If you’re a fan of rich, decadent desserts that combine the luscious creaminess of peanut butter with the indulgent charm of chocolate, then this Peanut Butter Cup Cake Roll Recipe is your new best friend in the kitchen. Picture a light, fluffy chocolate sponge cake rolled up with a dreamy peanut butter filling, topped off with a glossy drizzle of melted chocolate and a dusting of powdered sugar. It’s a stunning dessert that looks impressive but comes together with simple ingredients and straightforward steps, perfect for sharing with friends or treating yourself to something genuinely special.
Ingredients You’ll Need
All the ingredients here are simple pantry staples that combine to create that perfect balance of flavor, texture, and visual appeal. Each one plays a vital role—whether it’s the fluffy eggs for an airy cake, creamy peanut butter for rich filling, or the cocoa powder adding the deep chocolate notes.
- 4 large eggs: Provide structure and a light, airy texture for the cake.
- 1/2 cup granulated sugar: Sweetens and helps create that tender crumb.
- 1/4 cup cocoa powder: Gives the cake a rich chocolate flavor and lovely color.
- 1/2 cup all-purpose flour: Builds the cake’s soft foundation.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, sweet notes.
- 1 teaspoon baking powder: Ensures the cake rises nicely for a fluffy texture.
- 1/4 teaspoon salt: Balances sweetness and intensifies the chocolate and peanut butter flavors.
- 1/2 cup creamy peanut butter: The star ingredient of the filling, lending creaminess and indulgence.
- 1 cup powdered sugar: Sweetens and thickens the peanut butter filling for the perfect spread.
- 1/4 cup heavy cream: Lightens and smooths the peanut butter filling to a luscious consistency.
- 1/2 cup chocolate chips, melted: Adds a glossy, rich chocolate drizzle to finish the cake beautifully.
- Powdered sugar for dusting: Gives a lovely, delicate finish and a pop of elegance.
How to Make Peanut Butter Cup Cake Roll Recipe
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. This setup ensures your cake bakes evenly and easily lifts out to avoid any frustrating sticking issues later.
Step 2: Beat Eggs and Sugar
In a mixing bowl, beat the eggs and granulated sugar until pale and thick, about five minutes. This step is crucial because it incorporates air into the mixture, giving your cake a wonderfully light and fluffy texture. Add the vanilla extract right after beating to infuse that fragrant essence.
Step 3: Fold in Dry Ingredients
Sift together the flour, cocoa powder, baking powder, and salt. This keeps the mix lump-free and evenly distributed. Gently fold these dry ingredients into the egg mixture, being careful not to deflate the batter, so your cake remains airy and tender.
Step 4: Bake the Cake
Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 10-12 minutes or until the cake springs back lightly when touched. The quick baking time keeps the sponge soft yet set enough for rolling without cracking.
Step 5: Roll the Warm Cake
When out of the oven, carefully invert the cake onto a kitchen towel dusted generously with powdered sugar. Roll the cake up in the towel while it’s still warm—this helps set the shape and prevents cracking later. Let it cool completely rolled up; this step is a game-changer!
Step 6: Prepare the Peanut Butter Filling
In a clean bowl, mix together the creamy peanut butter, powdered sugar, and heavy cream until smooth and fluffy. This luscious filling is where all the flavor magic happens, complementing the chocolate sponge perfectly with its rich texture.
Step 7: Assemble the Cake Roll
Once the cake has cooled, gently unroll it and spread the peanut butter filling evenly over the surface. Roll it back up carefully to form that iconic spiral—seal those delicious layers inside!
Step 8: Finish with Chocolate and Chill
Drizzle the melted chocolate over the cake roll and pop it in the refrigerator for 1-2 hours to chill. This resting time helps everything set wonderfully, so your slices hold up beautifully and taste even better. Just before serving, dust with powdered sugar for that perfect final touch.
How to Serve Peanut Butter Cup Cake Roll Recipe
Garnishes
Sprinkle a light dusting of powdered sugar right before serving for a simple yet elegant look. You can also add chopped peanuts or mini peanut butter cups on top to amplify the peanut butter theme and add a delightful crunch.
Side Dishes
This cake roll pairs beautifully with fresh berries or a scoop of vanilla ice cream. The tartness of berries brightens the rich peanut butter and chocolate, while the ice cream adds a creamy coolness that balances each bite.
Creative Ways to Present
Slice thin rounds and place them upright on a dessert platter for a charming display at parties. For a more indulgent treat, serve each slice with a warm drizzle of chocolate or caramel sauce. Wrapping individual slices in decorative parchment and tying them with twine can transform this humble cake roll into a delightful gift.
Make Ahead and Storage
Storing Leftovers
After enjoying this Peanut Butter Cup Cake Roll Recipe, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Keeping it chilled preserves the creamy filling and keeps the cake moist and fresh.
Freezing
If you want to save some for later, wrap the whole cake roll tightly in plastic wrap and then foil to avoid freezer burn. Freeze for up to 2 months. When you’re ready to enjoy it, thaw overnight in the refrigerator to maintain that perfect texture.
Reheating
Since this dessert is best served chilled, it’s not ideal to reheat. Instead, allow frozen slices to come to refrigerator temperature or just slightly before serving. This way, you keep the creamy filling intact without any melting or separation.
FAQs
Can I use crunchy peanut butter instead of creamy?
You absolutely can! Using crunchy peanut butter will add a lovely texture to the filling, giving each bite a little extra crunch. Just make sure you mix it well with the powdered sugar and cream for a smooth spreadable consistency.
Is it possible to substitute the cocoa powder?
While cocoa powder is essential for that rich chocolate flavor and color, you could experiment with Dutch-processed cocoa for a slightly different, smoother taste. However, swapping it out completely may change the cake’s texture and flavor balance.
Can I make this cake roll gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free flour blend that’s designed for baking. Be sure to check if the blend includes xanthan gum for the best results in maintaining the cake’s structure.
How do I avoid the cake cracking when rolling?
The key is to roll the cake while it’s still warm with a dusted kitchen towel—that makes the cake pliable and less likely to crack. Also, don’t overbake; a soft, elastic sponge is much easier to roll smoothly.
Can I make the filling in advance?
Definitely! The peanut butter filling can be prepared a day ahead and kept in the refrigerator. Just give it a quick stir before spreading to restore its fluffy texture. This helps speed up assembly on the day you bake.
Final Thoughts
If you’re ready to wow your family or guests with a dessert that’s as delicious as it is impressive, the Peanut Butter Cup Cake Roll Recipe is the way to go. It’s got that perfect harmony of chocolate and peanut butter in a soft, elegant form that’s surprisingly easy to make. Trust me, once you try this, it’ll become one of your favorite treats to bake and share.
Print
Peanut Butter Cup Cake Roll Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
This Peanut Butter Cup Cake Roll is a luscious dessert combining a light chocolate sponge cake rolled with a creamy, sweet peanut butter filling. Finished with a drizzle of melted chocolate and a dusting of powdered sugar, this treat perfectly balances rich chocolate and peanut flavors in an elegant presentation, ideal for special occasions or indulgent everyday enjoyment.
Ingredients
Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Filling:
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1/4 cup heavy cream
Topping:
- 1/2 cup chocolate chips, melted
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper to ensure easy removal of the cake.
- Beat Eggs and Sugar: In a mixing bowl, beat the 4 large eggs and 1/2 cup granulated sugar together until the mixture is pale, thick, and fluffy, about 5 minutes. Add 1 teaspoon vanilla extract and mix to combine.
- Mix Dry Ingredients: Sift together 1/2 cup all-purpose flour, 1/4 cup cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gently fold these dry ingredients into the egg mixture, ensuring a light batter without deflating the eggs.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 10-12 minutes or until the cake springs back lightly when touched. Do not overbake to maintain flexibility for rolling.
- Roll Cake While Warm: Immediately after baking, turn the cake out onto a kitchen towel generously dusted with powdered sugar. Carefully roll the cake up in the towel to shape it and prevent cracking. Let it cool completely while rolled.
- Prepare Peanut Butter Filling: In a separate bowl, combine 1/2 cup creamy peanut butter, 1 cup powdered sugar, and 1/4 cup heavy cream. Mix until the filling is smooth and fluffy in texture.
- Fill and Re-roll the Cake: Once the cake is completely cooled, carefully unroll it. Spread the peanut butter filling evenly over the surface. Roll the cake back up tightly without the towel.
- Finish and Chill: Drizzle the rolled cake with melted chocolate chips. Place it in the refrigerator to chill for 1-2 hours, allowing the filling to set and flavors to meld. Before serving, dust with additional powdered sugar and slice.
Notes
- Ensure that the cake rolls while still warm to prevent cracking.
- Use a light hand when folding the dry ingredients to keep the batter airy.
- You can replace heavy cream in the filling with milk or a dairy-free alternative for a lighter option.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
- Store the cake covered in the fridge and consume within 3 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
