Peanut Butter Cup Cake Roll Recipe
If you’re searching for the ultimate chocolate and peanut butter showstopper, the Peanut Butter Cup Cake Roll will absolutely delight you! Imagine a pillowy cocoa sponge rolled up with a cloud of peanut butter cream filling, then crowned with a glossy chocolate drizzle and a confetti of chopped peanut butter cups. Every bite balances rich chocolate with velvety peanut butter, making this a go-to recipe for celebrations, potlucks, or whenever you need a little joy. It’s a classic combination, wrapped up in a stunning dessert that’s surprisingly achievable—prepare for requests for seconds (and the recipe) after the very first slice!
Ingredients You’ll Need
The secret to a jaw-dropping Peanut Butter Cup Cake Roll is using simple, quality ingredients that marry beautifully—the tender chocolate cake, creamy filling, and decadent topping all play essential roles. Here’s what you need and why each one matters:
- All-purpose flour: This creates the structure for the delicate sponge, holding everything together without making it too dense.
- Unsweetened cocoa powder: The real MVP for chocolate flavor, cocoa infuses the cake with intense color and depth.
- Baking powder: Helps the cake rise just enough, giving you that lovely, soft texture ideal for rolling.
- Salt: A pinch is essential—it sharpens both the chocolate and peanut butter, keeping the cake from tasting flat.
- Large eggs: Whipping these gives structure, springiness, and a beautiful rise for the cake roll.
- Granulated sugar: Sweetens the cake and helps create a tender crumb and gorgeous crust.
- Vanilla extract: Adds warmth and complexity that highlights the peanut butter-chocolate combo.
- Creamy peanut butter: For the lush, unmistakable flavor in that dreamy filling—creamy peanut butter ensures a silky texture.
- Cream cheese: Softened cream cheese brings tang and creaminess that balances the sweetness.
- Powdered sugar: Easily dissolves into the filling, making it smooth and perfectly sweet.
- Heavy cream: Used twice—for a fluffy filling and a glossy ganache, heavy cream lends richness and a melt-in-your-mouth feel.
- Semi-sweet chocolate chips: Melting these for the topping delivers decadent chocolate flavor without overwhelming the rest of the cake.
- Chopped peanut butter cups: Scatter these over the top for extra crunch and a playful, irresistible touch.
How to Make Peanut Butter Cup Cake Roll
Step 1: Prepare Your Pan
First things first—set your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Give it a light grease for easy release. This not only helps you get the cake out in one perfect piece, but makes later cleanup a breeze.
Step 2: Mix Dry Ingredients
In a small bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Sifting makes sure your cake will be lump-free and as light as possible—don’t skip it!
Step 3: Beat Eggs and Sugar
In a large bowl, beat the eggs and granulated sugar with a hand mixer for 5 to 7 minutes, until the mixture is thick, pale, and triples in volume. This step is key for that flexible, spongy texture you need for a successful Peanut Butter Cup Cake Roll.
Step 4: Combine Batter
Stir in the vanilla extract, then gently fold the dry ingredients into the egg mixture until just combined. Take care not to overmix, or you might deflate all that lovely volume you whipped up!
Step 5: Bake and Roll
Spread the batter evenly in your prepared pan—an offset spatula helps here. Bake for 10 to 12 minutes or until the cake springs back when lightly touched. While it’s still hot, carefully invert it onto a clean kitchen towel dusted with powdered sugar, and roll the cake up gently from the short end. This sets its memory, helping prevent cracks later.
Step 6: Make the Filling
While your cake cools, beat together the creamy peanut butter, softened cream cheese, and powdered sugar until silky smooth. Fold in the whipped heavy cream gently, keeping the filling as airy as possible for the most luscious bite.
Step 7: Fill and Re-Roll
Once the cake is completely cool, unroll it and spread the peanut butter filling evenly over the surface. Carefully roll the cake back up (without the towel this time!), wrap it in plastic, and chill for at least an hour so it firms up for slicing.
Step 8: Ganache Topping and Garnish
For the decadent finish, melt the semi-sweet chocolate chips and heavy cream together until glossy and smooth—either in short bursts in the microwave or in a double boiler. Drizzle this over your chilled cake roll, then scatter chopped peanut butter cups over the top for a fun and delicious pop. Slice, serve, and watch the smiles!
How to Serve Peanut Butter Cup Cake Roll
Garnishes
For a gorgeous finish, top your Peanut Butter Cup Cake Roll with an extra drizzle of chocolate ganache, a generous handful of chopped peanut butter cups, and perhaps a dusting of powdered sugar or a few peanuts for crunch. These toppings add both eye-catching appeal and even more layers of flavor and texture—totally irresistible!
