Irresistible Peanut Butter Cup Chocolate Roll Recipe
Introduction
This Irresistible Peanut Butter Cup Chocolate Roll combines a light chocolate sponge cake with a creamy peanut butter filling studded with chopped peanut butter cups. Finished with a smooth chocolate ganache, it’s a show-stopping dessert perfect for any occasion.
Ingredients
- Chocolate Sponge Cake:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs at room temperature
- ¾ cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- ¼ cup milk
- Peanut Butter Filling:
- ¾ cup creamy peanut butter
- ½ cup powdered sugar
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 cup chopped peanut butter cups
- Optional Ganache Topping:
- ½ cup heavy cream
- ¾ cup semi-sweet chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang to help lift the cake later.
- Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- Step 3: In a separate large bowl, beat eggs and granulated sugar on high speed for 4–5 minutes until the mixture is thick and pale. Then add vegetable oil, milk, and vanilla extract, mixing gently.
- Step 4: Carefully fold the dry ingredients into the wet ingredients until the batter is smooth. Pour and spread it evenly into the prepared pan.
- Step 5: Bake for 10–12 minutes, or until the cake springs back when lightly touched.
- Step 6: Immediately invert the warm cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake up in the towel. Let it cool completely rolled.
- Step 7: To make the filling, beat the peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, mixing until combined. Fold in the chopped peanut butter cups.
- Step 8: Unroll the cooled cake carefully and spread the peanut butter filling evenly over the surface. Roll the cake back up gently without the towel, and place it seam-side down.
- Step 9: For the ganache, heat the heavy cream until steaming but not boiling. Pour it over the chocolate chips and let sit for 2 minutes, then stir until smooth. Spread or drizzle this ganache over the cake.
- Step 10: Chill the cake for 30 minutes to let the ganache set. Slice and serve, optionally garnishing with extra chopped peanut butter cups.
Tips & Variations
- For a twist, substitute almond butter for peanut butter or add crushed nuts to the filling for extra crunch.
- Make sure eggs are at room temperature to achieve a light and airy sponge.
- Dusting the towel with powdered sugar helps prevent the cake from sticking when rolling.
Storage
Store the rolled cake covered in the refrigerator for up to 5 days. For longer storage, slice and freeze individual pieces in airtight containers or bags for up to 2 months. Thaw slices in the fridge before serving and refresh ganache if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake roll ahead of time?
Yes, you can prepare the cake and filling a day in advance. After assembling, chill the cake overnight to let flavors meld and to make slicing easier.
What’s the best way to prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and using a powdered sugar-dusted towel helps the sponge bend without cracking. Also, avoid overbaking, as a drier cake is more prone to breakage.
PrintIrresistible Peanut Butter Cup Chocolate Roll Recipe
This Irresistible Peanut Butter Cup Chocolate Roll features a moist chocolate sponge cake rolled with a creamy peanut butter filling studded with chopped peanut butter cups, topped with a rich chocolate ganache. Perfect as a decadent dessert or special occasion treat, this cake roll offers a delightful combination of chocolate and peanut butter flavors in every bite.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chocolate Sponge Cake
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs at room temperature
- ¾ cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- ¼ cup milk
Peanut Butter Filling
- ¾ cup creamy peanut butter
- ½ cup powdered sugar
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 cup chopped peanut butter cups
Optional Ganache Topping
- ½ cup heavy cream for ganache
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, making sure to leave an overhang on the sides to help with easy cake removal later.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
- Beat eggs and sugar: In a separate large bowl, beat the eggs and granulated sugar on high speed for 4–5 minutes until the mixture becomes thick, pale, and fluffy.
- Add wet ingredients: To the beaten eggs and sugar, add the vegetable oil, milk, and vanilla extract, mixing gently to combine.
- Combine dry and wet: Gently fold the dry ingredients into the wet ingredients until the batter is smooth and fully incorporated without overmixing.
- Spread and bake: Spread the batter evenly into the prepared jelly roll pan and bake for 10–12 minutes, or until the cake springs back lightly when touched.
- Invert and roll: Once baked, immediately invert the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel. Allow it to cool completely while rolled to set the shape.
- Prepare peanut butter filling: In a bowl, beat the creamy peanut butter and powdered sugar until smooth. Then add the heavy cream and vanilla extract, mixing to combine. Fold in the chopped peanut butter cups gently.
- Fill and re-roll cake: Unroll the cooled cake carefully and spread the peanut butter filling evenly over the surface. Gently re-roll the cake without the towel, placing it seam-side down.
- Make ganache topping: Heat the heavy cream until steaming, then pour it over the semi-sweet chocolate chips. Let the mixture sit for 2 minutes before stirring until smooth. Spread or drizzle the ganache over the rolled cake.
- Chill and serve: Chill the cake roll for at least 30 minutes to allow the ganache to set. Slice and serve, optionally garnished with additional peanut butter cup pieces.
Notes
- This roll can be prepared ahead of time and chilled overnight for enhanced flavor.
- For a variation, substitute peanut butter with almond butter or mix in crushed nuts for added texture.
- Store the cake refrigerated for up to 5 days to maintain freshness.
- For longer storage, freeze individual slices wrapped tightly for up to 2 months.
Keywords: Cake Roll, Chocolate Roll, Holiday Dessert, Peanut Butter
