Chocolate Cake with Peanut Butter Frosting

Preheat oven to 350℉.
With a pastry brush (or your fingers), brush two 8" cake pans with melted butter.
1 Tbsp unsalted butter, melted
Cut and lay two circles of parchment paper wide enough to fit into the bottom of both cake pans.
Brush the top of the parchment paper with melted butter.
Sprinkle flour into pans to evenly coat the bottom and inner sides. Tap out and discard excess flour.
2–3 Tbsp all-purpose flour

In the bowl of a stand mixer fitted with the paddle attachment, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix together on low speed until combined. Set aside.
2 cups all-purpose flour
2 cups granulated sugar
¾ cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla.
1 cup buttermilk, at room temperature
½ cup vegetable oil
2 large eggs, at room temperature
1 tsp pure vanilla extract
With the mixer on low speed, slowly add the wet ingredients into the dry ingredients.
With the mixer still on low speed, slowly pour in the hot coffee.
1 cup freshly brewed hot coffee
As soon as the mixture comes together, turn off the mixer. Using a rubber spatula, give the batter a final mix to ensure that all ingredients are fully incorporated. Note: batter will still be fairly liquid.
Pour batter into prepared cake pans and set into preheated oven.
Bake until cakes have risen and a wooden skewer can be poked into them and come out clean (about 35 to 40 minutes).
Allow to cool for 30 minutes in the pans before transferring them to a wire rack to cool completely.

Meanwhile, place butter In the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy (about 1 minute).
12 Tbsp (1 ½ sticks) unsalted butter, at room temperature
Add in peanut butter. Continue beating until smooth (about 30 seconds).
2 cups smooth peanut butter
Add in vanilla and salt. Continue beating until well combined (about 10 seconds).
1 tsp pure vanilla extract
½ tsp kosher salt
Remove bowl from stand mixer. Sift in powdered sugar. Beat again until well combined (about 1 minute).
2 cups powdered (icing) sugar
Add in cream and continue beating until light and smooth.
½ cup heavy cream

Place first cake layer on a plate or serving platter. With a spoon, knife, or spatula, spread frosting on top.
Place second cake layer on top. Spread remaining frosting over top and sides of cake, as desired.
Serve immediately, or refrigerate until ready to serve. Store cake in the refrigerator.