Reese’s Peanut Butter Cup Roll Cake

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A Soft Chocolate Swiss Roll Filled With Creamy Peanut Butter Mousse and Loaded With Reese’s Cups

If you’re a fan of chocolate and peanut butter—especially the iconic Reese’s Peanut Butter Cups—this Reese’s Peanut Butter Cup Roll Cake will instantly become your new obsession. This recipe transforms classic Swiss roll cake into a dessert masterpiece combining a fluffy chocolate sponge, a silky peanut butter cream filling, and chunks of Reese’s for extra richness.

This cake is surprisingly simple once you understand the steps. The key is baking a thin, soft sponge that rolls without cracking and filling it with a cloud-like peanut butter mousse before covering it all in a luscious chocolate ganache. It’s decadent, creamy, eye-catching, and tastes exactly like a giant Reese’s cup turned into a cake roll.

Why You’ll Love This Roll Cake

  • Soft and flexible chocolate sponge that rolls perfectly

  • Thick peanut butter mousse that tastes like Reese’s filling

  • Chopped peanut butter cups inside and on top

  • Smooth chocolate ganache glaze for a bakery-style finish

  • A show-stopping dessert for birthdays, holidays, or any peanut butter lover

Preparation Time

  • Prep Time: 30 minutes

  • Cooking Time: 10–12 minutes

  • Cooling Time: 30–40 minutes

  • Assembly Time: 20 minutes

  • Total Time: About 1 hour 30 minutes

Ingredients

For the Chocolate Cake Roll

  • ¾ cup all-purpose flour

  • ¼ cup unsweetened cocoa powder

  • 1 tsp baking powder

  • ½ tsp salt

  • 4 large eggs, room temperature

  • ¾ cup granulated sugar

  • 2 tbsp vegetable oil

  • 1 tsp vanilla extract

  • ¼ cup milk

  • Powdered sugar (for dusting towel)

For the Peanut Butter Filling

  • 1 ¼ cups heavy whipping cream, cold

  • 1 cup creamy peanut butter

  • ½ cup powdered sugar

  • 4 oz cream cheese, softened

  • 1 tsp vanilla extract

  • 1 cup chopped Reese’s Peanut Butter Cups

For the Chocolate Ganache Topping

  • 1 cup semi-sweet chocolate chips

  • ½ cup heavy cream

  • 1 tbsp butter (optional, for shine)

For Decoration

  • 1–2 cups chopped Reese’s Peanut Butter Cups

  • Optional drizzle of melted peanut butter or melted chocolate

How to Make Reese’s Peanut Butter Cup Roll Cake

Step 1 — Prepare the Cake Roll Pan

  1. Preheat oven to 350°F (175°C).

  2. Line a 10×15 inch jelly roll pan with parchment paper.

  3. Lightly spray the parchment with nonstick cooking spray.

A jelly roll pan is ideal because its shallow depth allows the cake to bake thin and even.

Step 2 — Make the Chocolate Sponge Batter

  1. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.

  2. In a larger bowl, beat the eggs for 2–3 minutes until pale and thick.

  3. Add the sugar and beat again until well combined.

  4. Mix in the oil and vanilla extract.

  5. Add the dry ingredients alternately with the milk, mixing just until smooth.

The batter should be airy and pourable.

Step 3 — Bake the Cake

  1. Pour the batter into the prepared jelly roll pan.

  2. Spread evenly using an offset spatula.

  3. Bake for 10–12 minutes, or until the cake springs back lightly when touched.

Avoid overbaking to prevent cracks later.

Step 4 — Roll the Cake While Warm

  1. Lay a clean kitchen towel on the counter and dust generously with powdered sugar.

  2. Flip the hot cake onto the towel.

  3. Gently peel off the parchment paper.

  4. Starting from a short side, roll the cake up with the towel inside.

Allow to cool completely while rolled.

Step 5 — Prepare the Peanut Butter Mousse Filling

  1. In a bowl, beat the cream cheese and peanut butter together until smooth.

  2. Add powdered sugar and vanilla; mix again.

  3. Whip the heavy cream in a separate bowl until stiff peaks form.

  4. Fold the whipped cream into the peanut butter mixture.

  5. Stir in chopped Reese’s cups.

The filling should be smooth, fluffy, and creamy.

Step 6 — Fill the Cake Roll

  1. Carefully unroll the cooled cake.

  2. Spread the peanut butter filling evenly over the cake.

  3. Add more chopped Reese’s cups if you want a richer center.

  4. Roll the cake back up tightly, this time without the towel.

Wrap in plastic wrap and refrigerate for 20–30 minutes.

Step 7 — Make the Chocolate Ganache

  1. Heat the heavy cream until just beginning to simmer.

  2. Pour over the chocolate chips.

  3. Let sit for 1–2 minutes, then stir until glossy and smooth.

  4. Add butter if you want extra shine.

Step 8 — Glaze and Decorate

  1. Unwrap the chilled cake roll and place it on a wire rack.

  2. Pour the ganache over the top, letting it drip down the sides.

  3. Sprinkle the top with chopped Reese’s Peanut Butter Cups.

  4. Add optional peanut butter or chocolate drizzle.

Refrigerate again for at least 20 minutes to set the glaze.

Tips for the Perfect Reese’s Roll Cake

  1. Beat the eggs very well.
    This gives the cake its light structure and prevents cracking.

  2. Roll the cake while still warm.
    This step is essential for a smooth, flexible roll.

  3. Use plenty of powdered sugar on the towel.
    It prevents sticking.

  4. Chill the roll before slicing.
    Cold cake slices beautifully and holds its shape.

  5. Use creamy traditional peanut butter.
    Natural peanut butter is too oily and will not mix smoothly.

  6. Adjust sweetness.
    The filling is intentionally not overly sweet because the Reese’s add plenty.

  7. Thin the ganache if needed.
    Add a teaspoon of warm cream if it becomes too thick.

  8. Make ahead for convenience.
    This dessert tastes even better the next day.

Storage

  • Refrigerate for up to 4 days.

  • Freeze for up to 2 months. Wrap tightly in plastic wrap and foil.

  • Thaw in the refrigerator overnight.

Calories

Approximate calories per slice (12 slices):
420–460 calories, depending on the amount of Reese’s used.

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