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
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 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.
