Easy Peanut Butter Tandy Cake recipe
Peanut Butter Tandy Cake is a nostalgic, layered dessert featuring soft yellow cake, creamy peanut butter, and a rich chocolate topping. Inspired by Tastykake’s iconic Kandy Kake, it’s beloved for its classic flavor combo and homemade charm. A favorite at gatherings, it brings comfort and childhood memories with every bite.
Peanut Butter Tandy Cake is a simple sheet cake with three layers: yellow cake, peanut butter, and chocolate.
The base is a soft yellow cake baked in a rectangular pan. While the cake is still warm, peanut butter is spread on top to melt slightly and stick to the surface. After chilling, a layer of melted chocolate is poured over the peanut butter. The cake is then cooled again until the chocolate sets.
The cake tastes light and sweet from the yellow base. The peanut butter adds a smooth, salty flavor. The chocolate brings a rich, sweet finish. Each bite combines soft, creamy, and crisp textures.
Ingredients of Peanut Butter Tandy Cake
For the cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
For the peanut butter layer:
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- pinch of salt
For the chocolate layer:
- 1 cup semisweet chocolate chips
- 1/4 cup unsalted butter
Method
Step 1: Preheat your oven to 350°F. Grease a 9×13-inch baking pan with nonstick cooking spray or butter.
Step 2: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Add in the eggs, one at a time, and beat until well combined. Gradually add in the flour mixture, alternating with the milk, until the batter is smooth. Stir in the vanilla extract.
Step 4: Pour the batter into the prepared baking pan and smooth it out with a spatula.
Step 5: In a separate bowl, make the peanut butter layer by creaming together the peanut butter, butter, powdered sugar, vanilla extract, and salt until smooth. Spread this mixture over the top of the cake batter in the pan, using a spatula to create an even layer.
Step 6: Bake the cake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 7: While the cake is baking, make the chocolate layer. In a double boiler or a heatproof bowl set over a pot of simmering water, melt together the chocolate chips and butter until smooth and fully melted.
Step 8: When the cake is done, remove it from the oven and let it cool in the pan for 5-10 minutes. Then, pour the melted chocolate over the top of the peanut butter layer, using a spatula to spread it out evenly.
Homemade Peanut butter Tandy Cake Serving Ideas
Serve homemade Peanut Butter Tandy Cake warm or at room temperature. Spread extra peanut butter on top for added flavor.
Add a drizzle of honey or maple syrup to enhance sweetness. Sprinkle chopped peanuts or crushed cookies for crunch.
Pair the cake with a glass of cold milk or a cup of coffee. For a dessert option, serve with vanilla ice cream or whipped cream.
These simple ideas make the cake more enjoyable and flavorful.
Peanut butter Tandy Cake
Equipment
- Pan
Ingredients
For the cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
For the peanut butter layer:
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- pinch of salt
For the chocolate layer:
- 1 cup semisweet chocolate chips
- 1/4 cup unsalted butter
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch baking pan with nonstick cooking spray or butter.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Add in the eggs, one at a time, and beat until well combined. Gradually add in the flour mixture, alternating with the milk, until the batter is smooth. Stir in the vanilla extract.
- Pour the batter into the prepared baking pan and smooth it out with a spatula.
- In a separate bowl, make the peanut butter layer by creaming together the peanut butter, butter, powdered sugar, vanilla extract, and salt until smooth. Spread this mixture over the top of the cake batter in the pan, using a spatula to create an even layer.
- Bake the cake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, make the chocolate layer. In a double boiler or a heatproof bowl set over a pot of simmering water, melt together the chocolate chips and butter until smooth and fully melted.
- When the cake is done, remove it from the oven and let it cool in the pan for 5-10 minutes. Then, pour the melted chocolate over the top of the peanut butter layer, using a spatula to spread it out evenly.
