Buckeye Bundt Cake | How to make Buckeye Bundt Cake

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By Deviyani Srivastava
Created on 14th Mar 2016
  • Buckeye Bundt Cake, How to make Buckeye Bundt Cake
Buckeye Bundt Cakeby Deviyani Srivastava
  • Buckeye Bundt Cake | How to make Buckeye Bundt Cake (41 likes)

  • 0 reviews
    Rate It!
  • By Deviyani Srivastava
    Created on 14th Mar 2016

About Buckeye Bundt Cake

I wanted to make something interesting. Found this lovely recipe online. Add pralines for additional crunch and flavour.

  • Prep Time55mins
  • Cook Time50mins
  • Serves6People

Video for key ingredients

  • Homemade Peanut Butter

  • How to make Sour Cream

Buckeye Bundt Cake

Ingredients to make Buckeye Bundt Cake

  • For the filling:
  • 3/4 cup Peanut butter
  • 1/2 cup Cream Cheese
  • 1/4 cup powdered sugar
  • 1 egg
  • 3 tbsp Milk
  • For the cake batter :
  • 3/4 cup butter
  • 1 Cup water
  • 1/3 Cup Cocoa Powder
  • 1 tsp Salt
  • 1 tbsp coffee powder
  • 2 cups flour
  • 1 tsp Baking powder
  • 1 1/2 cup Sugar
  • 1/2 cup sour cream
  • 1 tsp vanilla essence
  • 2 eggs, beaten
  • For the glaze:
  • 1/2 cup Cream
  • 1 tbsp sugar
  • 2 tbsp honey
  • 1/4 cup peanut butter
  • 1/2 cup Chocolate chips

How to make Buckeye Bundt Cake

  1. Take a bundt pan and grease with 1 tbsp butter. Then dust with 2 tbsp cocoa powder. Turn and tap to spread all over. Keep aside.
  2. For the filling: Add all of the filling ingredients to a large mixing bowl and mix with a hand mixer until smooth and no streaks of cream cheese or peanut butter remain. Set aside.
  3. Heat the water, butter, cocoa powder, coffee powder and salt in a saucepan over medium heat. Whisk to remove any lumps. When the butter melts and the pot is just about comes to a boil, turn off the heat and set aside.
  4. In a large mixing bowl, sieve flour, baking powder and sugar. Mix for a few seconds. Pour the cooled cocoa mixture and mix well.
  5. Add in sour cream, vanilla essence and the beaten eggs. Mix well to get a cake batter.
  6. Pour half of this batter in the bundt pan. Then gradually add the filling evenly. Top again with the left over batter.
  7. Place in a preheated oven at 180 degree centigrade for 45 to 50 minutes. Check with a toothpick when done. Let it cool a few minutes then invert it on a serving plate.
  8. For the glaze: heat the cream, sugar, peanut butter and honey to almost a boil.
  9. Pour the heated mixture over the chocolate chips and let it sit for a minute to start melting. Whisk until smooth and shiny, then pour the mixture over the top of the cake.
My Tip: Grease the pan well to ensure it comes out easily.

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