Copycat Peanut Butter Tandy Cake Recipe – Homemade Tastykake Kandy Kakes with Creamy Peanut Butter and Rich Chocolate

Why This Copycat Peanut Butter Tandy Cake Recipe Beats the Original Tastykake

Be real for a second—if you spent any time near Philly, Tastykake Tandy Cakes weren’t just something in a lunchbox. They were practically a rite of passage. That soft spongey bite, the way the peanut butter would cling like a secret under the chocolate topping—it’s not just a snack, it’s a full-blown sensory memory. And somehow, even decades later, the craving doesn’t quit. That’s exactly why this copycat peanut butter tandy cake recipe exists: to time-travel you back, one bite at a time.

So what makes this version the best tandy cake recipe from scratch? Texture, for one. The sponge cake has that airy bounce that doesn’t just support the layers—it completes them. And the real charm? You don’t have to go scavenging for those old milk chocolate bars from your youth. You’ll make it all fresh, real, and better than you remembered.

This homemade tandy cake is ideal if you’re:

• Craving nostalgia
• Obsessed with creamy peanut butter
• Looking for an easy tandy cake recipe using cake mix (we’ll show both scratch and shortcut versions)
• Curious about Tandy cake vs Kandy cake drama

Because yes, we’ll even touch on the mysterious Tandy cake origin—and why they’re now called Kandy Kakes. Whether you’re making this for your kids or reclaiming a slice of childhood, this tandy cake recipe delivers comfort by the square inch.

And if you’re wondering: Is it really worth skipping the box and making it all from scratch? Spoiler: It is. And I’ll prove it with every cake topped with peanut butter layer we build.

Ingredients for Homemade Tandy Cake with Creamy Peanut Butter and Rich Chocolate

If you want this homemade tandy to hit like the real deal, start simple. Most of what you need is probably already in your pantry—except maybe that one star ingredient: creamy peanut butter. That’s the glue of the whole thing, literally and emotionally. We’re not just making a cake here—we’re chasing a memory wrapped in milk chocolate.

So, let’s gather what you need to bring this tandy cake to life, step by delicious step:

For the Cake Base

• 4 large eggs (room temperature)
• 2 cups granulated sugar
• 1 cup milk (2% or whole for richness)
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

This forms your soft, airy vanilla cake base—think sponge cake topped with peanut… butter, of course.

For the Peanut Butter Layer

• 1¾ cups creamy peanut butter (no-stir variety preferred)

Tip from experience: drop small dollops of peanut butter across the surface, then spread the peanut butter slowly—let the warmth of the cake help you, not fight you. Timing matters here (we’ll get into that soon), and so does patience.

For the Chocolate Topping

• 5 milk chocolate bars (standard 1.55 oz bars, like Hershey’s), chopped
• 2 tablespoons butter
• Optional: 1 teaspoon coconut oil in the microwave (to smooth the chocolate melt)

This trio will melt chocolate into a pourable ganache you’ll spread evenly over the refrigerated peanut butter for that classic chocolate topping finish.

This recipe makes one full sheet cake in a 15x10x1 inch jelly roll pan, ideal if you’re feeding a nostalgic crowd or just hoarding it for personal emotional support (no judgment).

How to Make Tandy Cake – A Copycat Peanut Butter Kandy Kakes Recipe

Some recipes bring flavor. Others bring full-on memory flashbacks. This copycat peanut butter tandy cake recipe? It’s the second kind. We’re layering soft sponge cake, warm peanut butter, and glossy melted chocolate—just like the after-school bites you swore were better than anything homemade. Let’s mess up the kitchen.

Step 1: Make the Cake Base

Start by heating your oven to 350°F. Grease a 15x10x1-inch jelly roll pan—not just any pan, that one. It’s what gives this snack cake its signature slim shape. No shortcuts here.

Beat the eggs and sugar together until they look pale and thick, almost like you’ve overdone it (you haven’t). Add the milk and vanilla. In a separate bowl, combine the dry stuff—flour, baking powder, salt—and fold it into the wet like you mean it.

Pour the batter in and level it out like a good human. Bake for 20–25 minutes, but don’t just rely on the clock. Stab it with a toothpick—if it comes out clean, you’re golden. If not, back in it goes. Trust your gut more than your timer.

Step 2: Add the Layer of Peanut Butter

Now—this part is touchy. Allow the cake to cool for 15 minutes. Not 10, not 30. Somewhere in between and your peanut butter either disappears or tears up the cake. You want it slightly warm, not hot.

Grab your creamy peanut butter. Scoop dollops of peanut butter across the top. Then slowly spread the peanut butter—you’re not icing a birthday cake, you’re laying down the memory of a Philly childhood. This is the moment it starts looking like a cake topped with peanut butter, and yeah, it’s beautiful.

