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This Peanut Butter Cup Chocolate Roll Cake is my go-to showstopper whenever I want a dessert that feels special but comes together with straightforward steps. Rich chocolate sponge wraps a creamy peanut butter filling all finished with a glossy ganache. It tastes just like a peanut butter cup in cake form and delivers a wow factor at any celebration.
My family is obsessed with this cake for birthdays and holidays. The first time I sliced it and revealed that swirling peanut butter center there were actual cheers at the table and now it gets requested every single winter.
Ingredients
- All-purpose flour: gives the cake its structure Use good quality for best texture
- Unsweetened cocoa powder: brings deep chocolate flavor Choose Dutch processed for a richer taste if available
- Baking powder: ensures the sponge bakes up light and airy Check that your baking powder is not expired for a good rise
- Salt: enhances both the chocolate and peanut butter flavors Use fine sea salt for even distribution
- Large eggs: set up the cake’s pillowy texture Bring to room temperature for maximum volume when whipping
- Granulated sugar: sweetens the sponge and adds moistness Look for fine white sugar
- Vegetable oil: makes the cake tender Avoid strongly flavored oils
- Vanilla extract: boosts both the chocolate and peanut butter aromas Always opt for pure vanilla not imitation
- Milk: adds moisture and blends with the cocoa for a soft bite Whole milk works best here
- Creamy peanut butter: is the heart of the filling Go for brands that are smooth and not too runny or oily
- Powdered sugar: sweetens and thickens the filling Sift to avoid lumps
- Heavy cream: makes the filling fluffy and helps it whip up light Use cold from the fridge
- Chopped peanut butter cups: add surprise bites of chocolate and peanut fun Choose a good quality brand for freshness
- Semi-sweet chocolate chips: melt for a rich ganache Pick chips with at least 50 percent cocoa content for a depth of flavor
Instructions
- Prepare the Pan and Oven:
- Preheat your oven to 350 degrees. Line a jelly roll pan with parchment allowing a bit to hang over the sides for easy lifting. Lightly grease the parchment so the delicate sponge does not stick. Lay a clean kitchen towel on the counter and dust it all over with powdered sugar. The towel and sugar are key for rolling later without cracks.
- Make the Chocolate Sponge Cake:
- Whisk flour cocoa powder baking powder and salt in a medium bowl. In a large bowl beat the eggs and sugar on high for four to five minutes. You want it to look thick pale and almost triple in volume. Drizzle in the oil vanilla and milk and gently mix. Sift the dry ingredients over the egg mixture. With a spatula fold carefully just until you see no more dry spots.
- Bake:
- Pour the batter into your prepared pan and smooth the surface evenly. Bake for ten to twelve minutes. The cake is done when you touch the top and it springs back lightly. Do not overbake or it will be hard to roll.
- Roll the Cake:
- Once out of the oven immediately invert the hot cake onto the prepared towel. Carefully peel away the parchment paper. Starting at the short end roll the cake up with the towel inside. Let it cool completely rolled on a wire rack. This step is crucial so the cake holds its shape and does not crack later.
- Prepare the Peanut Butter Filling:
- Beat creamy peanut butter and powdered sugar together until very smooth. Slowly add cold heavy cream and vanilla extract. Beat until the mixture is fluffy and spreadable. Gently fold in the chopped peanut butter cups so you get big pieces in every slice.
- Fill and Roll:
- Unroll the cooled cake and evenly spread the filling across the surface leaving a small border at the edges. Re-roll tightly but do not include the towel this time. Move the rolled cake seam side down to a serving platter.
- Optional Ganache Topping:
- Heat heavy cream until steaming but not boiling. Pour over semi-sweet chocolate chips and let stand for two minutes. Stir slowly starting from the center outward until the mixture is glossy and smooth. Drizzle or spread over the cake so it forms a curtain of chocolate. Let set for easier slicing.
My favorite part of this roll is those pockets of peanut butter cup in the filling. My kids loved sneaking the leftover candies when we first made this and now adding extra is a must in our house. The chocolate sponge stays soft for days making late-night slices impossible to resist.
Storage tips
Wrap leftover roll cake tightly in plastic and refrigerate for up to four days. For best texture let slices sit at room temperature for ten minutes before serving. If making ahead store the ganache separately and glaze just before serving for the shiniest finish.
Ingredient substitutions
Swap almond butter for peanut butter if needed but avoid natural styles that are too oily or runny. Dairy-free whipping cream works in place of heavy cream. Gluten free flour blend can be used instead of all-purpose for a wheat free option.
Serving suggestions
A swirl of lightly sweetened whipped cream makes a perfect topping. For parties serve mini slices sprinkled with extra peanut butter cup bits. This roll pairs beautifully with hot coffee or as part of a holiday dessert table.
Cultural context
Roll cakes or swiss rolls are a classic European-style dessert but have become a home baker favorite in America. Filling them with candy inspired flavors adds a nostalgic modern twist that both kids and adults adore. My grandmother made jelly rolls for Sunday meals and now I have made this peanut butter chocolate version our new tradition.
Seasonal Adaptations
Press crushed candy cane pieces onto the ganache for a holiday look. Swirl in a layer of raspberry jam under the peanut butter for spring. Top with mini eggs or sprinkles for an Easter celebration.
Success Stories
An Instagram friend tried this for the first time at her book club and told me there was not a crumb left by the end. My sister made it for her son’s birthday and he has asked for it again every year. I am always thrilled to hear bakers confidently rolling up their cake and feeling like baking pros.
Freezer Meal Conversion
You can freeze the uncut filled cake tightly wrapped for up to one month. Thaw overnight in the fridge. Wait to add the ganache until after thawing for the best texture and shine. This makes it easy to prep ahead for birthdays or busy weeks.
Let this roll cake be your sweet showstopper—whether for holiday gatherings or cozy nights in it always impresses and disappears fast. The flavors and textures truly create a celebration in every slice.
Recipe FAQs
- → How do you prevent the cake from cracking when rolling?
Roll the cake while it's warm using a powdered sugar-dusted towel. This helps set the shape and keeps it flexible.
- → Can I make the cake ahead of time?
Yes, the roll can be made a day in advance. Store it chilled and add ganache just before serving for best results.
- → What kind of chocolate works best for the ganache?
Semi-sweet chocolate chips melt well and balance the filling, but dark chocolate adds a richer touch if preferred.
- → Can I use crunchy peanut butter for the filling?
Creamy peanut butter yields a smooth filling, but crunchy can be used for added texture and nutty flavor.
- → Is parchment paper necessary for baking the sponge?
Yes, parchment makes removal and rolling much easier while maintaining the cake's shape.