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Peanut Butter Cup Chocolate Roll Cake Recipe

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4.9 from 640 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake the Cake: Bake in the preheated oven for 12-15 minutes until the cake is set and springs back when lightly touched.
  6. 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.
  7. 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.
  8. 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.
  9. Add Topping: Pour the chocolate ganache evenly over the rolled cake and decorate with mini peanut butter cups according to taste.
  10. 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

Find it online: https://zestywithzane.com/peanut-butter-cup-chocolate-roll-cake-recipe/