Decadent Peanut Butter Cup Chocolate Roll Recipe

Byluca Carter
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Introduction

This Decadent Peanut Butter Cup Chocolate Roll is a blissful treat that combines rich chocolate and creamy peanut butter in a soft, tender cake. Perfect for special occasions or whenever you need a sweet indulgence, this dessert delivers a spectacular balance of flavors and textures.

A close-up view of a rolled cake with three visible layers: a dark brown chocolate cake layer forming the spiral base, followed by a thick light brown creamy filling layer, and coated outside with a smooth, glossy dark chocolate layer. The top of the roll is decorated with chunks of chocolate and toffee pieces arranged in a line, with a drizzle of darker chocolate adding texture. Some broken pieces of chocolate and toffee are scattered at the base. The roll is placed on a wooden board against a blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup All-Purpose Flour (substitute with gluten-free flour blend for gluten-free option)
  • 1/2 cup Unsweetened Cocoa Powder (ensure it’s unsweetened for best taste)
  • 1 teaspoon Baking Powder (don’t substitute without testing as it affects texture)
  • 1/4 teaspoon Salt (optional but recommended for balance)
  • 3 large Eggs (room temperature for best results)
  • 3/4 cup Granulated Sugar (can swap with coconut sugar for less refined option)
  • 1/4 cup Vegetable Oil (substitute with melted coconut oil for dairy-free option)
  • 1 teaspoon Vanilla Extract (opt for pure vanilla for pronounced taste)
  • 1/2 cup Milk (almond milk or coconut milk work for dairy-free option)
  • 1 cup Creamy Peanut Butter (swap for almond or cashew butter if preferred)
  • 1 cup Powdered Sugar (granular sugar can lead to grainy texture)
  • 1/2 cup Heavy Cream (coconut cream as non-dairy substitute)
  • 1 cup Chocolate Chips (Semi-Sweet) (dark chocolate for richer topping)
  • 1/2 cup Peanut Butter Cups (optional based on dietary needs)
  • 1/2 cup Heavy Cream (steam before pouring over chocolate chips)
  • 1 cup Chocolate Chips (Semi-Sweet) (experiment with chocolate types for the ganache)

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
  3. Step 3: In a separate bowl, beat the eggs and granulated sugar together until the mixture is thick and pale, about 4 to 5 minutes.
  4. Step 4: Gently mix in the vegetable oil, milk, and vanilla extract into the egg mixture until just combined.
  5. Step 5: Carefully fold the dry ingredients into the wet mixture until there are no visible flour streaks.
  6. Step 6: Spread the batter evenly into the prepared pan and bake for 10-12 minutes until the cake springs back when lightly touched.
  7. Step 7: Once baked, invert the cake onto a powdered sugar-dusted towel, peel off the parchment paper, and roll the cake up with the towel. Allow it to cool completely rolled up.
  8. Step 8: Beat the peanut butter and powdered sugar together until smooth. Add heavy cream and vanilla extract, mixing well. Fold in chopped peanut butter cups if using.
  9. Step 9: When the cake is cool, gently unroll it and spread the peanut butter filling evenly. Roll the cake back up tightly without the towel.
  10. Step 10: Heat the heavy cream until steaming and pour it over the chocolate chips. Let stand for a few minutes, then stir until smooth to create the ganache.
  11. Step 11: Drizzle or spread the ganache over the rolled cake. Chill in the fridge to set before slicing and serving.

Tips & Variations

  • For a dairy-free version, substitute milk with almond or coconut milk, use coconut oil for vegetable oil, and replace heavy cream with coconut cream.
  • Swap peanut butter for almond or cashew butter if you prefer a different nutty flavor or have allergies.
  • Dust the baking towel generously with powdered sugar to prevent the cake from sticking when rolling.
  • Use dark chocolate chips for a richer ganache or experiment with white chocolate for a sweeter finish.
  • If you don’t have peanut butter cups, chopped nuts or chocolate chunks can add extra texture to the filling.

Storage

Store the roll covered in the refrigerator for up to 4 days. To reheat, allow it to come to room temperature for 15 minutes or warm gently in the microwave for 10-15 seconds. This keeps the ganache creamy and the cake soft.

