Dessert

Irresistible Peanut Butter Cup Chocolate Roll Recipe

BySarah Summers February 23, 2026February 23, 2026

Introduction

This Irresistible Peanut Butter Cup Chocolate Roll combines a light chocolate sponge with a creamy peanut butter filling and crunchy peanut butter cups. Finished with a luscious ganache topping, it’s a perfect dessert to impress family and friends.

A close-up of a chocolate roll cake slice shows multiple layers starting with a dark, moist chocolate cake surrounding a lighter, creamy beige filling, rolled tightly to reveal a swirl pattern. The top layer is covered with shiny, smooth chocolate ganache that drips slightly down the sides. On top of the ganache are small chunks of golden toffee and chocolate pieces, adding texture and contrast. The dessert sits on a white plate with a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

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 (for filling)
1 cup chopped peanut butter cups
Optional Ganache Topping:
½ cup heavy cream
¾ cup semi-sweet chocolate chips

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang for easy removal.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Step 3: In another bowl, beat the eggs and granulated sugar on high speed for 4–5 minutes until thick and pale. Add vegetable oil, milk, and vanilla extract, mixing to combine.
Step 4: Gently fold the dry ingredients into the wet ingredients until smooth. Spread the batter evenly into the prepared pan.
Step 5: Bake for 10–12 minutes, until the cake springs back when touched.
Step 6: Immediately invert the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake with the towel. Allow to cool completely.
Step 7: To prepare the filling, beat peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, mixing well. Fold in chopped peanut butter cups.
Step 8: Unroll the cooled cake and spread the filling evenly over it. Re-roll gently without the towel and place seam-side down.
Step 9: For the ganache, heat 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.
Step 10: Chill the roll for 30 minutes to set the ganache. Slice and serve, optionally garnished with extra peanut butter cup pieces.

Tips & Variations

Swap peanut butter for almond butter for a different nutty flavor.
Add crushed nuts to the filling for extra texture and crunch.
Be sure to roll the cake while warm to prevent cracking during rolling.
Use a clean kitchen towel dusted generously with powdered sugar to avoid sticking.

Storage

Store the chocolate roll covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly for up to 2 months. Reheat slices gently at room temperature before serving for best texture.