I have been waiting for it for a long, long time for this Buckeye Cake. Let me tell you, it was worth the wait.
Buckeye Cake
It’s nothing short of genius. The flavors and textures are perfection.
I could not keep my spoon out of it. So light and fluffy and unique and beautiful. I love that Katrina chose to make it such a dominant part of this cake.
I could not wait to cut into this cake; it was a glorious chocolate filling and glaze soaked masterpiece.
There were chocolate crumbs everywhere and glaze stick to my fingers and one of the most beautiful messes that I have ever tasted.
Buckeye Cake
- Prep Time:15m
- Cook Time:35m
- Total Time:50m
- Serves: 12
- Yield: 12 slices
Ingredients
Cake
- 1 1/2 c all-purpose flour
- 2/3 c unsweetened cocoa powder
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 10 tbsp. unsalted butter, softened
- 1 1/2 c granulated sugar
- 1 c buttermilk
- 3 large eggs
- 2 tsp. vanilla extract
Filling
- 1 c (226g) butter, softened
- 1/2 c Biscoff Spread
- 4 c confectioners sugar, divided
- 1/4 c heavy cream (or milk)
- 1 tsp. vanilla extract
Glaze
- 14 oz sweetened condensed milk
- 1 c dark chocolate chips
- 2 tsp. vanilla extract
- 3 tbsp. Biscoff Spread
Instructions
Cake
- Heat oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray.
- Whisk together flour, cocoa powder, baking powder, baking soda and salt in medium bowl. Set aside.
- In a large bowl using a handheld mixer or stand mixer with paddle attachment, cream together the butter and sugar until light and fluffy and lighter in color.
- Slowly add buttermilk, eggs, and vanilla.
- Add the dry ingredients 1/2 cup at a time to the wet ingredients in your mixer bowl until incorporated, about 2 minutes.
- Divide batter between prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into cake comes out clean.
- Cool cakes for 10 minutes, then remove to a wire rack to cool completely.
Filling
- In a large bowl using a handheld mixer or a stand mixer with a paddle attachment, cream butter and Biscoff until smooth and fluffy (about 4 minutes).
- Slowly add 2 cups of confectioners sugar.
- Pour in heavy cream (or milk) and add vanilla.
- Gradually incorporate the final 2 cups of the powdered sugar.
- Mix on low speed until all the ingredients are smooth and mixed well.
Glaze
- In a saucepan over medium heat combine the condensed milk, chocolate chips and Biscoff Spread.
- Stir constantly until the chocolate chips are melted and the mixture is smooth. Do not allow to come to a boil.
- Remove from heat and stir in vanilla.
- Let set for a few minutes while you assemble the cake.
- If the mixture gets too cool you can heat it up again just before pouring over the cake.
Assembling the cake
- Level cake rounds and place bottom layer on a cake stand or large plate.
- Spread filing (it will be a thick layer).
- Top with second cake round.
- Pour glaze over the top of the cake, letting it run down over the sides.
Great looking cake and my Dad would love it but no way I’m using biscoff. Any suggestions for substitute? Cashew butter? Sweetened condensed milk? Fluff?
Thx!!!
UMM …OK I am making this next week!!!
Are you supposed to grease and flour the pan? Recipe just said grease( or spray with cooking spray, which I did)… But it’s stuck in the pan and is falling apart trying to get this out! Damn I Wish I just floured it!
So how do you get to the ‘recipe?’
Gotta have recipe. I have Christmas dinner this year
Can I use semi-sweet or milk chocolate for the topping instead of dark chocolate? No one in our family likes dark chocolate!
recipe doses not differentiate ingredients for cake vs filling. Recipe calls for 10 tblsp butter and 1 cup of butter. Which is for cake and which is for filling?
Exactly my thoughts…….
What ingredients are used for which part of the cake? It doesn’t say which buttermilk is for the cake or the filling or the glaze. Clearing that. up would be very helpful
What is biscoff spead?