If you’re looking for a dessert that perfectly combines rich chocolate, creamy peanut butter, and a delightful roll texture, this Peanut Butter Cup Cake Roll Recipe is your new go-to treat. From the light and fluffy cocoa sponge to the luscious peanut butter filling and a glossy chocolate drizzle on top, every bite is a heavenly indulgence that feels both classic and exciting. It’s an absolute showstopper for gatherings or a cozy night in, and I can’t wait to share the details so you can impress yourself and everyone around you.
Ingredients You’ll Need
The magic of this Peanut Butter Cup Cake Roll Recipe lies in its balance of simple, familiar ingredients that come together to create something truly special. Each component adds its own unique note — from the eggs that give the cake structure to the creamy peanut butter that lends richness and sweetness.
- 4 large eggs: Provide structure and lightness to the chocolate sponge.
- 1/2 cup granulated sugar: Sweetens and helps create a tender texture when beaten with eggs.
- 1/4 cup cocoa powder: Adds deep chocolate flavor and beautiful color.
- 1/2 cup all-purpose flour: The foundation that supports the cake’s fluffiness.
- 1 teaspoon vanilla extract: Enhances overall sweetness and rounds out flavors.
- 1 teaspoon baking powder: Gives the cake just enough lift.
- 1/4 teaspoon salt: Balances the sweetness and intensifies chocolate notes.
- 1/2 cup creamy peanut butter: Core to the filling’s rich, nutty profile.
- 1 cup powdered sugar: Sweetens and thickens the peanut butter filling.
- 1/4 cup heavy cream: Makes the filling smooth and fluffy.
- 1/2 cup chocolate chips, melted: Drizzled on top for an extra chocolate hit.
- Powdered sugar for dusting: A finishing touch that adds elegance.
How to Make Peanut Butter Cup Cake Roll Recipe
Step 1: Prepare the Cake Base
Start by preheating your oven to 350°F (175°C) and prepping a 10×15-inch jelly roll pan with grease and parchment paper. Getting this right ensures your cake won’t stick and makes rolling it later so much easier.
Step 2: Beat Eggs and Sugar
In a large bowl, vigorously beat the eggs and granulated sugar together until the mixture is pale, thick, and fluffy. This step takes about five minutes and is key for that airy sponge we all love in a roll cake. Then, stir in the vanilla extract for that subtle aroma.
Step 3: Add Dry Ingredients
Sift the all-purpose flour, cocoa powder, baking powder, and salt into the egg mixture. Gently folding these in keeps the batter airy and well mixed without compromising the cake’s delicate texture.
Step 4: Bake the Cake
Spread your batter evenly into the prepared pan and bake for 10-12 minutes. The cake should spring back lightly when tapped, signaling it’s perfectly baked but still moist enough to roll without cracking.
Step 5: Roll and Cool the Cake
Turn the warm cake out onto a kitchen towel sprinkled generously with powdered sugar. Rolling it up in the towel while still warm shapes the cake and prevents it from cracking later. Let it cool completely in this rolled form.
Step 6: Make the Peanut Butter Filling
While the cake cools, mix your creamy peanut butter, powdered sugar, and heavy cream until the filling is smooth, fluffy, and spreadable. This creamy filling is the luscious heart of the Peanut Butter Cup Cake Roll Recipe.
Step 7: Assemble the Roll
Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface. Then roll the cake back up tightly but gently to keep the swirl intact. Finish by drizzling melted chocolate chips over the top for an indulgent touch.
Step 8: Chill and Serve
Refrigerate your cake roll for 1 to 2 hours so everything sets and flavors meld beautifully. Just before slicing, dust with powdered sugar to give the cake a pretty, polished look that’s sure to impress.
How to Serve Peanut Butter Cup Cake Roll Recipe
Garnishes
Adding extra touches like a sprinkle of chopped roasted peanuts or a few mini peanut butter cups on the side adds not only texture but also a delightful visual contrast. Fresh berries, like raspberries or strawberries, also provide a gentle acidity that cuts through the richness.
Side Dishes
This Peanut Butter Cup Cake Roll Recipe pairs wonderfully with a simple scoop of vanilla ice cream or a dollop of freshly whipped cream. If you want to be extra fancy, a drizzle of caramel sauce on the side complements the peanut butter flavor beautifully.
