Peanut Butter Cup Chocolate Roll Recipe

Introduction

This Irresistible Peanut Butter Cup Chocolate Roll combines a light chocolate sponge cake with a creamy peanut butter filling studded with peanut butter cups. Finished with an optional chocolate ganache, it’s a perfect dessert for peanut butter and chocolate lovers alike.

Ingredients

• Chocolate Sponge Cake:
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, at room temperature
• 3/4 cup granulated sugar
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup milk
• Peanut Butter Filling:
• 3/4 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup chopped peanut butter cups
• Optional Chocolate Ganache Topping:
• 1/2 cup heavy cream
• 3/4 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F. Line a jelly roll pan with parchment paper, leaving some overhang for easy lifting. Gather all ingredients, ensuring eggs are at room temperature.
2. Step 2: In a medium bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt.
3. Step 3: In a large bowl, beat the eggs and granulated sugar on high speed for 4–5 minutes until thick, pale, and tripled in volume.
4. Step 4: Add vegetable oil, vanilla extract, and milk to the egg mixture, stirring gently to combine without deflating the batter.
5. Step 5: Fold the dry ingredients into the wet mixture carefully until no streaks remain, keeping the batter fluffy.
6. Step 6: Pour the batter evenly into the prepared pan and smooth the top. Bake for 10–12 minutes, until the cake springs back when lightly touched.
7. Step 7: Immediately invert the hot cake onto a sugared towel, peel off parchment paper, and roll the cake with the towel starting from a short end. Let it cool completely rolled up.
8. Step 8: For the filling, beat peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, mixing until light and spreadable. Fold in chopped peanut butter cups gently.
9. Step 9: Unroll the cooled cake carefully. Spread the peanut butter filling evenly over the cake, leaving a small border around the edges.
10. Step 10: Roll the cake back up tightly without the towel, placing it seam-side down on a serving platter.
11. Step 11: To make the ganache (optional), heat heavy cream until steaming and pour over chocolate chips. Let sit 2 minutes, then stir until smooth. Drizzle or spread over the cake and allow to set before slicing.

Tips & Variations

• Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version.
• Substitute coconut cream for heavy cream to make it dairy-free.
• Try flax eggs or applesauce as an egg substitute for a vegan-friendly cake.
• Switch peanut butter for almond or cashew butter if you have nut allergies.
• Use dairy-free chocolate chips to make the recipe suitable for dairy intolerances.
• Chill the cake after rolling to make slicing easier and neater.

Storage

Store the peanut butter cup chocolate roll covered in the refrigerator for up to 4 days. For best texture, bring to room temperature before serving. Leftovers can be frozen wrapped tightly for up to 1 month; thaw overnight in the refrigerator and garnish with fresh ganache if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be prepared a day in advance. Keep it refrigerated and add the ganache topping just before serving for the freshest presentation.

How do I prevent cracks when rolling the cake?

Rolling the cake while it’s still warm using a sugared towel helps set the shape and prevents cracking. Be gentle when unrolling and re-rolling with the filling to maintain the sponge’s integrity.

Peanut Butter Cup Chocolate Roll Recipe

Print Recipe

★★★★★

4.9 from 74 reviews

This Irresistible Peanut Butter Cup Chocolate Roll features a light and airy chocolate sponge cake filled with a creamy peanut butter mixture studded with chopped peanut butter cups. Optionally topped with a rich chocolate ganache, this dessert combines the perfect balance of chocolate and peanut butter flavors in a stunning rolled cake that’s ideal for any special occasion or indulgent treat.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 45 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Sponge Cake

• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, at room temperature
• 3/4 cup granulated sugar
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup milk

Peanut Butter Filling

• 3/4 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup chopped peanut butter cups

Optional Chocolate Ganache Topping

• 1/2 cup heavy cream
• 3/4 cup semi-sweet chocolate chips

Instructions

1. Prepare Ingredients: Gather all ingredients and ensure eggs are at room temperature for better cake rise. Preheat the oven to 350°F and line a jelly roll pan with parchment paper, leaving some overhang for easy cake removal.
2. Cook the Base: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the eggs and sugar on high speed for 4 to 5 minutes until thick and pale, about tripling in volume, to create a light sponge.
3. Combine Wet Ingredients: Gently mix vegetable oil, vanilla extract, and milk into the beaten eggs, taking care not to overblend to maintain airiness.
4. Fold in Dry Ingredients: Carefully fold the dry mixture into the wet batter using a spatula until fully incorporated without visible streaks, keeping the batter fluffy.
5. Pour and Smooth Batter: Pour batter evenly into the prepared pan and smooth the top gently with a spatula for uniform thickness.
6. Bake the Cake: Bake for 10 to 12 minutes until the cake springs back lightly when touched; avoid overbaking to keep sponge flexible.
7. Roll the Cake: Immediately invert the hot cake onto a sugared towel, peel off parchment paper, and roll the cake with the towel inside starting from a short end. Allow to cool completely rolled to maintain shape.
8. Prepare the Filling: Beat peanut butter and powdered sugar until smooth, then add heavy cream and vanilla extract, mixing until light and spreadable. Fold in chopped peanut butter cups gently.
9. Unroll and Fill the Cake: Carefully unroll the cooled cake and spread the peanut butter filling evenly, leaving a border to prevent seepage during rerolling.
10. Re-Roll and Set the Cake: Roll the cake tightly without the towel, placing it seam-side down on a platter to set gently without breaking.
11. Make the Ganache (Optional): Heat heavy cream until steaming, pour over chocolate chips, let sit 2 minutes, then stir until smooth. Drizzle or spread ganache over the cake and allow to set before slicing.

Notes

• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
• Use coconut cream instead of heavy cream for a non-dairy alternative.
• To make this recipe vegan, replace eggs with flax eggs or applesauce, and use dairy-free chocolate chips and non-dairy cream.
• Almond or cashew butter can substitute peanut butter if there are nut allergies.
• Ensure not to overbake the sponge cake, as it needs to remain flexible for rolling.
• Chilling the rolled cake before slicing can improve slice integrity.

Keywords: peanut butter cup chocolate roll, chocolate roll cake, peanut butter filling dessert, chocolate sponge cake, rolled cake dessert