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Preheat oven to 350°F. Grease one 9" cake pan and line the bottom with parchment paper.
Toss chopped peanut butter cups with 1 Tbsp of flour, set aside.
In a mixing bowl cream butter, peanut butter and sugar until light and fluffy. Beat in eggs, 1 at a time.
In a separate bowl sift together the flour, baking soda and salt. At low-speed, add the flour mixture alternately with the buttermilk.
Add the chopped peanut butter cups to the batter. With a spatula mix until combined.
Spoon batter in the prepared pan and spread evenly. Bake cake 33-35 minutes or until a toothpick inserted in the middle comes out clean. Cool cake 5 minutes. Turn out onto rack, peel off parchment. Cool cake completely before frosting.
To make the frosting, in a mixing bowl add the butter, peanut butter and 1/3 cup heavy cream. Stir at low-speed until combined. Slowly add the powdered sugar, 1/2 cup at a time, mixing well after each addition. When all the sugar is added increase the speed and mix for 2 more minutes. If needed, slowly add few more drops of heavy cream.
Frost the cake completely. Decorate with peanut butter cups.
Keep cake covered. Serve at room temperature.