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

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.
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.
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.
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.
Pour and Smooth Batter: Pour the batter evenly into the prepared pan and smooth the surface with a spatula for even baking.
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.
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.
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.
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.
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.
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