Peanut Butter Cup Chocolate Roll Recipe

ByZoe Lane
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Introduction

The Peanut Butter Cup Chocolate Roll is a delightful dessert combining a light chocolate sponge cake with a creamy peanut butter filling and chunks of peanut butter cups. Its rich texture and balanced flavors make it a crowd-pleaser for any occasion.

A close-up view of a multi-layered cake slice with a total of five main layers, alternating between dark chocolate and light cookie-colored cake. Between each layer is a smooth, creamy tan filling. The whole cake is covered with a glossy, rich dark chocolate glaze that slowly drips down the sides. The top is decorated with small, chunky pieces that look like a mix of light caramelized nuts and toffee. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 (for filling)
  • 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. Line a jelly roll pan with parchment paper, leaving some 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 eggs and granulated sugar at high speed for 4 to 5 minutes until thick, pale, and tripled in volume.
  4. Step 4: Add vegetable oil, vanilla extract, and milk to the egg mixture. Gently mix until just combined, taking care not to deflate the batter.
  5. Step 5: Fold the dry ingredients into the wet mixture with a spatula until no streaks remain and the batter is thick and fluffy.
  6. Step 6: Pour the batter evenly into the prepared pan and smooth the top gently.
  7. Step 7: Bake for 10 to 12 minutes until the cake springs back lightly when touched. Avoid overbaking.
  8. Step 8: Immediately invert the hot cake onto a sugared towel, peel off the parchment, and roll the cake with the towel from a short end. Let it cool completely rolled up.
  9. Step 9: For the filling, beat peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, mix until light and spreadable, then fold in chopped peanut butter cups.
  10. Step 10: Once cooled, carefully unroll the cake and spread the filling evenly, leaving a border around the edges.
  11. Step 11: Re-roll the cake tightly without the towel, seam-side down, on a serving platter.
  12. Step 12 (Optional): For ganache, heat heavy cream until steaming, pour over chocolate chips, let sit for 2 minutes, then stir smooth. Drizzle or spread over the cake and let set before slicing.

Tips & Variations

  • Use a gluten-free flour blend for a gluten-free version.
  • Substitute heavy cream with coconut cream for a dairy-free option.
  • Try almond or cashew butter instead of peanut butter if you have nut allergies.
  • Use dairy-free chocolate chips for a vegan-friendly dessert.
  • Rolling the cake immediately after baking while still warm helps prevent cracking.

Storage

Store the chocolate roll covered in the refrigerator for up to 3 days. Wrap tightly in plastic wrap to prevent drying out. Let it come to room temperature for about 20 minutes before serving. Reheat is not recommended as it may affect texture.

How to Serve

The image shows a close-up of a multi-layered cake slice with five visible layers. The bottom and second layers are light yellow with a crumbly texture, alternating with dark, rich chocolate layers. Between the first and second, and the third and fourth layers, there is a smooth peanut butter filling. The cake is covered in a glossy, thick dark chocolate ganache that drips down the sides and pools at the base. The top is sprinkled with small pieces of crunchy peanut butter candy. The surface under the cake is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake and filling a day ahead. Assemble and refrigerate the roll wrapped tightly to maintain freshness.

What if I don’t have a jelly roll pan?

A rimmed baking sheet or shallow rectangular baking pan of similar size can work. Just make sure to line it with parchment paper for easy removal of the cake.

Print
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Peanut Butter Cup Chocolate Roll Recipe

★★★★★

4.5 from 67 reviews
  • Author: Zoe
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

This Irresistible Peanut Butter Cup Chocolate Roll combines a light and airy chocolate sponge cake with a creamy peanut butter filling studded with chopped peanut butter cups. Finished optionally with a smooth chocolate ganache topping, this dessert is perfect for peanut butter and chocolate lovers looking for an impressive yet approachable treat.

Ingredients

Scale

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 best cake rise. Preheat the oven to 350°F and line a jelly roll pan with parchment paper, allowing some overhang for easy cake removal.
  2. Cook the Base: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until pale, thick, and tripled in volume for a light sponge.
  3. Combine Wet Ingredients: Add vegetable oil, vanilla extract, and milk to the egg mixture and gently mix until just combined, taking care not to overbeat to preserve airiness.
  4. Fold in Dry Ingredients: Gently fold the dry mixture into the wet batter with a spatula until no flour streaks remain, resulting in a thick, fluffy batter.
  5. Pour and Smooth Batter: Pour the batter evenly into the prepared pan and smooth the surface with a spatula for even baking.
  6. Bake the Cake: Bake for 10 to 12 minutes until the cake springs back lightly to the touch, taking care not to overbake to keep the sponge flexible.
  7. Roll the Cake: Immediately invert the hot cake onto a sugared towel, peel off the parchment, and roll the cake with the towel from one short end. Let it cool completely rolled to set the shape.
  8. Prepare the Filling: Beat peanut butter and powdered sugar until smooth, then mix in heavy cream and vanilla extract until light and spreadable. Gently fold in chopped peanut butter cups.
  9. Unroll and Fill the Cake: When cool, gently unroll the cake and spread the peanut butter filling evenly, leaving a border around edges to prevent spillage.
  10. Re-Roll and Set the Cake: Roll the cake tightly without the towel, seam-side down on a serving platter, handling gently to avoid breaking the sponge.
  11. Make the Ganache (Optional): Heat heavy cream until steaming, pour over semi-sweet chocolate chips, let sit for 2 minutes, then stir smooth. Drizzle or spread over the cake and allow to set before slicing.

Notes

  • Use room temperature eggs to achieve the best cake rise and texture.
  • Be careful not to overbake the sponge to prevent it from becoming dry and brittle.
  • For gluten-free variations, substitute all-purpose flour with a gluten-free flour blend.
  • Dairy-free options can be made by replacing heavy cream with coconut cream and using dairy-free chocolate chips.
  • Vegan alternatives include flax eggs or applesauce instead of eggs and vegan butter substitutes if desired.
  • The sugared towel helps prevent the cake from sticking when rolling and adds a slight sweetness to the crust.
  • Allow the cake to cool fully before unrolling to avoid cracking or breaking.
  • The chocolate ganache topping is optional but adds a rich and glossy finish.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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