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Peanut Butter Cup Chocolate Roll Recipe

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★★★★★

4.8 from 143 reviews

This Irresistible Peanut Butter Cup Chocolate Roll is a decadent dessert featuring a light and fluffy chocolate sponge cake filled with a creamy peanut butter mixture and chopped peanut butter cups. Finished with an optional rich chocolate ganache, this roll is perfect for peanut butter and chocolate lovers seeking a showstopping treat.

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 for ganache
  • ¾ cup semi-sweet chocolate chips

Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper, leaving an overhang for easy removal of the cake.
  2. Mix Dry Ingredients: Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a medium bowl.
  3. Beat Wet Ingredients: In a separate large bowl, beat the eggs and granulated sugar on high speed for 4–5 minutes or until the mixture is thick and pale. Then add the vegetable oil, milk, and vanilla extract and mix to combine.
  4. Combine and Spread Batter: Gently fold the dry ingredients into the wet mixture until smooth and fully incorporated. Spread the batter evenly into the prepared jelly roll pan.
  5. Bake the Cake: Bake for 10–12 minutes until the cake springs back when touched lightly, indicating it is cooked through.
  6. Roll the Cake: Immediately invert the warm cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake with the towel inside to shape and cool completely.
  7. Prepare the Peanut Butter Filling: Beat the creamy peanut butter and powdered sugar together until smooth, then add the heavy cream and vanilla extract. Fold in the chopped peanut butter cups evenly.
  8. Fill and Re-roll: Unroll the cooled cake carefully and spread the peanut butter filling evenly on the surface. Gently roll the cake back up without the towel, and place it seam-side down.
  9. Make the Ganache: Heat the heavy cream until steaming and pour it over the semi-sweet chocolate chips. Let it sit for 2 minutes, then stir until the ganache is smooth and glossy. Spread or drizzle the ganache over the rolled cake.
  10. Chill and Serve: Refrigerate the cake for at least 30 minutes to allow the ganache to set. Slice and optionally garnish with additional peanut butter cup pieces before serving.

Notes

  • This roll can be made ahead and refrigerated overnight to deepen flavors.
  • For a variation, swap peanut butter for almond butter or add crushed nuts into the filling.
  • Store the roll covered in the refrigerator for up to 5 days.
  • Freeze individual slices wrapped tightly for up to 2 months for convenient dessert portions.

Keywords: peanut butter cup roll, chocolate sponge cake, peanut butter filling, chocolate ganache dessert, easy chocolate roll recipe

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