Maapähkinävoi-suklaakakku / Peanut Butter Chocolate Cake

It's finally December. It's finally winter and there's finally snow on the ground. Everything's so white and beautiful and everyone's happy and calm.

Just kidding. 

First of all, there's no snow at all. No light, no whiteness. None. There were a few snowy spots about a month ago but it all melted away immediately. How sad, isn't it? For me there's no Christmas without proper winter and there's no proper winter without snow. So.. Where are you hiding cold weather and snow? 

And secondly everyone, including me, is in a massive stress right now. What to buy for her and him and what to buy fo my parents, is this okay if I give this? Should I write something on this? Should I buy something more? Does he even like Salmiakki?


I'm just going to relax now and eat my not-so-christmassy cake. 

Is it bad if I make a peanut butter cake with chocolate frosting in December when everyone else's making gingerbread men and already roasting their turkey or ham? 

It's not that I don't like Christmas food, in fact I love it. But I have over two hundred peanut butter recipes pinned for later and I had NEVER baked with this heavenly nutty spread before. So I guess it was finally time to do it.

And I think it's needless to say this cake was just as peanutty and delicious as I had imagined. Even though it was like the simplest cake you can whip up in just a few hours.

Recommended? Yes.


  • 1 1/4 dl rypsiöljyä
  • 1 1/4 dl maapähkinävoita
  • 1 1/4 dl sokeria
  • 1 1/4 dl fariinisokeria
  • 3 isoa kananmunaa
  • 1 tl vaniljasokeria
  • 5 1/2 dl jauhoja
  • 2 tl leivinjauhetta
  • 1 tl ruokasoodaa
  • 3/4 tl suolaa
  • 2 1/2 dl maitoa
  1. Lämmitä uuni 175 asteeseen. Voitele kaksi (halkaisija 18 cm) irtopohjavuokaa.
  2. Sekoita öljy, maapähkinävoi ja sokerit tasaiseksi seokseksi.
  3. Lisää munat yksi kerrallaan hyvin sekoittaen.
  4. Sekoita vähitellen joukkoon vaniljasokeri, jauhot, leivinjauhe, ruokasooda ja suola.
  5. Lisää viimeiseksi maito ja sekoita seosta kunnes se on tasaista.
  6. Jaa taikina kahteen vuokaan ja paista 35-40 minuuttia, tai kunnes kullanruskeaa.
  7. Anna jäähtyä huoneenlämpöiseksi ennen kuorruttamista.
  • 170 g huoneenlämpöistä voita
  • 1 1/4 dl sokeroimatonta kaakaojauhetta
  • 1 tl vaniljasokeria
  • 1/4 tl suolaa
  • 7 1/2 dl (350 g) tomusokeria 
  • 1-3 rkl maitoa
  1. Vatkaa voita kunnes se on tasaista. Sekoita joukkoon kaakojauhe, vaniljasokeri ja suola.
  2. Lisää tomusokeria vähitellen ja lisää lopuksi maito.
  3. Jos kuorrute on liian jämäkkää, sekoita joukkoon vielä vähän maitoa. Jos seos taas on liian löysää, lisää sekaan tomusokeria.
Kakun kokoaminen:
  1. Laita ensimmäinen kakkupohja kakkuvadille. Leikkaa kakku tasaiseksi veitsellä, jos se on paistunut epätasaiseksi.
  2. Levitä noin 1/3 kuorrutteesta kakkupohjalle. 
  3. Laita toinen pohja kuorrutteen päälle, leikkauspinta alaspäin.
  4. Kuorruta kakun päällinen ja sivut kuorrutteella.
Resepti blogista Pastry Affair


For the cake:
  • 1/2 cup vegetable oil
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup milk
  1. Preheat the oven to 350F. Grease two 7-inch cake pans. Set aside.
  2. In a large mixing bowl stir vegetable oil, peanut butter and sugars until creamy.
  3. Add eggs one at a time beating well after each addition. Stir in vanilla.
  4. Gradually add in the flour, baking powder, baking soda and salt. 
  5. Add the milk and mix until creamy.
  6. Divide the mixture among the two cake pans and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow to cool to room temperature before frosting.
For the frosting:
  • 3/4 cup (170 grams) butter, room temperature
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla 
  • 1/4 tsp salt
  • 3 cups (350 grams) powdered sugar
  • 1-3 tbsp milk
  1. In a medium bowl beat the butter until smooth. 
  2. Add cocoa powder, vanilla and salt.
  3. Gradually mix in the powdered sugar and milk.
  4. If mixture seems too stiff, add milk and if the mixture is too runny, add powdered sugar until desired consistency is achieved.
  1. Place cake layer on a cake plate. 
  2. Spread 1/3 of the frosting evenly on top of the cake.
  3. Add another cake layer and top with the rest of the frosting. Spread evenly on top and the sides of the cake.
Adapted from the blog Pastry Affair

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