Imagine sinking your fork into a soft, fluffy chocolate cake that’s generously swirled with a creamy peanut butter filling, finished off with a luscious drizzle of melted chocolate—this Peanut Butter Cup Cake Roll Recipe is exactly that kind of delightful dessert. It’s a perfect balance of rich cocoa and nutty sweetness wrapped into a beautiful spiral that’s as stunning to look at as it is irresistible to eat. Whether you’re treating yourself or impressing friends, this cake roll brings the classic flavors of a peanut butter cup into a show-stopping dessert that’s surprisingly simple to make.
Ingredients You’ll Need
These ingredients are straightforward staples you likely have on hand, yet each one plays a crucial role in creating the perfect texture, flavor, and appearance for this cake roll. From the cocoa powder that gives a deep chocolate note to the creamy peanut butter that delivers velvety richness, every element works together harmoniously.
- 4 large eggs: Provide structure and help create the light, airy sponge texture.
- 1/2 cup granulated sugar: Sweetens and helps stabilize the egg mixture.
- 1/4 cup cocoa powder: Adds a rich chocolate flavor and beautiful dark color.
- 1/2 cup all-purpose flour: Forms the cake’s foundation while keeping it tender.
- 1 teaspoon vanilla extract: Enhances the flavor with warm, aromatic notes.
- 1 teaspoon baking powder: Ensures a light, fluffy rise.
- 1/4 teaspoon salt: Balances the sweetness and intensifies chocolate taste.
- 1/2 cup creamy peanut butter: The heart of the filling, smooth and decadently nutty.
- 1 cup powdered sugar: Sweetens and thickens the peanut butter filling perfectly.
- 1/4 cup heavy cream: Adds silkiness to the filling, making it luscious and spreadable.
- 1/2 cup chocolate chips, melted: For drizzling a glossy, chocolatey finish that makes the roll irresistible.
- Powdered sugar for dusting: A light dusting for that final touch of elegance and sweetness.
How to Make Peanut Butter Cup Cake Roll Recipe
Step 1: Prepare the Cake Base
Start by preheating your oven to 350°F (175°C). Greasing your jelly roll pan and lining it with parchment paper is key to easily releasing the delicate cake once baked. This prep sets the foundation for a flawlessly smooth roll that won’t stick or tear.
Step 2: Whip Eggs and Sugar
In a mixing bowl, beat the eggs and granulated sugar for about five minutes until they pale and thicken significantly. This step is all about incorporating air, turning your cake into a light and fluffy masterpiece. Adding vanilla extract now will bring a lovely sweetness and depth to your batter.
Step 3: Combine Dry Ingredients
Sift together the flour, cocoa powder, baking powder, and salt to prevent lumps and ensure even distribution. Gently folding this mixture into your whipped eggs avoids deflating your batter, so take your time and use a soft hand to keep that airy texture intact.
Step 4: Bake the Cake
Pour the batter into your prepared pan, spreading it out evenly for uniform baking. Bake for 10 to 12 minutes until the cake springs back lightly when pressed—this signals a perfectly baked, tender sponge ready for rolling.
Step 5: Roll the Cake While Warm
Immediately after baking, invert the cake onto a kitchen towel dusted generously with powdered sugar to prevent sticking. Carefully roll the cake up in the towel from one short edge and let it cool completely. This warm rolling step helps the cake “learn” the shape, which makes filling and re-rolling much easier.
Step 6: Prepare the Peanut Butter Filling
In a separate bowl, mix together creamy peanut butter, powdered sugar, and heavy cream until the mixture becomes smooth and fluffy. This irresistibly rich filling will complement the chocolate sponge perfectly, offering a creamy contrast in every bite.
Step 7: Assemble the Cake Roll
Once the cake has cooled, gently unroll it and spread the peanut butter filling evenly across the surface. Roll the cake back up without the towel this time, creating that beautiful spiral of luscious peanut butter and chocolate cake. Drizzle with melted chocolate chips to add that signature touch of indulgence.
Step 8: Chill and Finish
Pop your cake roll in the refrigerator for one to two hours to set everything in place and chill it for easier slicing. Just before serving, dust a little powdered sugar on top for an elegant finish that’s as charming as it is delicious.
How to Serve Peanut Butter Cup Cake Roll Recipe
Garnishes
Simple garnishes like a light dusting of powdered sugar or an extra drizzle of melted chocolate elevate the appearance and add a final burst of sweetness. Fresh raspberries or crushed peanuts sprinkled on top can also bring color, texture, and extra flavor!
