Moist Peanut Butter Cake

🥘 Ingredients

• All-purpose flour
  1.667 c
• Baking powder
  2 tsp
• Baking soda
  1/2 tsp
• Buttermilk
  1 c
• Cornstarch
  3 Tbsp
• Eggs
  3 large
• Heavy cream
  1/2 c
• Light soft brown sugar
  3/4 c
• Powdered sugar
  3 c
• Salt
  1 tsp
• Smooth unsweetened peanut butter
  1.667 c
• Unflavored vegetable oil
  1/3 c
• Unsalted butter
  1.833 c
• Vanilla extract
  1.167 tbsp
• White granulated sugar
  1/2 c

1. 1

   Preheat your oven to 180°C (350°F) conventional or 160°C (320°F) fan. Grease and line two 8-inch cake tins.
2. 2

   Sift together All-purpose flour (210g), Cornstarch (24g), Baking soda , Baking powder , and Salt in a bowl. Whisk until well combined and set aside.

   All-purpose flour: 1.667 c, Cornstarch: 3 Tbsp, Baking soda: 1/2 tsp, Baking powder: 2 tsp, Salt: 1/2 tsp
3. 3

   In a large bowl, combine Unsalted butter (80g), Unflavored vegetable oil (75g), White granulated sugar (100g), Light soft brown sugar (150g), and Smooth unsweetened peanut butter (150g). Using an electric mixer, cream on medium speed for ⏱️ 3 minutes until light and creamy.

   Unsalted butter: 1/3 c, Unflavored vegetable oil: 1/3 c, White granulated sugar: 1/2 c, Light soft brown sugar: 3/4 c, Smooth unsweetened peanut butter: 2/3 c
4. 4

   Add Eggs one at a time on low speed, mixing for about 10 to ⏱️ 15 seconds after each addition.

   Eggs: 3 large
5. 5

   Add Vanilla extract and Buttermilk (225g). Mix on medium speed until the batter is smooth and creamy.

   Vanilla extract: 1/2 tbsp, Buttermilk: 1 c
6. 6

   Add the pre-sifted dry ingredients. Using a spatula, gently fold by hand until just combined. Do not overmix.
7. 7

   Divide the batter evenly between the two tins. Bake for 30 to ⏱️ 35 minutes or until a toothpick inserted into the center comes out clean.
8. 8

   Let the cakes cool in the tins for 15 to ⏱️ 20 minutes , then turn them out onto a wire rack to cool completely before frosting.
9. 9

   To make the frosting, in a large bowl (or stand mixer with a paddle attachment), add Unsalted butter (340g), Powdered sugar (375g), Vanilla extract , Heavy cream (120g), Smooth unsweetened peanut butter (250g), and Salt .

   Unsalted butter: 1.5 c, Powdered sugar: 3 c, Vanilla extract: 2 tsp, Heavy cream: 1/2 c, Smooth unsweetened peanut butter: 1 c, Salt: 1/2 tsp
10. 10

    Start on the lowest speed for about ⏱️ 1 minute until combined.
11. 11

    Turn the speed up to medium-high and whip for a full ⏱️ 10 minutes , scraping down the bowl halfway through. The frosting should become incredibly silky, light, and fluffy.