This Peanut Butter Tandy Cake recipe is a fun sweet treat you can bring to parties and special occasions. Everyone is a fan of chocolate and peanut butter. It’s a great easy recipe to make with your kids. It’s a copycat version of the classic Tastykake.
If you like more original cakes, try my butterfinger poke cake or my delicious, creamsicle cake.
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Why this Cake with Peanut Butter and Chocolate is a Keeper
This recipe is a combination of two of our favorite things: Chocolate cake and creamy peanut butter. This cake is made with a super easy recipe, making it perfect for beginners. Here are a few reasons why you’ll want to make this chocolate peanut butter cake:
- 30 Minute Cake: Make this cake with peanut butter frosting recipe in less than 30 minutes.
- Easy Ingredients: All of the ingredients in this peanut butter Tandy cake can be found in your kitchen or local grocery store.
- Family Favorite: These copycat peanut butter Tasty Cakes are so easy to make, even your kids can help make them.
What is a Tasty Cake Tandy Cake?
The Tastykake Tandy Cake, now known as the Kandy Kake, is a classic American treat. It consists of a fluffy white cake base topped with a layer of creamy peanut butter and a rich chocolate coating. This delightful combination of flavors and textures has made it a popular snack for generations.
Chocolate Peanut Butter Cake Recipe Ingredient Notes
- Peanut Butter: Make this cake recipe with creamy peanut butter.
- Hershey Bar: Melt a Hershey’s chocolate bar for the topping.
See the recipe notes below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for Peanut Butter Chocolate on a Cake
- Bake in advance: Bake the cake ahead of time. Let them cool completely before storing them in an airtight container at room temperature.
- Freeze: For longer storage, wrap the cooled tightly in plastic wrap and freeze. Thaw them completely before assembling the cake.
Pro Tip to Enhance Chocolate Flavor
Add a little bit of strong, brewed coffee can enhance the chocolate flavor and keep your cake moist.
How to Make Chocolate Peanut Butter Cake
These are the basic steps for making a chocolate cake with peanut butter. Refer to the full, printable recipe card below for detailed instructions.
1. Prepare the Peanut Butter Cake
Add eggs, milk, and vanilla to a large bowl and whisk until combined. Add flour, sugar, baking powder, and unsalted butter and beat.
2. Pour Batter into the Cake Pan
Spread batter evenly onto a greased jelly roll pan or cake pan. Bake for 15 minutes at 350 degrees, or until a toothpick inserted in the center of the cake comes out clean.
2. Add the Peanut Butter and Refrigerate the Cake
Let the cake cool for five minutes, then spread peanut butter on top of cake in a thin layer to the edge of the cake. Then, spread the melted chocolate on top of the cake. Chill the cooled cake layer completely before serving.
How to Store and Use Leftover Tandy Cake
- Storing: Cover the Kandy kake and store in the refrigerator.
- Using Leftovers: Leftover cake should stay good for 3-5 days.
Variations and Substitutions for this Cake with Peanut Butter and Chocolate Layers
- Chips: Try adding peanut butter chips, crushed peanut butter cups, chopped chocolate, or chocolate chips to the cake batter.
- Icing: Switch up the cake and icing. Make a peanut butter cake or chocolate cake.
- Dark Chocolate Cake: Use rich dark chocolate or chocolate ganache for a more intense chocolate flavor for you tandy cake.
- Box Mix: Make the cake with a box cake mix. You’ll find all the dry ingredients, such as flour, baking soda, and sugar, in the cake mix box. Use a chocolate mix to make a rich chocolate cake.
- Layer the Cake: Make the peanut butter cake a layer cake by doubling the recipe. Spread a layer of peanut butter in between each chocolate cake layer.
Peanut Butter Chocolate Cake Recipe FAQs
Yes; you can use natural peanut butter. A smooth peanut butter is recommended.
To make a moist chocolate cake, add a bit more butter or even vegetable oil so the cake won’t taste dry.
Expert Tips for Making this Moist Cake with Creamy Peanut Butter Frosting
- Don’t overmix: Overmixing can lead to a tough cake. Mix just until combined.
- Use room temperature ingredients: Room temperature ingredients blend more easily.
- Don’t overbake: A toothpick inserted into the center should come out with moist crumbs, not dry.
- Round Cake Pan: Make the cake in a round pan instead of a square one.
- Let the cake cool completely: This will prevent the frosting from melting.
- Peanut Butter Icing: Make the chocolate cake with peanut butter frosting on top. Use the remaining peanut butter frosting to make dark chocolate cupcakes.
- Serve this recipe with chocolate peanut butter cookies, peanut butter fudge, or Texas sheet cake cookies.
Peanut Butter Tandy Cake (Copycat Tastykake Recipe)
Equipment
- Jelly Roll Pan
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Ingredients
- 4 Eggs, beaten
- 1 teaspoon Vanilla
- ¼ teaspoon Salt
- 2 cups Sugar
- 2 cups Flour
- 1 cup Milk
- 2 teaspoons Butter, Melted
- 2 teaspoons Baking Powder
- 1 ½ cups Peanut Butter
- 16 ounces Hershey Bar, 2 bars melted
Instructions
- Add eggs, milk, vanilla to a large bowl and whisk until combined. Add flour, sugar, baking powder and butter to the bowl; mix.
- Spread batter evenly onto a greased jelly roll pan. Bake for 15 minutes at 350 degrees.
- Cool cake for five minutes. Spread peanut butter on top of cake in a thin layer. Spread melted chocolate on top of peanut butter. Chill completely before serving.
Christina’s Notes
- Don’t overmix: Overmixing can lead to a tough cake. Mix just until combined.
- Use room temperature ingredients: Room temperature ingredients blend more easily.
- Don’t overbake: A toothpick inserted into the center should come out with moist crumbs, not dry.
- Round Cake Pan: Make the cake in a round pan instead of a square one.
- Let the cake cool completely: This will prevent the frosting from melting.
- Peanut Butter Icing: Make the chocolate cake with peanut butter frosting on top. Use the remaining peanut butter frosting to make dark chocolate cupcakes.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Hi,
Just popping in to let you know I have included your yummy recipe post in my peanut butter round up!
Cathy
http://wp.me/p466oG-HM
I love peanut butter! Yumm =)
I am hosting a giveaway on my page this week (posted Monday) and I would love if you would stop by and check it out!
-Jennie
http://thediaryofarealhousewife.blogspot.com/
Stopping by from Mouthwatering Mondays. This looks great and I need to come to your block party! Carrie, A Mother’s Shadow
Thanks for stopping by! 🙂
Peanut butter and chocolate really are my favorite combination. Yum! This looks so good! I just pinned it!
It really is the perfect combo! Thanks for stopping by! 🙂
My hubby is a confirmed peanut butter/chocoholic. The kids & I will be making this surprise cake for his birthday on Sunday. Maddie loved watching Olivia make it. I may have to use half size jelly roll pans so each kid can make their own. Thanks for the great idea!
I hope he liked it! Happy birthday to him!