Classic Tandy Cake
Get ready for a trip down memory lane with this peanut butter tandy cake recipe.
This peanut butter tandy cake recipe is the perfect dish to make for any occasion. It’s a great cake to serve on Sunday afternoon when your family is coming over to visit (just like grandma used to make). It’s also great for potlucks, parties and showers, and just any old weeknight.
The only disadvantage to all of these events is that you’ll actually have to share the cake with people! One bite of this tandy cake, with its light and fluffy base and thick layers of chocolate and peanut butter, and you’ll be thinking twice about sharing it with anyone.
Enjoy this delicious recipe for classic tandy cake. It’s one of our favorite vintage recipes!
Preparation Time25 min
Cooking Time20 min
- 4 eggs at room temperature
- 2 cups sugar
- 1 cup milk (whole or 2%)
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 3/4 cup creamy peanut butter
- 1/2 cup confectioner's sugar
- 1/3 cup heavy cream
- 8 ounces semi-sweet chocolate chips
Heat oven to 350 degrees. Lightly grease a 15x10x1 inch baking pan with cooking spray.
In a large bowl whisk the eggs and sugar until mixture is thick and sugar is completely incorporated.
Whisk in the milk and vanilla until well mixed.
In a medium bowl mix the flour, baking powder and salt. Add the flour mixture into the egg mixture and mix until incorporated but do not overmix.
Spread into prepared baking pan and bake for 20-30 until golden on top and done when a wooden skewer inserted in the middle of the cake comes out clean. Cool for 15-20 minutes.
Combine the peanut butter and confectioners’ sugar until smooth. Spread evenly over the top of the cake and let the cake cool completely.
Heat the cream in the microwave or in a saucepan until hot but not boiling.
In a medium bowl place the chocolate chips and pour the hot cream over. Let stand for 5 minutes then whisk until smooth.
Pour the chocolate ganache over the peanut butter layer and smooth it over with an off set spatula.
Chill in the fridge for at least one hour or longer to firm up.
Cut into squares.
Try another of our favorite old-fashioned cake recipes! Test Kitchen Approved1950s Hot Milk Sponge Cake