Ingredients:

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 0.5 cup unsalted butter, softened
  • 0.5 cup creamy peanut butter
  • 2 cups powdered sugar, sifted
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
  2. Whisk together the all-purpose flour, granulated sugar, baking powder, and salt in a large bowl.
  3. Beat in the softened butter until the mixture resembles coarse sand.
  4. Add the eggs and whole milk, beating on medium speed until the batter is smooth and pale.
  5. Divide the batter evenly between the two pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the cakes to cool completely before frosting.
  7. Beat the softened butter and peanut butter on high for 2 minutes until pale and fluffy.
  8. Incorporate the powdered sugar in three separate batches, beating on low until combined, then high for 30 seconds per batch.
  9. Mix in the heavy cream and vanilla extract. Whip on high for 1 final minute until the frosting holds a stiff peak.
  10. Layer the cooled cakes with the peanut butter frosting, using an offset spatula to smooth the top and sides.