Peanut Butter Cup Chocolate Roll Cake Recipe
Introduction
This Peanut Butter Cup Chocolate Roll Cake is a delightful blend of rich chocolate and creamy peanut butter, perfect for any celebration or sweet craving. Light, fluffy, and rolled with a smooth peanut butter filling, it’s topped with chocolate ganache and mini peanut butter cups for an irresistible finish.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup sugar
- 1/3 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1 cup chocolate ganache
- Mini peanut butter cups (to taste, for topping)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Step 3: In a separate large bowl, beat the eggs and sugar until light and fluffy. Add the milk, vegetable oil, and vanilla extract, mixing well.
- Step 4: Gradually combine the dry ingredients with the wet ingredients, stirring until smooth. Pour the batter into the prepared pan and spread evenly.
- Step 5: Bake for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- Step 6: While the cake bakes, mix the creamy peanut butter and powdered sugar together until smooth and creamy to prepare the filling.
- Step 7: Once the cake is done, immediately roll it up in a clean kitchen towel while still warm. Allow it to cool completely in this rolled shape.
- Step 8: Carefully unroll the cooled cake and spread the peanut butter mixture evenly over the surface. Re-roll the cake gently but firmly.
- Step 9: Pour the chocolate ganache over the rolled cake and decorate with mini peanut butter cups on top.
- Step 10: Chill the cake in the refrigerator for at least 30 minutes before serving to set the ganache and improve slicing.
Tips & Variations
- Use a slightly damp kitchen towel when rolling the cake to prevent cracking.
- For a crunchier texture, fold chopped peanuts into the peanut butter filling.
- Try substituting the peanut butter with almond or cashew butter for a different nutty flavor.
- If you don’t have chocolate ganache, melted chocolate with a bit of cream works well as a topping.
Storage
Store the roll cake covered in the refrigerator for up to 3 days to keep it fresh. Allow it to come to room temperature for 15-20 minutes before serving. Leftover slices can be reheated slightly in the microwave for a softer texture, but be careful not to melt the chocolate topping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, you can prepare the cake and filling a day in advance. Assemble and chill the roll cake before serving to let the flavors meld together.
What if I don’t have a jelly roll pan?
If you don’t have a jelly roll pan, use a rimmed baking sheet of similar size. Just make sure the batter is spread evenly and the baking time is adjusted if needed.
PrintPeanut Butter Cup Chocolate Roll Cake Recipe
This Peanut Butter Cup Chocolate Roll Cake is a decadent dessert combining rich chocolate sponge cake rolled with a creamy peanut butter filling, topped with luscious chocolate ganache and mini peanut butter cups for added texture and indulgence. Perfect for chocolate and peanut butter lovers, this show-stopping roll cake is as delightful to look at as it is to eat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 4 large eggs
- 1 cup sugar
- 1/3 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Filling
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup heavy cream
Topping
- 1 cup chocolate ganache
- Mini peanut butter cups (to taste)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper to prevent sticking and facilitate easy rolling.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure even distribution and a smooth batter.
- Beat Wet Ingredients: In another large bowl, beat the four eggs and sugar until the mixture is light and fluffy. Then add milk, vegetable oil, and vanilla extract; mix thoroughly until fully combined.
- Combine Batter: Gently fold the dry ingredients into the wet mixture. Pour the batter into the prepared jelly roll pan and spread it evenly for uniform baking.
- Bake the Cake: Bake in the preheated oven for 12-15 minutes until the cake is set and springs back when lightly touched.
- Prepare Filling: While the cake bakes, blend the creamy peanut butter and powdered sugar until smooth and creamy. Whip the heavy cream separately, then fold it into the peanut butter mixture for a lighter texture.
- Roll Cake: Once baked, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake with the towel inside and let it cool completely to shape it without cracking.
- Fill Cake: Once cool, gently unroll the cake and spread the peanut butter filling evenly over the surface. Then re-roll the cake tightly without the towel to form a smooth roll.
- Add Topping: Pour the chocolate ganache evenly over the rolled cake and decorate with mini peanut butter cups according to taste.
- Chill Before Serving: Place the finished cake in the refrigerator for at least 30 minutes to allow the ganache to set and flavors to meld before slicing and serving.
Notes
- Rolling the cake while it’s still warm helps prevent cracks.
- Using a clean kitchen towel dusted with powdered sugar prevents the cake from sticking.
- For easier slicing, chill the cake fully before cutting.
- You can substitute crunchy peanut butter for added texture.
- If you don’t have chocolate ganache, melted chocolate mixed with a little cream works as a substitute.
Keywords: Peanut Butter Chocolate Roll Cake, Chocolate Roll Cake, Peanut Butter Cake, Chocolate Peanut Butter Dessert, Roll Cake Recipe
