Made in a 6-inch cake pan, this Small Chocolate Peanut Butter Tandy Kake recipe gives you a soft and fluffy single-layer cake that's topped with a layer of peanut butter, then covered in a rich, melted dark chocolate. It is so incredibly easy to make and the perfect treat any time of the year!
Table of Contents
Why You Should Make This Recipe
- It's a much smaller, scaled-down version of my Irresistible Peanut Butter Tandy Kake recipe.
- No mixers are needed! You can even make this in one bowl if you'd like!
- 3 layers of perfection—soft and fluffy cake, a layer of creamy peanut butter, and topped with melted dark chocolate.
- You can make this in a 6-inch round cake pan or a ⅛ sheet pan.
- A great dessert for any chocolate-peanut butter lover or if you grew up loving the classic Tasty Kakes brand!
- No frosting is needed!
- Can be stored easily in a food container (like the 13 cup Gladware container) in the fridge for up to a week!
I think what I love most about this single-layer cake recipe is—besides the taste and how truly easy it is to make—I love that this looks like an oversized peanut butter kandy kake!
Wouldn't you agree?
What Ingredients to Get
- All-Purpose Flour
- Baking Powder
- Granulated Sugar
- Vegetable Oil
- One Egg, room temperature
- Vanilla Extract
- Whole Milk
- Creamy Peanut Butter, no-stir is preferred
- Semi-Sweet Chocolate Chips or Bar of Dark Chocolate
- Coconut Oil, optional add on to melt with the chocolate chips
Let's Make It!
Make the cake! Combine the dry ingredients first in one bowl, then set to the side. In a separate bowl, you will mix all the wet ingredients together. Add the dry ingredients to the wet then whisk it all together until it's just combined.
Bake at 350ºF for 33-36 minutes in either 6 inch round cake pan or 25-28 minutes using the ⅛ sheet pan. Let the cake cool.
Add the Peanut Butter Layer. Ideally, the cake should be cooled completely, but you can add this peanut butter layer while it is still a little warm. Sometimes it actually helps with spreading out the peanut butter. I recommend using an offset spatula to apply the peanut butter.
Melt the Chocolate. I used a small microwave-safe mixing bowl to heat the bar of chocolate for 1 minute at 50% power until the chocolate was melted and smooth. Stir it a little in between heating.
Cover the Cake. This is one of my favorite parts, but it can be a little messy, so I recommend using a wire cooling rack on top of a parchment paper lined baking sheet. This will catch any of the excess melted chocolate that drips off instead of pooling around the cake.
You can pour it over the top then use an offset spatula to move the melted chocolate around and to make sure it gets on the sides of the cake. There's nothing better then shiny, melted chocolate!
Let it set out at room temperature until the chocolate sets, then carefully transfer it to a small cake plate, dinner plate, etc. and place it in the refrigerator to allow for the chocolate to harden.
Small Chocolate Peanut Butter Tandy Kake FAQs
For this chocolate peanut butter tandy kake recipe, no. I chose not to use one because I wanted the top to have a dome to it, just like the smaller versions do. If that is not important to you, then yes, you can most certainly use one.
While I do recommend letting it cool completely, having it just a touch warm will be okay. It might help with spreading out the peanut butter too.
Either is fine! For the original size tandy kakes I made, I used chocolate chips, but for this recipe I used a Lindt 70% bar of chocolate.
350ºF for 26-28 minutes.
Yes! Well, I recommend making just the cake part in advance. I would add the peanut butter and chocolate layer an hour or two before serving. To freeze the cake part, let it cool completely then double wrap it in plastic wrap and place it in a freezer bag where it will keep for up to a month.
Yes, preferably in either a well sealed food container or covered in plastic wrap (on a plate).
The best way to transfer a cake layer is by using a cake lifter. An alternative is to use a flat spatula or turner.
Small Chocolate Peanut Butter Tandy KakeAuthor:
- ¾ cup All-Purpose Flour
- 1 teaspoon Baking Powder
- ⅛ teaspoon Salt
- ¾ cup Granulated Sugar
- 1 ½ tablespoon Vegetable Oil
- 1 Large Egg, room temperature
- 1 teaspoon Vanilla Extract
- 6 tablespoon Whole Milk
- ½ cup Creamy Peanut Butter, no-stir (preferred)
- 3.5 oz Semi-Sweet Chocolate Chips, (or bar of dark chocolate) melted
- ½ tablespoon Coconut Oil, optional add on to melt with the chocolate chips
- Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF. Generously spray a 6 inch round cake pan (6 x 3 or 6 x 2) with a flour based baking spray. Line the bottom with a circle of parchment paper and lightly respray the top.
- In a small mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set to the side.
- In a separate medium-size mixing bowl, whisk together the granulated sugar, vegetable oil, egg, vanilla extract, and whole milk.
- Add in the dry mixture and whisk until just combined. The cake batter should be smooth and on thin, runnier side.
- Transfer your cake batter to the prepared cake pan, then bake for 33-36 minutes at 350ºF or until an inserted toothpick comes out clean. Note: a few crumbs on the toothpick is okay, but it should not be cake batter.
- Cool for about 10 minutes in the pan, then carefully invert it onto a wire cooling rack to finish cooling completely. The cake should be cooled completely before adding the peanut butter layer. I also recommend leaving the cake on the wire cooling rack as you add the peanut butter layer and the chocolate layer.
- With an offset spatula, spread the layer of peanut butter over the top and sides of the cake.
- To a heat proof, microwaveable bowl, melt the semi-sweet chocolate chips or bar of dark chocolate for 1 minute, 50% power increments until fully melted and smooth.
- Pour over the top of the melted chocolate over the peanut butter covered cake. using an offset spatula to move the chocolate around to cover any bare spots that may appear on the sides. For the best results, have the wire cooling rack placed on top of a parchment paper lined baking sheet. This will help catch any excess melted chocolate that may drip off the cake.
- Let the cake sit out at room temperature until the chocolate has set (it will no longer be shiny). Then transfer it to the refrigerator for the chocolate to harden (30-45 minutes).
- Keep any leftover cake stored in the refrigerator in a well sealed container or on a plate covered in plastic wrap. This cake will keep for up to 5 days.