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Irresistible Peanut Butter Cup Chocolate Roll Recipe

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★★★★★

4.6 from 70 reviews

This Irresistible Peanut Butter Cup Chocolate Roll is a luscious dessert featuring a soft chocolate sponge cake rolled with a creamy peanut butter filling studded with chopped peanut butter cups. Finished with a rich chocolate ganache topping, this cake roll combines decadent chocolate and peanut butter flavors in a perfectly balanced treat that’s ideal for holidays or special occasions.

Ingredients

Scale

Chocolate Sponge Cake

  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • 4 large eggs at 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

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, making sure to leave an overhang to help remove the cake later.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
  3. Beat wet ingredients: In a separate large bowl, beat the eggs and granulated sugar on high speed for 4–5 minutes until the mixture is thick, pale, and fluffy. Then add the vegetable oil, milk, and vanilla extract, mixing to combine.
  4. Combine batter: Gently fold the dry ingredients into the wet ingredients until smooth and fully incorporated, careful to preserve the airiness of the batter.
  5. Bake the sponge cake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 10–12 minutes, or until the cake springs back when lightly touched.
  6. Roll the cake: Once baked, immediately invert the cake onto a kitchen towel dusted with powdered sugar. Carefully remove the parchment paper, then roll the cake up in the towel from the short end. Allow it to cool completely in this rolled shape.
  7. Prepare the peanut butter filling: Beat the creamy peanut butter and powdered sugar together until smooth. Then add the heavy cream and vanilla extract, mixing to combine. Fold in the chopped peanut butter cups gently.
  8. Assemble the roll: Unroll the cooled cake carefully and spread the peanut butter filling evenly over its surface. Re-roll the cake gently (without the towel), sealing it seam-side down.
  9. Make the ganache: Heat the heavy cream until steaming, then pour it over the semi-sweet chocolate chips in a bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
  10. Finish and chill: Spread or drizzle the ganache over the rolled cake. Chill in the refrigerator for at least 30 minutes to set the ganache. Garnish optionally with extra chopped peanut butter cup pieces before slicing and serving.

Notes

  • This cake roll can be made ahead and stored in the refrigerator overnight, making it perfect for advance preparation.
  • For a different flavor twist, substitute peanut butter with almond butter or add crushed nuts into the filling.
  • Store the cake refrigerated for up to 5 days or freeze individual slices for up to 2 months for longer preservation.
  • Be gentle while rolling to avoid cracking the delicate sponge cake.

Keywords: Cake Roll, Chocolate Roll, Holiday Dessert, Peanut Butter

Find it online: https://famdishes.com/irresistible-peanut-butter-cup-chocolate-roll-recipe/