Irresistible Peanut Butter Cup Chocolate Roll Recipe

Introduction

This Irresistible Peanut Butter Cup Chocolate Roll combines a rich chocolate sponge cake with a creamy peanut butter filling studded with chopped peanut butter cups. Finished with a smooth ganache topping, it’s a decadent dessert perfect for any occasion.

Ingredients

• 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 for ganache
• ¾ cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang for easy removal.
2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. Step 3: In another bowl, beat the eggs and granulated sugar on high speed for 4–5 minutes until thick and pale. Add the vegetable oil, milk, and vanilla extract and mix until combined.
4. Step 4: Gently fold the dry ingredients into the wet ingredients until the batter is smooth. Spread the batter evenly into the prepared pan.
5. Step 5: Bake for 10–12 minutes, until the cake springs back when lightly touched.
6. Step 6: Immediately invert the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up with the towel inside. Let it cool completely.
7. Step 7: To make the filling, beat the peanut butter and powdered sugar until smooth. Add the heavy cream and vanilla extract, then fold in the chopped peanut butter cups.
8. Step 8: Unroll the cooled cake and spread the peanut butter filling evenly over the surface. Re-roll the cake gently without the towel and place it seam-side down.
9. Step 9: For the ganache, heat the heavy cream until steaming and pour it over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Spread or drizzle the ganache over the roll.
10. Step 10: Chill the roll for at least 30 minutes to set the ganache before slicing and serving. Optionally, garnish with extra chopped peanut butter cup pieces.

Tips & Variations

• Try swapping peanut butter for almond butter or adding crushed nuts to the filling for a different flavor and texture.
• Dust the kitchen towel with powdered sugar before rolling to prevent sticking and ensure a smooth roll.
• Use a sharp serrated knife when slicing to keep clean edges and prevent the roll from squishing.

Storage

Store the chocolate roll in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. Thaw slices in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake roll in advance?

Yes, this peanut butter cup chocolate roll can be made a day ahead and kept refrigerated. Chilling helps the flavors meld and makes slicing easier.

What should I do if my cake cracks when rolling?

If the cake cracks, try rolling it while still warm with the towel, as it’s more pliable then. If cracks occur, use the filling to patch the cake, and roll gently. A slight crack won’t affect the taste.

Irresistible Peanut Butter Cup Chocolate Roll Recipe

Print Recipe

★★★★★

4.6 from 67 reviews

This Irresistible Peanut Butter Cup Chocolate Roll features a tender and moist chocolate sponge cake rolled with a creamy peanut butter filling studded with chopped peanut butter cups. Finished with a rich ganache topping, this dessert combines the decadent flavors of chocolate and peanut butter in an elegant, sliceable roll perfect for holidays or special occasions.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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, leaving some overhang on the sides for easy cake removal later.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, unsweetened cocoa powder, baking powder, and salt until fully combined.
3. Beat Eggs and Sugar: In a separate large bowl, beat the eggs and granulated sugar at high speed for 4–5 minutes until the mixture becomes thick, pale, and fluffy.
4. Add Wet Ingredients: Carefully add vegetable oil, milk, and vanilla extract into the egg mixture and gently combine.
5. Combine Mixtures and Bake: Fold the dry ingredients gently into the wet ingredients, mixing until smooth without deflating the batter. Spread the batter evenly into the prepared pan and bake for 10–12 minutes or until the cake springs back when lightly touched.
6. Roll the Cake: Immediately invert the hot cake onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper and carefully roll the cake with the towel inside. Allow it to cool completely while rolled up.
7. Prepare the Peanut Butter Filling: Beat together creamy peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract and beat until light and fluffy. Fold in the chopped peanut butter cups gently.
8. Assemble the Roll: Once the cake is cooled, gently unroll it from the towel. Spread the peanut butter filling evenly over the surface, then carefully re-roll the cake (this time without the towel), making sure the seam is placed underneath to seal.
9. Make the Ganache: Heat the heavy cream in a small saucepan or microwave until it just starts to steam. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth, glossy, and combined.
10. Finish and Chill: Spread or drizzle the ganache over the rolled cake. Chill in the refrigerator for at least 30 minutes to allow the ganache to set properly.
11. Serve: Optional: garnish with additional chopped peanut butter cups before slicing. Cut into slices and enjoy your Peanut Butter Cup Chocolate Roll.

Notes

• This roll can be made ahead and chilled overnight for convenience and enhanced flavors.
• For a variation, swap peanut butter for almond butter or add crushed nuts to the filling for textural contrast.
• Store the cake refrigerated for up to 5 days, or freeze individual slices wrapped well for up to 2 months.
• Make sure to roll the cake immediately while warm to prevent cracking.

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