Tandy Cake

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My mouthwatering Tandy Cake recipe transforms the beloved Pennsylvania snack cake into an easy, crowd-pleasing dessert. It’s everything you adore about a peanut butter cup in cake form!

• Peanut butter and chocolate perfection: Airy vanilla cake, rich peanut butter, and mellow milk chocolate combine to create the ultimate sweet-and-salty combination.
• Easy make-ahead dessert: With just 30 minutes of prep, this Philly favorite is a no-stress choice for a party.
• Simple ingredients: You only need kitchen staples to make this iconic treat.
• Serves 20! This generously sized 9×13 bakery-style cake is well-suited for a big group.
• Perfect for any occasion: My peanut butter chocolate Tandy Cake is delightful for everyday snacking or a special dessert, and it’s a welcome birthday cake, potluck offering, or a homemade gift.

As a professional chef, there’s nothing I love more than a simple, regional dessert that turns everyday ingredients into something special. Inspired by the famous Tastykake, this treat combines fluffy, wonderfully light cake with creamy peanut butter and smooth milk chocolate. It’s like a homemade Reese’s cup atop the tenderest vanilla cake, and it’s hard to resist!

My most important tip for you here is to beat the eggs and sugar for long enough. It’s essential for creating the cake’s signature fluffy texture, so don’t rush this step! Mix at medium-high speed for 4 to 5 minutes until the mixture is very pale, thick, and fluffy. For more peanut butter and chocolate desserts, you’ll also love my Ultimate Chocolate Peanut Butter Brownies, No-Bake Scotcheroos, Peanut Butter Fudge Ice Cream Pie, and Chocolate Peanut Butter Popsicles.

Table of Contents

• What Is Tandy Cake?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Tandy Cake
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Snack Cake Recipes

What Is Tandy Cake?

Tandy Cake is a classic Pennsylvania dessert featuring light vanilla sponge cake covered with a layer of peanut butter and topped with a thin coating of milk chocolate. This is a homemade version of the beloved Tastykake (later renamed KandyKake) individual snack cake first introduced in the early 1900s by the Philadelphia-based TastyKake company.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 9×13-inch (23×33-cm) pan
• Parchment paper
• Whisk
• Stand mixer or electric hand mixer
• Wire cooling rack
• Spoon or offset spatula
• Microwave-safe bowl or double boiler

Key Ingredients and Substitutes

Tandy Cake Batter

All-purpose flour

• All-purpose flour provides the cake with structure while contributing to a tender crumb.
• Substitutes: Use the same amount of cake flour (either store-bought or my DIY Cake Flour Substitute)  for an even more tender texture.
• You can also use the same amount of a 1:1 gluten-free baking mix like my Easy Almond Flour Baking Mix or another gluten-free flour.

Baking powder

• Baking powder gives this peanut butter chocolate cake lift and contributes to a light texture.

Whole milk

• Whole milk in this tandy cake recipe contributes moisture and tenderness.
• I prefer using whole milk in this recipe because it adds the most flavor and richness.
• Substitutes: You can use the same amount of 2% milk.

Butter

• Butter gives the cake moisture and flavor, and contributes to a velvety crumb.
• Substitute: In place of the melted butter, you can use the same amount of a neutral-flavored oil or melted and cooled coconut oil, but note that the cake won’t have the same traditional buttery flavor.

Vanilla extract

• Vanilla extract gives the cake a homey, sweetness.
• Additionally, vanilla extract enhances the tastes of peanut butter and chocolate.
• Substitute: Use the same amount of Vanilla Bean Paste if you prefer.

Eggs

• Whipping the eggs and sugar creates the Tandy Cake’s famed fluffy texture and contributes to the cake’s rise.
• Additionally, eggs add moisture and flavor.
• Substitute: Eggs are a key part of creating the cake’s light, fluffy texture, and any substitutions will alter it.
  • However, if you don’t want to use eggs, you can use 1/4 cup (2 oz/57 g) of applesauce per egg.
  • Note that a tandy cake made with applesauce may be heavier and denser than one made with the original recipe.

Granulated sugar

• Granulated sugar sweetens the cake.
• Importantly, beating sugar with eggs creates volume and contributes to the cake’s lightness.
• To achieve the proper cake texture, please do not substitute or reduce the amount of granulated sugar.

Salt

• Salt balances the sweetness and enhances all of the flavors in this snack cake.

Tandy Cake Topping

Peanut butter

• Peanut butter spread on the warm cake creates a creamy, richly-flavored layer.
• I like using creamy peanut butter for a smooth, even layer, but if you prefer crunchy, you can use that instead.
• Use regular peanut butter like Skippy or Jif for the best results. Natural peanut butter could separate.
• Substitute: For a nut-free option, use smooth sunflower seed butter.

Milk chocolate

• Milk chocolate creates a classic sweet chocolate topping.
• Choose good-quality chocolate for the best flavor.
• Substitute: You can use the same amount of semi-sweet chocolate or dark chocolate.

Butter

• Butter melted with the chocolate creates a smooth topping that stays softer and sliceable when chilled.
• Substitute: Use the same amount of coconut oil.

How to Make Tandy Cake

Make the Cake

1. Prepare to bake: Preheat the oven to 350°F (180°C). Butter and line a 9 x 13-inch (23 x 33 cm) cake pan with parchment paper, then set aside.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour and baking powder. Set aside.

