Irresistible Peanut Butter Tandy Kakes

Name: Irresistible Peanut Butter Tandy Kakes
Prep time: 15 min
Cook time: 30 min
Total time: 105 min
Ingredients: 2 cups All-Purpose Flour; 1 tsp Baking Powder; 1/2 tsp Salt; 2 cups Granulated Sugar; 2 tbsp Vegetable Oil; 4 Large Eggs (room temperature); 1 tsp Vanilla Extract; 1 cup Milk; 1 1/2 cups Creamy Peanut Butter (no-stir recommended); 12 oz Semi-Sweet Chocolate Chips; 1 tbsp Coconut Oil (optional add on with the chocolate chips)

Published: Jun 21, 2018 · Modified: Feb 24, 2023 by Jennifer • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

Behind the Recipe

When I was a kid my Dad would bring home boxes of the different Tastykakes® from the local grocery store. The first box I would open (READ: tear into) was their Peanut Butter Tandy Kakes.

With that memory still fresh in my brain after all these years, I knew I wanted to share a homemade version of this classic with you all, which could, dare I say, rival the brand's version.

If you've never heard of the Tastykakes brand before, they are a Philly-based product retail line of baked goods like donuts, pies, pastries, and snack cakes. And according to their website, their top-selling item in the entire Tastykake line of products is the...wait for it...PEANUT BUTTER KANDY KAKES!

And I'm totally not at all surprised by that fun fact!

Is it Peanut Butter Tandy Kakes or Kandy Kakes?

This classic chocolate peanut butter treat goes by a couple of names, actually—Tandy Kakes, Kandy Kakes, and a third one, Tandy Cakes.

I've always known them as Tandy Kakes which was the original name of the product from the store. That name later became Kandy Kakes to avoid confusion with another similar-sounding company.

Then there are others that simply call them Tandy Cakes. People interchange the names a lot, but they're all correct and they all taste equally delicious!

Let's Make Peanut Butter Tandy Kakes!

Whether it's your first time making peanut butter tandy kakes or you simply need a refresher, here's a general guide on how to make them!

Prep your jelly roll pan. You will need a 15" x 10" x 1" size jelly roll pan and a flour-based baking spray. I highly recommend Baker's Joy. It's just awesome and has never, ever failed me once.

Make the vanilla sponge cake. You'll need all-purpose flour, baking powder, salt, granulated sugar, vegetable oil, eggs, vanilla extract, and milk for this part. You can use a hand-held mixer, stand mixer, or keep it really simple and just use a large bowl and a whisk. Be careful not to over-mix the cake batter. Bake at 350ºF for 28-30 minutes.

Add the peanut butter layer. My preference is to use creamy, no-stir peanut butter for this peanut butter tandy kakes recipe. The vanilla sponge cake needs to be almost cooled before you add the peanut butter. If it's just a smidge warm—that's okay.

Add the melted chocolate layer. You can microwave the semi-sweet chocolate chips and coconut oil together in the microwave, then apply the mixture to the top of the peanut butter immediately. Use an offset spatula for spreading the melted chocolate mixture.

Let it cool, then cut and enjoy. Refrigerate for 30 minutes to 1 hour before cutting the peanut butter tandy kakes into squares. These are best kept in the refrigerator in an airtight container.

Recipe FAQs

Can I use natural peanut butter?

If you only have the natural peanut butter where the oil separates, make sure to stir it up really well before spreading it over top of the sponge cake.

When can I add the peanut butter layer?

The vanilla sponge cake needs to be almost cooled before you add the peanut butter. If it's just a smidge warm—that's okay.

What size baking pan do I use?

For the best results, use a 15" x 10" x 1" jelly roll pan.

📖 Recipe

Angled image of irresistible peanut butter tandy kakes on a white background | All Images © Beyond the Butter™

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