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Buckeye Fudge Layer Cake

Buckeye Fudge Layer Cake

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Course: Dessert
Cuisine: American
Keyword: Buckeye Fudge Cake, Fudge layer cake
Author: Dawn Yucuis


  • Cake-
  • 10 tablespoons butter
  • 1 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cocoa
  • 1 cup evaporated milk chilled
  • Peanut butter filling-
  • 1 cup powdered sugar
  • 3/4 cup peanut butter
  • 3 tablespoons butter
  • Chocolate frosting-
  • 3 cups powder sugar
  • 10 tablespoons butter
  • 2 teaspoons vanilla
  • 3 teaspoons sour cream
  • 4 to 6 tablespoons cocoa
  • Mini peanut butter cups chopped


  • Cake-
  • Preheat the oven to 350 degrees F. Grease and flour 2 round cake pans
  • Place the evaporated milk in the refrigerator to chill. Cream the butter and sugar together. Add one egg at a time and beat until light and fluffy. Sift together the flour, baking soda, cocoa, and salt. Add a third of the flour mixture to creamed mixture alternating with evaporated milk.
  • Divide the cake batter between the two prepared pans. Place in the preheated oven for 30 to 35 minutes.
  • Remove from oven and cool for a few minutes and remove from pans. Cool completely on cooling racks.
  • Peanut butter filling-
  • In a medium bowl add the powdered sugar, peanut butter, and butter and beat until smooth.
  • Frosting-
  • In a medium bowl add the ingredients and beat until fluffy.
  • To assemble-
  • Place on of the cakes onto a cake plate or platter.
  • Spread the peanut butter over the top of the cake evenly.
  • Place the second cake on top. Spread with the chocolate frosting.
  • Top with the peanut butter cups.


Cake recipe-source: adopted from a church cookbook from my mother.