If you’re craving a dessert that will satisfy your sweet tooth and impress your friends, look no further than this delightful Peanut Butter Cup Chocolate Roll Cake. It’s a heavenly combination of rich chocolate cake and creamy peanut butter filling, all rolled up into a beautiful dessert that’s as delicious as it is eye-catching. Perfect for celebrations or just a cozy dessert at home, this roll cake is sure to be a hit with everyone!
What You’ll Need for Peanut Butter Cup Chocolate Roll Cake
Ingredients:
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (30 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 3/4 cup (150 g) granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) milk
- 3/4 cup (180 g) creamy peanut butter
- 1/2 cup (60 g) powdered sugar
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon vanilla extract (for filling)
- 1 cup (150 g) chopped peanut butter cups
- 1/2 cup (120 ml) heavy cream (for ganache)
- 3/4 cup (130 g) semi-sweet chocolate chips
Step-by-Step Peanut Butter Cup Chocolate Roll Cake Recipe
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Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it. Dust a clean kitchen towel with powdered sugar and set it aside.
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Mix the Dry Ingredients: In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
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Combine Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 4-5 minutes until the mixture is thick and pale in color.
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Add Wet Ingredients: Gently mix in the vegetable oil, vanilla extract, and milk until just combined.
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Incorporate Dry Ingredients: Carefully fold the dry mixture into the egg mixture until you no longer see any flour. Be careful not to overmix; it should be just combined.
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Bake the Cake: Pour the batter into your prepared jelly roll pan, smoothing the top with a spatula. Bake in the oven for 10-12 minutes, or until the cake springs back when gently touched.
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Cool the Cake: Invert the hot cake onto the prepared towel, peel off the parchment paper, and roll it up with the towel inside. Let it cool completely in this rolled position to prevent cracking.
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Make the Filling: While the cake cools, prepare your filling by beating together the peanut butter and powdered sugar until smooth. Then add in the heavy cream and vanilla extract, beating until fluffy. Gently fold in the chopped peanut butter cups.
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Assemble the Roll Cake: Once the cake is completely cooled, unroll it carefully. Spread the peanut butter filling evenly over the surface and re-roll the cake tightly, making sure the seam is on the bottom. Place it seam side down on a serving platter.
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Prepare the Ganache (Optional): Heat the heavy cream until steaming and pour it over the chocolate chips in a bowl. Let it sit for 2 minutes, then stir until smooth. Drizzle the ganache over your rolled cake and allow it to set before slicing.
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Chill and Serve: For cleaner cuts, chill the cake before slicing. Serve it with coffee or milk, and feel free to garnish with extra peanut butter cups if you like!
How to Serve Peanut Butter Cup Chocolate Roll Cake
When it comes to serving this beautiful Peanut Butter Cup Chocolate Roll Cake, think about the presentation! Slice it into thick rounds to show off the pretty swirl of chocolate and peanut butter filling. You can serve it on a decorative platter, or individual plates for a more formal touch. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. And don’t forget to have a glass of cold milk on the side — it’s the perfect companion!
Helpful Tricks for Peanut Butter Cup Chocolate Roll Cake
- Roll It While Hot: Rolling the cake while it’s hot helps it maintain its shape and prevents cracking when it’s cool.
- Experiment with Fillings: Feel free to get creative with the filling! You can add crushed cookies, nuts, or even switch to Nutella for a different flavor twist.
- Make Ahead: This roll cake can be made a day ahead of time. Just keep it covered in the fridge until you’re ready to serve.
Peanut Butter Cup Chocolate Roll Cake FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, using crunchy peanut butter will add an interesting texture to your filling, making it even more delightful!
How should I store leftover cake?
Store any leftovers in an airtight container in the refrigerator, and it will stay fresh for about 3-4 days.
Can I freeze the roll cake?
Absolutely! You can freeze the roll cake either before or after filling it. Just wrap it tightly in plastic wrap, followed by foil, and it will last for up to 2 months.
You won’t regret trying out this Peanut Butter Cup Chocolate Roll Cake. It’s not only fun to make, but it’s also deliciously satisfying. So gather your ingredients and enjoy this tempting treat that everyone will love!
Peanut Butter Cup Chocolate Roll Cake
A delightful dessert combining rich chocolate cake with creamy peanut butter filling, rolled up for an eye-catching presentation and delicious taste.
For the 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
For the Filling
- 3/4 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract (for filling)
- 1 cup chopped peanut butter cups
For the Ganache
- 1/2 cup heavy cream (for ganache)
- 3/4 cup semi-sweet chocolate chips
Preparation
- Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it. Dust a clean kitchen towel with powdered sugar and set it aside.
- In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 4-5 minutes until the mixture is thick and pale in color.
- Gently mix in the vegetable oil, vanilla extract, and milk until just combined.
- Carefully fold the dry mixture into the egg mixture until you no longer see any flour, being careful not to overmix.
Baking the Cake
- Pour the batter into your prepared jelly roll pan, smoothing the top with a spatula. Bake in the oven for 10-12 minutes, or until the cake springs back when gently touched.
Cooling
- Invert the hot cake onto the prepared towel, peel off the parchment paper, and roll it up with the towel inside. Let it cool completely in this rolled position to prevent cracking.
Preparing the Filling
- While the cake cools, prepare your filling by beating together the peanut butter and powdered sugar until smooth. Then add in the heavy cream and vanilla extract, beating until fluffy. Gently fold in the chopped peanut butter cups.
Assembling the Roll Cake
- Once the cake is completely cooled, unroll it carefully. Spread the peanut butter filling evenly over the surface and re-roll the cake tightly, ensuring the seam is on the bottom. Place it seam side down on a serving platter.
Preparing the Ganache
- Heat the heavy cream until steaming and pour it over the chocolate chips in a bowl. Let it sit for 2 minutes, then stir until smooth. Drizzle the ganache over your rolled cake and allow it to set before slicing.
Serving
- For cleaner cuts, chill the cake before slicing. Serve it with coffee or milk, and feel free to garnish with extra peanut butter cups if you like!
Roll the cake while it’s hot to prevent cracking. You can also experiment with fillings like crushed cookies or switch to Nutella for a different flavor. This cake can be made a day ahead and stored in the fridge.
