Kandy Kakes from Scratch
Indulge in nostalgic sweetness with these homemade Kandy Kakes from Scratch—a delightful treat that combines a soft, buttery vanilla cake topped with a rich, creamy peanut butter layer and a glossy chocolate coating. This easy-to-make dessert is perfect for peanut butter and chocolate lovers, featuring simple pantry staples like all-purpose flour, whole milk, and semi-sweet chocolate chips. With just 20 minutes of prep time and a bake time of 15 minutes, you'll have a classic snack cake that’s perfect for parties, lunchboxes, or an afternoon indulgence. Serve these irresistible squares chilled or at room temperature for a perfectly balanced bite of fluffy, creamy, and chocolatey goodness. Optimize your snack game with this from-scratch twist on a timeless favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup creamy peanut butter
- 1.5 cups semi-sweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a small saucepan, melt the butter over low heat. Remove from heat and stir in the milk and vanilla extract.
In a large mixing bowl, beat the eggs until frothy. Gradually add the flour mixture and melted butter mixture, alternating between the two, and mix until smooth.
Pour the batter into the prepared baking dish and spread evenly. Bake for 12-15 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool slightly. Once warm (but not hot), spread an even layer of peanut butter over the top of the cake. Allow the peanut butter layer to set while the cake continues to cool completely.
In a microwave-safe bowl, melt the chocolate chips and vegetable oil together in 20-30 second intervals, stirring between each, until smooth and glossy.
Pour the melted chocolate over the peanut butter layer, using a spatula to spread it evenly.
Let the chocolate topping set at room temperature or refrigerate to speed up the process.
Once the chocolate is firm, cut the cake into square or rectangular snack-sized pieces and serve.
Nutrition Facts
Calories |
4551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.2 g | 336% | |
| Saturated Fat | 100.2 g | 501% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 2865 mg | 125% | |
| Total Carbohydrate | 522.4 g | 190% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 365.2 g | ||
| Protein | 105.6 g | 211% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 383 mg | 29% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1952 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
