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Irresistible Peanut Butter Cup Chocolate Roll Recipe

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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.

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, 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

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