Ingredients:

  • 1 cup (240 ml) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 cup (250 g) creamy peanut butter (smooth or crunchy)
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1½ cups (190 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup (180 ml) buttermilk, room temperature
  • ¾ cup (180 g) creamy peanut butter
  • 1 cup (230 g) unsalted butter, softened
  • 3–4 cups (360–480 g) powdered sugar, sifted
  • 2 tbsp (30 ml) heavy cream or whole milk
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat oven to 350°F (175°C) and prepare two 8-inch cake pans by greasing and flouring or lining with parchment paper.
  2. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. Using an electric mixer, cream the unsalted butter, granulated sugar, and 1 cup creamy peanut butter until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients, and mix until just combined.
  6. Divide the batter evenly between the prepared pans and bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
  7. For the frosting, beat the peanut butter and unsalted butter until creamy. Gradually add powdered sugar, then mix in vanilla, a pinch of salt, and heavy cream or whole milk to achieve a smooth consistency.
  8. Assemble the cake by placing one layer on a serving plate, spreading an even layer of frosting, topping with the second layer, and frosting the top and sides evenly. Optionally garnish with chopped peanuts or a drizzle of melted chocolate.