Irresistible Peanut Butter Cup Chocolate Roll Recipe

Introduction

This Irresistible Peanut Butter Cup Chocolate Roll combines a light, cocoa-infused sponge cake with a rich and creamy peanut butter filling studded with chopped peanut butter cups. Finished with a glossy chocolate ganache, it’s a perfect dessert to impress at any gathering or enjoy as a special treat at home.

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 your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal later.
2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined.
3. Step 3: In another large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick and pale.
4. Step 4: Add the vegetable oil, milk, and vanilla extract to the beaten eggs and mix gently to combine.
5. Step 5: Carefully fold the dry ingredients into the wet ingredients until just smooth, being careful not to deflate the batter. Spread the batter evenly into the prepared pan.
6. Step 6: Bake for 10 to 12 minutes, or until the cake springs back when lightly touched.
7. Step 7: Immediately invert the warm cake onto a clean kitchen towel that has been dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel. Allow it to cool completely while rolled.
8. Step 8: For the filling, beat the peanut butter and powdered sugar together until smooth. Add the heavy cream and vanilla extract, then fold in the chopped peanut butter cups.
9. Step 9: Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface. Gently re-roll the cake without the towel and place it seam-side down on a serving platter.
10. Step 10 (Optional): For the ganache, heat the heavy cream until steaming but not boiling. Pour it over the chocolate chips and let sit for 2 minutes, then stir until smooth. Spread or drizzle the ganache over the rolled cake.
11. Step 11: Chill the cake for at least 30 minutes to set the ganache before slicing. Garnish with extra chopped peanut butter cups if desired.

Tips & Variations

• Try swapping peanut butter for almond butter or adding crushed nuts for a different twist on the filling.
• Be sure to roll the cake while it’s still warm to prevent cracking.
• Dusting the towel with powdered sugar helps prevent sticking when rolling the cake.

Storage

Store the peanut butter cup chocolate roll covered in the refrigerator for up to 5 days. To keep it longer, slice and freeze individual portions, wrapped tightly, for up to 2 months. When ready to serve, thaw slices in the refrigerator and enjoy chilled or bring to room temperature for softer cake texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake roll ahead of time?

Yes, this cake roll can be made a day ahead and stored covered in the refrigerator. It actually tastes great the next day as the flavors meld together beautifully.

What can I use if I don’t have peanut butter cups?

If you don’t have peanut butter cups, chopped peanuts or even chocolate chips mixed into the filling will provide a nice texture and complement the flavors well.

Irresistible Peanut Butter Cup Chocolate Roll Recipe

Print Recipe

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4.8 from 135 reviews

This Irresistible Peanut Butter Cup Chocolate Roll combines a light, fluffy chocolate sponge cake rolled with a creamy, decadent peanut butter filling studded with chopped peanut butter cups. Finished with a smooth chocolate ganache topping, this dessert offers a perfect balance of rich chocolate and nutty peanut butter flavors, making it an ideal treat for special occasions or holiday gatherings.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour
• Yield: 8 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 for ganache
• ¾ cup semi-sweet chocolate chips

Instructions

1. Prepare Pan and Ingredients: Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang for easy removal of the cake after baking.
2. Mix Dry Ingredients: Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a medium bowl until thoroughly combined.
3. Beat Eggs and Sugar: In a separate large bowl, beat the 4 large eggs and granulated sugar on high speed for 4–5 minutes until the mixture becomes thick, pale, and fluffy.
4. Add Wet Ingredients: To the beaten eggs and sugar, add vegetable oil, milk, and vanilla extract, mixing gently to combine.
5. Combine Dry and Wet Mixtures: Fold the dry ingredients gently into the wet mixture until smooth and fully incorporated without deflating the eggs.
6. Bake the Sponge Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched, indicating it is cooked through.
7. Invert and Roll Cake: Immediately invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up with the towel inside to maintain shape. Allow it to cool completely while rolled.
8. Prepare Peanut Butter Filling: In a mixing bowl, beat together creamy peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, continuing to beat until the mixture is creamy and spreadable. Fold in chopped peanut butter cups for texture and flavor.
9. Fill and Re-roll Cake: Unroll the cooled cake gently, spread the peanut butter filling evenly over the surface, then re-roll the cake without the towel. Set the roll seam-side down on a serving platter.
10. Make Ganache Topping (Optional): Heat the heavy cream until steaming but not boiling. Pour over the semi-sweet chocolate chips and let sit for 2 minutes to melt. Stir until smooth and glossy. Spread or drizzle the ganache over the top of the rolled cake.
11. Chill and Serve: Refrigerate the chocolate roll for at least 30 minutes to allow the ganache to set. Slice into pieces and serve. Optionally, garnish with extra peanut butter cup pieces to enhance presentation.

Notes

• This roll can be prepared ahead of time and chilled overnight to deepen the flavors.
• For variety, swap peanut butter for almond butter or add chopped nuts inside the filling for extra crunch.
• Store wrapped in the refrigerator for up to 5 days to maintain freshness.
• For longer storage, freeze individual slices wrapped tightly for up to 2 months.
• Ensure the cake is fully cooled before filling to avoid melting the peanut butter filling.

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