Introduction

This irresistible Peanut Butter Cup Chocolate Roll combines a light chocolate sponge cake with a creamy peanut butter filling studded with chopped peanut butter cups. Finished with an optional rich chocolate ganache, it’s a show-stopping dessert perfect for any occasion.

Peanut Butter Cup Chocolate Roll Recipe - Recipe Image

Ingredients

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
3/4 cup creamy peanut butter
1/2 cup powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla extract (for filling)
1 cup chopped peanut butter cups
Optional Chocolate Ganache Topping:
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips

Instructions

Step 1: Gather all ingredients and preheat your oven to 350°F. Line a jelly roll pan with parchment paper, leaving some overhang for easy removal later.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Step 3: In a large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until thick and pale, about triple in volume.
Step 4: Add the vegetable oil, vanilla extract, and milk to the egg mixture and gently mix until just combined. Avoid overmixing to keep the batter airy.
Step 5: Fold the dry ingredients into the wet mixture carefully with a spatula until no flour streaks remain and the batter is thick and fluffy.
Step 6: Pour the batter evenly into the prepared pan and smooth the top gently.
Step 7: Bake for 10 to 12 minutes until the cake springs back lightly when touched. Do not overbake.
Step 8: Immediately invert the hot cake onto a sugared towel. Peel off the parchment paper and roll the cake up in the towel starting from a short end. Let it cool completely while rolled.
Step 9: Prepare the filling by beating the peanut butter with powdered sugar until smooth. Add heavy cream and vanilla extract, mixing until light and spreadable. Fold in the chopped peanut butter cups gently.
Step 10: Once cooled, carefully unroll the cake. Spread the peanut butter filling evenly over the surface, leaving a small border around the edges.
Step 11: Roll the cake back up tightly without the towel, placing it seam-side down on a serving plate.
Step 12 (Optional): For the ganache, heat heavy cream until steaming and pour over chocolate chips. Let sit 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 to make this recipe gluten-free without sacrificing texture.
Substitute coconut cream for heavy cream for a dairy-free version.
Replace eggs with flax eggs or applesauce for a vegan alternative.
Try almond or cashew butter instead of peanut butter if you have nut allergies.
Dairy-free chocolate chips can be used to make this dessert suitable for dairy-sensitive diets.
Chilling the rolled cake before adding ganache helps keep it intact when slicing.

Storage

Store the peanut butter cup chocolate roll covered in the refrigerator for up to 3 days. Keep it in an airtight container or wrapped tightly with plastic wrap. For best texture, bring to room temperature before serving. Leftover ganache can be stored in an airtight container in the fridge for up to a week and gently reheated before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this cake a day ahead?

Yes, make the sponge cake and filling a day ahead and assemble just before serving to keep the roll fresh and moist. Alternatively, you can assemble and store the whole cake wrapped tightly in the refrigerator overnight.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm inside a sugared towel helps it keep its shape without cracking. Also, don’t overbake the sponge; it should be flexible and springy to the touch.

Peanut Butter Cup Chocolate Roll Recipe

Print Recipe

★★★★★

4.7 from 133 reviews

This Irresistible Peanut Butter Cup Chocolate Roll is a decadent dessert featuring a light and airy chocolate sponge cake rolled with a creamy peanut butter filling studded with chopped peanut butter cups. Finished with an optional rich chocolate ganache, this cake roll combines classic flavors into an elegant and impressive treat perfect for any occasion.

Author: Marco
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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, 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

Prepare Ingredients: Gather all ingredients and ensure the eggs are at room temperature to help the sponge cake rise properly. Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving some overhang for easy removal of the cake later.
Cook the Base: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. In a large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick, pale, and has tripled in volume. This aeration is key for the light sponge texture.
Combine Wet Ingredients: Gently add vegetable oil, vanilla extract, and milk to the whipped egg mixture, folding carefully to maintain the air incorporated. Avoid overmixing at this stage.
Fold in Dry Ingredients: Slowly fold the dry flour mixture into the wet batter with a spatula until no streaks remain, maintaining a fluffy batter.
Pour and Smooth Batter: Transfer the batter evenly into the prepared jelly roll pan and smooth the surface with a spatula for even baking.
Bake the Cake: Bake for 10 to 12 minutes or until the cake springs back lightly to touch. Watch closely to avoid overbaking, which can dry the sponge and reduce flexibility.
Roll the Cake: Immediately invert the hot cake onto a sugared kitchen towel. Carefully peel off the parchment paper, then roll the cake along with the towel starting from a short edge. Let it cool completely rolled to set its shape.
Prepare the Filling: Beat creamy peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, mixing until light and spreadable. Fold in the chopped peanut butter cups gently.
Unroll and Fill the Cake: Carefully unroll the cooled cake and spread the peanut butter filling evenly across the surface, leaving a small border to prevent spilling.
Re-Roll and Set the Cake: Roll the cake tightly without the towel, placing it seam-side down on a serving platter. Handle gently to preserve the sponge’s integrity.
Make the Ganache (Optional): Heat heavy cream until steaming and pour over semi-sweet chocolate chips. Let sit 2 minutes then stir until smooth. Drizzle or spread the ganache over the cake and allow to set before slicing.

Notes

Ensure eggs are at room temperature for optimal cake rising.
Line the jelly roll pan with parchment paper allowing overhang for easy removal.
Do not overbake the sponge cake to keep it flexible for rolling.
Rolling the cake with a sugared towel helps prevent sticking and cracking.
Use gluten-free flour or dairy-free substitutions if needed for dietary restrictions.
The chocolate ganache is optional but adds a rich finishing touch.
Store the cake refrigerated and consume within 3-4 days for freshness.

Keywords: peanut butter cup roll, chocolate roll cake, peanut butter chocolate dessert, chocolate sponge roll, no cream cheese roll, easy chocolate roll, peanut butter filling, chocolate ganache cake