Small Chocolate Peanut Butter Tandy Kake
Made in a 6-inch cake pan, this Small Chocolate Peanut Butter Tandy Kake recipe gives you a soft and fluffy yellow sponge 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 to enjoy all year round!
Servings: 6 servings
Ingredients
- 3/4 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/8 tsp Salt
- 3/4 cup Granulated Sugar
- 1 1/2 tbsp Vegetable Oil
- 1 Large Egg room temperature
- 1 tsp Vanilla Extract
- 6 tbsp Whole Milk
- 1/2 cup Creamy Peanut Butter no-stir (preferred)
- 3.5 oz Semi-Sweet Chocolate Chips (or bar of dark chocolate) melted
- 1/2 tbsp Coconut Oil optional add on to melt with the chocolate chips
Instructions
- 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.3/4 cup All-Purpose Flour, 1 tsp Baking Powder, 1/8 tsp Salt
- In a separate medium-size mixing bowl, whisk together the granulated sugar, vegetable oil, egg, vanilla extract, and whole milk.3/4 cup Granulated Sugar, 1 1/2 tbsp Vegetable Oil, 1 Large Egg, 1 tsp Vanilla Extract, 6 tbsp 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.1/2 cup Creamy Peanut Butter
- 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.3.5 oz Semi-Sweet Chocolate Chips, 1/2 tbsp Coconut Oil
- 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.
Notes
- To make this cake in a 1/8 sheet pan, bake for 26-28 minutes at 350ºF. Spray the sheet pan with a flour based baking spray before adding the cake batter.
- For clean slices, run a sharp knife under hot water.
- Use a cake lifter or flat spatula to transfer the cake from the wire cooling rack to a cake plate or dinner plate.
Nutrition
Calories: 439kcal | Carbohydrates: 51g | Protein: 9g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 30mg | Sodium: 230mg | Potassium: 266mg | Fiber: 3g | Sugar: 34g | Vitamin A: 72IU | Calcium: 85mg | Iron: 2mg