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Tastykake Kandy Kake Layer Cake: A Slice of Philadelphia Nostalgia

My grandmother, a true Philadelphian through and through, always had a box of Tastykakes tucked away in her pantry. They were a special treat, a taste of home that she shared generously with us grandkids. I remember the crinkling of the wrapper as she carefully unwrapped a Peanut Butter Kandy Kake, the perfect blend of chocolate and peanut butter, and the anticipation of that first bite. This recipe, inspired by those cherished memories, brings the iconic flavors of the Kandy Kake into a shareable, layer cake form.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 27-32 minutes
Total Time: 42-47 minutes
Servings: 12
Yield: 1 cake
Dietary Type: Not specified

Ingredients

1 (18 1/4 ounce) box Pillsbury Moist Supreme Classic White Cake Mix
1 1/4 cups water
4 egg whites
1/3 cup oil
1 (16 ounce) can Duncan Hines Creamy Homestyle Classic Chocolate Frosting
2/3 cup Skippy Natural Creamy Peanut Butter

Equipment Needed

Two 8 or 9-inch round cake pans OR one 9×13 inch cake pan
Mixing bowls
Electric mixer
Cooling rack
Spatula or knife for frosting

Instructions

Preheat your oven according to the instructions on the Pillsbury Moist Supreme Classic White Cake Mix box. Typically, this will be around 350°F (175°C), but always double-check the package. Grease and flour your chosen cake pan(s). This step is crucial to prevent sticking and ensure easy removal of the cakes.
In a large mixing bowl, combine the cake mix, water, egg whites, and oil. Use an electric mixer to blend the ingredients. Start on low speed to prevent flour from flying everywhere, then gradually increase to medium speed. Mix for about 2 minutes, or until the batter is smooth and well combined. Scrape down the sides of the bowl with a spatula to ensure all ingredients are incorporated.
Pour the batter into the prepared cake pan(s). If using two round pans, divide the batter evenly. If using a 9×13 inch pan, pour the entire batter into the pan.
Bake according to the package directions for your chosen pan size. Generally, for round pans, this will be around 27-32 minutes. For a 9×13 inch pan, it may take slightly longer. The key is to avoid overbaking, as this can result in a dry cake.
To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean or with just a few moist crumbs attached, the cake is done. If there is wet batter on the toothpick, continue baking for a few more minutes and test again.
Remove the cake(s) from the oven and let them cool in the pan(s) for 10-15 minutes. This allows the cake to firm up slightly and prevents it from breaking when you remove it.
After the initial cooling period, carefully invert the cake(s) onto a cooling rack. Let them cool completely before frosting. This is essential to prevent the frosting from melting.
While the cake(s) are cooling, prepare the frosting. In a medium bowl, combine the Duncan Hines Creamy Homestyle Classic Chocolate Frosting and Skippy Natural Creamy Peanut Butter. Use an electric mixer to beat the ingredients together for about 2 minutes, or until they are well blended and smooth. The peanut butter will loosen the frosting slightly, making it easier to spread.
Once the cake(s) are completely cooled, it’s time to frost! If you baked two round cakes, place one cake layer on a serving plate or cake stand. Spread a generous layer of the peanut butter-chocolate frosting over the top. Place the second cake layer on top of the frosting. Frost the top and sides of the cake with the remaining frosting. If you baked one cake in a 9×13 inch pan, simply spread the frosting evenly over the top.
Slice and serve!

Expert Tips & Tricks

For a moister cake: Try adding a tablespoon of sour cream or mayonnaise to the cake batter. This will add extra moisture and richness.
Level the cake layers: If your cake layers are uneven, use a serrated knife to carefully trim the tops before frosting. This will create a more professional-looking cake.
Chill the cake layers: For easier frosting, wrap the cooled cake layers in plastic wrap and chill them in the refrigerator for at least 30 minutes before frosting.
Make it ahead: The unfrosted cake layers can be made a day or two in advance and stored at room temperature, tightly wrapped. The frosting can also be made ahead and stored in the refrigerator. Bring the frosting to room temperature and beat it with an electric mixer before using.
Peanut Butter Swirl: Hold back about 1/4 cup of the peanut butter and swirl it into the chocolate frosting after it’s applied to the cake for a visually appealing design.

Serving & Storage Suggestions

Serve the Tastykake Kandy Kake Layer Cake chilled or at room temperature. It is especially delicious with a cold glass of milk or a cup of coffee.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The cake may dry out slightly over time, so it’s best to consume it as soon as possible. You can also freeze the cake for longer storage. Wrap individual slices tightly in plastic wrap and then place them in a freezer bag. Frozen cake will last for up to 2-3 months. Thaw in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	478.7 kcal	N/A
Calories from Fat	222 g	46%
Total Fat	24.7 g	37%
Saturated Fat	5.1 g	25%
Cholesterol	0 mg	0%
Sodium	442.5 mg	18%
Total Carbohydrate	60.7 g	20%
Dietary Fiber	1.6 g	6%
Sugars	46.9 g	187%
Protein	7.2 g	14%

Variations & Substitutions

Gluten-Free: Use a gluten-free cake mix instead of the Pillsbury Moist Supreme Classic White Cake Mix.
Different Nut Butter: Substitute almond butter, cashew butter, or sunflower seed butter for the Skippy Natural Creamy Peanut Butter.
Chocolate Cake: Use a chocolate cake mix instead of the white cake mix for an even richer chocolate flavor.
Add Chocolate Chips: Fold chocolate chips into the cake batter for an extra chocolatey treat.

FAQs (Frequently Asked Questions)

Q: Can I use a different brand of cake mix or frosting?
A: While you can experiment, the recipe creator recommends using the specified brands (Pillsbury and Duncan Hines) for the best results and taste most reminiscent of the original Kandy Kake.

Q: Why is it important not to overbake the cake?
A: Overbaking will result in a dry, crumbly cake. The goal is to have a moist and tender cake that complements the frosting.

Q: Can I use regular peanut butter instead of natural peanut butter?
A: Yes, but natural peanut butter tends to have a smoother consistency, which blends better into the frosting.

Q: How can I make the frosting even easier to spread?
A: Let the frosting sit at room temperature for about 30 minutes before using it. This will soften it and make it easier to spread.

Q: Why is this cake better on the second day?
A: Allowing the cake to sit overnight allows the flavors to meld together, resulting in a more intense and delicious taste experience. The frosting also soaks into the cake slightly, making it even moister.

Final Thoughts

This Tastykake Kandy Kake Layer Cake is more than just a dessert; it’s a nostalgic trip down memory lane. It’s a delicious way to share a taste of Philadelphia with friends and family, or simply to treat yourself to a little bit of comfort. Don’t be afraid to experiment with variations and make it your own! Bake this cake, share it with loved ones, and create some sweet memories of your own. I’d love to hear about your baking adventures – feel free to share your feedback and photos!

Tastykake Kandy Kake Layer Cake Recipe