📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This prevents sticking, so don't skip this step!
2. In a large mixing bowl, cream together 1 cup (2 sticks) of softened butter and 2 cups of granulated sugar until light and fluffy. An electric mixer makes this much easier, but you can do it by hand if you’re feeling strong!
3. Beat in 4 large eggs, one at a time, then add 1 teaspoon of vanilla extract. Mix well after each addition. Make sure everything is thoroughly incorporated before adding the next ingredient.
4. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Whisk until there are no lumps in the dry ingredients.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don't overmix; a few lumps are okay! Overmixing can lead to a tough cake.
6. Stir in 1 cup of creamy peanut butter until fully incorporated into the batter. Mmm, peanut buttery goodness!
7. Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too much, cover it loosely with aluminum foil.
8. Let the cake cool completely in the pan before frosting. Seriously, wait until it's totally cool. Trust me on this one. Hot cake + frosting = a melty mess!
9. While the cake is cooling, prepare the frosting. In a medium bowl, beat together 1 cup (2 sticks) of softened butter and 3 cups of powdered sugar until smooth. Add 1/2 cup of creamy peanut butter and 1/4 cup of milk. Beat until light and fluffy.
10. Once the cake is completely cool, frost it with the peanut butter frosting. Use an offset spatula for a smooth finish. Or, if you’re feeling fancy, use a piping bag for some creative designs.
11. Decorate with mini peanut butter cups! Press them gently onto the frosting. You can arrange them however you like—a random scattering, neat rows, whatever strikes your fancy!