Peanut Butter Cup Chocolate Roll Recipe

Introduction

This Irresistible Peanut Butter Cup Chocolate Roll combines a light chocolate sponge cake with a creamy peanut butter filling studded with peanut butter cups. Finished with a rich chocolate ganache, it’s a delightful treat perfect for any chocolate and peanut butter lover.

Ingredients

• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs at room temperature
• ¾ cup granulated sugar
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• ¼ cup milk
• ¾ cup creamy peanut butter
• ½ cup powdered sugar
• ½ cup heavy cream (for filling)
• 1 tsp vanilla extract (for filling)
• 1 cup chopped peanut butter cups
• ½ cup heavy cream (for ganache, optional)
• ¾ cup semi-sweet chocolate chips (for ganache, optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang for easy removal later.
2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. Step 3: In another large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick and pale.
4. Step 4: Add the vegetable oil, milk, and vanilla extract to the egg mixture and mix until combined.
5. Step 5: Gently fold the dry ingredients into the wet ingredients until smooth. Spread the batter evenly into the prepared pan.
6. Step 6: Bake for 10 to 12 minutes, or until the cake springs back when lightly touched.
7. Step 7: Immediately invert the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel. Let cool completely.
8. Step 8: To make the filling, beat the peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, stirring to combine. Fold in the chopped peanut butter cups.
9. Step 9: Unroll the cooled cake and spread the peanut butter filling evenly over the surface. Re-roll the cake gently without the towel, placing the seam side down.
10. Step 10: For the ganache (optional), heat the heavy cream until steaming and pour it over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Spread or drizzle the ganache over the rolled cake.
11. Step 11: Chill the cake in the refrigerator for at least 30 minutes to let the ganache set before slicing and serving. Garnish with extra peanut butter cup pieces if desired.

Tips & Variations

• Use room temperature eggs for a lighter, fluffier sponge.
• For a nut-free version, substitute sunflower seed butter for peanut butter and use allergen-free candy pieces.
• If you don’t have a jelly roll pan, a similarly sized baking sheet with low sides will work.
• Make sure to roll the cake while warm to avoid cracks in the sponge.
• Try adding a pinch of cinnamon to the filling for a subtle warm spice.

Storage

Store the peanut butter cup chocolate roll covered in the refrigerator for up to 3 days. To reheat, let it come to room temperature for 15–20 minutes before slicing to enhance the flavor and texture. The ganache topping may soften slightly but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare and assemble the cake a day in advance. Keep it refrigerated and covered to maintain freshness, then slice and serve when ready.

What can I use instead of peanut butter cups?

You can substitute chopped chocolate chips, chopped nuts, or other peanut butter candies to suit your taste. Just be sure to fold them gently into the filling so they don’t break up too much.

Peanut Butter Cup Chocolate Roll Recipe

Print Recipe

★★★★★

4.8 from 65 reviews

This irresistible Peanut Butter Cup Chocolate Roll combines a tender chocolate sponge cake with a creamy peanut butter filling studded with chopped peanut butter cups, all wrapped into a luscious roll. Topped optionally with a rich chocolate ganache, this dessert is perfect for peanut butter and chocolate lovers looking for an elegant yet easy-to-make treat.

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

Ingredients

Scale 1x2x3x

Chocolate Sponge Cake

• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs, at room temperature
• ¾ cup granulated sugar
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• ¼ cup milk

Peanut Butter Filling

• ¾ cup creamy peanut butter
• ½ cup powdered sugar
• ½ cup heavy cream
• 1 tsp vanilla extract
• 1 cup chopped peanut butter cups

Optional Ganache Topping

• ½ cup heavy cream
• ¾ cup semi-sweet chocolate chips

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, leaving an overhang on the sides to allow easy removal of the cake later.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
3. Beat eggs and sugar: In a separate large bowl, use a mixer to beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture becomes thick, pale, and tripled in volume.
4. Add wet ingredients: Gently mix in the vegetable oil, milk, and vanilla extract into the beaten egg mixture until combined.
5. Combine wet and dry ingredients: Carefully fold the dry ingredients into the wet mixture, being gentle to keep the batter light and airy. Spread the batter evenly in the prepared jelly roll pan.
6. Bake the sponge cake: Bake in the preheated oven for 10 to 12 minutes, or until the cake springs back when lightly touched. Do not overbake to maintain softness.
7. Roll the cake: Immediately invert the hot cake onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper carefully, then, using the towel, roll the cake up from the short end. This step prevents cracking as the cake cools. Let it cool completely while rolled.
8. Prepare peanut butter filling: In a bowl, beat the creamy peanut butter and powdered sugar until smooth and creamy. Add the heavy cream and vanilla extract and continue to beat until fully incorporated. Fold in the chopped peanut butter cups for texture and bursts of flavor.
9. Fill and re-roll the cake: Gently unroll the cooled cake. Spread the peanut butter filling evenly over the surface. Carefully re-roll the cake, this time without the towel, and place it seam-side down on a serving platter.
10. Make chocolate ganache (optional): Heat the heavy cream in a small saucepan or microwave until steaming but not boiling. Pour it over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes for the chocolate to melt, then stir until smooth and glossy. Drizzle or spread the ganache over the rolled cake.
11. Chill and serve: Refrigerate the cake for at least 30 minutes to let the ganache set and flavors meld. Slice into portions and garnish with extra chopped peanut butter cups if desired before serving.

Notes

• Be sure to roll the cake while still warm and pliable to prevent cracking.
• Dusting the towel with powdered sugar helps prevent sticking when rolling the warm cake.
• Use room temperature eggs for better volume in the sponge.
• This cake is best served within 2-3 days of preparation for optimal freshness.
• Ganache topping is optional but adds a glossy, rich finish that pairs beautifully with the peanut butter filling.
• Chilling the roll helps it slice cleanly.

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