Peanut Butter Birthday Cake with Peanut Butter Cream Cheese Frosting

From the kitchen of SteakNPotatoesKindaGurl

Peanut Butter Birthday Cake 

 *makes one 2-layer 8- or 9-inch cake

• 2 and 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup smooth peanut butter
• 6 tablespoons (3/4 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3 large eggs
• 1 cup plus 2 tablespoons buttermilk

Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Grease and flour two 8- or 9-inch round cake pans. Nonstick baking spray works well too (that's what I did). Set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, cream together peanut butter, butter, and sugars until fluffy, for 3 to 5 minutes.

Add eggs, one at a time, beating at medium speed for 1 minute between each addition. Stop the mixer and scrape down the bowl as necessary.

With the mixer on low speed, add half of the flour mixture to the butter mixture. Slowly pour in all of the buttermilk. When mixture just starts to come together, add the remaining flour mixture, beating on low speed until mixture just begins to come together. Remove the bowl from the mixer and finish incorporating the ingredients with a spatula.

Divide the batter between the 2 prepared baking pans. Place on 2 racks in the oven. Bake for 15 minutes, rotate the cake pans to alternating racks, and continue to bake for 15 to 25 minutes or until a cake tester inserted in the cake comes out clean.

Let cakes cool in the pans for 10 minutes, before inverting onto wire racks to cool completely before frosting. Frost cakes with Peanut Butter Cream Cheese Frosting (recipe follows).

Cake will last, wrapped, in the refrigerator, for up to 4 days.

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Peanut Butter Cream Cheese Frosting

*makes enough to frost one 2-layer 8- or 9-inch cake or 24 cupcakes

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1/3 cup plus 2 tablespoons smooth peanut butter
• pinch of salt
• 2 cups powdered sugar, sifted
• 2 teaspoons pure vanilla extract

Place cream cheese in the bowl of an electric mixer fitted with a paddle attachment. Beat the cream cheese for about 1 minute, ensuring that it is soft and pliable. Stop the mixer and use a spatula to scrape down the sides of the bowl. Add the butter to the bowl. Beat the butter and cream cheese on medium speed for 1 minute until thoroughly combined.

Add 1/3 cup of the peanut butter to the cream cheese mixture. Beat for 30 seconds on medium speed, until well combined. Turn the mixer on low and add the salt and powdered sugar followed by the vanilla. Beat until almost incorporated. Stop the mixer and scrape down the sides and the bottom of the bowl. Beat on medium speed until all of the powdered sugar has disappeared and mixture is velvety soft.

If using immediately, dollop 2 tablespoons of peanut butter into the finished cream cheese and fold in with a spatula. Don't completely mix, leave streaks of peanut butter throughout the frosting. Use immediately to frost cakes or cupcakes.

If storing for later use, spoon frosting into an airtight container, add peanut butter, swirl into the frosting and store in the fridge until ready to use. Bring frosting to room temperature before frosting a cake or cupcakes.

Frosting will last, in an airtight container, in the refrigerator for up to 7 days.

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