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
Scale
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
