– 2 cups all-purpose flour – 1 cup granulated sugar – 1 cup creamy peanut butter – 1/2 cup unsalted butter, softened - 1 teaspoon vanilla extract
– 3 large egg – 1 tablespoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1 cup milk
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, cream together the peanut butter, softened butter, and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until well combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.