Peanut Butter Cup Chocolate Roll Recipe

Introduction

This Peanut Butter Cup Chocolate Roll combines a light, fluffy chocolate sponge with a creamy peanut butter filling and chopped peanut butter cups for extra indulgence. It’s a wonderful dessert that’s perfect for sharing and sure to impress any peanut butter and chocolate lover.

Ingredients

• For the Chocolate Sponge Cake:
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, at room temperature
• 3/4 cup granulated sugar
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup milk
• For the Peanut Butter Filling:
• 3/4 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup chopped peanut butter cups
• Optional Chocolate Ganache Topping:
• 1/2 cup heavy cream
• 3/4 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F and line a jelly roll pan with parchment paper, leaving some overhang for easy removal. Gather all ingredients and ensure eggs are at room temperature.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until thick and pale.
3. Step 3: Add vegetable oil, vanilla extract, and milk to the egg mixture, mixing gently until just combined to preserve airiness.
4. Step 4: Carefully fold the dry ingredients into the wet mixture until no flour streaks remain, resulting in a thick and fluffy batter.
5. Step 5: Pour the batter into the prepared pan and smooth the surface evenly with a spatula.
6. Step 6: Bake for 10 to 12 minutes, or until the cake springs back lightly when touched. Avoid overbaking to keep the sponge flexible.
7. Step 7: Immediately invert the hot cake onto a sugared towel, peel off the parchment paper, and roll the cake with the towel from a short end. Let it cool completely while rolled.
8. Step 8: For the filling, beat peanut butter and powdered sugar until smooth. Add heavy cream and vanilla, mixing until light and spreadable, then fold in chopped peanut butter cups.
9. Step 9: Once cooled, carefully unroll the cake and spread the peanut butter filling evenly, leaving a border around the edges.
10. Step 10: Re-roll the cake tightly without the towel, placing it seam-side down on a serving platter.
11. Step 11: To make the ganache, heat heavy cream until steaming, pour over chocolate chips, let sit for 2 minutes, then stir until smooth. Drizzle or spread over the cake and allow to set before slicing.

Tips & Variations

• Use a gluten-free flour blend for a gluten-free version of the cake.
• Substitute coconut cream for heavy cream to make it dairy-free.
• Try almond or cashew butter instead of peanut butter if you have nut allergies.
• For a vegan option, replace eggs with flax eggs or applesauce and use dairy-free chocolate chips.
• Adding chopped peanut butter cups to the filling gives extra texture and flavor, but omit if preferred.

Storage

Store the roll covered tightly in the refrigerator for up to 3 days. For best results, slice only when ready to serve. Reheat slightly in a warm room or serve chilled—avoid microwaving to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this cake in advance?

Yes, you can assemble the cake a day ahead and keep it refrigerated. This actually helps the flavors to meld and makes slicing easier.

What if I don’t have peanut butter cups?

You can omit the chopped peanut butter cups or substitute with chopped roasted peanuts or your favorite chocolate candies for a similar crunch and flavor.

Peanut Butter Cup Chocolate Roll Recipe

Print Recipe

★★★★★

4.8 from 77 reviews

This Irresistible Peanut Butter Cup Chocolate Roll features a light and airy chocolate sponge cake filled with a creamy peanut butter filling and chopped peanut butter cups. Finished with an optional silky chocolate ganache, this dessert perfectly balances rich chocolate and nutty sweetness, making it a delightful treat for any occasion.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour (including cooling and assembling)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Sponge Cake

• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, at room temperature
• 3/4 cup granulated sugar
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup milk

Peanut Butter Filling

• 3/4 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup chopped peanut butter cups

Optional Chocolate Ganache Topping

• 1/2 cup heavy cream
• 3/4 cup semi-sweet chocolate chips

Instructions

1. Prepare Ingredients: Gather all your ingredients and ensure eggs are at room temperature for optimal cake rise. Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper, leaving an overhang to assist in lifting the cake later.
2. Cook the Base: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the four eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick, pale, and has tripled in volume, ensuring a light, airy sponge.
3. Combine Wet Ingredients: Gently mix in the vegetable oil, vanilla extract, and milk into the beaten egg mixture, taking care not to overbeat to retain airiness.
4. Fold in Dry Ingredients: Carefully fold the dry ingredient mixture into the wet ingredients using a spatula until there are no visible streaks of flour, maintaining the fluffy texture.
5. Pour and Smooth Batter: Pour the batter evenly into the prepared jelly roll pan and smooth the surface gently with a spatula for uniform baking.
6. Bake the Cake: Bake in the preheated oven for 10 to 12 minutes, or until the cake springs back lightly when touched, avoiding overbaking to keep the sponge flexible.
7. Roll the Cake: Immediately invert the hot cake onto a sugared towel lined surface. Peel off the parchment paper carefully, then roll the cake with the towel inside from one short end. Allow it to cool completely while rolled to set the shape.
8. Prepare the Filling: Beat the creamy peanut butter and powdered sugar together until smooth. Add heavy cream and vanilla extract, mixing until the filling is light and spreadable. Fold in the chopped peanut butter cups gently.
9. Unroll and Fill the Cake: Once cooled, carefully unroll the cake. Spread the peanut butter filling evenly, leaving a border around the edges to prevent spilling when re-rolled.
10. Re-Roll and Set the Cake: Roll the cake tightly without the towel, placing it seam-side down on a serving platter. Handle the sponge gently to avoid cracking.
11. Make the Ganache (Optional): Heat the heavy cream until steaming and pour over the semi-sweet chocolate chips. Let it stand for 2 minutes, then stir until smooth. Drizzle or spread the ganache over the cake and allow it to set before slicing.

Notes

• Use a gluten-free flour blend as a substitute for all-purpose flour if gluten-sensitive.
• Replace heavy cream with coconut cream for a non-dairy option.
• For a vegan alternative, substitute eggs with flax eggs or applesauce, and use dairy-free chocolate chips.
• Other nut butters like almond or cashew butter can replace peanut butter to accommodate nut allergies.
• Be careful not to overbake the sponge cake to maintain its flexibility for rolling.
• Ensure eggs are at room temperature for best volume and texture.
• Allow the cake to cool fully while rolled to help it keep its shape.

Keywords: peanut butter cup roll, chocolate roll cake, peanut butter dessert, rolled sponge cake, chocolate peanut butter dessert