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Irresistible Peanut Butter Cup Chocolate Roll 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.

Ingredients

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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

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