I’ve always loved Tandy Cakes—their unique flavors and delightful textures make them a favorite treat. When I couldn’t find them in my local store, I decided to create a copycat recipe that captures that same deliciousness.
Recreating these cakes at home was a fun adventure. With just a few simple ingredients, you can enjoy your favorite Tandy Cakes anytime. Whether you’re a long-time fan or new to these tasty treats, this recipe is sure to satisfy your cravings.
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 1 cup whole milk
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Tools and Equipment
To recreate the delightful Tandy Cakes at home, make sure you have the following tools and equipment ready:
- Mixing Bowls: A set of three different sizes for combining ingredients.
- Measuring Cups and Spoons: For precise measurement of both dry and wet ingredients.
- Electric Mixer: A stand mixer or handheld mixer to blend the batter smoothly.
- Spatula: A rubber spatula to scrape down the sides of the bowls.
- Parchment Paper: To line your baking pans and prevent sticking.
- 9×13-Inch Baking Pan: The perfect size for even baking and the right thickness.
- Cooling Rack: Allows the cake to cool evenly without becoming soggy.
- Offset Spatula: Ideal for spreading the frosting evenly over the cake.
- Knife or Cake Leveler: For trimming any uneven edges if necessary.
Having these tools on hand will ensure your baking process is smooth and enjoyable, leading to perfectly replicated Tandy Cakes every time.
Make-Ahead Instructions
As a chef passionate about baking and perfecting recipes, I’ve found that preparing parts of the Tandy Cakes copycat recipe ahead of time can make the final assembly a breeze. Here’s how you can efficiently plan your baking schedule:
Baking the Cake Layers
- Prepare and Bake:
- Follow the recipe steps to mix your batter and bake the cake layers in a 9×13-inch baking pan.
- Allow the cakes to cool completely on a cooling rack to prevent any moisture buildup.
- Store Properly:
- Once cooled, wrap each cake layer tightly in plastic wrap and aluminum foil.
- Place the wrapped layers in an airtight container or a resealable freezer bag.
- Keep them in the refrigerator for up to 3 days or freeze for up to 3 months.
Preparing the Frosting
- Make the Frosting:
- Prepare the frosting as per the recipe instructions, ensuring it’s smooth and creamy.
- Storage Tips:
- Transfer the frosting to an airtight container.
- Refrigerate for up to one week or freeze for up to 2 months.
- Before using frozen frosting, let it thaw in the refrigerator overnight and then bring it to room temperature, stirring gently to restore its texture.
Assembling the Cake
- Timing the Assembly:
- Assemble the cake layers with frosting just before serving to maintain freshness.
- If you need to prepare in advance, assemble the cake and store it in the refrigerator. It’s best enjoyed within 24 hours.
- Final Touches:
- Allow the assembled cake to come to room temperature for about 30 minutes before serving.
- This enhances the flavors and ensures the frosting is at its best consistency.
Make-Ahead Schedule
Here’s a handy table to help you plan your make-ahead tasks:
| Task | How Far Ahead |
|---|---|
| Bake cake layers | 2-3 days or freeze for up to 3 months |
| Make frosting | 3-4 days or freeze for up to 2 months |
| Assemble cake | 1 day ahead or within 24 hours of serving |
Directions
Follow these steps to create your own delicious Tandy Cakes at home. Each phase ensures the perfect texture and flavor you love.
Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and set aside.
- Cream the butter and sugar in a large mixing bowl using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine the dry ingredients in a separate bowl: 2½ cups all-purpose flour, 1 cup granulated sugar, 2½ teaspoons baking powder, and ½ teaspoon salt.
- Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined, ensuring not to overmix.
Bake the Cake Layers
- Pour the batter evenly into the prepared baking pan, smoothing the top with a rubber spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes.
- Transfer the cake to the cooling rack, peeling back the parchment paper. Allow it to cool completely before frosting.
Prepare the Frosting
- Beat the butter in a large bowl using an electric mixer on medium speed until creamy, about 2 minutes.
- Gradually add the powdered sugar, 4 cups at a time, mixing on low speed until incorporated.
- Pour in the heavy cream and vanilla extract, and add a pinch of salt.
- Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, about 3-5 minutes. If the frosting is too thick, add a little more cream; if too thin, add more powdered sugar.
Assemble the Cake
- Spread a generous layer of frosting evenly over the cooled cake using an offset spatula.
- Add any additional decorations or toppings as desired, such as sprinkles or fruit.
- Slice the cake into squares and serve, or store it in an airtight container at room temperature for up to three days.
Conclusion
Baking these Tandy Cakes at home has been a delightful experience for me. The flavors and textures truly capture the magic of the originals. I love how simple ingredients come together to create something so special. Whether you’re a long-time fan or trying them for the first time, I hope you enjoy making and sharing these treats as much as I do.
