The Tandy Cake has become a favorite among many people around the world because it is easy to make, delicious, and versatile.
The Tandy Cake can be baked as a round or square cake by using two different sized pans.
What Is The Name Of The Recipe?
This cake was named after its creator, Mr.
Robert “Ralph” Tandy (1887-1956).
Ralph Tandy was an American businessman who created this cake during World War II when he had no other means of income except selling his recipes on his radio show called “Good Things for You.”
He sold his cakes through local grocery stores, bakery shops, and restaurants where they were known as “Ralph Tandy’s New Favorite.”
By the 1950s, Tandy Cakes became so popular that they were made commercially available in supermarkets and bakeries across America.
“Ralph” Tandy died in 1956 and his wife continued making Tandy Cakes until her death in 1983.
After she passed away, her daughter, Mrs.
Betty Jean Tandy took over the business and continued producing these cakes until 2008.
In 2009, the company closed down due to declining sales but reopened in 2012 under new management.
Today, you can buy the famous Tandy Cakes online from Amazon and Walmart.
What Are The Ingredients In The Recipe?
Tandy Cake Recipe Ingredients
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 5 tablespoons butter (melted)
- 5 eggs (separated)
(Note: If you want to use a vanilla extract instead of the melted butter, add 2 tablespoons water along with the melted butter.)
What Is The Cooking Time For The Recipe?
Tandy cake recipe requires baking it from 15 minutes to 45 minutes depending on how thick your batter will get after mixing all the dry ingredients together.
You should allow enough time for the oven to preheat before you start baking this recipe.
If you have an electric stove top then turn it off first before placing the baking pan inside the oven.
If you prefer to bake cakes over a traditional gas range, then follow these steps below:
- Remove the baking dish from the oven when the edges start turning golden brown (about 7-10 minutes).
- Let the cake cool for 20 minutes before removing it from the pan.
- Cut into pieces and serve warm with ice cream or whipped cream if desired.
How do I know when my cake is done?
To check whether your cake is ready, insert a knife horizontally through the center and see if there’s any resistance.
If there isn’t any, then your cake is cooked.
A toothpick inserted near the edge of the cake should come out clean, which means that the middle part of the cake is fully cooked.
However, if it comes out wet, then you need to cook it longer until it dries up.
You may also want to use a digital thermometer to measure the internal temperature of the cake.
Insert one probe into the middle of the cake and keep another probe next to the surface of the cake.
The temperature should reach between 160 degrees Fahrenheit and 180 degrees Fahrenheit.
This indicates that the cake is well-done and yummy!
Is it safe to take the cake out of the oven while hot?
Yes, but only if you let it rest for 5 minutes before serving.
You must ensure that your cake doesn’t burn when cutting it.
To prevent burning, wait till the cake is completely cooled down before slicing it.
Once the cake is cold, place it back in the refrigerator so that it stays fresh longer.
Remember that the cake needs to cool for about 10 minutes before taking it out from the fridge.
What Is The Temperature For The Recipe?
Tandy Cake Recipe – Step 1
- Combine flour and baking powder in large bowl.
- Add eggs, milk, oil, vanilla extract, and sugar into separate bowls.
Step 2
- Pour dry ingredients into wet ingredients slowly until smooth batter forms.
- Gently fold in nuts until they are evenly distributed throughout the batter.
- Divide batter between prepared pans.
Bake cakes according to directions on package.
In order to make this recipe more user-friendly, we have also included instructions below how you should bake the cake.
You will find all necessary information regarding the amount of water needed, the oven temperature, and the cooking time required to complete the process.
In addition, you will discover what the finished product looks like when it comes out of the oven.
This way, you can follow along step by step without having to read through each individual instruction first.
How to Make Tandy Cake
Ingredients:
- 1 cup butter (softened)
- 4 cups granulated white sugar
- 6 eggs
- 5 ½ cups sifted all purpose flour
- ¼ tsp salt
- ½ tsp baking soda
- 2 cups sour cream
- ⅓ cup chopped pecans
Instructions:
- Preheat oven to 350 degrees F/180 C.
