Irresistible Peanut Butter Cup Chocolate Roll Recipe

Introduction

This Irresistible Peanut Butter Cup Chocolate Roll combines a light chocolate sponge cake with a creamy peanut butter filling studded with chopped peanut butter cups. Finished with a glossy chocolate ganache, it’s a decadent treat perfect for any special occasion or whenever you crave a rich, impressive dessert.

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 on the sides for easy removal later.
2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. Step 3: In another large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes, until the mixture is thick and pale.
4. Step 4: Add the vegetable oil, milk, and vanilla extract to the egg mixture, mixing until combined.
5. Step 5: Gently fold the dry ingredients into the wet ingredients until the batter is smooth and fully incorporated. Spread the batter evenly into the prepared pan.
6. Step 6: Bake for 10 to 12 minutes, or until the cake springs back when lightly touched.
7. Step 7: Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar, then carefully peel off the parchment paper. Starting from one short edge, roll the cake up in the towel. Let it cool completely while rolled.
8. Step 8: To prepare the filling, beat the peanut butter and powdered sugar together until smooth. Add the heavy cream and vanilla extract, mixing until combined. Fold in the chopped peanut butter cups.
9. Step 9: Gently unroll the cooled cake and spread the peanut butter filling evenly over the surface. Roll the cake back up without the towel and place it seam-side down on a serving platter.
10. Step 10 (optional): For the ganache, heat the heavy cream until steaming but not boiling. Pour it over the chocolate chips and let sit for 2 minutes. Stir until smooth and glossy, then spread or drizzle over the rolled cake.
11. Step 11: Chill the cake in the refrigerator for at least 30 minutes to set the ganache before slicing and serving. Garnish with extra peanut butter cup pieces if desired.

Tips & Variations

• For a nutty twist, substitute almond butter for peanut butter or add crushed nuts to the filling for extra texture.
• Dust the towel with powdered sugar before rolling the cake to prevent sticking and keep the sponge tender.
• Use room temperature eggs to achieve a light, airy sponge.
• If you prefer a thicker ganache, increase the chocolate chips slightly or reduce the cream.

Storage

Store the peanut butter cup roll covered in the refrigerator for up to 5 days. You can also freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat ganache-topped slices at room temperature for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be assembled a day ahead and stored in the refrigerator. This allows the flavors to meld and makes slicing easier.

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter will add extra texture to the filling, which many find delicious paired with the smooth cake and ganache.

Irresistible Peanut Butter Cup Chocolate Roll Recipe

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★★★★★

4.7 from 121 reviews

• Author: Ella
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A decadent and irresistible Peanut Butter Cup Chocolate Roll featuring a light chocolate sponge cake filled with creamy peanut butter filling and chopped peanut butter cups, finished with a smooth chocolate ganache topping. Perfect for chocolate and peanut butter lovers seeking a delightful dessert roll that’s as beautiful as it is delicious.

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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
• ¾ cup semi-sweet chocolate chips

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Instructions

1. Preheat Oven 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 to easily lift the cake out later.
2. Mix Dry Ingredients: Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a medium bowl to ensure even distribution.
3. Beat Eggs and Sugar: In a separate bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick and pale, which creates a light and airy sponge.
4. Add Wet Ingredients: Gently mix in the vegetable oil, milk, and vanilla extract into the egg mixture until combined.
5. Combine Dry and Wet Mixtures: Fold the dry ingredients gently into the wet ingredients until just smooth, taking care not to deflate the batter.
6. Bake the Sponge: Spread the batter evenly into the prepared jelly roll pan and bake for 10–12 minutes or until the cake springs back when lightly touched.
7. Roll the Cake: Immediately invert the warm cake onto a kitchen towel dusted with powdered sugar, peel off the parchment paper, and gently roll the cake up in the towel. Allow it to cool completely in this rolled shape.
8. Prepare the Filling: Beat the creamy peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, then fold in the chopped peanut butter cups for texture and extra flavor.
9. Assemble the Roll: Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface. Re-roll the cake gently without the towel and place it seam-side down on a serving platter.
10. Make the Ganache (Optional): Heat the heavy cream until steaming, then pour it over the semi-sweet chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy.
11. Finish and Chill: Spread or drizzle the ganache over the rolled cake, then chill in the refrigerator for at least 30 minutes to set the ganache before slicing.
12. Serve: Slice the chilled roll and optionally garnish with extra chopped peanut butter cups for an added decorative touch and crunch.

Notes

• This peanut butter cup roll can be made ahead of time and stored in the refrigerator overnight for enhanced flavor fusion.
• For a variation, try swapping the peanut butter for almond butter or incorporate crushed nuts into the filling for added crunch.
• Store the roll in an airtight container in the refrigerator for up to 5 days.
• You can freeze individual slices wrapped well for up to 2 months; thaw in the refrigerator before serving.

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

Keywords: Peanut Butter Cup Roll, Chocolate Roll, Peanut Butter Cup Dessert, Chocolate Sponge Cake, No-Bake Filling, Dessert Roll, Party Dessert