• Preheat Oven to 350 F and prepare three 6 inch cake pans. Lightly grease each pan and line the bottom with parchment paper.

Cake Batter

• In a medium bowl hand whisk together flour, cocoa powder, baking powder, and salt. Set aside.
• In bowl of stand mixer fitted with paddle attachment, cream together room temperature butter, brown sugar, and granulated sugar.
• Add SunButter, vanilla, and oil. Mix on medium low until creamy. Scrape bottom and sides of bowl as needed.
• Add each egg one at a time until incorporated.
• Pour in milk and water. Mix until incorporated.
• Slowly spoon in flour mixture, scraping bottom and sides of bowl as needed until cake batter is formed.
• Divide batter equally amongst the three cake pans and bake for 30-35 minutes until toothpick inserted into center comes out with just soft crumbs.
• Place cake pans on cooling rack until completely cooled.
• Remove cake layers from pans, wrap in plastic wrap and freeze for 30 minutes.

Make Vanilla Sunflower Buttercream

• In bowl of stand mixer fitted with whisk attachment, mix together room temperature butter, SunButter, vanilla, and milk until creamy.
• Slowly add powdered sugar a cup at a time and mix until desired consistency.

Assemble Cake

• Remove cake layers from fridge, unwrap and peel away parchment paper.
• Level cake tops with knife if needed.
• Place a dollop of buttercream onto cake stand.
• Place bottom cake layer onto dollup.
• Cover top of cake layer evenly with buttercream, using an offset spatula.
• Add second layer and cover top with buttercream.
• Flip top layer upside down, with flat side as the top of cake.
• Using spatula cover top of cake and lightly spread buttercream across the sides.
• Use a bench scraper to smooth top and sides.
• Option to completely cover cake with buttercream.
• Transfer remaining buttercream into piping bag with desired piping tip and pipe a ring of decor.
• Slice and enjoy!!