Made in a 6-inch cake pan, this Small Chocolate Peanut Butter Tandy Kake yields a soft, fluffy single-layer sponge topped with a smooth layer of peanut butter and finished with a glossy coat of melted dark chocolate. Simple to prepare and perfect year-round, this petite version captures all the classic flavors of a Tandy Kake in a small, shareable cake.
Table of Contents
- Why You Should Make This Recipe
- What Ingredients to Get
- Let’s Make It!
- Recommended Baking Tools
- Small Chocolate Peanut Butter Tandy Kake FAQs
- More Delicious Single Layer Cakes to Enjoy!
- Small Chocolate Peanut Butter Tandy Kake Recipe
Why You Should Make This Recipe
- A scaled-down version of a classic peanut butter Tandy Kake that’s perfect when you want a smaller treat.
- No mixer required — you can mix this in one bowl for minimal cleanup.
- Three delicious layers: tender cake, creamy peanut butter, and a shiny chocolate coating.
- Flexible format: bake in a 6″ round pan (2″ or 3″ depth) or a small 1/8 sheet pan for bars.
- Great for chocolate and peanut butter lovers, and for anyone nostalgic for classic snack cakes.
- No frosting needed — the peanut butter and chocolate do the job.
- Stores well in the refrigerator in a sealed container for several days.
I love how this single-layer cake resembles an oversized classic treat, but it’s quick to make and easy to share. It’s fun, nostalgic, and delicious.
What Ingredients to Get
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Vegetable oil
- 1 large egg (room temperature)
- Vanilla extract
- Whole milk
- Creamy peanut butter (no-stir preferred)
- Semi-sweet chocolate chips or a dark chocolate bar
- Coconut oil (optional, to help melt the chocolate)
Let’s Make It!
Make the cake: Preheat the oven to 350ºF and prepare a 6″ round pan (6 x 2″ or 6 x 3″) with a flour-based baking spray, lining the bottom with parchment. In one bowl, whisk together dry ingredients (flour, baking powder, salt). In a separate bowl, combine sugar, oil, egg, vanilla, and milk. Add the dry mixture to the wet and whisk until just combined — the batter should be smooth and somewhat thin.
Transfer batter to the prepared pan. Bake at 350ºF for 33–36 minutes for a 6″ pan, or 25–28 minutes if using a 1/8 sheet pan. The cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs. Cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
Add the peanut butter layer: Once the cake is fully cooled (or slightly warm if that helps spreading), use an offset spatula to spread a smooth layer of creamy peanut butter over the top and slightly down the sides.
Melt the chocolate: In a microwave-safe bowl, melt chocolate (chips or chopped bar) at 50% power in short increments, stirring between intervals, until smooth. Add a little coconut oil if desired to thin and shine the chocolate.
Cover the cake: Place the cake on a wire rack set over a parchment-lined baking sheet to catch drips. Pour the melted chocolate over the peanut butter-coated cake and use an offset spatula to smooth the top and cover the sides. Let the cake sit at room temperature until the chocolate loses its shine, then chill in the refrigerator for 30–45 minutes to fully harden the coating.
Slice and enjoy. Store leftovers in a sealed container in the refrigerator for up to five days.
Recommended Baking Tools
- 6″ round cake pan (2″ or 3″ deep) or 1/8 sheet pan for bars
- Wire cooling rack and parchment-lined baking sheet to catch drips
- Offset spatula for spreading peanut butter and chocolate
- Mixing bowls and a whisk (no mixer required)
- Sharp knife warmed under hot water for clean slices
Small Chocolate Peanut Butter Tandy Kake FAQs
Use a 6″ x 3″ or 6″ x 2″ round pan for a domed snack-cake style, or a 1/8 sheet pan if you prefer bars.
No — the recipe is written to produce a slight dome like the original snack cakes. If you prefer a flat top, a cake strip is fine to use.
Cooling completely is best, though slightly warm cake can make spreading easier.
Either works. Chocolate chips are convenient; a quality dark chocolate bar gives a rich, glossy finish.
Yes. Bake the cake in advance and wrap tightly; add peanut butter and chocolate shortly before serving. Frozen cake layers can be stored up to a month.
Store refrigerated in a sealed container or covered plate for up to five days.
More Delicious Single Layer Cakes to Enjoy!
Single Layer Funfetti Cake
Single Layer Chocolate Cake
Single Layer Red Velvet Cake
Single Layer Carrot Cake
Small Chocolate Peanut Butter Tandy Kake
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, to melt with chocolate)
Instructions
- Adjust the oven rack to just above center and preheat to 350ºF. Generously spray a 6″ round pan with flour-based baking spray, line the bottom with parchment, and lightly respray.
- In a small bowl, sift together the flour, baking powder, and salt. Set aside.
- In a separate medium bowl, whisk together the sugar, vegetable oil, egg, vanilla, and milk.
- Add the dry ingredients to the wet and whisk until just combined. The batter should be smooth and slightly thin.
- Pour batter into the prepared pan and bake at 350ºF for 33–36 minutes, or until a toothpick comes out clean or with a few crumbs. For a 1/8 sheet pan, bake 26–28 minutes.
- Cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely. Keep the cake on the rack while adding the peanut butter and chocolate layers.
- Use an offset spatula to spread 1/2 cup creamy peanut butter evenly over the top and sides of the cooled cake.
- Melt 3.5 oz chocolate (plus 1/2 tbsp coconut oil if using) in a microwave-safe bowl at 50% power in short increments, stirring until smooth.
- Place the cake on a wire rack over a parchment-lined sheet. Pour the melted chocolate over the peanut butter layer and use an offset spatula to cover the sides. Allow excess to drip onto the parchment.
- Let the cake sit at room temperature until the chocolate is no longer shiny, then refrigerate for 30–45 minutes to fully harden the chocolate.
- Store leftovers in a sealed container in the refrigerator for up to five days.
Notes
- To make bars in a 1/8 sheet pan, bake 26–28 minutes at 350ºF. Spray the pan before adding batter.
- For clean slices, run a sharp knife under hot water and dry between cuts.
- Use a cake lifter or flat spatula to transfer the cake from the cooling rack to a serving plate.
Nutrition
Carbohydrates: 51 g |
Protein: 9 g |
Fat: 23 g
Nutritional information is an estimate and will vary by ingredients used. Nutritional Disclaimer applies.