Classic Peanut Butter Cake (Print Version)

# Ingredients:

→ Cake Ingredients

01 - 1 cup brown sugar, firmly packed
02 - 1 cup granulated sugar
03 - 1 cup smooth peanut butter
04 - 1/2 cup soft unsalted butter
05 - 1 teaspoon vanilla flavor
06 - 2 big eggs
07 - 1 cup buttermilk
08 - 2 cups regular flour
09 - 2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/2 teaspoon salt

→ Frosting Ingredients

12 - 3 cups confectioners sugar
13 - 1/2 cup smooth peanut butter
14 - 1/2 cup soft unsalted butter
15 - 1/4 cup milk
16 - 1 teaspoon vanilla flavor

# Instructions:

01 - Get your oven hot at 350°F (175°C). Coat a 9×13 inch pan with grease and flour.
02 - Take a medium bowl and stir the flour, baking powder, baking soda, and salt together. Put it aside for now.
03 - In a big bowl, beat the butter, peanut butter, white sugar, and brown sugar until it's airy and pale.
04 - Drop in eggs one by one, then mix in the vanilla.
05 - Add the flour mix bit by bit to the butter mix, switching with buttermilk. Start and finish with flour. Just mix enough to blend it all.
06 - Dump the mix into your ready pan and even it out. Cook for 30-35 minutes. It's done when a stick poked in the middle comes out clean.
07 - Put the pan on a wire rack and wait till the cake is totally cool.
08 - For your topping, whip the butter with peanut butter till smooth. Slowly add sugar, milk, and vanilla. Beat until it's fluffy and light.
09 - When cake is cool, spread the topping all over. Cut and enjoy.

# Notes:

01 - You can swap buttermilk for regular milk mixed with a splash of vinegar or lemon.
02 - Make sure your cake isn't warm when you add frosting or it'll melt and run off.

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