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

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

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal.

Step 2: In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.

Step 3: In a separate large bowl, beat the eggs and granulated sugar on high speed for 4–5 minutes until the mixture is thick and pale. Then, add vegetable oil, milk, and vanilla extract, mixing gently to combine.

Step 4: Carefully fold the dry ingredients into the wet ingredients until the batter is smooth and well combined. Spread it evenly into the prepared jelly roll pan.

Step 5: Bake the cake for 10–12 minutes, or until it springs back when lightly touched.

Step 6: Immediately invert the cake onto a kitchen towel that’s been generously dusted with powdered sugar. Peel off the parchment paper, then gently roll the cake up with the towel inside. Allow it to cool completely while rolled.

Step 7: To prepare the filling, beat the creamy peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, then fold in the chopped peanut butter cups.

Step 8: Unroll the cooled cake carefully and spread the peanut butter filling evenly over the surface. Re-roll the cake gently, this time without the towel, and set it seam-side down.

Step 9: For the ganache, heat the heavy cream until steaming but not boiling. Pour it over the chocolate chips and let it sit for 2 minutes, then stir until smooth. Spread or drizzle the ganache over the cake.

Step 10: Chill the cake in the refrigerator for at least 30 minutes to let the ganache set. Slice and serve, optionally garnishing with extra peanut butter cup pieces.

Tips & Variations

You can swap creamy peanut butter with almond butter for a different but equally delicious flavor.

Adding crushed nuts to the filling adds extra texture and crunch.

Dust the kitchen towel with powdered sugar generously to prevent the cake from sticking when rolling.

Make the roll a day ahead to enhance the flavors and make slicing easier.

Storage

Store the peanut butter cup chocolate roll tightly wrapped in plastic wrap or an airtight container in the refrigerator for up to 5 days. To freeze, slice and wrap each piece individually, then place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat ganache slightly before applying if needed.

FAQs

Can I use a different nut butter in this recipe?

Yes, almond butter or cashew butter can be substituted for peanut butter to suit your taste or dietary preferences.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and using a powdered sugar-dusted kitchen towel helps prevent cracks. Rolling with the towel inside and allowing it to cool fully in this shape sets the structure, making unrolling easier for filling.