Peanut Butter Tandy Cake Recipe [Tastykake]

Peanut Butter Tandy Cake Recipe is a soft yellow sheet cake topped with a warm peanut butter layer and finished with rich chocolate frosting.

This Peanut Butter Tandy Cake Recipe traces back to Pennsylvania and is inspired by the Tandy Kakes once made famous by TastyKake. I’ve made this Peanut Butter Tandy Cake Recipe more times than I can count.

Sometimes I follow the bakery-style method, but other times I tweak it by using dark chocolate frosting or adding a sprinkle of sea salt.

It always turns out moist and flavorful. Now I’ll walk through each step and show exactly how Peanut Butter Tandy Cake Recipe done.

Peanut Butter Tandy Cake Recipe

This Peanut Butter Tandy Cake Recipe starts with a moist yellow cake made from a box mix for convenience. While the cake is still warm, a generous layer of creamy peanut butter is spread over the surface, allowing it to soften and blend into the cake.

After the cake cools completely, it is topped with rich chocolate frosting, creating a perfect balance of flavors and textures. The combination of peanut butter and chocolate is classic and indulgent.

This Peanut Butter Tandy Cake Recipe is simple to follow, requires basic ingredients, and results in a deliciously nostalgic dessert that’s ideal for gatherings or everyday treats.

How To Prepare Peanut Butter Tandy Cake Recipe?

To help you get the best results with this Peanut Butter Tandy Cake Recipe, I’ve broken the steps down in a simple, easy-to-follow way.

I’ve included the tools I usually use, but don’t worry if you’re missing a few this recipe is very forgiving. Use what you have, follow the steps, and you’ll end up with a rich, delicious cake every time.

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 1 hour (includes cooling and frosting)

Course: Dessert

Cuisine: American

Difficulty: Easy

Yield: 24 bars

Kitchen Utensils

• 9×13-inch baking pan
• Mixing bowls
• Electric mixer or whisk
• Rubber spatula
• Knife or offset spatula for spreading
• Cooling rack
• Oven

Ingredients

• 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
• 1 cup water
• 1 cup vegetable oil
• 3 large eggs
• 1 ½ cups creamy peanut butter (at room temperature)
• 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting

Instructions

Step 1:

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper for easier removal. Set aside.

Step 2:

In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Use an electric mixer on medium speed (or whisk by hand) to blend until the batter is smooth and no dry pockets remain. This should take about 2 minutes.

Step 3:

Pour the cake batter into the prepared baking pan. Use a rubber spatula to spread the batter evenly to the corners. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake.

Step 4:

Once baked, remove the cake from the oven and place the pan on a cooling rack. While the cake is still warm (but not hot), carefully spread the room temperature peanut butter over the top in an even layer. Let the heat from the cake slightly melt the peanut butter to make spreading easier.

Step 5:

Allow the cake with the peanut butter topping to cool completely at room temperature. This step is important so the frosting doesn’t melt when applied.

Step 6:

Once fully cooled, remove the lid and foil from the chocolate frosting tub. Microwave the frosting for 15–20 seconds, just enough to soften it for easier spreading (optional). Stir and then spread the chocolate frosting evenly over the peanut butter layer using a knife or offset spatula.

Step 7:

Chill the finished cake in the refrigerator for about 20–30 minutes or until the frosting sets. Once firm, slice into bars or squares and serve. Keep any leftovers stored in an airtight container at room temperature or refrigerated, depending on your preference.

Notes:

Make sure the peanut butter is at room temperature to avoid tearing the cake during spreading. Don’t rush the cooling process; a hot cake will melt the frosting. For an extra touch, sprinkle crushed peanuts on top before chilling.

Nutrition Facts Of Peanut Butter Tandy Cake Recipe

Nutrition	Amounts
Calories	280
Total Fat	17g
Saturated Fat	4g
Cholesterol	25mg
Sodium	220mg
Total Carbohydrates	28g
Sugars	20g
Protein	5g

Why You Will Love This Recipe

You will love this Peanut Butter Tandy Cake Recipe because it brings together classic flavors in a way that’s easy to recreate at home.

The smooth peanut butter melts into the warm cake, while the chocolate frosting adds just the right amount of sweetness. It’s simple to prepare with common ingredients and requires little effort, making it great for any occasion.

