Decadent Chocolate Peanut Butter Cake Roll Recipe

There is nothing quite like indulging in a dessert that feels both luxurious and comforting, which is exactly what you get with this Decadent Chocolate Peanut Butter Cake Roll Recipe. Imagine a soft, moist chocolate sponge cake rolled up with a creamy, dreamy peanut butter filling and finished off with a glossy chocolate ganache that melts on your tongue. Every bite delivers layers of rich flavor and delightful texture that will captivate any peanut butter lover’s heart. This recipe is truly a showstopper dessert that’s perfect for celebrations or whenever you want to treat yourself to something special.

Ingredients You’ll Need

Creating this Decadent Chocolate Peanut Butter Cake Roll Recipe is surprisingly simple, yet each ingredient plays a crucial role in building its memorable taste and texture. You’ll find that the balance of sweet, salty, and creamy components creates a harmony that’s hard to resist.

• 4 large eggs: These provide structure and a light, airy crumb to the cake.
• 1/2 cup granulated sugar: Adds sweetness and helps with the cake’s tenderness.
• 1/4 cup brown sugar: Offers a subtle molasses flavor and moisture.
• 1 teaspoon vanilla extract: Enhances the overall flavor with warm, sweet notes.
• 1/2 cup all-purpose flour: The foundation for the cake’s delicate texture.
• 1/4 cup unsweetened cocoa powder: Brings rich chocolate flavor and deep color.
• 1 teaspoon baking powder: Helps the cake rise just enough for that perfect sponge texture.
• 1/4 teaspoon salt: Balances sweetness and enhances flavors throughout.
• 1 cup creamy peanut butter: The star ingredient for a luscious, smooth filling.
• 1/4 cup unsalted butter (softened): Adds richness and softness to the filling.
• 1/2 cup powdered sugar: Sweetens the filling with a silky texture.
• 1/4 cup heavy cream: Lightens the filling to fluffy perfection.
• 1/2 cup heavy cream (for ganache): Creates a silky smooth chocolate topping.
• 4 oz semi-sweet chocolate (chopped): Delivers a rich, bittersweet contrast in the ganache.
• Pinch of salt: Enhances the depth of chocolate in the ganache.

How to Make Decadent Chocolate Peanut Butter Cake Roll Recipe

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper, then lightly grease it to make removal easier. In a large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract on high speed. This is where the magic happens — whipping these until thick and pale creates the light sponge cake you’re aiming for. Meanwhile, whisk together the dry ingredients (flour, cocoa powder, baking powder, and salt) separately for an even distribution of flavors and leavening agents.

Step 2: Combine Wet and Dry Ingredients

Gently fold the dry mixture into your fluffy egg mixture. Take your time here and fold carefully to preserve the airiness you just created — this is key for a tender cake. Pour your batter evenly into your prepared pan, smoothing the top so it bakes uniformly.

Step 3: Bake and Roll

Bake the cake for 10 to 12 minutes, or until it springs back when lightly touched. The moment it’s out of the oven, invert the warm cake onto a kitchen towel dusted with powdered sugar. Then carefully peel off the parchment paper. Rolling it up immediately with the towel from the short edge while it’s still warm trains the cake to roll smoothly later without cracking.

Step 4: Prepare the Peanut Butter Filling

Allow the cake to cool completely rolled up. Meanwhile, beat together the peanut butter, softened butter, and powdered sugar until smooth and creamy. Add the heavy cream and continue to beat until the filling is luscious and fluffy — this filling is what takes the cake to the next level of indulgence.

Step 5: Assemble the Cake Roll

Once the cake is cooled, gently unroll it and spread the peanut butter filling evenly over the surface. Re-roll the cake tightly without the towel this time, so the filling stays nicely inside. Pat yourself on the back at this point because you’re almost there!

Step 6: Finish with Chocolate Ganache

For the ganache, heat the heavy cream until steaming but not boiling, then pour it over your chopped semi-sweet chocolate. Let it sit for two minutes to soften the chocolate, then stir until the mixture is silky smooth. Pour the ganache generously over the rolled cake and refrigerate until set. This chocolate glaze adds a sleek, shiny finish that perfectly complements the peanut butter filling and chocolate sponge.

How to Serve Decadent Chocolate Peanut Butter Cake Roll Recipe

Garnishes

A dusting of powdered sugar or a sprinkle of chopped peanuts on top adds just the right touch of elegance and texture. Fresh berries such as raspberries or strawberries also make a wonderful tart contrast to the rich flavors here, elevating your presentation beautifully.

Side Dishes

Serve slices of this cake roll alongside a scoop of vanilla ice cream or a dollop of lightly whipped cream to balance the richness. A hot cup of coffee or a cold glass of milk makes the perfect companion for enjoying every bite.

