Peanut Butter Tandy Cake
Indulge in the nostalgic flavors of this rich and irresistible Peanut Butter Tandy Cake, a layered dessert that combines a moist vanilla base, a creamy peanut butter spread, and a luscious semisweet chocolate topping. Perfectly balanced in sweetness, this crowd-pleaser is made with simple pantry staples like all-purpose flour, buttermilk, and granulated sugar, taking just 20 minutes of prep time and 25 minutes to bake. The real magic lies in the warm peanut butter layer that gently melts into the cake, complemented by a silky chocolate ganache finish. Ideal for parties, potlucks, or any peanut butter lover’s table, this decadent treat guarantees to impress with every bite. Whether you serve it chilled from the fridge or at room temperature, this easy-to-follow recipe elevates dessert time to a whole new level. Keywords: Peanut Butter Tandy Cake, layered dessert, easy cake recipe, peanut butter chocolate cake.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 1 cup water
- 0.5 cup buttermilk
- 2 units large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups creamy peanut butter
- 1.5 cups semisweet chocolate chips
- 0.5 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium saucepan, combine the butter and water. Heat over medium heat until the butter melts completely, then remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
Gradually pour the cooled butter mixture into the dry ingredients and stir until well combined.
Add the buttermilk, eggs, and vanilla extract, and whisk until the batter is smooth and well incorporated.
Pour the batter into the prepared baking pan, spreading it into an even layer. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly in the pan for about 10 minutes.
While the cake is still warm, spread the peanut butter evenly over the top, allowing it to melt slightly and creating a smooth layer. Let the cake cool completely to set the peanut butter.
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each interval, until the mixture is smooth and fully melted.
Pour the melted chocolate over the peanut butter layer and use a spatula to spread it evenly.
Refrigerate the cake for at least 1 hour to allow the chocolate to set before slicing into squares or bars.
Serve and enjoy this rich and delightful Peanut Butter Tandy Cake!
Nutrition Facts
Calories |
7644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 426.2 g | 546% | |
| Saturated Fat | 179.0 g | 895% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 4330 mg | 188% | |
| Total Carbohydrate | 885.9 g | 322% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 632.9 g | ||
| Protein | 154.4 g | 309% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 731 mg | 56% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 4024 mg | 86% | |
*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.
