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Irresistible Peanut Butter Tandy Kakes Recipe

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★★★★★

4.8 from 96 reviews

These Irresistible Peanut Butter Tandy Kakes are a decadent sheet cake topped with creamy peanut butter and a glossy layer of melted semi-sweet chocolate. Soft, moist, and bursting with classic flavors, this recipe is perfect for peanut butter lovers seeking an easy yet impressive dessert.

Ingredients

Scale

Dry Ingredients

  • 2 cups All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt

Wet Ingredients

  • 2 cups Granulated Sugar
  • 2 tbsp Vegetable Oil
  • 4 Large Eggs (room temperature)
  • 1 tsp Vanilla Extract
  • 1 cup Milk

Toppings

  • 1 1/2 cups Creamy Peanut Butter (no-stir recommended)
  • 12 oz Semi-Sweet Chocolate Chips
  • 1 tbsp Coconut Oil (optional, for chocolate topping)

Instructions

  1. Preheat Oven: Adjust the oven rack to the 2nd level (just above center) and preheat your oven to 350ºF to ensure even baking.
  2. Prepare Pan: Lightly coat a 15″ x 10″ x 1″ jelly roll pan with a flour-based baking spray to prevent sticking. Set aside.
  3. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  4. Mix Wet Ingredients: Using a hand mixer or stand mixer fitted with a paddle attachment, blend granulated sugar, vegetable oil, eggs, and vanilla extract on medium-high speed until fully combined and smooth.
  5. Combine Wet and Dry: Reduce mixer speed to low; alternate adding the milk and the dry ingredient mixture, starting and ending with the dry mixture. Mix only until just combined; avoid overmixing to keep the cake tender.
  6. Pour Batter and Bake: Pour the batter evenly into the prepared jelly roll pan. Tap the pan lightly to release any air bubbles. Bake at 350ºF for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Cake: Remove the cake from the oven and transfer it to a wire rack. Allow it to cool completely before adding toppings.
  8. Spread Peanut Butter Layer: Using a spatula or offset spatula, evenly spread the creamy peanut butter over the cooled cake surface for a rich, smooth layer.
  9. Melt Chocolate Topping: In a medium bowl, melt the semi-sweet chocolate chips with the coconut oil (if using) in 45 to 60 second microwave increments. Stir thoroughly between intervals until the chocolate is fully melted and smooth.
  10. Apply Chocolate Layer: Pour the melted chocolate over the peanut butter layer, spreading it evenly with a spatula or offset spatula for a glossy finish.
  11. Chill: Refrigerate the cake for 30 minutes to 1 hour to allow the chocolate to set properly.
  12. Serve and Store: Cut into squares and serve chilled. Store leftovers in an airtight container in the refrigerator for best freshness.

Notes

  • Use room temperature eggs for better mixing and a smoother batter.
  • The coconut oil in the chocolate topping is optional but helps achieve a glossy finish and smoother pouring.
  • Do not overmix the batter once dry ingredients are added to avoid a dense cake.
  • Keep the cake refrigerated after adding toppings to maintain texture and freshness.
  • If desired, substitute milk with a non-dairy alternative for a dairy-free option, but results may vary slightly.

Keywords: Peanut Butter Cake, Tandy Kakes, Sheet Cake, Chocolate Topping, Easy Dessert, Peanut Butter Dessert

Find it online: https://tastewithamy.com/irresistible-peanut-butter-tandy-kakes-recipe/