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
Scale
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
