Ingredients:

  • 1¼ cups (160 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup (180 ml) buttermilk (or ¾ cup milk + 1 tbsp lemon juice, let sit 5 mins)
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup (125 g) creamy peanut butter (natural or regular)
  • 1 cup (230 g) unsalted butter, softened
  • 1 cup (250 g) creamy peanut butter
  • 3 cups (360 g) powdered sugar, sifted
  • 2-3 tbsp (30-45 ml) whole milk or cream
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat the oven to 350°F (175°C) and prep two 8-inch cake pans by greasing and flouring them or lining with parchment paper.
  2. Sift together the flour, baking powder, baking soda, and salt in a bowl.
  3. Beat the unsalted butter, creamy peanut butter, and granulated sugar until light and fluffy. Add eggs one at a time followed by vanilla extract.
  4. Alternate adding the sifted dry ingredients and buttermilk to the butter mixture until just combined.
  5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack.
  6. For the frosting, beat the unsalted butter and creamy peanut butter until smooth and creamy. Gradually add powdered sugar and milk, then mix in vanilla extract and a pinch of salt until spreadable.
  7. Assemble the cake by layering and frosting between the cakes and around the sides. Chill for 20 minutes before serving.