Deliciously Moist & Fluffy Tandy Cake Recipe

Chefs will tell you that presentation is everything. And few homemade desserts offer more eye-catching presentations than Tandy Cake. Delicious yellow sponge is layered with heavenly peanut butter, then smothered in a jaw-dropping chocolate glaze that will have mouths watering.


Q: Why is it important to sift the dry ingredients?

A: Sifting the dry ingredients, like flour, baking soda, and baking powder, prior to combining them helps ensure that the Tandy Cake rises and produces a light and delectable texture.

Q: How much time should be spent creaming the butter and sugar together?

A: It’s important to cream the 8 tablespoons of softened butter and 1 cup of white sugar together until they are light and fluffy. This helps trap air in the mixture, creating airy characteristics that give the finished product a delicious taste.

Q: Why is it important to break the eggs and beat them separately before adding them to the mixture?

A: Separately breaking and beating the eggs prior to adding them to the batter, not only helps ensure that they are evenly combined, but also helps create a light and buttery texture. The eggs trap air in the batter as it bakes, with the air pockets adding texture and lightness to the cake.

Tandy Cake

3.8 from 12 votes
Recipe by Addrecipes
Course: DessertCuisine: AmericanDifficulty: Easy


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This tasty Tandy Cake is a must-try for sweet tooths! This delectable recipe is easy, fast, and uses ingredients that are probably already in your pantry.
To ensure your Tandy Cake is the perfect blend of moistness and flavour, it’s important to follow the instructions closely. Here’s the definitive Tandy Cake recipe:


  • 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 1/4 cups peanut butter

  • 2 pounds milk chocolate candy bar, chopped


  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 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 10×15 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 the 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 the peanut butter layer. Refrigerate to allow chocolate to harden.

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