Ingredients
1 c. smooth peanut butter
1/2 c. butter, softened
1 c. lightly packed brown sugar
1/2 c. granulated sugar
1 tbsp. pure vanilla extract
4 large eggs
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
1 c. whole milk
1/2 c. butter, softened
1 1/4 c. powdered sugar
1/3 c. cocoa powder
1 tsp. pure vanilla extract
Pinch of kosher salt
2 to 4 tbsp. heavy cream
Preparation
Step 1Make cake: Preheat oven to 350°. Butter and flour a bundt pan. In a large bowl using a hand mixer, beat together peanut butter, butter, and sugars until light and fluffy. Add eggs, one at a time, until incorporated, then stir in vanilla. Step 2In a separate bowl, whisk together flour, baking powder and salt. Add half the dry ingredients to wet ingredients, beating until just combined. Beat in milk. Add remaining dry ingredients and mix on low until batter is just combined. Step 3
Pour batter into bundt pan and bake until a toothpick inserted into the middle comes out clean, about 40 minutes. Let cool in pan for 10 minutes, then invert onto a cooling rack to cool completely. Step 4
Make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks). Transfer to a piping bag and snip a large hole off end. Step 5
Pipe frosting as lines in grooves.
