Name: Irresistible Peanut Butter Cup Chocolate Roll Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 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; ¾ cup creamy peanut butter; ½ cup powdered sugar; ½ cup heavy cream; 1 tsp vanilla extract; 1 cup chopped peanut butter cups; ½ cup heavy cream (for ganache); ¾ cup semi-sweet chocolate chips

Ingredients

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

¾ cup creamy peanut butter

½ cup powdered sugar

½ cup heavy cream (for filling)

1 tsp vanilla extract (for filling)

1 cup chopped peanut butter cups

½ cup heavy cream (for ganache, optional)

¾ cup semi-sweet chocolate chips (for ganache, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang to help lift the cake later.

Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.

Step 3: In a separate large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick and pale.

Step 4: Add the vegetable oil, milk, and vanilla extract to the egg mixture and mix until smooth.

Step 5: Gently fold the dry ingredients into the wet ingredients until fully combined and smooth. Pour the batter evenly into the prepared pan.

Step 6: Bake for 10 to 12 minutes, or until the cake springs back when lightly touched.

Step 7: Remove the cake from the oven and immediately invert it onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel. Let it cool completely.

Step 8: To make 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.

Step 9: Unroll the cooled cake and spread the peanut butter filling evenly over the surface. Re-roll the cake gently without the towel, placing it seam-side down.

Step 10: For the ganache topping, heat the heavy cream until steaming, then pour over the chocolate chips. Let sit for 2 minutes before stirring until smooth. Spread or drizzle the ganache over the cake.

Step 11: Chill the cake for 30 minutes to set the ganache. Slice and serve, optionally garnishing with extra peanut butter cup pieces.

Tips & Variations

For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free chocolate chips in the ganache.

If you prefer, swap peanut butter for almond butter for a different nutty flavor.

Add crushed nuts or a sprinkle of sea salt on the ganache for extra texture and flavor.

Chill the cake overnight for easier slicing and enhanced flavor melding.

FAQs

Can I make this cake roll without a jelly roll pan?

Yes, you can use any shallow baking pan of similar size (about 9×13 inches). Just make sure to line it well with parchment paper to help with rolling and removal.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and using a towel dusted with powdered sugar helps prevent cracking. Rolling it too tightly or waiting too long to roll can cause cracks.