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Peanut Butter Cup Chocolate Roll Cake Recipe

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4.6 from 95 reviews

This Peanut Butter Cup Chocolate Roll Cake is a delightful dessert combining rich cocoa sponge cake rolled with a creamy peanut butter filling and topped with luscious chocolate ganache and mini peanut butter cups. Perfect for chocolate and peanut butter lovers, this treat offers a moist, light texture with a deliciously creamy center and an indulgent finish.

Ingredients

Scale

For the Cake:

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup sugar
  • 1/3 cup milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract

For the Filling:

  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1/2 cup heavy cream

For the Topping:

  • 1 cup chocolate ganache
  • Mini peanut butter cups (to taste)

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper to prevent sticking and make it easier to roll the cake later.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. This ensures the leavening is evenly distributed and the cocoa is smooth.
  3. Mix Wet Ingredients: In a separate bowl, beat the eggs and sugar until the mixture is light and fluffy, which helps create a soft texture. Then add the milk, vegetable oil, and vanilla extract, mixing well to combine all the liquids.
  4. Combine and Bake: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Pour the batter evenly into the prepared jelly roll pan and spread it out smoothly. Bake in the preheated oven for 12 to 15 minutes, or until the cake springs back lightly to the touch.
  5. Prepare Filling: While the cake bakes, in a bowl, combine the creamy peanut butter and powdered sugar and beat until smooth and creamy. Whip the heavy cream until stiff peaks form and fold it gently into the peanut butter mixture to lighten the filling.
  6. Roll Cake: Once the cake is baked, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up in the towel while still warm to form a spiral; this prevents cracking. Let it cool completely while rolled.
  7. Fill Cake: When cooled, gently unroll the cake and spread the peanut butter filling evenly over the surface. Re-roll the cake tightly without the towel to avoid cracking.
  8. Top Cake: Pour the chocolate ganache evenly over the rolled cake, smoothing with a spatula. Decorate with mini peanut butter cups on top as desired to enhance the presentation and peanut butter flavor.
  9. Chill: Refrigerate the cake for at least 1 hour to set the ganache and allow the flavors to meld together before slicing and serving.

Notes

  • Rolling the cake while warm helps prevent cracks; be gentle when unrolling and filling.
  • If you do not have heavy cream, whipped cream can be used but may be less stable.
  • Use good quality cocoa powder and chocolate ganache for a richer flavor.
  • The cake can be prepared a day ahead and refrigerated for convenience.

Keywords: Peanut Butter Cake, Chocolate Roll Cake, Peanut Butter Cup Dessert, Roll Cake Recipe, Chocolate Peanut Butter Roll

Find it online: https://lucabites.com/peanut-butter-cup-chocolate-roll-cake-recipe/