Get Ready for the Best Tandy Cake Recipe Ever

If you’ve ever been to Philadelphia, you’ve probably heard of Tastykake, a popular local brand that’s been around for decades. And the same could be said for their most popular treat, Tandy cake. It’s no surprise that sometime in the last century they rebranded to Tandy-Kake, embracing their most popular product.

The good news is that this copycat Tandy cake recipe couldn’t be easier to make. Prepare the batter, place it in a baking pan, and pour some peanut butter chocolate mix after baking it. Though admittedly it will take some time, it's definitely worth it.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tips
• Tandy Cake Recipe
• Comments

Ingredients

• Eggs — 4 pcs., large.
• Granulated sugar — 2 cups.
• All-purpose flour — 2 cups.
• Vanilla extract — 1 tsp.
• Milk — 1 cup.
• Butter — 2 tbsp.
• Baking powder — 1 tsp.
• Peanut butter — ½ cup.
• Salt — ⅓ tsp.
• Chocolate candy bars — 5 bars, chopped.

Instructions

1. Preheat the oven to 350 degrees and lightly grease a baking pan.

2. Beat together the eggs, milk, vanilla extract, and sugar in a mixing bowl, until combined.

3. In another mixing bowl, combine the all-purpose flour, salt, and baking powder.

4. Combine the two mixtures.

5. Place it into the greased baking pan and place it in the oven.

6. Bake for 30 minutes, and allow it to cool for 15 minutes.

7. Spread peanut butter on top.

8. In a small pot, melt together the chocolate and butter.

9. Pour it over the baked dish.

Substitutions

• Vanilla extract — If you want an alcohol-free one as vanilla extract contains some alcohol, vanilla powder would be a fine choice. Keep in mind that using vanilla powder would result in a brightly colored cake. Vanilla sugar is another good option.

• Milk — You don’t have to be a regular baker to have some milk lying around, since it’s one of the most common ingredients in our diet with its nutritional value and versatility. A substitute for milk could include heavy cream. Sour cream can work well too, providing some needed moisture into the mixture. Half and half is the ideal substitute for milk in this Tandy cake recipe.

• All-purpose flour — If you are out of all-purpose flour, you could use either cake flour or bread flour.

• Granulated sugar — No white sugar? Brown sugar should be a last resort. since it provides a different, albeit deeper, flavor with a different texture. You can always turn to liquid sweeteners such as honey and maple syrup.

Variations

• Gluten-free — It couldn’t be easier to make your gluten-free Tandy cake. A gluten-free substitute for all-purpose flour could be coconut flour or almond flour. However, keep in mind that baking powder could contain gluten as well, so choose wisely.

• No peanuts? — You might be allergic to peanuts, or maybe it just isn’t your cup of tea. Instead of peanut butter, you might want to consider going with salted caramel sauce. Just pour it over the hot Tandy cake and you’re good to go. A chocolate cake mix would be fine as well, and the same goes for chocolate chips too.

Equipment

• Measuring cups and spoons.

• Oven.

• 10x15 baking pan.

• 2 mixing bowls.

• Hand mixer.

• Pot.

Storage

• Transfer any leftover Tandy cake to an airtight container, once the cake has cooled completely. You can store the leftovers at room temperature for 5 days.

• If the temperature is warm, store it in your fridge to prevent the chocolate from getting melted. Tandy cakes can be refrigerated for 3-5 days.

Tips

• The peanut — Though it is best advised to let the cake rest for 15 minutes or so, make sure to spread the peanut butter while the cake is still hot. This will help the peanut butter melt more easily.

• The baking powder — While you have little to no restrictions when it comes to baking powder, a good practice would be to use aluminum-free baking powder, so that your Tandy cake won’t have a weird aluminum taste.