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
Scale
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
