>> title: Moist Peanut Butter Cake
>> author: Cakes by MK

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

Sift together @All-purpose flour{1 2/3%cups} (210g), @Cornstarch{3%Tbsp} (24g), @Baking soda{1/2%tsp}, @Baking powder{2%tsp}, and @Salt{1/2%tsp} in a bowl. Whisk until well combined and set aside.

In a large bowl, combine @Unsalted butter{1/3%cup} (80g), @Unflavored vegetable oil{1/3%cup} (75g), @White granulated sugar{1/2%cup} (100g), @Light soft brown sugar{3/4%cup} (150g), and @Smooth unsweetened peanut butter{2/3%cup} (150g). Using an electric mixer, cream on medium speed for ~{3%minutes} until light and creamy.

Add @Eggs{3%large} one at a time on low speed, mixing for about 10 to ~{15%seconds} after each addition.

Add @Vanilla extract{1 1/2%tsp} and @Buttermilk{1%cup} (225g). Mix on medium speed until the batter is smooth and creamy.

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

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.

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.

To make the frosting, in a large bowl (or stand mixer with a paddle attachment), add @Unsalted butter{1 1/2%cups} (340g), @Powdered sugar{3%cups} (375g), @Vanilla extract{2%tsp}, @Heavy cream{1/2%cup} (120g), @Smooth unsweetened peanut butter{1%cup} (250g), and @Salt{1/2%tsp}.

Start on the lowest speed for about ~{1%minute} until combined.

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.