Peanut Butter Cup Chocolate Roll Recipe

Introduction

This Irresistible Peanut Butter Cup Chocolate Roll combines a rich, tender chocolate sponge cake with a creamy peanut butter filling studded with chopped peanut butter cups. Topped with a smooth chocolate ganache, it’s a delightful treat perfect for any occasion.

Ingredients

• 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

1. Step 1: Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang for easy removal.
2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. Step 3: In another bowl, beat the eggs and granulated sugar on high speed for 4–5 minutes until thick and pale.
4. Step 4: Add the vegetable oil, milk, and vanilla extract to the egg mixture and mix to combine.
5. Step 5: Gently fold the dry ingredients into the wet ingredients until smooth. Spread the batter evenly into the prepared pan.
6. Step 6: Bake for 10–12 minutes, until the cake springs back when touched.
7. Step 7: Immediately invert the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel. Let it cool completely.
8. Step 8: For the filling, beat the peanut butter and powdered sugar until smooth. Add the heavy cream and vanilla extract, then fold in the chopped peanut butter cups.
9. Step 9: Unroll the cooled cake and spread the peanut butter filling evenly over the surface. Roll the cake gently without the towel and place it seam-side down.
10. Step 10: For the ganache, heat the heavy cream until steaming and pour it over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Spread or drizzle over the cake.
11. Step 11: Chill the roll for 30 minutes to set the ganache. Slice and serve, garnishing with extra peanut butter cup pieces if desired.

Tips & Variations

• Make sure the eggs are at room temperature to help achieve a light and airy sponge.
• Dust the towel with powdered sugar to prevent the cake from sticking while rolling.
• Substitute crunchy peanut butter for a bit of texture in the filling.
• For a nut-free version, replace peanut butter with sunflower seed butter and omit peanut butter cups.
• Try adding a sprinkle of sea salt on the ganache for a salty-sweet contrast.

Storage

Store the peanut butter cup chocolate roll covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 10-15 minutes or warm slices gently in the microwave for 10 seconds. Avoid freezing as the texture of the cream filling may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake and filling ahead of time?

Yes, you can bake the sponge cake and prepare the peanut butter filling a day ahead. Wrap the cooled cake tightly in plastic wrap and store the filling in an airtight container in the fridge. Assemble just before serving for best freshness.

What if I don’t have a jelly roll pan?

A standard rimmed baking sheet around 9×13 inches works well as a substitute. Adjust the baking time as needed and be sure to spread the batter evenly for uniform thickness.

Peanut Butter Cup Chocolate Roll Recipe

Print Recipe

★★★★★

4.8 from 112 reviews

This Irresistible Peanut Butter Cup Chocolate Roll features a tender chocolate sponge cake rolled with a creamy peanut butter filling studded with chopped peanut butter cups, and optionally topped with a luscious chocolate ganache. Perfect for peanut butter and chocolate lovers, this elegant dessert balances rich flavors with a light, fluffy texture.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour (including cooling and chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 for ganache
• ¾ cup semi-sweet chocolate chips

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, leaving an overhang on the sides. This will help you easily lift the cake out after baking.
2. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until combined to ensure an even distribution of leavening and chocolate flavor.
3. Beat eggs and sugar: In a separate large bowl, beat the 4 large eggs and ¾ cup granulated sugar on high speed for 4–5 minutes until the mixture is thick, pale, and doubled in volume. This aerates the batter and creates a light sponge texture.
4. Add wet ingredients: Gently fold in the vegetable oil, milk, and vanilla extract into the egg mixture until fully incorporated, ensuring the batter remains airy.
5. Combine wet and dry ingredients: Carefully fold the dry ingredient mixture into the wet ingredients until smooth, taking care not to deflate the batter. Spread the batter evenly into the prepared jelly roll pan.
6. Bake the sponge cake: Bake in the preheated oven for 10–12 minutes, or until the cake springs back when gently touched, indicating it’s done but still moist.
7. Roll the cake: As soon as the cake is out of the oven, invert it onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper carefully, then roll the cake up tightly in the towel. This initial roll helps prevent cracking later. Let it cool completely.
8. Prepare peanut butter filling: In a mixing bowl, beat the creamy peanut butter and powdered sugar until smooth. Then add the heavy cream and vanilla extract, continuing to beat until creamy and spreadable. Fold in the chopped peanut butter cups evenly.
9. Fill and re-roll the cake: Gently unroll the cooled cake and spread the peanut butter filling evenly over the surface. Re-roll the cake carefully without the towel this time, sealing the seam on the underside.
10. Make ganache topping (optional): Heat the ½ cup heavy cream in a small saucepan until it is steaming but not boiling. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy. Drizzle or spread the ganache evenly over the rolled cake.
11. Chill and serve: Refrigerate the assembled roll for at least 30 minutes to set the ganache and filling. Slice into pieces and serve. Optionally, garnish with extra chopped peanut butter cups for added texture and decoration.

Notes

• Use room temperature eggs to ensure the batter whips properly, creating a light sponge.
• Be gentle when folding in dry ingredients to retain air in the batter for a fluffy cake.
• Rolling the cake while hot prevents cracking during the final roll with filling.
• The ganache topping is optional but adds a rich chocolate finish; omit for a lighter dessert.
• Store leftover roll covered in the refrigerator for up to 3 days.
• For a nut-free version, substitute the peanut butter filling with a chocolate cream filling and omit peanut butter cups.

Keywords: peanut butter cup roll, chocolate roll cake, peanut butter dessert, chocolate sponge cake, peanut butter filling, no-bake ganache, jelly roll dessert