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Preheat oven to 180 °C (350°F) and grease and/or line two 8 inch cake tins.
In a bowl, sift together flour, cornstarch, baking soda, baking powder and salt. Mix until well combined and set aside.
In a large bowl, add in butter, vegetable oil, white granulated sugar, soft brown sugar and peanut butter. Cream together on a medium speed for 3 minutes until light and creamy.
Add in eggs one at a time on a low speed, mixing well in between each addition.
Add in vanilla and buttermilk, and mix on a medium speed until well combined.
Add in the pre-sifted dry ingredients and gently fold until just combined. Do not overmix.
Distribute the batter evenly into the two 8 inch cake tins and bake for 30-35 minutes or until a toothpick comes out clean.
Allow the cakes to cool in the cake tins for about 15-20 minutes, then turn them out onto a wire rack to completely cool before frosting.
For the frosting, in a large bowl, add in butter, powdered sugar, vanilla, cream, peanut butter and salt. Mix on the lowest speed until combined, then mix on medium high for 10 minutes until silky smooth.