- Grease two 8 inch cake pans with nonstick spray.
- Mix together butter and sugar until creamy and fluffy.
- Separate eggs and beat whites until stiff peaks form.
- Sift the flour mixture 3 times and then add it to the creamed mixture one third at a time.
- Fold in egg yolks and sour cream alternately into the meringue.
- Fold in the remaining ¾ cup of pecans.
- Divide batter equally between the prepared pan.
- Bake 25 minutes per layer at 350 degrees F/180 degree Celsius.
- Cool layers 10 minutes before removing from pan.
- Remove parchment paper carefully so as not to disturb the top of the cake.
- Place one layer upside down over another and gently press them together.
- Slice off an X shape with a knife and place onto the center of the cake.
- Cut the rest of the cake horizontally into four equal pieces.
- Wrap each piece individually in plastic wrap and freeze overnight.
When I was growing up, my family always had a big Thanksgiving dinner every year.
We would eat turkey, stuffing, sweet potatoes, green bean casserole, pumpkin pie, and of course, the famous Tandy Cake!
Nowadays, we still host our annual Thanksgiving meal just like we did back then but instead of making the Tandy Cake, we usually bring something else.
However, if there’s no other alternative available, we still try to serve the classic Tandy Cake.
My mom makes her own version of the Tandy Cake and she always uses fresh whipped cream frosting which tastes better than any store bought version.
She says homemade whipped cream gives the cake its distinctive taste and texture.
What Is The Serving Size For The Recipe?
A serving size of the Tandy Cake recipe is approximately 8 ounces (227 grams) per person.
This means you should divide the total amount of batter in half and then bake each portion into either one 9-inch (23 cm) square pan or one 10-inch (25 cm) round pan.
Ingredients for the Tandy Cake Recipe
- 1 cup butter
- 1 3/4 cups sugar
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
Directions for the Tandy Cake Recipe
Preheat your oven to 350 degrees Fahrenheit (175 C).
Grease both sides of your pan.
You may use nonstick spray if you prefer.
In a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
Sift together the dry ingredients and add them to the creamed mixture.
Add the eggs, one at a time, beating well after each addition.
Once all the eggs are added, beat in the vanilla extract.
Then slowly mix in the milk just enough so that everything comes together nicely without being too wet.
Add the mixture to the prepared pan(s), smoothing out the top.
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool completely before frosting.
What Is The Nutritional Information For The Recipe?
The nutritional information in this recipe includes calories, fat, fiber, carbohydrates, protein, sodium, vitamin A, C, E, B-6, folate, potassium, magnesium, calcium, iron, zinc, copper, selenium, manganese, phosphorus, riboflavin, thiamine, niacin, pantothenic acid, choline, pyridoxine, iodine, and fluoride.
Calories per Serving (5 servings)
- 1 cup butter – 1,200 calories
- 1 box white chocolate chips – 100 calories
- 4 eggs – 110 calories each
- 1 teaspoon vanilla extract – 10 calories
- ½ cup flour – 25 grams
- ¾ cup sugar – 50 grams
- ⅓ cup cocoa powder – 15 grams
- ⅛ cup baking soda – 5 grams
- ½ teaspoon salt – 3 grams
- ⅔ cup water – 30 grams
Total calories = 1,800 calories per serving.
What Are The Directions For The Recipe?
This cake is best prepared in a 9 x 13-inch baking pan.
You will need three eggs (beaten), one cup sugar (sifted), 1/3 cup vegetable oil, 2 teaspoons vanilla extract, 3 cups all purpose flour, 1 teaspoon salt, and 1 tablespoon baking powder.
Mix well until smooth.
Add half of the dry ingredients into wet ingredients and mix them together thoroughly.
Pour batter evenly into the greased pan.
Bake at 350 F degrees for 30 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before frosting.
For the frosting, you should use buttercream icing.
Mix cream cheese, powdered sugar, and milk together in a bowl.
Spread on cooled cake.
Sprinkle with shredded coconut and sliced almonds if desired.
Serve immediately.