3. Combine the wet ingredients: In a jug, combine the milk, butter, and vanilla extract. Set aside.

4. Beat the eggs, sugar, and salt: In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a handheld mixer), beat the eggs, sugar, and salt on medium-high speed for 4–5 minutes, until very pale, thick and fluffy.

5. Add milk: Switch the speed to medium-low and stir in the milk mixture until combined.

6. Mix in dry ingredients: Reduce the speed to low and gradually add the dry ingredients, mixing just until the batter is smooth.

7. Add to pan: Spread evenly into the prepared pan.

8. Bake cake: Bake for 30–35 minutes, or until a cake tester inserted into the center comes out clean.

9. Cool for 5 minutes: Place the pan on a wire rack and let the cake cool for 5 minutes.

Make the Topping

10. Spread peanut butter: Drop spoonfuls of peanut butter over the warm cake and let it sit for 1–2 minutes so the heat softens it. Then gently spread into an even layer.

11. Chill: Refrigerate for 1 hour, or until the peanut butter is firm and the cake is cooled.
12. Melt chocolate and butter: Combine the chocolate and butter in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth. (Alternatively, melt using a double boiler.)

13. Spread chocolate and chill: Spread the melted chocolate evenly over the peanut butter layer. Refrigerate until the chocolate is firm, about 1 hour.

14. Serve and enjoy: Cut the cake into 20 squares. Enjoy cold or at room temperature with a glass of milk.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Bigger format: For a thinner cake, you can also bake this in a 10 x 15-inch (25 x 38 cm) jelly roll pan. Check for doneness at 25 minutes.
• I prefer smooth peanut butter for this Tandy Cake recipe, but you can also use crunchy.
• Pick another butter. A peanut butter layer is traditional, but you can also use almond butter or another nut butter.
• Use Homemade Peanut Butter for something extra special.
• Warm up cold peanut butter. If you store your peanut butter in the refrigerator, you can briefly warm it in the microwave to soften it before spreading.
• Spread the peanut butter while the cake is still warm. It will be much easier to spread. 
• Pick good-quality chocolate: Excellent chocolate will make the topping richer and smoother. Pick a chocolate you’d enjoy eating on its own.
• Pick your favorite chocolate. You can replace the milk chocolate with semi-sweet or dark chocolate if you prefer.
• Chill the cake before cutting. Chilling the cake in the fridge for an hour after adding the peanut butter, and again after adding the chocolate, is crucial to ensure the tandy cake sets properly.

Make-Ahead and Storage Instructions

Make-ahead tips

• After assembly, Tandy Cake has to chill for at least 1 hour before serving, but you can chill it for up to 24 hours.
• For longer storage, this cake can be wrapped in plastic wrap and frozen for up to two months.
  • Defrost at room temperature for 2 hours.

How to store leftovers

• Store leftover cake in an airtight container at room temperature for up to three days.
• For longer storage, leftovers can be wrapped in plastic wrap and frozen for up to two months.
  • Defrost at room temperature for 2 hours.

FAQs

Can I make this peanut butter tandy cake gluten-free?

• Yes, you can make peanut butter tandy cake gluten-free?
  • In place of regular flour, you can also use the same amount of a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix, or another gluten-free flour.

Is it possible to make Tandy Cake without eggs?

• You can make Tandy Cake without eggs, but note that eggs are a key part of creating the cake’s light and fluffy texture, and any substitutions will alter the texture.
  • If you do not want to use eggs, you can use 1/4 cup (2 oz/57 g) of applesauce per egg.
  • Note that a Tandy Cake made with applesauce may be heavier and denser than one made with the original recipe.

How can I make this cake nut-free?

• To make this cake nut-free, replace the peanut butter with the same amount of creamy sunflower butter.
  • In addition, make sure that the other ingredients you use are certified nut-free.

What mix-ins can I use with my Tandy Cake recipe?

• Use mix-ins conservatively. Part of the beauty of Tandy Cake is the specific textures of its layers. Here’s how to change up the flavor without altering the texture too much:
  • For a deeper chocolate flavor, use semi-sweet chocolate or dark chocolate instead of milk chocolate.
  • Change the cake’s flavor by using 1/2 teaspoon of almond extract instead of vanilla extract (since almond extract has a stronger flavor, you use less).
  • Mix a pinch of espresso powder into the chocolate mixture to deepen the flavor.
  • Before chilling, top the Tandy Cake with some flaky sea salt, or chopped roasted peanuts, or chopped peanut butter cups.

How can I serve Tandy Cake?

• I love having Tandy Cake chilled with a cold glass of milk, but it’s also delicious at room temperature, when the peanut butter layer is extra creamy.
• This flavorful cake also pairs well with coffee or tea.
• For an extra-indulgent dessert, serve a square of this cake with a scoop of my Vanilla Ice Cream or dairy-free Vanilla Coconut Ice Cream.

More Snack Cake Recipes

• Peanut Butter Sheet Cake
• Pineapple Cake 
• Gluten-Free Chocolate Cake
• Coconut and Jam Cake
• Molasses Cake

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Lemon Chiffon Cake

Strawberry Shortcake Mug Cake

Pineapple Coconut Cake

Marjolaine Recipe