Peanut Butter Cup Chocolate Roll Recipe

Introduction

This Irresistible Peanut Butter Cup Chocolate Roll combines a light, airy chocolate sponge cake with a creamy peanut butter filling studded with peanut butter cups. Finished optionally with a silky chocolate ganache, it’s a delightful treat perfect for any occasion.

Ingredients

• 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
• 3/4 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/2 cup heavy cream
• 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 and line a jelly roll pan with parchment paper, leaving an overhang for easy removal. Gather all ingredients and ensure eggs are at room temperature.
2. Step 2: In a medium bowl, whisk together 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 to 5 minutes until thick, pale, and tripled in volume.
4. Step 4: Gently mix vegetable oil, vanilla extract, and milk into the egg mixture until just combined, avoiding overbeating.
5. Step 5: Fold the dry ingredients into the wet mixture carefully until no flour streaks remain, maintaining a fluffy batter.
6. Step 6: Pour the batter into the prepared pan, smoothing the top evenly.
7. Step 7: Bake for 10 to 12 minutes until the cake springs back lightly when touched. Do not overbake.
8. Step 8: Invert the hot cake onto a sugared kitchen towel, peel off parchment, and roll the cake with the towel from a short end. Let it cool completely rolled up.
9. Step 9: Beat peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract and mix until light and spreadable. Fold in chopped peanut butter cups gently.
10. Step 10: Unroll the cooled cake carefully. Spread the peanut butter filling evenly, leaving a border around the edges.
11. Step 11: Re-roll the cake tightly without the towel, placing it seam-side down on a serving platter.
12. Step 12 (Optional): Heat heavy cream until steaming and pour over chocolate chips. Let sit for 2 minutes, stir until smooth, and drizzle or spread over the cake. Allow ganache to set before slicing.

Tips & Variations

• 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.
• Try almond or cashew butter instead of peanut butter if you have nut allergies.
• Dairy-free chocolate chips can be used to make this recipe vegan-friendly.
• Be careful not to overmix the batter to keep the sponge light and fluffy.

Storage

Store the peanut butter cup chocolate roll covered in the refrigerator for up to 3 days. To reheat, let the cake come to room temperature before slicing, or warm slices gently in the microwave for a few seconds to enhance the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake and assemble the cake a day in advance. Store it wrapped tightly in the refrigerator to keep it fresh.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm and using a sugared towel helps prevent cracking by making the sponge flexible. Allow it to cool completely while rolled to maintain its shape.

Peanut Butter Cup Chocolate Roll Recipe

Print Recipe

★★★★★

4.8 from 57 reviews

This irresistible Peanut Butter Cup Chocolate Roll features a light and airy chocolate sponge cake rolled with a creamy peanut butter filling studded with chopped peanut butter cups. Optionally topped with a rich chocolate ganache, this dessert is perfect for chocolate and peanut butter lovers seeking a decadent, yet elegant treat. Its soft texture and luscious combination of flavors make it ideal for special occasions or indulgent everyday enjoyment.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 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 optimal sponge rise. Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper, leaving some overhang for easy 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 granulated sugar on high speed for 4 to 5 minutes until the mixture is thick, pale, and tripled in volume.
3. Combine Wet Ingredients: Gently stir vegetable oil, vanilla extract, and milk into the whipped egg mixture, careful not to overmix to preserve airiness.
4. Fold in Dry Ingredients: Gradually and gently fold the dry ingredient mixture into the wet mixture with a spatula until no streaks remain, forming a thick and fluffy batter.
5. Pour and Smooth Batter: Evenly pour the batter into the prepared jelly roll pan and smooth the surface gently with a spatula for uniform baking.
6. Bake the Cake: Bake in preheated oven for 10 to 12 minutes, or until the cake springs back lightly when touched. Avoid overbaking to keep sponge flexible.
7. Roll the Cake: Immediately invert hot cake onto a sugared towel placed on a flat surface. Carefully peel off parchment paper and roll the cake with the towel inside, starting from one short end. Let cool completely while rolled to maintain shape.
8. Prepare the Filling: Beat peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, mixing until light and spreadable. Gently fold in chopped peanut butter cups.
9. Unroll and Fill the Cake: Once cool, carefully unroll the cake and spread filling evenly over the surface, leaving a small border at the edges to prevent spilling upon re-rolling.
10. Re-Roll and Set the Cake: Roll the cake tightly without the towel, placing it seam-side down on a serving platter. Handle gently to avoid breakage.
11. Make the Ganache (Optional): Heat heavy cream until just steaming. Pour over semi-sweet chocolate chips and let sit for 2 minutes. Stir until smooth. Drizzle or spread the ganache over the cake and allow to set before slicing and serving.

Notes

• For gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
• Use coconut cream instead of heavy cream for a dairy-free alternative.
• Vegan adaptations can be made by replacing eggs with flax eggs or applesauce and using dairy-free chocolate chips.
• Almond or cashew butter may substitute peanut butter for nut allergy accommodations.
• Ensure the cake is rolled while warm to prevent cracking.
• Do not overbake the sponge to maintain flexibility for rolling.

Keywords: Peanut Butter Cup, Chocolate Roll, Chocolate Sponge Cake, Peanut Butter Filling, Chocolate Ganache, Dessert, Roll Cake, Party Cake