The result is a soft, moist cake with rich, creamy layers that satisfy every time. This Peanut Butter Tandy Cake Recipe offers a delicious treat that feels both homemade and special.

Why My Recipe Works

My recipe works because it combines easy-to-find ingredients with straightforward steps that anyone can follow. Using a boxed cake mix ensures a moist, tender cake every time without extra fuss.

Spreading the peanut butter while the cake is still warm allows it to soften perfectly and stick well, creating a smooth layer. Waiting for the cake to cool fully before frosting keeps the chocolate layer intact and prevents it from melting.

These simple timing tricks make the cake come together beautifully, delivering consistent flavor and texture in every bite.

My Favorite Ways To Serve It Up

I often serve Peanut Butter Tandy Cake Recipe at room temperature because the frosting is soft and creamy, making the cake feel indulgent without being too firm.

Another great way is to pair a slice with fresh berries like strawberries or raspberries, which add a bright, tangy contrast to the rich peanut butter and chocolate. Sometimes I like to dust the top with a little powdered sugar for a simple, elegant touch.

For a cozy treat, serving it alongside a hot cup of coffee or milk really complements the flavors and makes the experience feel extra special.

My Tips Tips For Success

1. Spread the peanut butter immediately after the cake comes out of the oven while it’s still warm. This allows the peanut butter to soften and gently melt into the cake’s surface, creating a moist, flavorful layer.

2. Choose creamy peanut butter rather than chunky for a smooth, even spread that blends well with the cake’s texture.

3. Allow the cake to cool completely before frosting. If the cake is warm, the chocolate frosting will melt and become runny instead of smooth and thick.

4. Grease your baking pan thoroughly or line it with parchment paper. This ensures the cake releases cleanly and keeps the peanut butter layer intact.

5. Use room temperature eggs, water, and oil when preparing the cake batter. This helps the ingredients combine better, resulting in a tender and moist cake.

6. After frosting, chill the cake in the refrigerator for at least 30 minutes. This helps the layers set firmly and makes slicing cleaner and easier.

7. Be patient with the cooling process. Rushing can cause the frosting to slide or the peanut butter to become too soft, affecting the cake’s structure and flavor balance.

Additions For Peanut Butter Tandy Cake Recipe

1. Chopped Peanuts: Sprinkle chopped roasted peanuts over the chocolate frosting for a salty crunch and a bit of texture.

2. Sea Salt: A light dusting of flaky sea salt on top of the frosting enhances the chocolate and peanut butter flavors with a savory balance.

3. Mini Chocolate Chips: Add mini chocolate chips to the peanut butter layer before it sets for extra chocolatey bites throughout.

4. Crushed Pretzels: Sprinkle crushed pretzels on top of the frosting layer to add a salty, crispy contrast that complements the creamy textures.

5. Drizzle of Caramel: Add a thin drizzle of caramel sauce over the finished cake for a rich, sweet layer that blends beautifully with peanut butter and chocolate.

How Do I Store This Cake?

Store this Peanut Butter Tandy Cake Recipe in an airtight container at room temperature for up to two days. If you want it to last longer, keep it covered and refrigerated for up to a week.

Before serving, let it come to room temperature for the best texture and flavor. Avoid freezing, as the frosting and peanut butter layers may change texture once thawed.

Proper storage keeps the Peanut Butter Tandy Cake Recipe moist and the frosting smooth, so you can enjoy every bite just like when it was fresh.

Is Peanut Butter Tandy Cake Best Comfort Food?

Peanut Butter Tandy Cake Recipe absolutely fits the description of comfort food. It brings together rich, familiar flavors that feel nostalgic and satisfying.

The soft yellow cake, warm layer of creamy peanut butter, and smooth chocolate frosting create a blend that’s indulgent without being overly fancy.

Peanut Butter Tandy Cake Recipe the kind of dessert that reminds people of childhood bake sales, family gatherings, or simple homemade treats shared after dinner.

Frequently Asked Questions

Conclusion

Every time I make this Peanut Butter Tandy Cake Recipe, it turns out just right soft, rich, and full of that perfect peanut butter and chocolate flavor. I always enjoy the process and the results, and it’s become one of my go-to desserts.

I’m confident that with my easy step-by-step method, you’ll understand each part and be able to recreate it in your own kitchen without stress.

Make Peanut Butter Tandy Cake Recipe once, and you’ll want to bake it again and again just like I do.

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