Peanut Butter Cup Chocolate Roll Cake

by
Pin

🍫🥜 Peanut Butter Cup Chocolate Roll Cake

A Soft Chocolate Sponge Rolled with Creamy Peanut Butter Filling

This Peanut Butter Cup Chocolate Roll Cake is pure dessert comfort. A light, cocoa-rich sponge cake is rolled around a smooth peanut butter cream filling, then finished with chocolate drizzle and peanut butter cup pieces. It’s nostalgic, decadent, and surprisingly easy to make — perfect for holidays, celebrations, or when you want a dessert that looks impressive but feels familiar.

If chocolate and peanut butter are your love language, this cake is for you.

🛒 Ingredients

Chocolate Roll Cake

  • ¾ cup all-purpose flour

  • ¼ cup unsweetened cocoa powder

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 4 large eggs, room temperature

  • ¾ cup granulated sugar

  • 1 teaspoon vanilla extract

  • 2 tablespoons vegetable oil

  • ¼ cup milk

Peanut Butter Cream Filling

  • ¾ cup creamy peanut butter

  • ½ cup powdered sugar

  • ½ cup heavy cream, cold

  • ½ teaspoon vanilla extract

Topping (Optional but Recommended)

  • ½ cup melted chocolate or chocolate ganache

  • Chopped peanut butter cups

  • Powdered sugar for dusting

👩‍🍳 Instructions

1️⃣ Prepare the Cake Batter

  1. Preheat oven to 350°F (175°C).

  2. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

  3. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.

  4. In a separate bowl, beat eggs and sugar until thick, pale, and fluffy (about 3–4 minutes).

  5. Mix in vanilla extract, oil, and milk.

  6. Gently fold in the dry ingredients until just combined.

2️⃣ Bake the Cake

  1. Pour batter evenly into the prepared pan and smooth the top.

  2. Bake for 10–12 minutes, just until the cake springs back when lightly touched.

  3. Do not overbake — flexibility is key for rolling.

3️⃣ Roll While Warm

  1. Lay a clean kitchen towel on the counter and dust lightly with powdered sugar.

  2. Immediately turn the warm cake onto the towel and peel off parchment paper.

  3. Starting from the short end, gently roll the cake up with the towel inside.

  4. Let cool completely while rolled — this prevents cracking later.

4️⃣ Make the Peanut Butter Filling

  1. Beat peanut butter and powdered sugar until smooth.

  2. In a separate bowl, whip heavy cream and vanilla to stiff peaks.

  3. Gently fold whipped cream into the peanut butter mixture until light and creamy.

5️⃣ Fill and Roll

  1. Carefully unroll the cooled cake.

  2. Spread peanut butter filling evenly over the surface, leaving a small border.

  3. Re-roll the cake tightly (without the towel).

  4. Place seam-side down on a serving plate.

6️⃣ Decorate

  • Drizzle with melted chocolate or ganache.

  • Sprinkle with chopped peanut butter cups.

  • Chill for 30 minutes before slicing for clean cuts.

    Next →

Leave a Comment