Best 3 Tastykake Peanut Butter Tandy Cakes Recipes

Indulge in the delightful flavors of Tastykake Peanut Butter Tandy Cakes, a beloved American treat that has captured hearts for decades. These soft and chewy cakes are a symphony of textures and flavors, featuring a moist and fluffy golden sponge cake enveloping a generous filling of creamy peanut butter. Each bite offers a burst of sweet and nutty goodness, perfectly complemented by the cake's delicate crumb. Whether you prefer the classic Tandy Cake, the Chocolate Tandy Cake with its rich cocoa coating, or the limited-edition seasonal flavors, there's a Tandy Cake to satisfy every craving. Explore our collection of recipes to recreate these nostalgic treats in your own kitchen, using simple ingredients and easy-to-follow instructions. From the traditional Tandy Cake to fun variations like Tandy Cake Truffles and Tandy Cake Ice Cream, these recipes will guide you in creating homemade versions of this iconic snack that will surely become a hit among family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

PEANUT BUTTER TANDY CAKE

Peanut Butter Tandy Cake image

This is a clone of Tastycake's "Peanut Butter Tandy Cake" snack cakes. It is easy, inexpensive, and tastes just like the real thing. Great to put in lunch boxes! I guarantee the kids will adore you for this one! Wrap individual pieces in wax paper to put into lunches. Peanut butter, chocolate, and cake...now who could ask for more!?!?!

Provided by Manda

Categories Bar Cookie

Time 30m

Yield 1 twelve x fifteen inch sheet cake

Number Of Ingredients 13

Ingredients

4 eggs
1 teaspoon vanilla
2 cups sugar
2 teaspoons melted margarine
2 cups flour
2 teaspoons baking powder
1 cup milk
1 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1 cup powdered sugar
3 tablespoons margarine
2 tablespoons milk
1/2 teaspoon vanilla

Steps:

Beat eggs until nice and yellow.
Add other cake ingredients, except peanut butter and beat well.
Spread batter onto greased 12x15-inch cookie sheet, and bake at 350 degrees for 12-15 minutes.
Remove from oven and spread with peanut butter while still hot.
When cool, frost with icing.
To prepare icing, combine all icing ingredients and beat with electric mixer until smooth.

GRANDMA'S TANDY KAKE

Grandma's Tandy Kake image

My grandmother made this for all our family gatherings. Everyone loves it now I make it for every party we attend or host. -John Morgan III, Lebanon, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 24 servings.

Number Of Ingredients 10

Ingredients

4 large eggs, room temperature
2 cups sugar
1 cup 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1-3/4 cups creamy peanut butter
5 milk chocolate candy bars (1.55 ounces each), chopped
2 tablespoons butter

Steps:

Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in milk and vanilla. In another bowl, combine flour, baking powder and salt; gradually add to egg mixture and mix well., Spread into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until lightly browned. Cool 15 minutes on a wire rack. Spread peanut butter over top; cool completely., In a double boiler or metal bowl over simmering water, melt chocolate and butter; stir until smooth. Gently spread over peanut butter. Refrigerate 30 minutes or until firm.

Nutrition Facts : Calories 290 calories, Fat 14g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 156mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

TANDY CAKE

Tandy Cake image

Baked in a 10x15 inch jelly roll pan, Tandy Cake is a yellow cake with a layer of peanut butter and a hard chocolate glaze. This recipe takes a couple of hours to make but it's worth it! It tastes so good!

Provided by Rebecca Harrison

Categories Desserts Cakes Yellow Cake Recipes

Time 2h20m

Yield 16

Number Of Ingredients 9

Ingredients

4 eggs
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
2 tablespoons margarine
1 ¼ cups peanut butter
2 pounds milk chocolate candy bar, chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Sift together the flour and baking powder; set aside.
In a large bowl, combine eggs, sugar and vanilla. Beat on high speed of an electric mixer until light and lemon-colored. Beat in the flour mixture. Microwave milk and margarine about 2 minutes, or until it begins to bubble. Stir into batter.
Pour batter into 10x15 inch pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
When cake is cool, plop peanut butter all over and spread evenly to the edges. Refrigerate to set, about 1 hour.
In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.

Nutrition Facts : Calories 616.5 calories, Carbohydrate 75.5 g, Cholesterol 61.1 mg, Fat 30.3 g, Fiber 3.6 g, Protein 13.1 g, SaturatedFat 12.3 g, Sodium 197.8 mg, Sugar 56.9 g

Tips:

Use room temperature ingredients for best results.
Cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Fold in the peanut butter chips.
Drop the batter by rounded tablespoons onto a greased baking sheet.
Bake at 350 degrees Fahrenheit for 10-12 minutes, or until the edges are just beginning to brown.
Let the cakes cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Conclusion:

These Tastykake Peanut Butter Tandy Cakes are a delicious and easy-to-make treat that is perfect for any occasion. They are soft, chewy, and packed with peanut butter flavor. Whether you are looking for a quick snack or a special dessert, these cakes are sure to please everyone.