
  • 1/2 cup heavy or whipping cream
  • 2 tablespoons light corn syrup


  1. Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) two 8" x 2" round cake pans. Note: These pans need to be at least 2" tall; if you have non-standard, shorter 8" pans, substitute 9" round pans.
  2. To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth.
  3. Gradually add the water, beating until smooth.
  4. Pour the batter into the prepared pans.
  5. Bake the cakes for 35 to 38 minutes (a bit less if you use a 9" pan), or until a cake tester inserted into the center comes out clean. Cool the cakes in the pan for 15 minutes, then turn them out of the pans to cool completely on a rack.
  6. To make the filling: Mix the sugar, peanut butter, and vanilla until crumbly. Add the milk and mix until smooth, adding more milk if necessary to make a spreadable filling.
  7. When ready to serve the cake, divide the cooled layers in half horizontally, to make four layers. Place one layer on a serving plate, and spread with filling. Repeat with the next two layers. Top with the final cake layer.
  8. To make the icing: Combine the chocolate chips, cream, and corn syrup in a microwave-safe measuring cup. Microwave until the cream is very hot, and the chips are soft.
  9. Stir until the chips melt, and the mixture is smooth.
  10. Spread the icing atop the cake, letting it drizzle down the sides.
  11. Serve in thin slices; the cake is very rich.
  12. Refrigerate any leftovers for several days or freeze for longer storage.