Buckeye Cake

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

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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.

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Buckeye Cake

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

I have been waiting for it for a long, long time for this Buckeye Cake. Let me tell you, it was worth the wait.

Course: Dessert

Cuisine: American

Keyword: Buckeye Cake

Servings: 12 servings

Author: Amanda

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

1. Heat oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray.
2. Whisk together flour, cocoa powder, baking powder, baking soda and salt in medium bowl. Set aside.

3. 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.

4. Slowly add buttermilk, eggs, and vanilla.

5. Add the dry ingredients 1/2 cup at a time to the wet ingredients in your mixer bowl until incorporated, about 2 minutes.

6. Divide batter between prepared cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted into cake comes out clean.
8. Cool cakes for 10 minutes, then remove to a wire rack to cool completely.

Filling

1. In a large bowl using a handheld mixer or a stand mixer with a paddle attachment, cream butter and
2. Biscoff until smooth and fluffy (about 4 minutes).
3. Slowly add 2 cups of confectioners sugar.
4. Pour in heavy cream (or milk) and add vanilla.
5. Gradually incorporate the final 2 cups of the powdered sugar.
6. Mix on low speed until all the ingredients are smooth and mixed well.

Glaze

1. In a saucepan over medium heat combine the condensed milk, chocolate chips and Biscoff Spread.

2. Stir constantly until the chocolate chips are melted and the mixture is smooth. Do not allow to come to a boil.

3. Remove from heat and stir in vanilla.
4. Let set for a few minutes while you assemble the cake.
5. If the mixture gets too cool you can heat it up again just before pouring over the cake.

Assembling the cake

1. Level cake rounds and place bottom layer on a cake stand or large plate.
2. Spread filing (it will be a thick layer).
3. Top with second cake round.
4. Pour glaze over the top of the cake, letting it run down over the sides.