If you are ready to dive into a dessert that feels like a big, warm hug, the Chocolate Peanut Butter Cake Roulade Recipe is your new best friend in the kitchen. Combining the rich, deep flavors of chocolate with the creamy, nutty goodness of peanut butter, this roulade delivers a perfect balance of sweetness and indulgence. Its light, fluffy cake and luscious filling come together in a beautiful rolled presentation that is as delightful to look at as it is to eat. Whether you’re impressing guests or treating yourself, this Chocolate Peanut Butter Cake Roulade Recipe never fails to bring smiles and satisfy those dessert cravings.
Ingredients You’ll Need
Each ingredient in this recipe is simple yet essential, coming together to build the irresistible texture and harmonious flavor profile of this cake roulade. The chocolate provides a rich, bold base, while the peanut butter adds a velvety contrast that makes every bite sing.
- 1/2 cup unsalted butter, softened: Adds creaminess and moisture to the cake crumb, creating a tender texture.
- 1 cup granulated sugar: Sweetens the cake and helps achieve a light, fluffy consistency when creamed with butter.
- 2 large eggs: Bind the ingredients together and provide structure for the cake.
- 1 teaspoon vanilla extract: Enhances the flavors and adds a warm, aromatic touch.
- 1/2 cup milk: Keeps the batter smooth and moist for an even bake.
- 1 cup all-purpose flour: The foundation of the cake’s structure.
- 1/2 cup unsweetened cocoa powder: Imparts deep chocolate flavor without extra sweetness.
- 1/2 teaspoon baking powder: Helps the cake rise, ensuring a light texture.
- 1/4 teaspoon salt: Balances sweetness and enhances chocolate intensity.
- 1/2 cup creamy peanut butter: Creates the rich and smooth filling with its classic nutty flavor.
- 1/2 cup powdered sugar: Sweetens the peanut butter filling without grit.
- 1 cup heavy cream: Whipped to soft peaks, it lightens the filling for a luscious mouthfeel.
How to Make Chocolate Peanut Butter Cake Roulade Recipe
Step 1: Preheat and Prepare
Begin by warming your oven to 350°F (175°C). Grease a baking sheet, then lay down parchment paper to prevent sticking and make rolling the cake later a breeze. This step ensures your roulade bakes evenly and slides off without any trouble.
Step 2: Combine Dry Ingredients
Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a bowl. This dry mixture forms the chocolatey backbone of the cake, guaranteeing even distribution of flavors and leavening.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar until the mixture turns light and fluffy—a crucial step that traps air and makes the cake tender. Add the eggs one by one, mixing well after each addition to ensure a smooth, fully emulsified batter. Stir in the vanilla extract and milk for added flavor and moisture.
Step 4: Fold in Dry Ingredients
Gently fold the dry ingredients into the wet butter mixture until just combined. Overmixing can toughen the cake, so keep your folds gentle and watch for a smooth, uniform batter. Pour this onto your prepared baking sheet and spread evenly for a consistent bake.
Step 5: Bake the Cake
Bake for about 12 to 15 minutes until a toothpick inserted in the center comes out clean. This quick bake time ensures the cake stays soft and pliable—perfect for rolling without cracking. Let the cake cool slightly before moving to the next step.
Step 6: Prepare the Peanut Butter Filling
Mix creamy peanut butter with powdered sugar until smooth and homogenous. In a separate bowl, whip the heavy cream to soft peaks and then gently fold it into the peanut butter mixture. This creates a luscious, airy filling that complements the chocolate cake beautifully.
Step 7: Assemble the Roulade
Carefully invert the cake onto a clean kitchen towel lightly dusted with cocoa powder. Peel off the parchment paper. Spread the peanut butter filling evenly over the cake’s surface. Using the towel to assist, roll the cake from one side into a tight log, taking care to maintain the filling inside and avoid cracks.
Step 8: Chill and Slice
Wrap the roulade tightly in plastic wrap and refrigerate for at least one hour. Chilling helps the roulade firm up and the flavors meld perfectly. When ready, slice into generous pieces and get ready to be wowed by every silky, chocolatey, peanut-buttery bite.
How to Serve Chocolate Peanut Butter Cake Roulade Recipe
Garnishes
A dusting of cocoa powder or powdered sugar can add an elegant touch to your roulade. For an extra pop, sprinkle chopped peanuts or drizzle melted chocolate over the top. Fresh berries are a fantastic way to brighten the flavors and add a hint of natural tartness that balances the richness.