Side Dishes
This cake roll pairs wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or a fresh fruit salad to balance its richness. A hot cup of coffee or creamy milk also complements the peanut butter and chocolate combination perfectly.
Creative Ways to Present
Try serving individual slices on pretty dessert plates with a swirl of chocolate sauce or a sprinkle of chopped peanut butter cups. For parties, presenting the roll on a decorative platter surrounded by mini peanut butter cups makes for an inviting centerpiece that guests will adore.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap and store them in the refrigerator for up to three days. This will keep the cake moist and the filling creamy without drying out.
Freezing
You can freeze the whole cake roll wrapped in plastic wrap and then aluminum foil for up to two months. Thaw overnight in the refrigerator and let it come to room temperature before serving to preserve that fresh-baked flavor.
Reheating
Because this cake contains a creamy filling, it’s best served chilled or at room temperature rather than reheated. If you prefer a warmer dessert, enjoy it with warm vanilla ice cream or a hot beverage on the side.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add a delightful texture contrast in the filling, making every bite a little crunchy and extra special.
Is it necessary to roll the cake while it’s warm?
Yes, rolling the cake while it’s warm prevents cracking and helps it hold the rolled shape, making it easier to fill and assemble later.
Can I substitute the cocoa powder with melted chocolate?
While you can use melted chocolate, cocoa powder keeps the batter lighter and the texture more spongy. Using melted chocolate might make the batter too dense.
How long does the cake need to chill before serving?
Chilling for 1 to 2 hours is ideal. This lets the filling set and makes slicing the cake neater and easier.
Can I make the Peanut Butter Cup Cake Roll Recipe gluten-free?
Yes, by swapping the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, you can make a gluten-free version without sacrificing taste or texture.
Final Thoughts
This Peanut Butter Cup Cake Roll Recipe is one of those desserts that feels both special and comforting all at once. Its rich chocolate sponge wrapped around a dreamy peanut butter filling offers a lovely balance of flavors that’s hard to resist. Whether you’re baking it for chocolate and peanut butter lovers or just treating yourself, this cake roll promises smiles and happy forks all around. I can’t wait for you to give it a try and make this delicious delight part of your dessert rotation!
Print
Peanut Butter Cup Cake Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peanut Butter Cup Cake Roll combines a light, fluffy chocolate sponge cake with a creamy peanut butter filling, finished with a drizzle of melted chocolate. Perfect for chocolate and peanut butter lovers, this elegant dessert is rolled with a sweet, rich filling and chilled to set before serving.
Ingredients
Cake
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Filling
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1/4 cup heavy cream
Topping
- 1/2 cup chocolate chips, melted
- Powdered sugar for dusting
Instructions
- Prepare the pan and preheat the oven: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper to prevent sticking.
- Beat eggs and sugar: In a large bowl, beat the 4 eggs and 1/2 cup granulated sugar together until the mixture is pale and thick, which should take about 5 minutes. Add 1 teaspoon vanilla extract and mix well.
- Combine dry ingredients: Sift together 1/2 cup all-purpose flour, 1/4 cup cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gently fold this dry mixture into the egg mixture to maintain the batter’s airiness.
- Bake the cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched, indicating it is fully cooked.
- Roll the cake while warm: Once baked, immediately turn the cake out onto a kitchen towel dusted with powdered sugar. Carefully roll the cake up in the towel to shape it, and let it cool completely to set the roll shape.
- Prepare the peanut butter filling: In a separate bowl, mix 1/2 cup creamy peanut butter, 1 cup powdered sugar, and 1/4 cup heavy cream until the filling is smooth and fluffy.
- Assemble the cake roll: When the cake is completely cool, gently unroll it and spread the peanut butter filling evenly over the surface. Roll it back up tightly without the towel this time.
- Finish with chocolate and chill: Drizzle the melted chocolate chips over the rolled cake. Refrigerate for 1-2 hours to firm up the filling and chocolate drizzle. Before serving, dust the cake roll with powdered sugar and slice into servings.
Notes
- Rolling the cake while warm prevents cracking.
- Make sure the cake is completely cool before spreading the filling to avoid melting it.
- You can substitute crunchy peanut butter for a different texture.
- If you don’t have a jelly roll pan, a similar sized shallow baking sheet will work.
- Chilling helps the cake hold its shape and enhances flavor.