Step 3: Melt the Chocolate

You can be fancy and use a double boiler or just microwave your chopped milk chocolate bars with butter. A splash of coconut oil in the microwave helps make it glossier. Don’t walk away—chocolate’s weird and moody.

Once smooth, give it a stir and breathe. That’s your ganache. That’s your future chocolate topping.

Step 4: Finish and Refrigerate the Cake

Now comes the magic. Pour the melted chocolate evenly over the top of the cake. Not too fast, not too thick. Then spread the chocolate gently from edge to edge—no rush. The goal? Even, smooth, and just thick enough to crack when chilled.

Done? Not quite. Refrigerate the cake for 30–45 minutes, or until the chocolate hardens. Then cut into squares. Or don’t. Honestly, you might find yourself standing at the fridge, fork in hand, silently demolishing the entire cake. It happens.

Tips for the Best Homemade Peanut Butter Tandy Cake Recipe (Tastykake Copycat)

Let’s get this out of the way: great cake isn’t just about the recipe. It’s the little things—the timing, the texture, the choices you make when nobody’s looking. You can follow a white cake formula to the letter, but it’s the intuition between the steps that gives you that bakery-level snack cake finish.

Don’t Overbake the Sponge Cake

A dry cake base ruins the party. As soon as the top bounces back or a toothpick comes out clean, pull it. Every minute after that? It’s just flirting with dryness.

Spread Peanut Butter at the Right Time

You need a warm cake—not hot, not cool. Too hot and the peanut butter melts into goo. Too cold and it tears. Wait exactly 15 minutes. Then act with confidence.

Chill Before Cutting

If you want that clean, satisfying snap when you slice—let the chocolate harden fully. Seriously, don’t rush this part. Refrigerate the cake for a good half hour, maybe more. And if you’re layering peanut butter and melted chocolate, let that peanut layer set up first. Trust the fridge.

Play With the Topping

Craving a salty kick? You could toss on some crushed pretzels, or a pinch of flaky sea salt right before the chocolate sets. It’s not traditional, but it’s undeniably good.

Choose Real Chocolate

Chocolate chips are easy, yeah—but they don’t melt the same. If you’ve got milk chocolate bars lying around, use ’em. They go glossier, smoother, and give that clean break when you bite in. Worth the tiny extra step.

Tastykake Tandy Cake Variations – Homemade Kakes Recipe with Peanut Butter and Chocolate

Maybe you’re chasing that original Tastykake Tandy Cake flavor—or maybe you want to riff on it a little. Good news? This recipe gives you space to play. Switch up the base, flip the topping, or tweak the texture—there’s room here for tradition and invention.

Swap the Nut Butter

Not into peanuts? Try almond butter, hazelnut spread, or even sunflower seed butter. Just make sure it’s smooth and no-stir. Chunky or natural types don’t spread well and might shred your cake.

Try a Different Cake Base

Classic sponge cake works like a charm. But if you’re pressed for time, a white cake mix will do. It won’t be identical, but it’ll get you 90% there. Just scale back the liquid slightly—a firmer cake base holds peanut butter better.

Change Up the Chocolate Topping

Craving bolder flavor? Swap in dark or semi-sweet chocolate. Want that OG vibe? Stick to milk chocolate bars. They melt into a silky, nostalgic topping. Try sprinkling sea salt or espresso powder, or swirl in a little caramel before spreading it evenly over the entire cake.

Sheet Cake or Stack?

Most folks stick with a classic jelly roll pan for that slim, iconic shape. But hey—want drama? Slice the sheet in half and double the layers: peanut butter, chocolate, repeat. It’s loud. It’s delicious. It’s worth it.

Copycat Peanut Butter Tandy Cake Recipe (From Scratch)

Copycat Peanut Butter Tandy Cake (Tastykake-Inspired)

Yield: 12 squares

Prep Time: 20 minutes

Cook Time: 25 minutes

Cooling & Refrigeration: 45 minutes

Total Time: 1 hour 30 minutes

This nostalgic homemade Tandy Cake features a soft sponge cake base, creamy peanut butter layer, and rich milk chocolate topping. A Tastykake-style sheet cake that brings back childhood memories—baked from scratch or shortcut-friendly.

Print

Ingredients

Cake Base:

• 4 large eggs (room temperature)
• 2 cups granulated sugar
• 1 cup milk (2% or whole)
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt

Peanut Butter Layer:

• 1¾ cups creamy peanut butter (no-stir variety)

Chocolate Topping:

• 5 milk chocolate bars (1.55 oz each), chopped
• 2 tbsp butter
• Optional: 1 tsp coconut oil (for smoother melt)

Instructions

Prepare the Cake Base:
Preheat oven to 350°F. Grease a 15x10x1-inch jelly roll pan. Beat eggs and sugar until pale and thick. Add milk and vanilla. In another bowl, whisk flour, baking powder, and salt. Fold dry into wet. Pour into pan and bake 20–25 min. Test with toothpick.

