Ingredients
Scale
- 1⅔ cups (210 g) all-purpose flour
- 3 tbsp (24 g) cornstarch
- ½ tsp baking soda
- 2 tsp baking powder
- ½ tsp salt (omit if using salted butter)
- ⅓ cup (80 g) unsalted butter, room temperature
- ⅓ cup (75 g) unflavored vegetable oil (canola oil recommended)
- ½ cup (100 g) white granulated sugar
- ¾ cup (150 g) soft brown sugar
- ⅔ cups (150 g) creamy unsweetened peanut butter
- 3 large eggs, room temperature
- 1½ tsps vanilla extract
- 1 cup (225 g) buttermilk, room temperature
- 1½ cups (340 g) unsalted butter, room temperature (for frosting)
- 3 cups (375 g) powdered sugar (for frosting)
- 2 tsps vanilla extract (for frosting)
- ½ cup (120 g) whipping or heavy cream, room temperature (for frosting)
- ½ tsp salt (for frosting)
- 1 cup (250 g) creamy unsweetened peanut butter (for frosting)
Instructions
- Preheat your oven to 350°F (180°C) and prepare two 8-inch cake pans.
- Sift together the flour, cornstarch, baking soda, baking powder, and salt.
- Cream the butter, vegetable oil, sugars, and peanut butter together until light and creamy.
- Add eggs one at a time, mixing well after each. Then add vanilla and buttermilk.
- Fold the dry ingredients into the wet mixture until just combined.
- Distribute the batter evenly into prepared pans and bake for 30-35 minutes.
- Let cakes cool in pans for 15-20 minutes before transferring to a wire rack.
- For frosting, mix butter, powdered sugar, vanilla, cream, peanut butter, and salt.
- Whip frosting until silky smooth and spread on cooled cakes.
Notes
Use room temperature ingredients for optimal mixing.
Avoid overmixing the batter after adding dry ingredients.
Cool cakes completely before frosting to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg