Name: Peanut Butter Cup Chocolate Roll Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 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; 1/2 cup heavy cream; 3/4 cup semi-sweet chocolate chips

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Introduction

This Peanut Butter Cup Chocolate Roll is a delightful twist on the classic chocolate sponge cake, filled with creamy peanut butter and bits of peanut butter cups. Finished with an optional rich chocolate ganache, it’s perfect for satisfying chocolate and peanut butter cravings in a beautiful, rolled dessert.

A close-up view of a chocolate roll cake slice on a white plate, showing two layers of soft, dark brown chocolate cake tightly rolled with a thick, creamy light brown caramel filling in between. The roll is coated in a smooth, dark chocolate glaze that covers the outside, with a few crunchy nut pieces sprinkled on top. In the background, the whole roll cake rests on another white plate with the same swirl pattern visible at the end. The scene is set on a white marbled texture surface with a silver fork next to the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Preheat your oven to 350°F. Line a jelly roll pan with parchment paper, leaving an overhang on the sides, and lightly grease the parchment. Lay a clean kitchen towel flat and dust it generously with powdered sugar; set aside.
Step 2: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
Step 3: In a large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick, pale, and has tripled in volume.
Step 4: Add vegetable oil, vanilla extract, and milk to the egg mixture, mixing gently until just combined.
Step 5: Gently fold the dry ingredients into the wet egg mixture using a spatula until no streaks remain.
Step 6: Pour the batter evenly into the prepared pan and smooth the top. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched.
Step 7: Immediately invert the hot cake onto the prepared sugared towel. Carefully peel off the parchment paper. Starting from the short end, roll the cake with the towel inside and allow it to cool completely while rolled.
Step 8: In a bowl, beat peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, beating until light and spreadable. Fold in the chopped peanut butter cups gently.
Step 9: Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface, leaving a small border around the edges. Re-roll the cake tightly without the towel, and place seam-side down on a serving platter.
Step 10: For the optional ganache, heat heavy cream just until steaming. Pour it over the chocolate chips and let sit for 2 minutes. Stir until smooth, then drizzle or spread the ganache over the cake. Allow it to set before slicing and serving.

Tips & Variations

For a fluffier cake, make sure your eggs are at room temperature before beating.
You can substitute crunchy peanut butter for creamy if you prefer added texture in the filling.
Feel free to omit the peanut butter cups for a smoother filling or replace with chopped roasted peanuts for a different crunch.
If you want a dairy-free version, use coconut cream instead of heavy cream and a vegan chocolate for the ganache.

Storage

Store the chocolate roll covered in the refrigerator for up to 3 days. To keep it fresh, wrap it in plastic wrap or place it in an airtight container. When ready to serve, let it sit at room temperature for 15–20 minutes. Ganache can be slightly warmed to soften if too firm after chilling.

How to Serve

A close-up view of a chocolate roll cake with three main layers: the outer layer is dark, moist chocolate sponge cake, the middle layer is a thick, creamy peanut butter filling with a smooth texture, and the top is coated with glossy dark chocolate ganache drizzled in smooth lines. On top, there are several small square pieces of peanut butter cups placed evenly along the roll, sprinkled with crushed peanuts for added texture. The cake is placed on a white paper on a wooden tray, against a soft-focus white marbled background, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the sponge cake and prepare the filling a day ahead. Assemble the roll and ganache on the day you plan to serve for the best texture and freshness.

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

A rimmed baking sheet or a shallow rectangular baking pan that’s about the same size (around 9×13 inches) can work as a substitute. Just adjust baking time as needed and be sure the cake is thin enough to roll.