Side Dishes
This cake roll is delightfully rich, so pair it with something cool and light for balance. A scoop of vanilla ice cream, fresh berries (like raspberries or strawberries), or a dollop of lightly sweetened whipped cream work beautifully on the side. And of course, a glass of cold milk or a hot coffee never hurts!
Creative Ways to Present
Slice your Peanut Butter Cup Cake Roll into thick, bakery-style rounds and arrange them on a platter for a high-impact dessert table. Alternatively, cut it into mini pinwheels and serve as finger-friendly treats at a party. For an extra-special touch, plate each slice with a swirl of chocolate sauce or a sprinkle of crushed roasted peanuts.
Make Ahead and Storage
Storing Leftovers
After serving, cover any leftover Peanut Butter Cup Cake Roll tightly and store it in the refrigerator for up to three days. The flavors only get better as they mingle, and the chilled cake will slice even more cleanly the next day. Just be sure to keep it well covered to retain moisture and prevent any fridge flavors from sneaking in.
Freezing
This cake roll actually freezes surprisingly well! To freeze, wrap the roll (unglazed, if possible) tightly in plastic wrap and place it in an airtight container. Freeze for up to two months. Thaw overnight in the refrigerator, then add the ganache and garnishes just before serving for best results.
Reheating
Generally, this dessert is best enjoyed chilled or at room temperature, so reheating isn’t needed. If you’d like to remove the chill, simply let individual slices rest at room temperature for 20-30 minutes before serving to bring out the full flavors and creamy texture.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! If you prefer a little extra texture in your filling, crunchy peanut butter will add a fun nutty bite. Just keep in mind that it will give your filling less of a silky, smooth texture—both versions are delish!
What if my cake cracks when I roll it?
Small cracks are totally normal, especially the first time you try making cake rolls. Rolling the cake while it’s still hot and letting it cool rolled up helps prevent large cracks. If you do get some cracks, don’t stress—the chocolate drizzle and garnishes will hide them beautifully!
How do I get clean slices?
For picture-perfect slices of your Peanut Butter Cup Cake Roll, use a sharp serrated knife. Wipe it clean between cuts and make sure the cake is well chilled. This will help you get those neat, bakery-worthy rounds every time.
Can I make this ahead for a party?
Yes! In fact, the Peanut Butter Cup Cake Roll benefits from a little chill time, so it’s ideal for making a day in advance. Just keep it covered in the fridge and add your toppings just before serving for the freshest look.
Is there a gluten-free option?
Definitely! Simply substitute your favorite measure-for-measure gluten-free flour blend for the all-purpose flour in the cake. The rest of the ingredients are already gluten-free, so everyone can enjoy a slice.
Final Thoughts
If you’re ready for a fun, crowd-pleasing treat that delivers on both flavor and looks, the Peanut Butter Cup Cake Roll is calling your name. It’s surprisingly doable (and so rewarding!) to bake from scratch, and every layer brings the perfect bite of chocolate and peanut butter. Give it a try—you just might create a new family favorite!
Print
Peanut Butter Cup Cake Roll Recipe
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Peanut Butter Cup Cake Roll. A moist chocolate cake filled with a creamy peanut butter mixture, topped with a luscious chocolate drizzle and peanut butter cup garnish. A show-stopping dessert that will impress your guests!
Ingredients
For the cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
For the filling:
- 3/4 cup creamy peanut butter
- 4 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 cup heavy cream (whipped to stiff peaks)
For the topping:
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp heavy cream
- Chopped peanut butter cups (for garnish)
Instructions
- Preheat oven and prepare the pan: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Make the cake: Sift together flour, cocoa powder, baking powder, and salt. Beat eggs and sugar until thick. Fold in dry ingredients and spread batter in pan. Bake for 10–12 minutes.
- Roll the cake: Roll the hot cake in a powdered sugar-dusted kitchen towel and let it cool.
- Prepare the filling: Beat peanut butter, cream cheese, and powdered sugar until smooth. Fold in whipped cream.
- Assemble: Unroll the cake, spread filling, and roll it back up. Chill for at least 1 hour.
- Make the topping: Melt chocolate chips and cream, drizzle over the cake, and top with peanut butter cups. Slice and serve.
Notes
- Chill the cake before slicing for clean edges.
- Store covered in the refrigerator for up to 3 days.
- For a fun twist, use crunchy peanut butter or add a chocolate ganache layer under the filling.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 105mg
