Two Cups Flour

1 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
1 In a medium bowl hand whisk together flour, cocoa powder, baking powder, and salt. Set aside.
2 In bowl of stand mixer fitted with paddle attachment, cream together room temperature butter, brown sugar, and granulated sugar.
3 Add SunButter, vanilla, and oil.  Mix on medium low until creamy. Scrape bottom and sides of bowl as needed.
4 Add each egg one at a time until incorporated.
5 Pour in milk and water. Mix until incorporated.
6 Slowly spoon in flour mixture, scraping bottom and sides of bowl as needed until cake batter is formed.
7 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.
8 Place cake pans on cooling rack until completely cooled.
9 Remove cake layers from pans, wrap in plastic wrap and freeze for 30 minutes.
Make Vanilla Sunflower Buttercream
1 In bowl of stand mixer fitted with whisk attachment, mix together room temperature butter, SunButter, vanilla, and milk until creamy.
2 Slowly add powdered sugar a cup at a time and mix until desired consistency.
Assemble Cake
1 Remove cake layers from fridge, unwrap and peel away parchment paper.
2 Level cake tops with knife if needed.
3 Place a dollop of buttercream onto cake stand.
4 Place bottom cake layer onto dollup.
5 Cover top of cake layer evenly with buttercream, using an offset spatula.
6 Add second layer and cover top with buttercream.
7 Flip top layer upside down, with flat side as the top of cake.
8 Using spatula cover top of cake and lightly spread buttercream across the sides.
9 Use a bench scraper to smooth top and sides.
10 Option to completely cover cake with buttercream.
11 Transfer remaining buttercream into piping bag with desired piping tip and pipe a ring of decor.
12 Slice and enjoy!!