Description
This Peanut Butter Cup Cake Roll is a decadent and visually stunning dessert that combines a light, fluffy chocolate sponge with a creamy peanut butter filling, all rolled into a delightful cake roll. Finished with a drizzle of melted chocolate and a dusting of powdered sugar, it’s perfect for special occasions or an indulgent treat.
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.
- Beat Eggs and Sugar: In a mixing bowl, beat the eggs and granulated sugar together until the mixture becomes pale and thick, about 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 these dry ingredients into the egg mixture carefully so as not to deflate the batter.
- Bake the Cake: Pour the prepared batter into the lined pan and spread it out evenly. Bake for 10-12 minutes or until the cake springs back lightly when touched.
- Roll the Cake: Immediately after baking, turn the cake out onto a kitchen towel generously dusted with powdered sugar. Roll the cake up in the towel while it’s still warm to form the roll shape and allow it to cool completely.
- Prepare Filling: In a separate bowl, mix the creamy peanut butter, powdered sugar, and heavy cream until smooth and fluffy, ensuring an even, spreadable filling.
- Fill and Roll: Once the cake has cooled, carefully unroll it and spread the peanut butter filling evenly over the surface. Roll the cake back up tightly without the towel this time.
- Finish and Chill: Drizzle the melted chocolate chips over the rolled cake for a rich topping. Refrigerate the cake roll for 1-2 hours to set. Just before serving, dust the cake lightly with powdered sugar and slice.
Notes
- Be careful when rolling the cake while warm to prevent cracking.
- Make sure the cake is completely cool before adding the filling to avoid melting.
- You can substitute crunchy peanut butter for a different texture.
- Use a sharp serrated knife to slice the cake for cleaner cuts.
- If preferred, use dark or milk chocolate chips for the drizzle based on your taste.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
