Small Chocolate Peanut Butter Tandy Kake from the kitchen
Made in a 6-inch cake pan, this Small Chocolate Peanut Butter Tandy Kake recipe gives you a soft, airy single-layer cake topped with a layer of peanut butter, then covered in rich, melted dark chocolate. It is so especially straightforward to mix, and the perfect treat any time of the year!
Why this bake works
- It's a much smaller, scaled-down version of my Irresistible Peanut Butter Tandy Kake recipe.
- No mixers are needed! You can even make this in one bowl if you'd like!
- 3 layers of perfection—soft and airy cake, a layer of creamy peanut butter, and topped with melted dark chocolate.
- You can make this in a 6-inch round cake pan or a 1/8 sheet pan.
- A great dessert for any chocolate-peanut butter lover, or anyone who grew up loving the familiar Tasty Kakes brand!
- No frosting is needed!
- Can be easily stored in a food container (like the 13-cup Gladware container) in the fridge for up to a week!
I think what Enjoy most about this single-layer cake recipe is—besides the taste and how truly easy it is to make—that it looks like an oversized peanut butter kandy kake! Wouldn't you agree?
Enjoy!
What goes in
- All-Purpose Flour
- Baking Powder
- Salt
- Granulated Sugar
- Vegetable Oil
- One Egg, room temperature
- Vanilla Extract
- Whole Milk
- Creamy Peanut Butter, no-stir is preferred
- Semi-Sweet Chocolate Chips or Bar of Dark Chocolate
- Coconut Oil, an optional add-on to melt with the chocolate chips
How it comes together
Make the cake! Combine the dry ingredients in one bowl first, then hold to the side. In a separate bowl, mix all the wet ingredients. Add the dry ingredients to the wet, then whisk them all together until they're just combined.
The cake batter should be smooth and on the thin, runnier side. You can bake this in a 6″ x 3″ or 6″ x 2″ cake pan, or for the bar-style treat, you can make these using a 1/8 size sheet pan.
Bake at 350ºF for 33-36 minutes in a 6-inch round cake pan or for 25-28 minutes in a 1/8 sheet pan. Let the cake cool.
Add the Peanut Butter Layer. Ideally, the cake should be cooled completely, but you can add the peanut butter layer while it is still slightly warm. Sometimes it actually helps spread the peanut butter. Try using an offset spatula to apply the peanut butter.
Melt the Chocolate. I used a small microwave-safe mixing bowl to heat the bar of chocolate for 1 minute at 50% power until the chocolate was melted and smooth. Stir it a little in between heating.
Cover the Cake. This is one of a house favorite parts, but it can be a little messy, so Try using a wire cooling rack on top of a parchment paper-lined baking sheet. This will catch any excess melted chocolate that drips off rather than pooling around the cake.
You can pour it over the top, then use an offset spatula to move the melted chocolate around and to make sure it gets on the sides of the cake. There's nothing better than shiny, melted chocolate!
Let it sit at room temperature until the chocolate sets, then carefully transfer it to a small cake plate, dinner plate, etc., and refrigerate it to allow the chocolate to harden. Then enjoy!
Questions on this bake
What size baking pan can Use to make this peanut butter kandy kake?You can bake this in a 6-inch x 3-inch or 6-inch x 2-inch cake pan, or in a 1/8 size sheet pan.
Do I need to use a cake baking strip for this method?For this chocolate peanut butter tandy kake recipe, no. I chose not to use one because I wanted the top to have a dome, just like the smaller versions do. If that is not important to you, then yes, you can most certainly use one.
Should I let the cake cool completely before adding the peanut butter layer?While I do recommend letting it cool completely, having it just a touch warm will be okay. It might help spread the peanut butter, too.
Should Use chocolate chips or a bar of chocolate?Either is fine! For the original-size Chocolate Peanut Butter Tandy Kakes recipe I made, I used chocolate chips, but for this method, I used a Lindt 70% chocolate bar.
What is the recommended baking time and temperature if I'm using a 1/8 sheet pan?350ºF for 26-28 minutes.
Can I make this in advance?Yes! Well, Try making just the cake part in advance. I would add the peanut butter and chocolate layer an hour or two before serving. To freeze the cake part, allow it to cool completely, then double-wrap it in plastic wrap and place it in a freezer bag, where it will keep for up to a month.
Do I keep this stored in the refrigerator?Yes, preferably in either a well-sealed food container or covered in plastic wrap (on a plate).
What baking tool can Use to transfer the cake to a cake stand or dinner plate for serving?The best way to transfer a cake layer is by using a cake lifter. An alternative is to use a flat spatula or turner.
- Yield 6 servings
- Prep 20 minutes
- Cook 36 minutes
- Total 56 minutes
- Calories 439
Ingredients
- 3/4 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/8 tsp Salt
- 3/4 cup Granulated Sugar
- 1 1/2 tbsp Vegetable Oil
- 1 Large Egg, room temperature
- 1 tsp Vanilla Extract
- 6 tbsp Whole Milk
- 1/2 cup Creamy Peanut Butter, no-stir (preferred)
- 3.5 oz Semi-Sweet Chocolate Chips, (or bar of dark chocolate) melted
- 1/2 tbsp Coconut Oil, optional add on to melt with the chocolate chips
Method
- Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF. Generously spray a 6 inch round cake pan (6 x 3 or 6 x 2) with a flour based baking spray. Line the bottom with a circle of parchment paper and lightly respray the top.
- In a small bowl, sift together the all-purpose flour, baking powder, and salt. Set to the side.
- In a separate medium-size mixing bowl, whisk together the granulated sugar, vegetable oil, egg, vanilla extract, and whole milk.
- Add in the dry mixture and whisk until just combined. The cake batter should be smooth and on thin, runnier side.
- Transfer your cake batter to the prepared cake pan, then bake for 33-36 minutes at 350ºF or until an inserted toothpick comes out clean. Note: a few crumbs on the toothpick is okay, but it should not be cake batter.
- Cool for about 10 minutes in the pan, then carefully invert it onto a wire cooling rack to finish cooling completely. The cake should be cooled completely before adding the peanut butter layer. I also recommend leaving the cake on the wire cooling rack as you add the peanut butter layer and the chocolate layer.
- With an offset spatula, spread the layer of peanut butter over the top and sides of the cake.
- To a heat proof, microwaveable bowl, melt the semi-sweet chocolate chips or bar of dark chocolate for 1 minute, 50% power increments until fully melted and smooth.
- Pour over the top of the melted chocolate over the peanut butter covered cake. using an offset spatula to move the chocolate around to cover any bare spots that may appear on the sides. For the best results, have the wire cooling rack placed on top of a parchment paper lined baking sheet. This will help catch any excess melted chocolate that may drip off the cake.
- Let the cake sit out at room temperature until the chocolate has set (it will no longer be shiny). Then transfer it to the refrigerator for the chocolate to harden (30-45 minutes).
- Keep any leftover cake stored in the refrigerator in a well sealed container or on a plate covered in plastic wrap. This cake will keep for up to 5 days.
Baker notes
To make this cake in a 1/8 sheet pan, bake for 26-28 minutes at 350ºF. Spray the sheet pan with a flour based baking spray before adding the cake batter.
For clean slices, run a sharp knife under hot water.
Use a cake lifter or flat spatula to transfer the cake from the wire cooling rack to a cake plate or dinner plate.