Side Dishes
This roulade pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A cup of strong coffee or a glass of cold milk makes for the perfect beverage companion, rounding out the dessert experience with complementary flavors.
Creative Ways to Present
Try slicing the roulade into thick rounds and stacking them for a stunning layered dessert plate. You could also add thin slices to a dessert platter alongside an assortment of nuts and fruit for an irresistible spread. For parties, individual portions wrapped in parchment and tied with ribbon make charming little gifts or favors.
Make Ahead and Storage
Storing Leftovers
Keep any leftover slices of the Chocolate Peanut Butter Cake Roulade Recipe tightly covered in plastic wrap or in an airtight container in the refrigerator. This will keep it fresh for up to 3 days while preserving the moistness and flavor of the cake and filling.
Freezing
If you want to save some for later, this roulade freezes beautifully. Wrap it well in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to 1 month. Thaw overnight in the fridge before serving for the best texture and taste.
Reheating
This dessert is best served chilled, so reheating is not necessary. However, letting slices come to room temperature for about 20 minutes before serving can enhance the flavors and soften the filling just a bit for a more luscious mouthfeel.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, you can substitute crunchy peanut butter for a delightful textural contrast, but be aware it may change the smoothness of the filling slightly. It adds a bit of crunch and extra peanut flavor that some may prefer.
Is it possible to make this recipe dairy-free?
Absolutely! Swap the unsalted butter for a dairy-free margarine and use a plant-based milk and coconut cream in place of heavy cream. This way, you keep the luscious texture while catering to dietary needs.
How long can I keep the roulade at room temperature?
Because the filling contains heavy cream, it’s best to keep the roulade refrigerated and only leave it out for short periods before serving — no more than an hour to ensure food safety and freshness.
Can I prepare the roulade a day in advance?
Yes, assembling the roulade the day before serving is perfect. In fact, chilling it overnight helps the flavors meld and makes slicing cleaner and easier. Just keep it well wrapped in the fridge.
What if my cake cracks while rolling?
Don’t worry! If your cake cracks, simply spread a little extra filling over the cracks and gently press them together. You can also roll the cake with a damp towel to keep it moist and flexible during the process.
Final Thoughts
This Chocolate Peanut Butter Cake Roulade Recipe is truly a dessert worth making again and again. Its perfect harmony of chocolate and peanut butter, light texture, and impressive presentation make it a standout treat for any occasion. So grab your ingredients, roll up your sleeves, and treat yourself to a slice of homemade happiness.
Print
Chocolate Peanut Butter Cake Roulade Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
This decadent Chocolate Peanut Butter Cake Roulade combines a soft and moist chocolate sponge cake with a luscious peanut butter cream filling. Rolled into a beautiful log, it’s the perfect dessert for celebrations or cozy gatherings, offering a delightful balance between rich cocoa and creamy peanut butter flavors.
Ingredients
For the Chocolate Cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Peanut Butter Filling:
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 cup heavy cream
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease a baking sheet and line it with parchment paper to prevent sticking.
- Combine dry ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set this mixture aside.
- Cream the butter and sugar: In a separate large bowl, beat the softened unsalted butter with granulated sugar until the mixture is light, fluffy, and well combined. Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract and milk until smooth.
- Mix the batter: Gradually fold the dry ingredients into the wet butter mixture until just combined, taking care not to overmix. Pour the batter evenly onto the prepared baking sheet and spread it out smoothly.
- Bake the cake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and let the cake cool slightly.
- Prepare the peanut butter filling: In one bowl, blend the creamy peanut butter and powdered sugar until smooth. In another bowl, whip the heavy cream until soft peaks form, then gently fold the whipped cream into the peanut butter mixture until fully combined and creamy.
- Assemble the roulade: When the cake has cooled, carefully invert it onto a clean kitchen towel that has been dusted with cocoa powder. Peel off the parchment paper delicately. Spread the peanut butter filling evenly over the surface of the cake. Starting from one edge, roll the cake up tightly into a log shape using the towel to assist with rolling.
- Chill and serve: Wrap the cake roulade tightly in plastic wrap and refrigerate for at least one hour to allow it to set. After chilling, slice into servings and enjoy this rich and creamy chocolate peanut butter dessert.
Notes
- Use fresh eggs and properly softened butter for the best texture in the cake.
- Be gentle when folding the dry ingredients and filling to maintain a light sponge texture.
- Dusting the towel with cocoa powder prevents sticking during the roll-up process.
- Chilling the roulade helps it hold its shape when sliced.
- For a different flavor twist, you can substitute peanut butter with almond or hazelnut butter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
