Peanut Butter Cup Chocolate Roll Recipe

Introduction

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

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 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 (175°C). Line a jelly roll pan with parchment paper, leaving some overhang for easy cake removal. Gather all your ingredients and ensure eggs are at room temperature for best results.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
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. This creates the light sponge texture.
4. Step 4: Gently mix in the vegetable oil, vanilla extract, and milk into the egg mixture until just combined. Avoid overmixing to retain airiness.
5. Step 5: Fold the dry ingredients into the wet ingredients carefully with a spatula until no flour streaks remain and the batter is fluffy.
6. Step 6: Pour the batter evenly into the prepared pan, smoothing the top gently for an even layer.
7. Step 7: Bake for 10 to 12 minutes, until the cake springs back lightly when touched. Be careful not to overbake to keep it flexible.
8. Step 8: Immediately invert the hot cake onto a sugared clean towel. Peel off the parchment paper and roll the cake in the towel starting from a short end. Let it cool completely while rolled up to maintain shape.
9. Step 9: For the filling, beat peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, mixing until light and spreadable. Fold in the chopped peanut butter cups gently.
10. Step 10: Unroll the cooled cake carefully. Spread the peanut butter filling evenly over the surface, leaving a small border around the edges.
11. Step 11: Reroll the cake tightly without the towel, placing it seam-side down on a serving platter.
12. Step 12: (Optional) For the ganache, heat the heavy cream until just steaming. Pour it over the chocolate chips and let stand for 2 minutes, then stir until smooth. Drizzle or spread ganache over the rolled cake and allow it to set before slicing.

Tips & Variations

• Use a gluten-free flour blend to make the cake gluten-free.
• Substitute heavy cream with coconut cream for a non-dairy option.
• For a vegan version, replace eggs with flax eggs or applesauce, and use dairy-free chocolate chips and non-dairy cream.
• Try almond or cashew butter instead of peanut butter for a different flavor or to accommodate nut allergies.
• Make sure not to overbake the cake to keep it flexible and easy to roll without cracking.

Storage

Store the cake covered in the refrigerator for up to 3 days. To reheat, let it come to room temperature before serving or warm slightly in the microwave for about 10 seconds to soften the filling. If topped with ganache, keep refrigerated and allow ganache to firm before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance. Assemble and refrigerate it, covered tightly, to let the flavors meld. Bring it to room temperature before serving for the best texture.

How do I prevent the cake from cracking when rolling?

Rolling the cake while warm and using a sugared towel helps keep the sponge flexible and prevents cracking. Also, avoid overbaking the cake to maintain moisture and softness.

Peanut Butter Cup Chocolate Roll Recipe

Print Recipe

★★★★★

4.7 from 149 reviews

This irresistible Peanut Butter Cup Chocolate Roll features a light and airy chocolate sponge cake rolled with a creamy, dreamy peanut butter filling studded with chopped peanut butter cups. Finished optionally with a rich chocolate ganache topping, this dessert is a perfect balance of fluffy, nutty, and chocolaty flavors, ideal for any special occasion or a decadent treat.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour
• Yield: 12 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 the eggs are at room temperature for optimal rise. Preheat oven to 350°F 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 large bowl, beat eggs and granulated sugar on high speed for 4-5 minutes until thick, pale, and tripled in volume for a light sponge.
3. Combine Wet Ingredients: Gently mix vegetable oil, vanilla extract, and milk into the egg mixture without overbeating to preserve airiness.
4. Fold in Dry Ingredients: Carefully fold the dry mix into the wet ingredients with a spatula until no flour streaks remain, creating a thick, fluffy batter.
5. Pour and Smooth Batter: Evenly pour batter into the prepared pan and smooth the surface gently for uniform baking.
6. Bake the Cake: Bake for 10-12 minutes until the cake springs back lightly when touched, taking care not to overbake to maintain flexibility.
7. Roll the Cake: Immediately invert the hot cake onto a sugared kitchen towel, peel off parchment, and roll the cake with the towel from a short end. Let cool fully rolled to hold shape.
8. Prepare the Filling: Beat peanut butter and powdered sugar until smooth, then add heavy cream and vanilla extract, mixing to a light, spreadable consistency. Fold in chopped peanut butter cups.
9. Unroll and Fill the Cake: Once cooled, carefully unroll the cake and spread the peanut butter filling evenly, leaving a small border to prevent spilling.
10. Re-Roll and Set the Cake: Roll the cake tightly without the towel, placing it seam-side down on a serving plate for a neat finish.
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

• Use room temperature eggs for better sponge cake rise and texture.
• Be careful not to overbake the cake to keep it pliable for rolling.
• Substitute gluten-free flour blend for a gluten-free version.
• Use coconut cream and dairy-free chocolate chips for a non-dairy alternative.
• Eggs can be replaced with flax eggs or applesauce for vegan adaptations.
• Try almond or cashew butter if allergic to peanuts.
• Ensure the filling border remains clear to prevent filling overflow during the roll.
• Use a sugared towel to help prevent sticking when rolling the cake.

Keywords: Peanut Butter Cup Chocolate Roll, Chocolate Roll Cake, Peanut Butter Dessert, Chocolate Sponge Cake, No-Bake Filling, Easy Chocolate Roll