How to Serve

A sliced chocolate and peanut butter roll cake shown close-up on a wooden board, with visible layers starting from a dark, moist chocolate cake base spiraled with smooth, light brown peanut butter filling. The outside is coated with glossy dark chocolate ganache, topped with chopped pieces of chocolate and crunchy peanut bits arranged in a neat row along the top, with some crumbs scattered around the base. The background is softly blurred with warm tones, highlighting the texture and rich colors of the roll cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that includes xanthan gum or another binder for best texture results.

Is it necessary to roll the cake while it’s warm?

Yes, rolling the cake when warm prevents it from cracking. Rolling it with the towel helps maintain the shape and makes it easier to fill once cooled.

Print

Decadent Peanut Butter Cup Chocolate Roll Recipe

Print Recipe

★★★★★

4.5 from 133 reviews

This Decadent Peanut Butter Cup Chocolate Roll is a blissful treat combining a moist cocoa sponge cake rolled with a creamy peanut butter filling and topped with a rich chocolate ganache. Perfect for chocolate and peanut butter lovers looking for an indulgent dessert that’s both visually stunning and deliciously satisfying.

  • Author: luca
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 2 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Dry Ingredients

  • 1 cup All-Purpose Flour (substitute with gluten-free flour blend for gluten-free option)
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt (optional)

Wet Ingredients

  • 3 large Eggs (room temperature)
  • 3/4 cup Granulated Sugar (can swap with coconut sugar)
  • 1/4 cup Vegetable Oil (or melted coconut oil)
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Milk (almond or coconut milk for dairy-free)

Peanut Butter Filling

  • 1 cup Creamy Peanut Butter (or almond/cashew butter)
  • 1 cup Powdered Sugar
  • 1/2 cup Heavy Cream (or coconut cream)
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Peanut Butter Cups (optional)

Chocolate Ganache

  • 1 cup Chocolate Chips (Semi-Sweet or dark chocolate)
  • 1/2 cup Heavy Cream (steamed)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper to prevent sticking and allow for easy removal of the cake.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined to create a smooth base for the batter.
  3. Beat Eggs and Sugar: In a separate bowl, beat the eggs and granulated sugar together using a mixer until thick and pale in color, about 4 to 5 minutes, which helps incorporate air for a light sponge.
  4. Add Wet Ingredients: Gently mix in the vegetable oil, milk, and vanilla extract into the egg mixture just until combined to maintain the batter’s airiness.
  5. Combine Wet and Dry: Carefully fold the dry ingredients into the wet ingredients, ensuring no flour streaks remain, being gentle to keep the batter light and airy.
  6. Bake the Cake: Spread the batter evenly in the prepared jelly roll pan and bake for 10-12 minutes until the cake springs back lightly when touched and a toothpick inserted comes out clean.
  7. Roll the Cake: Immediately invert the cake onto a powdered sugar-dusted kitchen towel, peel off the parchment paper, and carefully roll the cake up with the towel inside to cool completely and set its shape.
  8. Prepare Peanut Butter Filling: Beat together the creamy peanut butter and powdered sugar until smooth and creamy. Then add heavy cream and vanilla extract and mix until incorporated. Fold in chopped peanut butter cups if using.
  9. Fill and Re-roll Cake: Once completely cool, gently unroll the cake and spread the peanut butter filling evenly over the surface. Roll the cake back up tightly without the towel to form a neat roll.
  10. Make Chocolate Ganache: Heat the heavy cream until steaming, then pour it over the chocolate chips. Let it stand for a few minutes to melt, then stir until smooth and glossy.
  11. Decorate and Chill: Drizzle or spread the chocolate ganache over the rolled cake. Refrigerate for at least 30 minutes to allow the ganache to set before slicing and serving.

Notes

  • For a gluten-free version, use a gluten-free flour blend.
  • Substitute dairy milk and cream with almond or coconut milk and coconut cream to make the recipe dairy-free.
  • Use dark chocolate chips for a richer ganache flavor.
  • Ensure eggs are at room temperature to achieve better batter volume.
  • Rolling the cake while warm prevents cracking.
  • Chilling the cake after glazing helps the ganache set perfectly for neat slices.

Keywords: peanut butter cup chocolate roll, chocolate roll cake, peanut butter filling, chocolate ganache, decadent dessert

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