Makes: 1 - 3 layer cake Prep time: 1 hour Bake time: 20 to 22 minutes
1/2 cup unsalted butter at room temperature
3/4 cups packed light brown sugar
3/4 cups granulated sugar
3/4 cup peanut butter
1/2 cup sour cream
1 tablespoon best quality vanilla
3 large eggs
2 and 1/2 cups cake flour
2 and 3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 cup whole milk
Peanut butter buttercream
1 cup unsalted butter at room temperature
2 cups creamy peanut butter
3/4 cup heavy cream
6 cups confectioners sugar
1 teaspoon vanilla
To make the cake
Preheat your oven to 350 degrees. Butter and flour 3, 8 inch cake pans. Line each with parchment paper.
In the bowl of your stand mixer, beat together the butter and sugars until light and fluffy.
Add the sour cream, eggs, vanilla and peanut butter. Blend well.
In another bowl, whisk together all of the dry ingredients.
Alternate adding the flour mixture and milk to the peanut butter mixture until just combined.
Bake the cakes for 10 minutes, then rotate the pan. Bake another 10 to 12 minutes or until the cakes are done.
Cool the cakes in the pan for about 15 minutes, then turn them out onto a wire rack. Place in the fridge while you prepare the frosting.
To make the frosting
Cream together the butter and peanut butter in the bowl of your stand mixer with a whisk attachment.
Add the vanilla and cream. Slowly add the confectioners sugar until it is completely incorporated. Whip until smooth.
Add several scoops of frosting between each layer so that they are even. I used an ice cream scoop and measured 3 per each layer so that they look uniform.
Frost the sides and top and smooth them out with a bench scraper. Use a star piping tip to decorate the cake!!