This dessert brings the best of all worlds together. Creamy peanut butter cake meets delicious chocolate frosting. Any celebration will become a party when you serve this cake!
Grease and flour two 8 or 9-inch round cake pans; set aside
Heat oven to 350 degrees F (325 F convection oven)
In medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In bowl of an electric stand mixer, use the paddle attachment to cream together the butter, both sugars, and peanut butter until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating at medium speed for 1 minute between each addition. Scrape down sides of bowl if necessary.
With mixer on low speed, add half the flour mixture to butter mixture. Once combined, slowly pour in all of the milk and sour cream. When mixture just starts to come together, reduce mixer speed to low and add remaining flour. Mix just until batter starts coming together. Turn off mixer, remove bowl, and finish combining ingredients by hand with a spatula.
Divide batter between the two cake pans (I used 17 ounces of batter in each pan) and bake on center rack in oven for 28-35 minutes, until a wooden skewer inserted into center of cake comes out clean. Allow cake to cool in pan on wire rack for 10 minutes. Remove cake from pan and transfer to wire rack to cool completely before frosting.
Notes
Frost cakes with Chocolate Ermine Frosting or your favorite flavor buttercream frosting.Cake will stay edible for up to 4 days if wrapped and stored in refrigerator.