Peanut butter cake

A tall three-layer 6-inch Peanut Butter Cake with cream cheese frosting

INGREDIENTS

Peanut butter cake

• 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
• 180 grams (1 cup) brown sugar
• 100 grams (1/2 cup) caster sugar
• 250 grams (1 cup) smooth peanut butter*
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• 1 and 1/2 teaspoons baking powder
• 280 grams (2 cups) plain flour
• 180 ml (3/4 cup) full fat milk

Peanut butter cream cheese frosting

• 250 grams (1 and 1/4 cup) full fat block cream cheese, room temperature
• 115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
• 125 grams (1/2 cup) smooth peanut butter
• 1 teaspoon vanilla extract
• 435 grams (3 and 1/2 cups) icing or powdered sugar
• 2–3 tablespoons milk