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This peanut butter cup chocolate roll combines rich chocolate sponge cake with a creamy peanut butter filling studded with chopped peanut butter cups. It makes a show-stopping dessert that balances chocolate and peanut butter flavors perfectly. Whether for a party or a family treat, this roll delivers on taste and texture with every slice.
I made this roll for a friend’s birthday, and everyone was blown away by how moist and flavorful it was. Now it’s a dessert I turn to whenever I want to impress without too much fuss.
Ingredients
- All-purpose flour: for structure make sure it is fresh for best results
- Unsweetened cocoa powder: for deep chocolate flavor Dutch-process works beautifully if you have it
- Baking powder: to give the sponge a light rise
- Salt: to balance sweetness and enhance flavors
- Large eggs: at room temperature for stable, aerated batter
- Granulated sugar: to sweeten and help with the sponge’s airy texture
- Vegetable oil: adds moisture without overpowering other flavors
- Vanilla extract: adds warmth and complexity
- Milk: to keep the cake tender
- Creamy peanut butter: for a smooth, rich filling choose one without added sugar or salt if possible
- Powdered sugar: for sweetness in the filling and a light texture
- Heavy cream: for creaminess and lightness in the filling and ganache
- Chopped peanut butter cups: provide crunch and extra peanut butter flavor
- Semi-sweet chocolate chips: for the optional ganache topping
Step-by-Step Instructions
- Sift the Dry Ingredients:
- Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. This ensures even distribution and a smooth batter.
- Beat Eggs and Sugar:
- In a large bowl, beat the eggs with sugar on high speed for 4 to 5 minutes until the mixture is very thick, pale, and tripled in volume. This step is crucial for a light sponge cake base.
- Add Oil, Vanilla, and Milk:
- Gently mix vegetable oil, vanilla extract, and milk into the egg mixture. Stir slowly so you don’t deflate the beaten eggs.
- Fold in Dry Ingredients:
- Carefully fold the flour mixture into the wet ingredients with a spatula. Mix just until no streaks remain to keep the batter airy.
- Prepare and Bake Cake:
- Pour the batter evenly into a parchment-lined jelly roll pan greased lightly. Spread it smoothly and bake at 350 degrees Fahrenheit for 10 to 12 minutes until the cake springs back lightly when touched.
- Invert and Roll the Cake:
- Work quickly to invert the hot cake onto a kitchen towel dusted generously with powdered sugar. Peel off the parchment paper carefully. Roll the cake with the towel inside, starting from the short end. Let it cool completely rolled up.
- Make the Filling:
- Beat creamy peanut butter with powdered sugar until smooth. Add heavy cream and vanilla extract and beat until fluffy and spreadable. Fold in chopped peanut butter cups for texture.
- Fill and Re-Roll Cake:
- Unroll the cooled cake carefully and spread the filling evenly, leaving a small margin at the edges. Re-roll the cake without the towel and place it seam-side down on a platter.
- Prepare Ganache Topping (Optional):
- Heat heavy cream until steaming but not boiling. Pour over the chocolate chips and wait 2 minutes before stirring until smooth. Drizzle or spread this ganache over the cake evenly and allow it to set before slicing.
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My favorite ingredient here is the chopped peanut butter cups. Their little pockets of chocolate and peanut surprise every bite, reminding me of movie nights with my family when this dessert was an unexpected treat.
Storage Tips
Store this roll wrapped tightly in plastic wrap in the refrigerator to keep it fresh for up to four days. For longer storage, slice into portions and freeze individually wrapped. Thaw in the fridge before serving.
Ingredient Substitutions
- You can swap vegetable oil for melted coconut oil for a subtle coconut note
- Creamy peanut butter can be replaced with almond butter for a different nutty twist
- Use oat milk or another plant-based milk if you prefer dairy-free just make sure it’s unsweetened
- For a vegan version eggs can be substituted with a flax egg but expect a denser cake
Serving Suggestions
- Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence
- Add fresh berries on the side to balance the richness
- A drizzle of caramel sauce works wonders with the peanut butter and chocolate combo
Pro Tips
- Make sure you do not overmix when folding the flour into the eggs or you’ll lose air and end up with a dense cake
- I learned the hard way: don’t skip dusting the towel with powdered sugar or the cake will stick when you roll it
- Allow the cake to cool fully while rolled to prevent cracks when you re-roll with the filling
Recipe FAQs
- → What is the best way to roll the cake?
Roll the cake while still warm, using a sugared kitchen towel to prevent sticking, then let it cool rolled to maintain shape.
- → Can I use crunchy peanut butter instead of creamy?
Creamy peanut butter blends more smoothly for the filling, but crunchy can add extra texture if you prefer.
- → How do I make the chocolate ganache topping?
Heat cream just until steaming and pour over chocolate chips; let sit for 2 minutes then stir to a smooth consistency before drizzling.
- → How long can this dessert be stored?
Store it in the refrigerator for up to four days, covered to maintain freshness.
- → Is there a way to intensify the chocolate flavor?
Adding a pinch of espresso powder to the cocoa cake batter enhances the chocolate notes without overpowering.