Imagine the irresistible combination of rich chocolate cake rolled around a creamy peanut butter filling, then topped with chocolate ganache and chunks of peanut butter cups. That’s exactly what you’ll get with this Peanut Butter Cup Chocolate Roll Cake! This showstopping dessert combines two beloved flavors in a presentation that looks professional but is surprisingly achievable for home bakers.
This roll cake strikes the perfect balance between moist chocolate sponge and luscious peanut butter filling. It’s the kind of dessert that makes everyone at the table pause mid-conversation when it arrives, then immediately ask for the recipe after the first bite.
Why You’ll Love This
- Impressive presentation with surprisingly simple techniques
- Perfect balance of chocolate and peanut butter flavors
- Can be made ahead and refrigerated until serving time
- No fancy equipment needed—just a standard baking sheet
- Customizable with your favorite candy mix-ins
Ingredients
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar, for dusting
- 1/2 cup smooth peanut butter
- 1/2 cup heavy cream
- 1 cup powdered sugar
- 1/4 cup mini peanut butter cups, chopped
Instructions
- Preheat your oven to 175°C (350°F). Line a 9×13-inch baking sheet with parchment paper.
- In a large bowl, beat the eggs and granulated sugar until light and fluffy, approximately 5 minutes.
- Sift together the flour, cocoa powder, baking powder, and salt. Gradually fold these dry ingredients into the egg mixture until just combined.
- Pour the batter into the prepared baking sheet and spread it evenly. Bake for 12-15 minutes or until the cake is fully set and springs back when touched.
- While the cake bakes, prepare a clean kitchen towel and sprinkle it with powdered sugar.
- When the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Peel off the parchment paper and gently roll the cake up with the towel. Let it cool for about 10 minutes.
- In a separate bowl, whip the heavy cream until soft peaks form. Fold in the powdered sugar and peanut butter until smooth.
- Once the cake has cooled, carefully unroll it. Spread the peanut butter cream evenly across the surface and sprinkle the chopped mini peanut butter cups. Roll the cake back up, ensuring it’s tight but not too tight to prevent cracking.
- Dust the rolled cake with powdered sugar before serving.
Tips & Variations
- Don’t overbake the cake or it will crack when rolling. It should be springy to the touch.
- For extra peanut butter flavor, mix some chopped peanut butter cups into the filling.
- Make it gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking blend.
- For a crunchier texture, add 1/4 cup chopped peanuts to the filling.
- The cake can be made a day ahead and stored in the refrigerator, but add the ganache and toppings shortly before serving for the best appearance.
Serving Suggestions
This decadent roll cake pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For an extra special presentation, dust with additional powdered sugar just before serving, and consider adding a drizzle of warm peanut butter sauce.
Serve with hot coffee or a cold glass of milk to balance the richness of the dessert. For a truly indulgent experience, try it alongside a shot of Baileys or Kahlúa for adult gatherings.
Notes
- Store leftovers covered in the refrigerator for up to 3 days.
- The cake can be frozen (without ganache) for up to 1 month. Thaw overnight in the refrigerator before adding toppings and serving.
- If the cake cracks slightly while rolling, don’t worry—the filling and ganache will cover most imperfections.
FAQs
Can I use natural peanut butter for the filling?
Traditional creamy peanut butter works best for this recipe. Natural peanut butter can separate and make the filling too oily.
Why did my cake crack when rolling?
Cracks usually happen if the cake is overbaked or cooled too much before rolling. Always roll the cake while it’s still warm from the oven.
Can I make this without peanut butter for allergy concerns?
Absolutely! Substitute the peanut butter with cookie butter, Nutella, or a nut-free alternative like sunflower seed butter.
How do I know when the cake is done baking?
The cake is ready when it springs back lightly when touched in the center and the edges start to pull away from the sides of the pan.
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