Irresistible Peanut Butter Cup Chocolate Roll Recipe

Introduction

This Irresistible Peanut Butter Cup Chocolate Roll is a perfect treat for chocolate and peanut butter lovers alike. Featuring a light cocoa sponge cake filled with creamy peanut butter filling and topped with a rich chocolate ganache, it’s sure to impress at any gathering.

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
• Optional Ganache Topping:
• ½ cup heavy cream (for ganache)
• ¾ 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 an overhang for easy removal later.
2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. Step 3: In a separate bowl, beat the eggs and granulated sugar on high speed for 4–5 minutes until the mixture is thick and pale. Then add the vegetable oil, milk, and vanilla extract, mixing gently.
4. Step 4: Carefully 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 until the cake springs back when lightly 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 up with the towel. Allow to cool completely.
7. Step 7: To make the filling, beat the peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, then fold in the chopped peanut butter cups.
8. Step 8: Unroll the cooled cake and spread the peanut butter filling evenly over it. Re-roll the cake gently without the towel and place seam-side down.
9. Step 9: For the ganache, heat the heavy cream until steaming and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Spread or drizzle the ganache over the cake.
10. Step 10: Chill the cake 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 to add a different nutty flavor.
• Add crushed nuts to the filling for extra crunch.
• Dust the parchment paper with powdered sugar before rolling to prevent sticking.
• For a dairy-free version, use coconut cream instead of heavy cream and a dairy-free chocolate alternative.

Storage

Store the roll refrigerated in an airtight container for up to 5 days. You can also freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. To reheat, thaw overnight in the refrigerator and serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter will work but may affect the smoothness of the filling. It will add a nice texture if you prefer some crunch.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and using a kitchen towel dusted with powdered sugar helps keep it flexible. Be gentle when unrolling it to spread the filling.

Irresistible Peanut Butter Cup Chocolate Roll Recipe

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★★★★★

4.9 from 542 reviews

• Author: Sarah
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x

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Description

This Irresistible Peanut Butter Cup Chocolate Roll features a light cocoa sponge cake rolled with a creamy peanut butter filling studded with chopped peanut butter cups. Finished with an optional rich chocolate ganache topping, this dessert combines the perfect balance of chocolate and peanut flavors in an elegant and easy-to-make rolled cake.

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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

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Instructions

1. Preheat Oven: 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 later.
2. Mix Dry Ingredients: In a medium bowl, whisk together 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 eggs and granulated sugar on high speed using an electric mixer for 4 to 5 minutes until the mixture becomes thick, pale, and fluffy.
4. Add Wet Ingredients: Gently add vegetable oil, milk, and vanilla extract to the beaten eggs and sugar mixture, mixing just until combined.
5. Combine Wet and Dry: Fold the dry ingredients carefully into the wet ingredients until the batter is smooth and uniform without overmixing.
6. Bake the Sponge: Pour and spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 10 to 12 minutes or until the cake springs back lightly when touched.
7. Invert and Roll Cake: As soon as the cake is done, invert it onto a clean kitchen towel that has been dusted generously with powdered sugar. Carefully peel off the parchment paper from the cake surface. Using the towel, gently roll the cake into a log shape and allow it to cool completely in this rolled form.
8. Prepare Peanut Butter Filling: In a mixing bowl, beat the creamy peanut butter and powdered sugar together until smooth and well combined. Add heavy cream and vanilla extract, continuing to beat until light and fluffy. Fold in the chopped peanut butter cups evenly into the filling.
9. Fill the Cake: Once the cake has cooled, carefully unroll it and spread the peanut butter filling evenly over the entire surface. Then, gently re-roll the cake without the towel, making sure to keep the seam side down for neatness.
10. Make Ganache (Optional): For the ganache topping, heat the heavy cream in a small saucepan until steaming but not boiling. Pour the hot cream over the semi-sweet chocolate chips in a bowl and let sit for 2 minutes. Stir until the chocolate is completely melted and the ganache is smooth.
11. Top and Chill: Either spread or drizzle the ganache over the rolled cake. Chill the cake in the refrigerator for at least 30 minutes to allow the ganache to set properly.
12. Serve: Slice the chilled cake as desired. Optionally, garnish with additional chopped peanut butter cups before serving for added texture and decoration.

Notes

• This roll can be made ahead of time and chilled overnight to enhance the flavors.
• For a variation, substitute creamy peanut butter with almond butter or add crushed nuts to the filling for extra crunch.
• Store the cake covered in the refrigerator for up to 5 days to maintain freshness.
• Individual slices can be frozen for up to 2 months; thaw before serving.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: peanut butter cup roll, chocolate roll cake, peanut butter filling, jelly roll cake, easy chocolate desserts, ganache topping