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Squares of Tandy Cake in the baking pan, with layers of sponge cake, peanut butter, and chocolate.
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Tandy Cake
Prep Time
30 mins
Cook Time
35 mins
Chill Time
2 hrs
Total Time
3 hrs 5 mins
 

My Tandy Cake recipe layers fluffy vanilla cake, creamy peanut butter, and milk chocolate for an irresistible Pennsylvania snack cake.

Servings: 20 squares
Author: Gemma Stafford
Ingredients
Tandy Cake Batter
  • 2 cups (10 oz/284 g) all-purpose flour
  • 1 teaspoon baking powder
  • ¾ cup (6 fl oz/180 ml) whole milk
  • 4 tablespoons (2 oz/57 g) butter , melted
  • 1 teaspoon vanilla extract
  • 4 large eggs , at room temperature
  • 2 cups (16 oz/450 g) granulated sugar
  • ¼ teaspoon salt
Tandy Cake Topping
Instructions
To Make the Tandy Cake

  1. 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 and set aside.

  2. In a medium bowl, whisk together the flour and baking powder. Set aside.

  3. In a jug, combine the milk, butter, and vanilla extract. Set aside.

  4. 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. Switch the speed to medium-low and stir in the milk mixture until combined.
  6. Reduce the speed to low and gradually add the dry ingredients, mixing just until the batter is smooth.
  7. Spread evenly into the prepared pan.
To Bake the Tandy Cake
  1. Bake for 30–35 minutes, or until a cake tester inserted into the center comes out clean.

  2. Place the pan on a wire rack and let the cake cool for 5 minutes.

To Top the Tandy Cake

  1. 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.

  2. Refrigerate for 1 hour, or until the peanut butter is firm and the cake is cooled.
  3. 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.)

  4. Spread the melted chocolate evenly over the peanut butter layer. Refrigerate until the chocolate is firm, about 1 hour.

To Serve and Store the Tandy Cake

  1. Cut the cake into 20 squares.

  2. Enjoy the tandy cake squares cold or at room temperature with a glass of milk. Store leftovers in an airtight container at room temperature for up to 3 days.

Recipe Notes
  • 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.