Irresistible Peanut Butter Cup Chocolate Roll Recipe

Introduction

This Peanut Butter Cup Chocolate Roll combines a light, chocolatey sponge with a creamy peanut butter filling studded with chopped peanut butter cups. Finished with an optional rich chocolate ganache, this dessert is a delightful treat perfect for any occasion.

Ingredients

• 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. Step 1: Gather all ingredients and preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving some overhang for easy removal.
2. Step 2: In a medium bowl, whisk together 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, pale, and tripled in volume.
4. Step 4: Gently mix in vegetable oil, vanilla extract, and milk until just combined, taking care not to deflate the batter.
5. Step 5: Fold the dry ingredients into the wet mixture until no streaks remain, creating a thick, fluffy batter.
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 when lightly touched. Avoid overbaking to keep the sponge flexible.
8. Step 8: Immediately invert the hot cake onto a sugared towel, peel off the parchment paper, and roll the cake with the towel inside. Let cool completely while rolled.
9. Step 9: For the filling, beat 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 cool, unroll the cake carefully and spread the peanut butter filling evenly, leaving a small border around the edges.
11. Step 11: Roll the cake tightly again, seam side down, on your serving platter.
12. Step 12: To make the ganache (optional), 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 allow to set before slicing.

Tips & Variations

• Use a gluten-free flour blend to make the sponge cake gluten-free.
• Substitute heavy cream with coconut cream for a dairy-free option.
• Try almond or cashew butter instead of peanut butter for a different nutty flavor.
• Use dairy-free chocolate chips for a fully dairy-free dessert.
• Ensure eggs are at room temperature for a lighter, more airy sponge.
• Be careful not to overbake to maintain the cake’s flexibility for rolling.

Storage

Store the peanut butter cup chocolate roll covered in the refrigerator for up to 3 days. If you added ganache, it helps keep the cake moist. Slice and serve chilled or let sit at room temperature for 15 minutes before serving. Reheat is not recommended as it may affect the texture of the filling and cake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare and assemble the cake a day in advance. Store it wrapped tightly or in an airtight container in the refrigerator to keep it fresh.

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

A rimmed baking sheet or a shallow roasting pan with similar dimensions can work. Just make sure to line it with parchment paper and smooth the batter evenly for consistent baking.

Irresistible Peanut Butter Cup Chocolate Roll Recipe

---

★★★★★

4.9 from 51 reviews

• Author: Ella
• Total Time: 45 minutes
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

This Irresistible Peanut Butter Cup Chocolate Roll features a light and airy chocolate sponge cake rolled with a creamy peanut butter filling studded with chopped peanut butter cups, optionally topped with a smooth chocolate ganache. Perfect as a decadent dessert, this elegant and flavorful roll combines rich chocolate and creamy peanut butter in every bite.

---

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 and ensure eggs are at room temperature for optimal sponge rise. Preheat the oven to 350°F and line a jelly roll pan with parchment paper, leaving an overhang for easy removal.
2. Cook the Base: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat eggs and granulated sugar at high speed for 4-5 minutes until thick, pale, and tripled in volume, creating a light batter.
3. Combine Wet Ingredients: Gently mix vegetable oil, vanilla extract, and milk into the whipped egg mixture, taking care not to overbeat to keep the batter airy.
4. Fold in Dry Ingredients: Carefully fold the dry mixture into the wet batter with a spatula until fully incorporated and no flour streaks remain.
5. Pour and Smooth Batter: Evenly pour the batter into the prepared pan and smooth the surface gently for uniform baking.
6. Bake the Cake: Bake at 350°F for 10-12 minutes until the cake springs back lightly to the touch but remains flexible.
7. Roll the Cake: Immediately invert the hot cake onto a sugared towel, peel off the parchment paper, and roll the cake with the towel from one short end. Allow to cool completely rolled to maintain shape.
8. Prepare the Filling: Beat the peanut butter and powdered sugar until smooth, then mix in heavy cream and vanilla extract until light and spreadable. Gently fold in chopped peanut butter cups.
9. Unroll and Fill the Cake: Carefully unroll the cooled cake and evenly spread the peanut butter filling over the surface, leaving a border around the edges.
10. Re-Roll and Set the Cake: Tightly re-roll the cake without the towel, seam-side down, on a serving platter. Handle gently to prevent breakage.
11. Make the Ganache (Optional): Heat heavy cream until steaming, pour over chocolate chips, let sit for 2 minutes, then stir until smooth. Drizzle or spread ganache over the cake and allow to set before slicing.

Notes

• For gluten-free adaptation, use a gluten-free flour blend instead of all-purpose flour.
• Substitute heavy cream with coconut cream for a non-dairy option.
• Use flax eggs or applesauce to make the recipe vegan.
• Try almond or cashew butter as a peanut butter substitute for nut allergy considerations.
• Dairy-free chocolate chips can replace semi-sweet chocolate chips to avoid dairy.
• Do not overbake the sponge to keep it flexible for rolling.
• Rolling the cake while warm prevents cracking.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: peanut butter cup, chocolate roll, chocolate sponge cake, peanut butter filling, chocolate ganache, dessert roll, chocolate peanut butter dessert