Peanut Butter Cup Chocolate Roll Recipe

Introduction

This Irresistible Peanut Butter Cup Chocolate Roll combines a light cocoa sponge cake with a creamy peanut butter filling and crunchy peanut butter cups for texture. Finished with a smooth chocolate ganache, it’s a show-stopping dessert perfect for any occasion.

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
• ¾ cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang for easy removal.
2. Step 2: In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. Step 3: In another large bowl, beat eggs and sugar on high speed for 4–5 minutes until thick and pale. Then add vegetable oil, milk, and vanilla extract, mixing until combined.
4. Step 4: Gently fold the dry ingredients into the wet ingredients until smooth. Spread the batter evenly into the prepared pan.
5. Step 5: Bake for 10–12 minutes, or until the cake springs back when touched.
6. Step 6: Immediately invert the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake with the towel. Let it cool completely.
7. Step 7: To make the filling, beat peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, then fold in chopped peanut butter cups.
8. Step 8: Unroll the cooled cake and spread the peanut butter filling evenly over it. Gently re-roll the cake without the towel and place it seam-side down.
9. Step 9: For the ganache, heat heavy cream until steaming and pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Spread or drizzle the ganache over the cake.
10. Step 10: Chill the roll for 30 minutes to set the ganache. Slice and serve, garnishing with extra peanut butter cup pieces if desired.

Tips & Variations

• Swap peanut butter for almond butter for a different nutty flavor.
• Add crushed nuts to the filling for extra crunch.
• Use a kitchen towel dusted with powdered sugar to prevent sticking and help roll the cake smoothly.
• Allow the cake to cool completely before unrolling to avoid cracking.

Storage

Store the peanut butter cup chocolate roll covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices in airtight containers or freezer bags for up to 2 months. Thaw in the refrigerator before serving. Reheat ganache-topped slices at room temperature for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake roll ahead of time?

Yes, this chocolate roll can be made a day in advance and kept refrigerated. This actually helps the flavors meld and makes slicing easier.

What can I use instead of peanut butter cups?

You can substitute chopped chocolate bars, caramel bits, or even chopped nuts to add texture in the filling if peanut butter cups are not available.

Peanut Butter Cup Chocolate Roll Recipe

Print Recipe

★★★★★

4.6 from 108 reviews

This Irresistible Peanut Butter Cup Chocolate Roll combines a light and fluffy chocolate sponge cake with a creamy peanut butter filling studded with chopped peanut butter cups, all rolled together and optionally topped with a rich chocolate ganache. Perfect for celebrations or a decadent dessert, this roll offers a delightful balance of chocolate and peanut butter flavors with a beautiful presentation.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour
• Yield: 8–10 slices 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. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang on the sides for easy cake removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
3. Beat Eggs and Sugar: In a separate large bowl, beat the four large eggs and granulated sugar on high speed for 4 to 5 minutes, or until the mixture is thick, pale, and fluffy.
4. Add Wet Ingredients: To the beaten eggs, add the vegetable oil, milk, and vanilla extract. Mix gently to combine.
5. Combine Mixtures: Carefully fold the dry ingredients into the wet mixture until the batter is smooth and fully incorporated, being mindful not to deflate the air whipped into the eggs.
6. Bake Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 10 to 12 minutes, until the cake springs back when gently touched.
7. Roll Cake: Immediately invert the baked cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper, then roll the cake up in the towel while still warm. This helps prevent cracking. Allow the cake to cool completely while rolled.
8. Prepare Peanut Butter Filling: In a bowl, beat the creamy peanut butter with powdered sugar until smooth. Add heavy cream and vanilla extract and continue beating until creamy and spreadable. Fold in the chopped peanut butter cups evenly.
9. Assemble Roll: Unroll the cooled cake carefully. Spread the peanut butter filling evenly over the surface. Re-roll the cake gently without the towel, making sure the seam is positioned underneath to seal.
10. Make Ganache (Optional): Heat the heavy cream for ganache until it is steaming but not boiling. Pour over the semi-sweet chocolate chips in a bowl. Let sit for 2 minutes, then stir until the ganache is smooth and glossy.
11. Top and Chill: Spread or drizzle the ganache evenly over the rolled cake. Refrigerate for at least 30 minutes to allow the ganache to set.
12. Serve: Slice the peanut butter cup chocolate roll and serve. Optionally, garnish with extra chopped peanut butter cups for added texture and decoration.

Notes

• This roll can be prepared ahead of time and refrigerated overnight for enhanced flavor melding.
• For a variation, substitute almond butter for peanut butter or add crushed nuts to the filling.
• Store the roll covered in the refrigerator for up to 5 days to maintain freshness.
• For longer storage, slice the roll and freeze the slices individually for up to 2 months.

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