Peanut Butter Tandy Cake
Need comfort food? Peanut Butter Tandy Cake will make it all better! A soft, butter-y sheet cake is topped with peanut butter and milk chocolate ganache.
Ugh, what a week it’s been. Besides the obvious, I’ve also had my kitchen torn up with construction for what’s beginning to feel like too long. And worst of all: no caffeine.
I rarely ever drank more than one cup of coffee per day, but I have always enjoyed it so much! Sadly, I’ve been advised to lay off completely, after my doctor started noticing some health issues.
I’ve had a headache for ten straight days.
There comes a time in a blogger’s life, where you just have to throw your carefully crafted editorial calendar out the window, and bake what makes you feel good.
Peanut butter tandy cake.
When I was a kid, my mom didn’t bake a whole lot. But she was still big on dessert. Once in a while, we had something special. Like a lemon meringue pie from the freezer section.
But most of the time, it was either cookies from the cupboard, or a candy bar or Tastykake from the convenience store down the road.
Do you know Tastykakes? They’re sort of like Hostess or Little Debbie, but way better. They’re made in my hometown, from real ingredients like butter and eggs. My favorite variety has always been the peanut butter tandy cake, aka the kandy kake.
Still, nothing touches homemade, in my opinion. So when the craving struck, I got out my mixer and preheated the oven.
This cake comes together surprisingly easily, with just a few ingredients you probably already have on hand. The cake is soft and buttery, with a fine, downy crumb that’s so moist it’s almost creamy. There’s a thick layer of peanut butter on top, that melds with the sheet cake in the most delicious way. And it’s all topped off with a sweet milk chocolate ganache.
Nothing could be better. Except, maybe, if you had it with a cup of coffee.
But I’ll be sticking with milk.
Lots more comforting treats on my “Comfort Food” Pinterest board:
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Peanut Butter Tandy Cake
- 3/4 cup (170.25 g) unsalted butter,, softened
- 4 ounces (113.4 g) cream cheese, (half a block)
- 1 1/2 cup (300 g) granulated sugar
- 3 eggs
- 1 1/2 cups (187.5 g) cake flour*
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 1/2 cups (387 g) peanut butter, (smooth)
- 1 cup (120 g) powdered sugar
- 1/4 cup (59.5 ml) heavy cream
- 4 ounces (113.4 g) milk chocolate,, broken into small pieces
- Place the butter, cream cheese, and sugar in a large mixing bowl, and beat on medium-high speed until very pale and fluffy (3 to 5 minutes).
- Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- Add the flour and salt, and mix on medium-low speed until just barely combined.
- Stir in the vanilla extract, and transfer the batter to the prepared pan.
- Bake for 30 to 40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs. Cool completely.
- In a small mixing bowl, stir the peanut butter and powdered sugar together until smooth.
- Spread the mixture in an even layer, over the top of the cooled cake.
- Place the cream in a large liquid measuring cup.
- Add the chocolate, and microwave in 15 second intervals, stirring, until the ganache is smooth.
- Pour over the cake, smoothing with an offset spatula as needed.