Creative Ways to Present

Try slicing the roll into smaller bite-sized pieces for dessert trays at parties or arrange slices on a cake stand drizzled with extra peanut butter sauce or chocolate drizzle. You can even pipe some whipped cream rosettes between slices for a stunning effect that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

This cake roll keeps well when wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator, maintaining its moisture and flavor for up to 3 days. Chilling also helps sharpen the flavors and makes slicing neater.

Freezing

You can freeze the cake roll without the ganache for up to one month. Wrap it very well in plastic wrap and then foil to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge before applying the ganache.

Reheating

Because this cake is best served cold or at room temperature, gently bringing it to room temp after refrigeration is ideal. Avoid microwaving as it can melt the filling and ganache. Just let it sit out for 20-30 minutes before slicing to enjoy the perfect texture.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter if you prefer a bit of texture in your filling. It will add a delightful crunch, but make sure the peanut butter is smooth enough to mix well with the butter and cream.

Is it necessary to roll the cake while it’s warm?

Rolling the cake while it’s warm is essential because it helps the sponge “learn” to roll without cracking. If you wait for it to cool before rolling, the cake may crack or break when you try to shape it.

Can I substitute the chocolate ganache with something else?

Definitely! You could use a simple dusting of powdered sugar, a peanut butter glaze, or even a rich cream cheese frosting depending on your preference. The ganache adds a luxurious finish but isn’t the only option.

What is the best pan size for this recipe?

A 10×15-inch jelly roll pan works best to create a thin, flexible cake layer that rolls easy. Using a pan that’s larger or smaller may change the baking time and cake thickness.

Can I make this recipe gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free flour blend designed for baking, you can enjoy this Decadent Chocolate Peanut Butter Cake Roll Recipe without gluten. Just make sure the blend you use includes xanthan gum or similar to provide structure.

Final Thoughts

This Decadent Chocolate Peanut Butter Cake Roll Recipe is truly one of those desserts that feels like a warm hug wrapped in chocolate and peanut butter. The balance of flavors and textures makes it a timeless favorite to delight family, friends, or simply to savor yourself. I can’t encourage you enough to give this recipe a try — once you do, it will undoubtedly become a go-to for special occasions and moments when only pure indulgence will do.

Decadent Chocolate Peanut Butter Cake Roll Recipe

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• Author: admin
• Total Time: 1 hour
• Yield: 10 slices 1x
• Diet: Vegetarian

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Description

This Decadent Chocolate Peanut Butter Cake Roll features a soft, airy chocolate sponge cake layered with a creamy peanut butter filling and drenched in a silky chocolate ganache. Perfectly balanced between rich chocolate and luscious peanut butter, it’s an indulgent dessert that impresses at any gathering or special occasion.

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Ingredients

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For the cake:

• 4 large eggs
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt

For the filling:

• 1 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 cup heavy cream

For the ganache:

• 1/2 cup heavy cream
• 4 oz semi-sweet chocolate, chopped
• Pinch of salt

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Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
2. Make batter: In a large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract on high speed for 3–4 minutes until the mixture is thick and pale, ensuring airiness for the sponge. In another bowl, whisk the flour, cocoa powder, baking powder, and salt together. Gently fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the batter.
3. Bake the cake: Pour the batter evenly into the prepared pan. Bake for 10–12 minutes until the cake springs back when lightly touched and a toothpick inserted comes out clean. Remove the cake from the oven immediately.
4. Roll the cake: Invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. While still warm, roll the cake up in the towel from the short side to form its roll shape. Allow the cake to cool completely wrapped in the towel.
5. Prepare the filling: Beat together the peanut butter, softened butter, and powdered sugar until smooth and creamy. Add the heavy cream and continue beating until the mixture is fluffy and spreadable.
6. Assemble the roll: Unroll the cooled cake gently, spread the peanut butter filling evenly over the surface, then re-roll the cake tightly without the towel.
7. Make the ganache: Heat the heavy cream in a small saucepan until it is steaming but not boiling. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes to melt. Add a pinch of salt and stir gently until smooth and glossy.
8. Finish and chill: Pour the ganache evenly over the rolled cake. Place the cake roll in the refrigerator and chill until the ganache is set, about 30 minutes. Once set, slice into 10 pieces and serve.

Notes

• The cake can be prepared a day in advance and stored in the refrigerator for convenience.
• For cleaner and easier slicing, chill the cake roll for at least an hour before serving.
• If you wish to freeze the dessert, do so without the ganache coating for up to one month. Thaw before adding ganache and serving.

• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American