Peanut Butter Layer:
Cool cake exactly 15 minutes. Drop dollops of peanut butter on top and spread gently while cake is still warm. Let it sit to firm.

Chocolate Topping:
Melt chopped chocolate bars and butter in the microwave or double boiler. Add coconut oil if using. Stir until smooth.

Finish & Chill:
Pour melted chocolate over peanut butter layer. Spread evenly. Refrigerate 30–45 min until chocolate sets. Cut into squares and enjoy.

Notes

Let peanut butter sit on the warm cake before spreading for best texture.

Use milk chocolate bars, not chips, for smoother melt and classic flavor.

Optional: sprinkle flaky sea salt before chocolate sets.

Nutrition Information:

Yield: 12 Serving Size: 1 Square
Amount Per Serving: Calories: 580Total Fat: 30gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 75mgSodium: 310mgCarbohydrates: 68gNet Carbohydrates: 66gFiber: 2gSugar: 48gSugar Alcohols: 0gProtein: 15g

Nutrition values are estimates and may vary based on ingredients used.

FAQs About Making Copycat Peanut Butter Tandy Cake (Kandy Kakes Edition)

Is it Tandy Cake or Kandy Cake?

It’s both—depending on who you ask. Tandy Cake was the original name used by Tastykake, but they rebranded it to Kandy Kakes in the 1970s. Fans? They still call it Tandy Cake. Especially in Philly.

When did Tandy Cakes become Kandy Kakes?

The official name change happened in 1976. But honestly, many people didn’t get the memo—or just ignored it. The treat stayed the same: sponge cake, peanut butter, and rich chocolate.

What is a Tom Selleck cake?

It’s a regional dessert with a white cake base, layer of peanut butter, and chocolate topping. Basically? A remix of the Tandy Cake. Why it’s named after Tom Selleck? Still a mystery.

Is it cheaper to make a cake from scratch or cake mix?

If you bake often and have ingredients on hand, scratch wins. But for a quick fix, a mix works. Either way, this easy tandy cake recipe using cake mix still delivers the flavor you remember.

What is the name of the best cake in the world?

We’re biased, but many Pennsylvanians would say: Tastykake Tandy Cake. It’s the trifecta—peanut butter, chocolate, and nostalgia.

What are fairy cakes called in America?

Cupcakes. But if you ask someone from Philly what really counts? It’s not a cupcake. It’s a Tandy Cake.

What is Elvis Presley cake?

A Southern cake layered with banana and peanut butter. Totally different vibe from peanut butter kandy kakes, but just as indulgent.

What is Robert Redford cake?

Also called “Better Than Robert Redford,” it’s a layered chocolate-pudding dessert. Not a Tandy Cake, but definitely a retro classic.

What is a JFK cake?

A layered berry or cherry cake—pretty unrelated, but part of the same quirky “celebrity dessert” trend as Tom Selleck and Elvis cakes.

Nutrition Info for Creamy Peanut Butter Tandy Cake with Rich Chocolate Topping

While this homemade tandy cake isn’t pretending to be health food, it does deliver serious comfort—one snack cake square at a time. If you’re keeping track of what’s in your chocolate topping, here’s the typical breakdown per serving (based on 12 squares):

• Calories: ~580
• Total Fat: 30g (of which saturated: ~9g)
• Carbohydrates: 65–70g
• Sugar: ~45–50g
• Protein: ~15g
• Sodium: ~310mg
• Cholesterol: ~75mg

These values shift depending on your chocolate, butter, or nut butter choices. Chocolate chips, for example, may add sweetness but mess with the melt. Want a healthy tandy cake recipe? Try halving the sugar, swapping in whole wheat flour, and using unsweetened almond butter. But again—this one’s built for joy.

Final Thoughts on Baking Your Own Tastykake Tandy Cake Copycat

Few things feel better than pulling off a homemade version of something you thought only came in a wrapper. Especially when it’s the Tastykake Tandy Cake—that bakery aisle legend we all grew up on.

After that last sweep of chocolate topping, once you allow the cake to cool, refrigerate the cake, and slice through that glossy top layer, you’ll know: this wasn’t just a snack cake. You made a memory.

So go ahead: bookmark it, tweak it, make the cake your own. Whether you’re team Tandy cake or diehard Kandy kake, there’s no wrong way to enjoy this best cake from your past—reborn in your kitchen.

More Cake Recipes You’ll Love

If you enjoyed today’s recipe, keep the whisk spinning with these crowd-pleasing treats :

• Score big with a show-stopping Chocolate-Vanilla Soccer Ball Cake
• Indulge in a fudgy-nostalgic Cherry-Chocolate Dr Pepper Sheet Cake
• Brighten any day with a zesty 7Up Lemon Pound Cake

Explore, bake, and let your next cake adventure begin!