Peanut Butter Cup Chocolate Roll Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
- 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.
- Add wet ingredients: Gently mix in the vegetable oil, milk, and vanilla extract into the beaten egg mixture until combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