Creative Ways to Present
Try slicing the roll into pinwheel shapes for a party platter, or serve individual servings in clear glass cups with alternating layers of crumbled cake and filling for a fun deconstructed approach. You can also pipe extra peanut butter cream on top for a decorative finish.
Make Ahead and Storage
Storing Leftovers
Once sliced, store leftover Peanut Butter Cup Cake Roll in an airtight container in the refrigerator. It will stay fresh and tasty for up to 3 days, making it perfect for quick, ready-to-enjoy indulgences.
Freezing
If you want to save your cake roll for later, wrap it tightly in plastic wrap and then in foil before freezing. It will keep for up to one month. When ready to eat, thaw overnight in the refrigerator for best texture preservation.
Reheating
Since this is a chilled dessert, reheating isn’t necessary. If you prefer it closer to room temperature, let slices sit out for about 15 minutes after removing from the fridge. This helps bring out the flavors beautifully without making the cake soggy.
FAQs
Can I use natural peanut butter instead of creamy?
You can, but natural peanut butter tends to be less smooth and can affect the creamy texture of the filling. If you prefer natural, try mixing it well beforehand or add a little extra powdered sugar to help thicken the filling.
What if I don’t have a jelly roll pan?
A rimmed baking sheet of similar dimensions works just fine. Just be sure to line it well with parchment and keep an eye on the baking time, as it might vary slightly depending on your pan’s material.
Can I substitute the cocoa powder for something else?
Cocoa powder is essential to give the cake its signature chocolate taste and color, but you can experiment with raw cacao powder for a more intense flavor or even skip it for a lighter, vanilla-based roll (though it will no longer be a Peanut Butter Cup Cake Roll Recipe).
Is this recipe suitable for beginners?
Absolutely! The steps are straightforward, and with a little patience during batter mixing and rolling, even novice bakers will feel successful. Just follow each step carefully, especially folding gently and rolling while the cake is warm.
Can I make this recipe gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend suitable for cakes, you can enjoy this recipe gluten-free. Be sure to check ingredient labels for any hidden gluten sources, especially in baking powder.
Final Thoughts
This Peanut Butter Cup Cake Roll Recipe is truly one of those desserts that brings joy with every bite. Its flawless blend of chocolate and peanut butter, combined with the satisfying cake roll form, makes it perfect for celebrations or anytime you want a sweet treat that feels extra special. Give it a try, and I promise it’ll become a beloved favorite in your recipe collection just as it is in mine!
Print
Peanut Butter Cup Cake Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peanut Butter Cup Cake Roll is a decadent, chocolatey dessert featuring a light cocoa sponge cake rolled with a creamy peanut butter filling and drizzled with melted chocolate. Perfectly balanced with a soft texture and rich flavors, this delightful treat is a crowd-pleaser at any gathering.
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 prevent sticking.
- Mix Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar together until the mixture becomes pale and thick, approximately 5 minutes. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gently fold this dry mixture into the egg and sugar mixture, taking care not to deflate the batter.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes or until the cake springs back when lightly touched, indicating it’s cooked through.
- Roll the Cake: Once baked, immediately turn the cake out onto a kitchen towel dusted with powdered sugar. Roll the cake up in the towel carefully and allow it to cool completely this shape to help with rolling later.
- Prepare the Filling: In a separate bowl, combine the creamy peanut butter, powdered sugar, and heavy cream. Mix until the filling is smooth and fluffy.
- Assemble the Roll: After the cake has cooled, gently unroll it and spread the peanut butter filling evenly over the surface. Roll the cake back up tightly and drizzle the melted chocolate chips over the top.
- Chill and Serve: Place the cake roll in the refrigerator for 1-2 hours to set. Before slicing, dust the top with powdered sugar for a beautiful finish.
Notes
- Be sure to roll the cake while it is still warm to prevent cracking.
- Use a light hand when folding in the dry ingredients to keep the batter airy.
- The cake can be stored covered in the refrigerator for up to 3 days.
- For a nut-free version, substitute the peanut butter with sunflower seed butter.
- Make sure the chocolate chips are melted smoothly for an even drizzle on top.
