Introduction

This Irresistible Peanut Butter Cup Chocolate Roll combines a light cocoa sponge cake with a creamy peanut butter filling and rich chocolate ganache. It’s a perfect treat for chocolate and peanut butter lovers looking for an impressive yet easy-to-make dessert.

Irresistible Peanut Butter Cup Chocolate Roll Recipe - Recipe Image

Ingredients

Chocolate Sponge Cake: ¾ cup all-purpose flour, ¼ cup unsweetened cocoa powder, 1 tsp baking powder, ¼ tsp salt, 4 large eggs (room temperature), ¾ cup granulated sugar, 2 tbsp vegetable oil, 1 tsp vanilla extract, ¼ cup milk
Peanut Butter Filling: ¾ cup creamy peanut butter, ½ cup powdered sugar, ½ cup heavy cream, 1 tsp vanilla extract, 1 cup chopped peanut butter cups
Optional Ganache Topping: ½ cup heavy cream, ¾ cup semi-sweet chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang to help lift the cake easily later.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined.
Step 3: In a separate large bowl, beat the eggs and granulated sugar on high speed for 4–5 minutes until the mixture is thick and pale. Then add the vegetable oil, milk, and vanilla extract, mixing gently to combine.
Step 4: Carefully fold the dry ingredients into the wet ingredients until a smooth batter forms. Spread this evenly into the prepared jelly roll pan.
Step 5: Bake for 10–12 minutes, or until the cake springs back when gently pressed.
Step 6: Immediately invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up with the towel inside. Let the cake cool completely in this rolled shape.
Step 7: To make the filling, beat peanut butter and powdered sugar until smooth. Add the heavy cream and vanilla extract, beating until combined. Fold in the chopped peanut butter cups.
Step 8: Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface. Gently re-roll the cake, this time without the towel, and set it seam-side down on a serving plate.
Step 9: For the ganache (optional), heat the heavy cream until steaming but not boiling. Pour it over the chocolate chips and let it sit for 2 minutes, then stir until smooth. Drizzle or spread the ganache over the rolled cake.
Step 10: Chill the cake for 30 minutes to allow the ganache to set. Slice and serve, optionally garnished with extra peanut butter cup pieces.

Tips & Variations

For a nutty twist, substitute peanut butter with almond butter or add crushed nuts to the filling for extra crunch.
To avoid cracking when rolling, roll the cake while warm and using a clean kitchen towel dusted with powdered sugar helps prevent sticking.
If you prefer, skip the ganache and dust the final roll with powdered sugar for a lighter finish.

Storage

Store the roll covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices in an airtight container for up to 2 months. Thaw slices at room temperature before serving. Reheat gently if desired, but the roll is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake roll ahead of time?

Yes, this peanut butter cup chocolate roll can be prepared a day in advance and chilled overnight. This helps the flavors meld and makes slicing easier.

What can I do if my cake cracks when rolling?

Rolling the cake while it is still warm and using a kitchen towel dusted with powdered sugar to prevent sticking can reduce cracking. If cracks do appear, fill them generously with the peanut butter filling to help conceal them.