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.
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)
Instructions
-
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease lightly.
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Whisk flour, cocoa powder, baking powder, and salt in a bowl.
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In another bowl, beat eggs and sugar until thick and pale. Stir in vanilla and milk.
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Gently fold dry ingredients into the egg mixture. Pour into prepared pan and spread evenly.
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Bake for 10–12 minutes, or until the cake springs back when touched.
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Turn cake onto a clean towel dusted with powdered sugar. Roll the cake up in the towel while warm and let cool completely.
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For the filling, beat peanut butter, butter, powdered sugar, and vanilla until smooth. Add cream as needed for spreadable consistency.
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Unroll cooled cake, spread filling evenly, then re-roll tightly (without the towel).
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For ganache, heat cream and pour over chocolate chips. Stir until smooth, then spread over the cake.
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Garnish with chopped peanut butter cups and chill for 30+ minutes before slicing.
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.
