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:
This post contains affiliate sales links.
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
- Preheat the oven to 325 degrees F. Lightly mist a 9 by 9-inch pan with non-stick spray, and line the bottom with a square cut from parchment paper.
- 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.
This is, HANDS DOWN, the BEST Tandy Cake recipe out there. The secret is the cream cheese and cake flour. I have made this multiple times and have even given it out to others per request! The “other” recipe out there, the cake is dry and spongey in a bad way. You will not regret making this. 10/10!
I also grew up with Tastycakes, then to my horror they were bought by a foreign company and just like that they became dry and tasteless…so sad to see another U.S. company bought out and then ruined by a foreign company.
They seem to forget our American tastes can’t/don’t compare to any other country.
The Tandy Cake recipe is delicious. But I have also used this cake recipe with just regular frosting and in other ways. It is by far the best cake recipe I have ever had. Great job!!
Thank you! That’s so great to hear. So happy you’re enjoying- thanks for the 5-star review!
I have been wanting to try a homemade version of the World’s Perfect Snack Cake for quite some time, and made yours for the office yesterday. What a hit! This recipe is definitely a keeper. I doubled the recipe (3X for the ganache) and baked 3 10″ rounds, then turned them out and presented them on white cardboard wrapped in cellophane – a knockoff of what you see when you open that little treasure box from the grocery 🙂
Oh my gosh I LOVE THAT IDEA!!! So clever! Way to go Amy I bet your office mates loved it. Thanks so much for sharing!
We do either a cornstarch/water mixture or powdered egg substitute you mix with water.
I see. I have not tested this cake with either of those, but I would love to hear how the results are! If it’s not too much trouble, would you loop back with a comment on this post?
What are your thoughts on making this with an egg substitute? My MIL is allergic to eggs and I’ve been craving this cake!!
I haven’t really tried doing it that way, so it’s tough to say… what kind of an egg substitute did you have in mind?
I’m confused somewhat; the recipe says sheet cake 3 different places, and I’ve always made this as a sheet cake in the past (different recipe), but this indicates to bake in a 9×9 pan?
I’m not really familiar with the recipe you’ve used in the past, but this recipe is for a 9×9-inch sheet cake.
Oh, these were my favorite growning up. Do you think they can be made with a gluten-free flour or gluten-free flour blend? If so, what flour(s)? Would other adjustments need to be made to the recipe? Would so love to make these! Unfortunately, I need to stay away from gluten. Thanks Allie for any info.
Hey Sharon! I haven’t tried that, but I do know that there are several GF flour blends out there that can be substituted cup-for-cup. Maybe try King Arthur Flour’s or Bob’s Red Mill’s? Good luck!
I made these tasty little Tandy Cakes for our family Super Bowl Party and the were a HUGE hit. They put Tastykakes to shame. Thanks for the great recipe!
Oh yay!! I’m so glad you liked them Rachel! Thanks so much for the awesome feedback!
Hello Miss Allie. I made the Tandy Cake. It was scrumptious. Just a question, are the eggs the only leavening agents, no bicarb or baking powder to give your cake a better rise? Mine did not come out as plump as yours. Thanks.
That is correct Kate! It is basically just a pound cake recipe, so there are no chemical leaveners. It’s really important to cream the butter + sugar nice and fluffy, that is the best way to get a puffy, fluffy pound cake. Sorry you had a little trouble; hopefully it was still delicious and you’re willing to make it again sometime!
Do this cake cool completely in the pan or is it to be turned out on a wire rack to cool completely.
Hey Jackie! I don’t think it makes a whole lot of difference, to be honest. If you want to store/transport it easily, you can cool it in the pan as well as add the toppings. Or you can flip it out- totally up to you!
The texture of this cake looks amazing! I made a coffee cake once with cream cheese instead of sour cream and it was so incredibly soft and delicious! I imagine this cake would have a similar feel to it. Plus the combo of peanut butter and chocolate is hard to beat. Can’t wait to try this recipe! Thanks so much and take care!
Thank you Alyssa! I loved the soft texture and the peanut butter topping is dangerously good. I hope you enjoy, and have a great holiday!
No milk! This is essentially a cream cheese pound cake so there is no liquid needed. Thanks for the great question Janis!
ugh you poor thing! But on the bright side-your pics are beautiful (so light and airy and that GIF is toooo cool!) and this cake looks insanely soft and deeelicious!
Thank you so much Kayle! I needed some bright and light in my life to lift my mood, lol!
I love that this cake is in a 9×9 pan, just enough for everyone to enjoy a couple pieces for a weekend. I love to bake on the weekend, but if it’s a large cake, we’re eating it all week. I can’t wait to try it, thanks!
I’m so glad you like it Marcia! My family has been really enjoying it. Hope yours does too! Thanks for reading 🙂