These Irresistible Peanut Butter Tandy Kakes will be one of the best treats you’ll ever make! This moist and delicious, easy-to-make recipe takes hardly any time to prep and a short amount of time to bake. The only hard part? Letting them refrigerate for at least 30 minutes before cutting into them. Enjoy!
My love for these Irresistible Peanut Butter Tandy Kakes started as kid when my Dad would bring home boxes of different Tastykakes® from the local grocery store. The first box I would open (READ: tear into) was their Peanut Butter Kandy Kakes. 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 with that fun fact!
what are peanut butter tandy kakes?
When I posted my InstaStory yesterday teasing my irresistible peanut butter tandy kakes recipe, I received a few replies from my fellow bloggers letting me know how amazing it looked, but they had also never heard of a “tandy kake” before. This delicious treat goes by a couple of names—Tandy Cakes, Tandy Kakes, or Kandy Kakes. I’ve always known Tandy Kakes as the original name of the product from the store (which 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 the same thing and they all taste really good!
This peanut butter tandy kakes recipe is a bottom layer of moist white or yellow cake, followed by a thin, creamy layer of peanut butter, and then the pièce de résistance—the layer of melted chocolate that’s poured evenly over the top. Sweet Lord, just writing that out makes me salivate!
The recipe is very easy to prep and the cake part takes hardly any time to bake! You simply make the cake batter (see baking tip below), let it cool, add the peanut butter, and then cover with the cooled melted chocolate! Don’t you just love recipes like this?
baking tip – cracking eggs for beginners
When cracking the eggs to add into the batter, if you get any shell in the yolk, take one half of the shell to scoop out the broken off piece. I have found it to be far less messy and easier to go this route then trying to use my fingers or a spoon.
The only hard part with this recipe? Refrigerating them for at least a half hour before cutting them into squares.Print
Whether you call them Tandy Kakes, Tandy Cakes, or Kandy Kakes, you’ll be calling them irresistible no matter what after you make them! Break out the jelly roll pan ’cause this treat is a winner!
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 cups Granulated Sugar
- 2 tablespoons Vegetable Oil
- 4 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Milk
- 1 1/2 cups of Peanut Butter
- 1, 12 ounce bag of Semi-Sweet Chocolate Chips
recommended baking tools
- Adjust the oven rack to the 2nd level position and preheat your oven to 350ºF.
- Coat a 10″ x 15″ jelly roll pan with a flour-based baking spray. Set aside.
- In a medium size bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Using your hand-held mixer or stand mixer fitted with the paddle attachment mix together the granulated sugar, oil, eggs, and vanilla extract on medium-high speed until fully combined.
- Switching the mixing speed to low, alternate between adding the milk with the whisked dry mixture until both have been full incorporated into the batter.
- Pour the batter into the jelly roll pan, giving it a few light taps to get out any air bubbles before placing it in the oven.
- Bake for 25-28 minutes at 350ºF.
- Remove from the oven and place on cooling rack until it’s cooled completely.
- Using a spatula, spread a thin layer of peanut butter over the top of the cake.
- In a medium-sized bowl, melt the chocolate in the microwave (every 30-45 seconds on high, stirring it each time) until completely melted. Spread over the top of the peanut butter, then refrigerate for at last 30 minutes before cutting into squares.
When cracking eggs, if you get any shell in the yolk, take one half of the shell to scoop out the broken off piece. I have found it to be far less messy and easier to go this route then trying to use my fingers or a spoon.
Recipe adapted from the 2001, A Taste of Bedminster Elementary cookbook.
Keywords: tandykakes, kandykakes, tandy kakes, tandy cakes, kandy kakes, chocolate, peanut butter, yellow cake
you may also like these other Beyond the Butter treats!
- Blueberry Swirl Cheesecake Bars
- Chocolate-Peanut Butter Whoopie Pies
- Easy Holiday Chocolate Chip Cookie Bars
- Pennsylvania Dutch Chocolate Funny Cake
- Classic Fudge Nut Bars
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