What Are Some Tips For Making The Recipe?
Here’s what you need to know about this classic cake:
- You will have to use an electric mixer to beat the butter into the flour mixture until it becomes light and fluffy.
- If you want to add in something else like cocoa powder, sugar, or other dry ingredients, you should do so after adding the milk.
- This way, they won’t get mixed together too much.
- When baking the cake, try not to overbake it.
- You don’t want the outside of your cake to burn before the inside is done.
- Do not leave out any of the ingredients listed on the recipe.
- After baking, let the cake cool down completely before frosting it.
What Are Some Variations Of The Recipe?
There are several variations of this tasty dessert and you can find them in almost any bakery shop around town.
Here are just a few examples of what makes up a typical Tandy Cake:
- You could use orange juice instead of milk, but I prefer whole milk myself.
- If you want to add chocolate chips into your cake batter, then go ahead! They will melt during baking and add an extra layer of flavor to your cake.
- Instead of vanilla extract, try adding cinnamon to give it more depth and flavor.
- Try adding raisins or pecans to the top of your cake once they come out of the oven.
- You can also add nuts like almonds, walnuts, or peanuts if you wish to.
- For those who don’t have dairy allergies, you may substitute butter for the cream cheese.
- To spice things up, you can sprinkle on some powdered sugar after cooling down your cake completely.
- This will create a glaze on top.
TANDY CAKE RECIPE FOR BAKING SQUARE PAN
1 cup unsweetened cocoa powder* 1/4 cup flour * 1 stick (8 tablespoons) butter (melted) 1 tablespoon shortening * 2 cups milk * 2 teaspoons vanilla extract * 3 eggs * 2 cups sugar * ½ teaspoon salt * ¼ teaspoon baking soda
Directions:
Preheat oven to 350 degrees Fahrenheit.
In a medium-sized bowl combine all ingredients together except for the last three.
Mix well until smooth consistency forms.
Pour mixture evenly between two 9 x 13 inch greased and floured baking pans
Bake for 50 minutes or until a toothpick comes out clean when inserted in center.
TANDY CAKE RECIPE FOR ROUND PANS
Ingredients:
½ cup unsweetened cocoa powder* ¾ cup flour * 6 ounces softened butter (room temperature)
Directions:
Preheat oven to 375 degrees F.
Sift together all dry ingredients in a large mixing bowl.
Use hands to mix everything together until crumbly texture forms.
Add melted butter to dry ingredients and mix thoroughly until dough begins to form.
If necessary, add additional milk a little bit at a time to achieve desired consistency.
Divide dough into 4 equal parts and shape each part into balls.
Place onto lined cookie sheet and bake for 15 minutes or until golden brown.
Allow to cool before serving.
Is The Recipe Gluten Free?
If you have celiac disease then this recipe for tandys may not work out well for you.
If you don’t know if your food contains wheat or other grains, then check here to find out which foods contain gluten.
Also, if you want to bake this cake without flour, then try baking it in a silicone pan instead of an aluminum one.
You will need to reduce the amount of water slightly but the results should still be good.
Equipment
- 1 Oven
- 1 10×15 inch pan
Ingredients
- 4 eggs
- 2 cups white sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup milk
- 2 tablespoons margarine
- 1 ¼ cups peanut butter
- 2 pounds milk chocolate candy bar chopped
Instructions
- Preheat the oven to 350°F (175 degrees C). Grease and flour a 10×15-inch baking dish. Sift the flour and baking powder together and set aside.
- Combine the eggs, sugar, and vanilla extract in a large mixing bowl. Beat with an electric mixer on high speed until light and lemon-colored. Incorporate the flour mixture. 2 minutes in the microwave, or until the milk and margarine begin to bubble. Incorporate into the batter.
- Pour batter into a 10×15-inch baking pan. Cook for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- When the cake has cooled, spread the peanut butter evenly around the edges. Refrigerate for 1 hour to set.
- Melt chocolate in a microwave-safe dish and spread evenly over peanut butter layer. Allow chocolate to harden in the refrigerator.
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My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.