Peanut Butter Cup Chocolate Roll Recipe
This Irresistible Peanut Butter Cup Chocolate Roll features a light and fluffy chocolate sponge cake rolled with a creamy peanut butter filling studded with chopped peanut butter cups. Finished with a rich chocolate ganache topping, it’s a decadent dessert perfect for chocolate and peanut butter lovers looking for a show-stopping treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chocolate Sponge Cake
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs at room temperature
- ¾ cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- ¼ cup milk
Peanut Butter Filling
- ¾ cup creamy peanut butter
- ½ cup powdered sugar
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 cup chopped peanut butter cups
Optional Ganache Topping
- ½ cup heavy cream
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang on the sides to help lift the cake out easily later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until thoroughly combined.
- Beat Eggs and Sugar: In a separate large bowl, beat the 4 large eggs and granulated sugar on high speed using an electric mixer for 4 to 5 minutes until the mixture is thick, pale, and tripled in volume.
- Add Wet Ingredients: To the egg mixture, add the vegetable oil, milk, and vanilla extract, mixing gently to incorporate.
- Combine Dry and Wet: Gently fold the dry ingredient mixture into the wet ingredients using a spatula until you have a smooth batter without overmixing.
- Bake the Sponge Cake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 10 to 12 minutes or until the cake springs back when lightly pressed.
- Roll the Cake: Immediately after baking, invert the cake onto a kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper. While the cake is still warm, roll it up tightly with the towel inside to form the shape, and allow it to cool completely rolled.
- Prepare the Peanut Butter Filling: In a mixing bowl, beat the creamy peanut butter and powdered sugar until smooth. Add the heavy cream and vanilla extract, continuing to beat until creamy and smooth. Fold in the chopped peanut butter cups evenly.
- Fill and Roll the Cake: Once completely cooled, gently unroll the cake, spread the peanut butter filling evenly over the surface, then re-roll the cake gently, this time without the towel. Place seam-side down on a serving platter.
- Make the Ganache (Optional): Heat the heavy cream in a small saucepan or microwave until steaming but not boiling. Pour it over the semi-sweet chocolate chips in a bowl and let sit for 2 minutes. Stir until the chocolate is fully melted and smooth. Spread or drizzle the ganache over the rolled cake.
- Chill and Serve: Refrigerate the cake for at least 30 minutes to set the ganache. Slice and serve chilled. Garnish with extra chopped peanut butter cup pieces if desired.
Notes
- Use room temperature eggs for the best volume when beating.
- Dusting the towel with powdered sugar prevents sticking when rolling the cake.
- Ensure the cake is completely cooled before adding the filling to avoid melting it.
- The ganache topping is optional but adds a luxurious chocolate finish.
- This cake is best served within 2 days but can be stored covered in the refrigerator.
Keywords: chocolate roll, peanut butter cup dessert, chocolate peanut butter roll, sponge cake roll, chocolate ganache cake, peanut butter filling
