🍫🥜 Peanut Butter Cup Chocolate Roll Cake
Rich chocolate sponge rolled with creamy peanut butter filling and loaded with peanut butter cups—this dessert is pure showstopper magic.
This Peanut Butter Cup Chocolate Roll Cake is soft, chocolatey, and irresistibly indulgent. A light cocoa sponge cake gets rolled around a fluffy peanut butter cream filling, then finished with melted chocolate and chopped peanut butter cups. It looks fancy, but it’s surprisingly approachable—perfect for holidays, birthdays, or anytime you want a dessert that makes people say WOW.
📝 Ingredients
🍫 Chocolate Sponge Cake
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¾ cup all-purpose flour
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¼ cup unsweetened cocoa powder
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1 teaspoon baking powder
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¼ teaspoon salt
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4 large eggs, room temperature
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¾ cup granulated sugar
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1 teaspoon vanilla extract
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¼ cup milk
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2 tablespoons vegetable oil
🥜 Peanut Butter Cream Filling
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1 cup heavy whipping cream, cold
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½ cup creamy peanut butter
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⅓ cup powdered sugar
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1 teaspoon vanilla extract
🍫 Peanut Butter Cup Topping
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¾ cup chopped peanut butter cups
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½ cup semi-sweet chocolate chips, melted
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2 tablespoons heavy cream (for chocolate drizzle)
🍽️ Directions
1️⃣ Prepare the Pan
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2️⃣ Make the Chocolate Sponge Batter
In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a separate large bowl, beat eggs and sugar on high speed for 4–5 minutes until thick, pale, and fluffy. Mix in vanilla extract, milk, and oil.
Gently fold the dry ingredients into the egg mixture just until combined—do not overmix.
3️⃣ Bake
Pour batter evenly into the prepared pan. Bake for 10–12 minutes, until the cake springs back lightly when touched.
4️⃣ Roll the Cake
While hot, carefully invert cake onto a clean kitchen towel dusted with cocoa powder. Peel off parchment paper.
Starting from the short end, gently roll the cake up with the towel inside. Let cool completely rolled—this prevents cracking.
5️⃣ Make the Peanut Butter Filling
Whip heavy cream until soft peaks form. In another bowl, mix peanut butter, powdered sugar, and vanilla until smooth. Gently fold whipped cream into peanut butter mixture until fluffy and spreadable.
6️⃣ Fill and Roll
Unroll cooled cake carefully. Spread filling evenly, leaving a small border. Sprinkle chopped peanut butter cups over the filling.
Re-roll tightly (without towel) and place seam-side down on a serving platter.
7️⃣ Chocolate Drizzle Finish
Melt chocolate chips with heavy cream until smooth. Drizzle over the cake and sprinkle with extra peanut butter cups if desired.
⏱️ Recipe Info
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Prep Time: 25 minutes
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Bake Time: 12 minutes
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Total Time: ~1 hour (including cooling)
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Servings: 8–10 slices