To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs, milk, and sour cream and mix on low until combined.

In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour and mix on low until combined. Scrape down the sides of the bowl and mix again until completely combined.

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, peanut butter, milk, and vanilla extract. Mix on low until combined and then speed mixer up to high for 1 minute or until light and fluffy. Scrape down the sides of the bowl and mix again until smooth.

To make the balls: Line 2 baking sheets with parchment paper. Remove the cake from the pans, doesn't matter if you break it, as it all needs to be broken up into pieces anyways. Add into the bowl with the frosting and stir with a spatula, or I like to just use my hands and get messy (this is also where gloves come in handy). Mix until evenly combined. Form into 35 balls and place onto prepared baking sheets. Place in the freezer. I like to place in the freezer for about 10 minutes, then remove and reshape the balls as I have a very difficult time making perfectly round balls. You can skip this step if you like, or if you know how to roll perfect balls! Put back in the freezer.

To make the coating: Using a double boiler, add 80% of the milk chocolate. Melt until it reaches 110°F on a chocolate thermometer. Remove from heat and add in remaining 20% and stir vigorously to combine completely. Let the chocolate come down to 89°F.

Remove the balls from the freezer, and dip into the milk chocolate. Using a fork like a spoon, remove so excess chocolate drips off below. Place back on the parchment paper. Dip and coat all the balls. Place back in the freezer. If you have extra chocolate, you can remove again in about 10 minutes and drizzle over the top. This is optional but can make them look a little fancy. But, for me it doesn't matter how they look as I will just eat them all!

Store in the fridge for up to 7 days.