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Peanut Butter Cup Chocolate Roll Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour and Smooth Batter: Transfer the batter evenly into the prepared jelly roll pan and smooth the surface with a spatula for even baking.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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