Tastykake Kandy Kake Layer Cake
Indulge in the nostalgic flavors of a beloved treat with this Tastykake Kandy Kake Layer Cake recipe—an irresistible dessert that combines fluffy vanilla cake, a creamy peanut butter filling, and a glossy chocolate glaze. Perfectly capturing the essence of the classic snack cake, this layered creation strikes a balance between sweet and salty, thanks to the rich peanut butter and semi-sweet chocolate. With just 30 minutes of prep time and straightforward steps, this recipe is accessible for bakers of all skill levels. Every bite delivers a harmonious blend of textures: tender cake layers, velvety peanut butter, and a smooth, decadent chocolate finish. Ideal for birthdays, celebrations, or simply satisfying your cravings, this show-stopping cake serves up to 12, making it a crowd-pleasing centerpiece for any dessert table. Prepare to delight your taste buds with this homemade masterpiece reminiscent of your favorite childhood treats!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 3 eggs, large
- 2 teaspoons vanilla extract
- 1.25 cups buttermilk
- 1 cup creamy peanut butter
- 0.25 cups heavy cream
- 1.5 cups semi-sweet chocolate chips
- 2 tablespoons unsalted butter (for chocolate glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for easy release.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Alternately add the dry ingredients and buttermilk to the wet ingredients in three additions, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
After the cakes have cooled, spread an even layer of peanut butter on top of one cake layer. Refrigerate for 10-15 minutes to set the peanut butter.
To make the chocolate glaze, heat the heavy cream in a small saucepan until it starts to simmer (do not boil). Remove from heat and pour it over the chocolate chips and butter in a heatproof bowl. Allow to sit for 5 minutes, then stir until smooth.
Place the second cake layer on top of the peanut butter layer. Pour the chocolate glaze over the top of the cake, letting it drip down the sides for a rustic look.
Let the cake set at room temperature or refrigerate for 20-30 minutes until the glaze is firm. Slice and serve!
Nutrition Facts
Calories |
5379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 353.9 g | 454% | |
| Saturated Fat | 163.0 g | 815% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 973 mg | 324% | |
| Sodium | 4319 mg | 188% | |
| Total Carbohydrate | 474.0 g | 172% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 174.9 g | ||
| Protein | 136.3 g | 273% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 656 mg | 50% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 2471 mg | 53% | |
*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.
