Peanut Butter Cup Chocolate Roll Cake

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Introduction

Peanut Butter Cup Chocolate Roll Cake is a rich, show-stopping dessert that combines a light chocolate sponge cake with a creamy peanut butter filling and chunks of peanut butter cups, all rolled into an elegant swirl. Finished with a smooth chocolate ganache or dusting of cocoa, this cake delivers the perfect balance of chocolate intensity and peanut butter richness.

Unlike heavy layer cakes, a roll cake (also called a Swiss roll) stays light and tender while still feeling indulgent. This makes it ideal for holidays, birthdays, potlucks, or anytime you want a dessert that looks impressive without being overly complicated.

Why This Recipe Works

  • The sponge cake is flexible and soft, preventing cracks

  • Peanut butter filling is creamy but stable

  • Peanut butter cups add texture and bursts of flavor

  • Rolling while warm ensures a smooth spiral

  • The cake slices cleanly and presents beautifully

Ingredients

Chocolate Sponge Cake

  • ¾ cup all-purpose flour

  • ¼ cup unsweetened cocoa powder

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 4 large eggs, room temperature

  • ¾ cup granulated sugar

  • 2 tablespoons vegetable oil

  • 1 teaspoon vanilla extract

  • ¼ cup milk

Peanut Butter Filling

  • ¾ cup creamy peanut butter

  • ½ cup powdered sugar

  • ½ cup heavy cream

  • 1 teaspoon vanilla extract

Add-Ins

  • 1 cup chopped peanut butter cups

Optional Chocolate Ganache Topping

  • ½ cup heavy cream

  • ¾ cup semi-sweet chocolate chips

Equipment Needed

  • 10×15-inch jelly roll pan

  • Parchment paper

  • Electric mixer

  • Mixing bowls

  • Clean kitchen towel

  • Offset spatula

Instructions

Step 1: Prepare the Pan and Oven

Preheat oven to 350°F (175°C).
Line a jelly roll pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment.

Lay a clean kitchen towel flat and dust it generously with powdered sugar. Set aside.

Step 2: Make the Chocolate Sponge Cake

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

In a separate large bowl, beat eggs and granulated sugar on high speed for 4–5 minutes until thick, pale, and tripled in volume.

Add oil, vanilla, and milk. Mix gently until combined.

Fold dry ingredients into the egg mixture carefully, using a spatula, until just combined.

Step 3: Bake

Pour batter evenly into prepared pan and smooth the top.

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

Step 4: Roll the Cake

Immediately invert the hot cake onto the prepared towel. Peel off parchment paper.

Starting from the short end, gently roll the cake up with the towel inside. Let it cool completely rolled. This prevents cracking later.

Step 5: Prepare the Peanut Butter Filling

In a bowl, beat peanut butter and powdered sugar until smooth.

Add heavy cream and vanilla extract. Beat until light, fluffy, and spreadable.

Fold in chopped peanut butter cups.

Step 6: Fill and Roll

Carefully unroll the cooled cake. Spread filling evenly over the surface, leaving a small border around the edges.

Re-roll the cake tightly (without the towel). Place seam-side down on a serving platter.

Step 7: Optional Ganache Topping

Heat heavy cream until steaming but not boiling. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth.

Drizzle or spread ganache over the cake. Allow to set before slicing.

Serving Suggestions

  • Chill for 30–60 minutes before slicing for clean cuts

  • Serve with coffee or cold milk

  • Garnish with extra peanut butter cups if desired

Tips for Success

  • Roll the cake while hot to avoid cracks

  • Do not overbake the sponge

  • Use creamy peanut butter for smooth filling

  • Chill before slicing for best presentation

Variations

  • Add a peanut butter drizzle instead of ganache

  • Use dark chocolate cocoa powder for deeper flavor

  • Swap peanut butter cups for chopped Reese’s Pieces

  • Add a thin layer of chocolate spread under the peanut butter filling

Storage

  • Refrigerate covered for up to 4 days

  • Freeze (wrapped tightly) for up to 2 months

  • Thaw overnight in refrigerator before serving

Approximate Nutrition (Per Slice)

  • Calories: 380–420

  • Fat: 24 g

  • Carbohydrates: 35 g

  • Protein: 8 g

Conclusion

Peanut Butter Cup Chocolate Roll Cake is the ultimate dessert for chocolate and peanut butter lovers. With its soft sponge, creamy filling, and irresistible candy pieces, it delivers bakery-level flavor in a homemade form. This recipe is dependable, impressive, and perfect for any special occasion.

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