Peanut Butter Tandy Kakes with Chocolate Topping

These Irresistible Peanut Butter Tandy Kakes layer a soft vanilla sponge cake with creamy peanut butter, then finish with rich, semi-sweet melted chocolate spread evenly on top. They are a classic childhood favorite that is simple to make, and whether you call them tandy kakes, kandy kakes, or tandy cakes, they are simply out of this world!

The Story Behind This Recipe

When I was a kid, my Dad would bring home boxes of different Tastykakes from the local grocery store. The first box I opened (READ: tore into) was always the Peanut Butter Tandy Kakes.

That memory has stayed with me all these years, so I wanted to share a homemade version of this classic with you, one that could, dare I say, rival the brand’s own.

If you have never heard of Tastykakes, they are a Philadelphia-based line of baked goods, including donuts, pies, pastries, and snack cakes. According to their website, their top-selling product in the whole Tastykake lineup is the…wait for it…PEANUT BUTTER KANDY KAKES!

I am not one bit surprised by that fun fact!

Is It Peanut Butter Tandy Kakes or Kandy Kakes?

This classic chocolate peanut butter treat goes by a few names, actually: Tandy Kakes, Kandy Kakes, and a third, Tandy Cakes.

I have always known them as Tandy Kakes, which was the product’s original name at the store. The name later changed to Kandy Kakes to avoid confusion with a similar-sounding company.

Some people simply call them Tandy Cakes. Folks swap the names all the time, and they are all correct, and they all taste equally delicious!

What Are Peanut Butter Tandy Kakes?

Peanut butter tandy kakes are a moist vanilla sponge cake topped with a layer of peanut butter, followed by a layer of melted chocolate poured evenly over the top.

Just writing that sentence makes me drool. Seriously.

Let’s Make Peanut Butter Tandy Kakes!

Whether this is your first time making peanut butter tandy kakes or you just need a refresher, here is a general guide to making them!

1. Prep your jelly roll pan. You will need a 15″ x 10″ x 1″ jelly roll pan and a flour-based baking spray. I highly recommend Baker’s Joy. It is wonderful and has never once let me down.
2. Make the vanilla sponge cake. For this part you will need all-purpose flour, baking powder, salt, granulated sugar, vegetable oil, eggs, vanilla extract, and milk. You can use a hand mixer, a stand mixer, or keep it simple with a large bowl and a whisk. Be careful not to overmix the batter. Bake at 350ºF for 28-30 minutes.
3. Add the peanut butter layer. I prefer creamy, no-stir peanut butter for this recipe. The sponge cake should be nearly cool before you add the peanut butter. If it is still a smidge warm, that is fine.
4. Add the melted chocolate layer. Microwave the semi-sweet chocolate chips and coconut oil together, then spread the mixture over the peanut butter right away. An offset spatula works best for spreading the melted chocolate.
5. Let it cool, then cut and enjoy. Chill for 30 minutes to 1 hour before cutting the tandy kakes into squares. Store them in an airtight container in the refrigerator.

Useful Baking Tools

Common Questions

Can I use natural peanut butter?

If you only have natural peanut butter, where the oil separates, stir it very well before spreading it over the sponge cake.

When can I add the peanut butter layer?

The sponge cake should be nearly cool before the peanut butter goes on. If it is just a smidge warm, that is fine.

What size baking pan do I use?

For the best results, use a 15″ x 10″ x 1″ jelly roll pan.

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