Peanut Butter Cup Chocolate Roll Recipe

Introduction

This Irresistible Peanut Butter Cup Chocolate Roll combines a light, airy chocolate sponge with a creamy peanut butter filling studded with chopped peanut butter cups. It’s a delightful treat for peanut butter and chocolate lovers that’s perfect for any occasion.

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: Gather all ingredients. Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, leaving some overhang for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. Step 3: In a large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until thick and pale, tripling in volume.
4. Step 4: Add the vegetable oil, vanilla extract, and milk to the egg mixture. Gently mix until just combined, taking care not to overbeat.
5. Step 5: Fold the dry ingredients into the wet mixture using a spatula, mixing until no flour streaks remain and the batter is thick and fluffy.
6. Step 6: Pour the batter evenly into the prepared pan and smooth the top gently with a spatula.
7. Step 7: Bake for 10 to 12 minutes, or until the cake springs back lightly when touched. Avoid overbaking to keep it flexible.
8. Step 8: Immediately invert the hot cake onto a sugared kitchen towel, peel off the parchment paper, and roll the cake with the towel inside starting from a short end. Let it cool completely while rolled.
9. Step 9: Meanwhile, beat the peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, mixing until light and spreadable. Fold in chopped peanut butter cups gently.
10. Step 10: Once cooled, carefully unroll the cake and spread the peanut butter filling evenly over the surface, leaving a small border.
11. Step 11: Re-roll the cake tightly without the towel, placing it seam-side down on a platter.
12. Step 12 (Optional): For 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 let set before slicing.

Tips & Variations

• Use a sugared towel to prevent the cake from sticking when rolling and unrolling.
• For gluten-free options, substitute all-purpose flour with a gluten-free flour blend.
• Replace heavy cream with coconut cream for a dairy-free version, and try flax eggs or applesauce for a vegan alternative.
• Swap peanut butter with almond or cashew butter if you have nut allergies.
• Use dairy-free chocolate chips to make this recipe completely dairy-free.

Storage

Store the peanut butter cup chocolate roll in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature or warm slightly before serving to soften the ganache and filling. For longer storage, you can freeze the roll wrapped tightly in plastic wrap for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake and filling a day ahead. Assemble and roll the cake, then keep it refrigerated overnight for the flavors to meld and the roll to set perfectly.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm with a sugared towel helps prevent cracking. Roll it gently and don’t force it. Cooling it fully while rolled maintains its shape and flexibility.

Peanut Butter Cup Chocolate Roll Recipe

Print Recipe

★★★★★

4.7 from 116 reviews

This Irresistible Peanut Butter Cup Chocolate Roll features a light, fluffy chocolate sponge cake rolled with a creamy peanut butter filling and chopped peanut butter cups. Optionally finished with a rich chocolate ganache, this dessert is a perfect blend of chocolate and peanut butter flavors, ideal for special occasions or indulgent treats.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 to 10 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 ingredients, ensuring eggs are at room temperature for optimal sponge rise. Preheat oven to 350°F and line a jelly roll pan with parchment paper with an overhang for easy removal.
2. Cook the Base: Whisk together dry ingredients: all-purpose flour, cocoa powder, baking powder, and salt. Beat eggs and granulated sugar on high speed for 4-5 minutes until thick, pale, and tripled in volume, creating a light airy batter.
3. Combine Wet Ingredients: Gently mix vegetable oil, vanilla extract, and milk into the beaten egg mixture without overbeating to maintain airiness.
4. Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture until fully incorporated, ensuring a thick and fluffy batter.
5. Pour and Smooth Batter: Evenly pour the batter into the prepared pan and smooth the surface gently to ensure uniform baking.
6. Bake the Cake: Bake for 10 to 12 minutes, until the cake springs back lightly when touched, avoiding overbaking to keep flexibility.
7. Roll the Cake: Immediately invert the hot cake onto a sugared towel, peel off parchment paper, then roll up the cake with the towel from a short end and allow to cool completely to hold shape.
8. Prepare the Filling: Beat creamy peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, mixing to a light, spreadable consistency. Fold in chopped peanut butter cups gently.
9. Unroll and Fill the Cake: Carefully unroll cooled cake and evenly spread peanut butter filling over the surface, leaving a border around edges to prevent spillage when re-rolled.
10. Re-Roll and Set the Cake: Roll cake tightly without towel, placing seam side down on a serving platter to maintain form.
11. Make the Ganache (Optional): Heat heavy cream until steaming and pour over chocolate chips. Let sit 2 minutes, then stir until smooth. Drizzle or spread ganache over the cake and allow to set before slicing.

Notes

• Use a gluten-free flour blend as a substitute for all-purpose flour to make this dessert gluten-free.
• Substitute heavy cream with coconut cream for a dairy-free option.
• For a vegan version, replace eggs with flax eggs or applesauce and use vegan chocolate chips.
• Almond or cashew butter can replace peanut butter for nut allergies, but consider peanut butter cups may contain peanuts.
• To keep the cake moist and flexible, avoid overbaking the sponge.
• The sugared towel helps prevent sticking and maintains cake shape when rolling.

Keywords: Chocolate roll, Peanut butter roll, Peanut butter cup dessert, Chocolate peanut butter cake, Rolled cake, Sponge cake dessert