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
Scale
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.
