As a lifelong fan of butter, I’ve always loved exploring new ways to incorporate it into my favorite recipes. But when it comes to comfort food, nothing quite hits the spot like the Peanut Butter Tandy Cake Recipe.
This dessert has been a staple in my kitchen for years, and its perfect blend of rich, buttery cake, creamy peanut butter, and chocolatey goodness has won over friends and family time and time again.
So, grab your apron and get ready to create a slice of heaven with this irresistibly delicious Peanut Butter Tandy Cake Recipe!
Let me guide you through creating this delicious Peanut Butter Tandy Cake Recipe, crowd-pleasing dessert.
Why I Will Choose Peanut Butter Tandy Cake Recipe?
I choose the Peanut Butter Tandy Cake recipe because it combines everything I love in one indulgent treat. As someone who’s a big fan of butter, the rich, buttery cake base immediately draws me in with its soft, melt-in-your-mouth texture.
The peanut butter layer adds the perfect balance of creaminess and nuttiness, which pairs so well with the smooth, decadent chocolate topping. It’s not only easy to make, but it also brings comfort and nostalgia every time I bake it.
The best part is how versatile it is whether I’m baking it for a special occasion or simply to satisfy my sweet tooth, this Peanut Butter Tandy Cake recipe always delivers.
It’s the ultimate combination of flavors and textures, making it my go-to recipe whenever I’m craving something truly satisfying and delicious.
How To Prepare Peanut Butter Tandy Cake Recipe?
Recipe Overview
Preparation Time:15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Calories: 325 Per servings
Yield: 8 servings
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- 9×13-inch baking pan
- Spatula
- Saucepan
- Whisk
Ingredients:
- 1 1/3 cups all-purpose flour
- 2 large eggs, room temperature
- 1 tablespoon butter
- 1 1/3 cups sugar
- 1 1/4 cups creamy peanut butter
- 2/3 teaspoon baking powder
- 1/8 teaspoon salt
- 2/3 cup 2% milk
- 2/3 teaspoon vanilla extract
- 2 milk chocolate candy bars (1.55 ounces each), chopped, or 3.1 ounces of chocolate chips
Instructions:
1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or similar-sized dish.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add Peanut Butter and Eggs: Beat in the peanut butter until well combined. Add the eggs one at a time, beating well after each addition.
5. Combine Ingredients: Gradually mix in the dry ingredients alternately with the milk. Begin and end with the flour mixture, mixing just until combined.
6. Add Vanilla: Stir in the vanilla extract.
7. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Prepare Topping: While the cake is baking, chop the chocolate bars or measure out the chocolate chips.
9. Cool and Top: Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Once cooled, sprinkle the chopped chocolate or chocolate chips over the top of the cake.
10. Serve: Cut into squares and enjoy!
Special Note
For an extra touch, you can sprinkle a bit of sea salt over the chocolate layer before it sets. This adds a delightful contrast to the sweetness and enhances the overall flavor of the cake.
If you’re feeling adventurous, try experimenting with crunchy peanut butter for a bit of texture or using dark chocolate for a more intense chocolate flavor.
Best Serving Ideas Peanut Butter Tandy Cake Cake Recipe
Here are five serving ideas for Peanut Butter Tandy Cake:
1. Classic Squares: Cut the cake into small squares or rectangles for a traditional presentation. These bite-sized pieces are perfect for parties or casual gatherings.
2. With a Scoop of Ice Cream: Serve a piece of Tandy Cake alongside a scoop of vanilla or chocolate ice cream. The cold, creamy ice cream pairs wonderfully with the rich, nutty cake.
3. Drizzled with Caramel Sauce: For an extra indulgent treat, drizzle caramel sauce over the top of the cake before serving. The caramel adds a sweet, buttery flavor that complements the peanut butter and chocolate.
4. Topped with Whipped Cream: Add a dollop of fresh whipped cream on top of each slice. This adds a light and airy contrast to the dense, rich cake.
5. Served with Fresh Berries: Pair the cake with fresh strawberries, raspberries, or blueberries for a fruity twist. The tartness of the berries balances the sweetness of the cake beautifully.
Is It Tandy Cake Or Kandy Cake?
The cake is traditionally known as “Tandy Cake,” but some people might refer to it as “Kandy Cake” due to regional differences or personal preference.
Both names are often used interchangeably, but the original name, “Tandy Cake,” is more commonly recognized, especially in relation to the famous snack cake made by Tastykake.
The difference in spelling doesn’t change the delicious combination of peanut butter, cake, and chocolate that defines this treat.
How Many Calories In A Piece Of Tandy Cake?
A piece of Tandy Cake typically contains around 325 calories per serving. The exact number may vary depending on the specific ingredients and portion size, but this is a general estimate for a standard piece.
Storage & Make Ahead
For storage, keep your Peanut Butter Tandy Cake in an airtight container at room temperature for up to 3 days.
If you want to store it for a longer period, refrigerate it, and it will stay fresh for about a week. To make ahead, you can prepare the cake and peanut butter layer a day in advance, then add the chocolate topping just before serving for the best texture.
For even more convenience, the cake can be frozen for up to a month just wrap it tightly in plastic wrap and foil before freezing. Let it thaw at room temperature before enjoying!
Conclusion
My Peanut Butter Tandy Cake turned out to be a delicious success, a perfect balance of rich flavors and comforting textures. Every bite reminded me why I’m such a fan of Butter and how it can transform any dish into something extraordinary.
The layers of peanut butter and chocolate brought the cake to life, making it an instant favorite in my kitchen. I’m so glad I took the leap and tried something new.
I truly hope you’ll give this recipe a try and experience the magic for yourself. Trust me, once you do, you’ll understand why this cake has earned a special place in my heart. Enjoy, and happy baking!
More Delicious Butter Cake Recipes
Peanut Butter Ice Cream Cake Recipe – A Sweet and Creamy
Butter Pecan Poke Cake – Easy & Delicious
Butter Pecan Pound Cake Recipe – Buttery Flavor
Classic Butter Pecan Praline Poke Cake
Italian Butter Cake Recipe || Torta di Burro
Peanut Butter Tandy Cake Cake
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- 9×13 inch baking pan
- Spatula
- Saucepan
- Whisk
Ingredients
- 1 1/3 cups all-purpose flour
- 2 large eggs room temperature
- 1 tablespoon butter
- 1 1/3 cups sugar
- 1 1/4 cups creamy peanut butter
- 2/3 teaspoon baking powder
- 1/8 teaspoon salt
- 2/3 cup 2% milk
- 2/3 teaspoon vanilla extract
- 2 milk chocolate candy bars 1.55 ounces each, chopped, or 3.1 ounces of chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or similar-sized dish.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add Peanut Butter and Eggs: Beat in the peanut butter until well combined. Add the eggs one at a time, beating well after each addition.
- Combine Ingredients: Gradually mix in the dry ingredients alternately with the milk. Begin and end with the flour mixture, mixing just until combined.
- Add Vanilla: Stir in the vanilla extract.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Topping: While the cake is baking, chop the chocolate bars or measure out the chocolate chips.
- Cool and Top: Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Once cooled, sprinkle the chopped chocolate or chocolate chips over the top of the cake.
- Serve: Cut into squares and enjoy!