Peanut Butter Cup Chocolate Roll Cake: A Show-Stopping Sweet Treat

When I want to impress with a dessert that’s as rich as it is eye-catching, I bake this peanut butter cup chocolate roll cake. It’s a moist, tender chocolate sponge rolled with a creamy peanut butter filling and topped with ganache and chopped peanut butter cups. It looks like something from a bakery, but it’s surprisingly simple to make at home.

Why You’ll Love This Recipe

I love how this cake combines two of my favorite flavors—chocolate and peanut butter—in the most decadent way. The sponge is light but deeply chocolatey, and the peanut butter filling is creamy, sweet, and just salty enough to balance it all out. It’s the kind of dessert that’s fun to make and even more fun to serve. Every slice reveals a beautiful swirl that always gets compliments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate sponge cake:

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

• Eggs

• Granulated sugar

• Vanilla extract

• Milk

For the peanut butter filling:

• Creamy peanut butter

• Unsalted butter, softened

• Powdered sugar

• Vanilla extract

• Heavy cream (as needed for consistency)

For the topping:

• Semi-sweet chocolate chips

• Heavy cream

• Mini peanut butter cups, chopped (for garnish)

Directions

1. I preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, greasing it lightly.

2. I whisk together the flour, cocoa powder, baking powder, and salt in a bowl.

3. In another bowl, I beat the eggs and sugar until thick and pale, then stir in vanilla and milk.

4. I gently fold in the dry ingredients until just combined, then pour the batter into the prepared pan and spread it evenly.

5. I bake for 10–12 minutes, until the cake springs back when touched.

6. While it’s still warm, I turn the cake out onto a clean kitchen towel dusted with powdered sugar and carefully roll it up with the towel inside. I let it cool completely while rolled.

7. For the filling, I beat together peanut butter, butter, powdered sugar, and vanilla until smooth, adding cream as needed for a spreadable texture.

8. Once the cake is cool, I gently unroll it, spread the peanut butter filling evenly, and re-roll it tightly without the towel.

9. I make the ganache by heating cream and pouring it over the chocolate chips, stirring until smooth, then spreading it over the cake.

10. I top the roll with chopped peanut butter cups and chill it for at least 30 minutes before slicing.

Servings and timing

This roll cake serves 8–10 slices. It takes about 25 minutes to prepare, 10–12 minutes to bake, and at least 30 minutes to chill before slicing.

Variations

• I sometimes use crunchy peanut butter for texture in the filling.

• A swirl of raspberry jam inside adds a fruity twist.

• For a nut-free version, I use cookie butter or sunflower seed spread.

• A drizzle of caramel or crushed pretzels on top makes it extra indulgent.

Storage/reheating

I store this cake in the refrigerator, covered, for up to 4 days. It actually tastes better after chilling, as the flavors settle and the texture firms up. I don’t reheat this dessert—it’s best served cold or at room temperature.

FAQs

Can I make this cake ahead of time?

Yes, I often make it the day before serving. It keeps well in the fridge and slices beautifully after chilling overnight.

How do I keep the cake from cracking?

I roll it up while it’s still warm and pliable, using a towel and powdered sugar to prevent sticking. That helps avoid cracks.

What’s the best way to spread the filling?

I use an offset spatula and work gently to keep the cake from tearing. Spreading slowly and evenly makes it easy.

Can I freeze this roll cake?

Yes, I wrap it tightly and freeze it without the ganache topping. I thaw it in the fridge and add the ganache before serving.

Do I need a special pan for this?

A jelly roll pan (10×15-inch) works best for the right thickness and easy rolling, but any shallow rimmed baking sheet of similar size will do.

Conclusion

This peanut butter cup chocolate roll cake is a decadent, bakery-style dessert that’s surprisingly simple to make at home. With its rich chocolate sponge, creamy filling, and peanut butter cup topping, it’s a dream come true for anyone who loves this classic flavor combo. Whether I’m celebrating something or just indulging for fun, this cake always delivers.

Peanut Butter Cup Chocolate Roll Cake: A Show-Stopping Sweet Treat

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• Author: Linda
• Prep Time: 25 minutes
• Cook Time: 10–12 minutes
• Total Time: 1 hour+
• Yield: Serves 8–10
• Category: Dessert, Cake
• Method: Baking, Rolled Cake
• Cuisine: American
• Diet: Vegetarian

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Description

Peanut Butter Cup Chocolate Roll Cake is a stunning, bakery-style dessert made with a soft chocolate sponge rolled around a creamy peanut butter filling, topped with rich ganache and chopped peanut butter cups. This show-stopping treat is perfect for holidays, birthdays, or anytime you want to impress with a decadent peanut butter and chocolate combo.

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Ingredients

• For the chocolate sponge cake:
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Salt
• Eggs
• Granulated sugar
• Vanilla extract
• Milk
• For the peanut butter filling:
• Creamy peanut butter
• Unsalted butter, softened
• Powdered sugar
• Vanilla extract
• Heavy cream (as needed for consistency)
• For the topping:
• Semi-sweet chocolate chips
• Heavy cream
• Mini peanut butter cups, chopped (for garnish)

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Instructions

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease lightly.

2. Whisk flour, cocoa powder, baking powder, and salt in a bowl.

3. In another bowl, beat eggs and sugar until thick and pale. Stir in vanilla and milk.

4. Gently fold dry ingredients into the egg mixture. Pour into prepared pan and spread evenly.

5. Bake for 10–12 minutes, or until the cake springs back when touched.

6. Turn cake onto a clean towel dusted with powdered sugar. Roll the cake up in the towel while warm and let cool completely.

7. For the filling, beat peanut butter, butter, powdered sugar, and vanilla until smooth. Add cream as needed for spreadable consistency.

8. Unroll cooled cake, spread filling evenly, then re-roll tightly (without the towel).

9. For ganache, heat cream and pour over chocolate chips. Stir until smooth, then spread over the cake.

10. Garnish with chopped peanut butter cups and chill for 30+ minutes before slicing.

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Notes

• Use crunchy peanut butter for added texture.
• Add raspberry jam or swirl for a fruity twist.
• Substitute with cookie butter or sunflower seed butter for a nut-free version.
• Top with caramel drizzle or crushed pretzels for extra indulgence.
• Roll cake while warm to avoid cracking.