Tandy Cake
Tandy Cake is a beloved dessert that has stood the test of time. It’s a scrumptious combination of vanilla sponge cake, peanut butter, and chocolate that always hits the spot. I’ve yet to meet someone who doesn’t love this peanut butter tandy cake recipe! It’s also a simple dessert to whip up at home, and a single pan of tandy cake can feed a crowd, making it perfect for picnics and potlucks.
The Tasty Cake Company is responsible for inventing Tandy Kakes snack cakes, and it has become a classic treat that has been enjoyed for decades. People love the way the flavors and textures complement each other in this dessert. Below is the homemade version using simple ingredients.
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What is Tandy Cake?
Tandy Cake’s three main components are a moist and buttery yellow cake layer, a creamy layer of peanut butter, and a generous coating of chocolate. The cake base is light, fluffy, and moist, and it’s baked in a jelly roll pan or a large, rimmed cookie sheet. The peanut butter layer adds a rich and nutty flavor to the dessert and creates a contrast in both taste and texture with the cake. Finally, the chocolate layer hardens as it cools, forming a smooth and sweet shell.
The yellow sponge cake, peanut butter, and chocolate layers come together to create a heavenly dessert that’s perfect for any occasion. If you’re looking for a simple yet delicious dessert to make, Tandy Cake should definitely be on your list.
It consists of three main components: a layer of yellow sponge cake, a layer of peanut butter, and a layer of chocolate. The cake base is a soft and moist cake, baked in a jelly roll sheet pan. You can also use a large, rimmed cookie sheet.
Ingredients:
eggs
sugar
vanilla
flour
salt
milk
baking powder
butter
peanut butter
chocolate
How To Make Tandy Cake
Grease a jelly roll pan or a 15 x 10 rimmed baking sheet. Preheat oven to 350 degrees Fahrenheit.
In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside. In a large bowl beat the eggs and sugar with an electric mixer until lemon in color. Add vanilla, melted butter, milk and flour mixture, mix until combined.
Pour cake batter into prepared pan and bake for 15-20 minutes or until springs back when touched. Remove from oven.
Using an offset spatula spread creamy peanut butter evenly over the top of the hot cake. Melt chocolate chips in the microwave or in a double boiler and spread over the peanut butter after you cool the cake in the refrigerator. Cut the bars while the chocolate is still soft to ensure a nice clean cut.
Storing Tandy Cake
Tandy cake will keep covered tightly at room temperature for 3-5 days. Refrigerated for up to 7 days tightly covered.
You can freeze tandy cake by placing parchment paper or wax paper between layers and freeze in an airtight container for up to 6 months. Thaw in refrigerator overnight and serve at room temperature.
Apparel for the foodies & grillers
Tandy Cake Recipe
Ingredients
- 4 large eggs
- 2 cups white sugar
- 1 tsp vanilla
- 2 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 Tbsp butter melted
- 1 cup whole milk
- 1 cup peanut butter
- 6 1.55 oz Hershey milk chocolate bars melted
Instructions
- Preheat oven to 350 ℉. Grease a jelly roll pan or rimmed cookie sheet.
- In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
- Beat the eggs and sugar until lemon in color. Add vanilla, melted butter, milk and flour, mix until combined.
- Pour into prepared pan and bake for 15-20 minutes or until springs back when touched. Remove from oven and immediately spread peanut butter evenly over top. Cool completely. (I find it easier to spread the chocolate over the peanut butter if I refrigerate the cake after it cools.) Break chocolate bars into small pieces and microwave at 30 second intervals, stirring between each. This should take about 1 minute. Spread Chocolate over peanut butter. Cut into bars while chocolate is still soft. This will give you a cleaner cut bar.