Introduction

This Irresistible Peanut Butter Cup Chocolate Roll combines a light chocolate sponge with a creamy peanut butter filling studded with chopped peanut butter cups. It’s a delightful treat perfect for celebrations or whenever you crave a rich, homemade dessert.

A close-up view of a chocolate roll cake with visible layers; the outer layer is a dark rich chocolate sponge cake wrapped around a thick creamy tan filling, spiraled tightly. The cake is covered in a shiny, smooth dark chocolate glaze that drips slightly down the sides, with crushed caramelized nuts and chocolate pieces sprinkled on top, adding texture and color contrast. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chocolate Sponge Cake:

¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
4 large eggs at room temperature
¾ cup granulated sugar
2 tbsp vegetable oil
1 tsp vanilla extract
¼ cup milk

Peanut Butter Filling:

¾ cup creamy peanut butter
½ cup powdered sugar
½ cup heavy cream
1 tsp vanilla extract
1 cup chopped peanut butter cups

Optional Ganache Topping:

½ cup heavy cream
¾ cup semi-sweet chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang to help remove the cake easily after baking.
Step 2: In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined.
Step 3: In a separate large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick and pale.
Step 4: Add the vegetable oil, milk, and vanilla extract to the egg mixture and mix gently until combined.
Step 5: Fold the dry ingredients into the wet ingredients carefully until the batter is smooth and no flour streaks remain.
Step 6: Spread the batter evenly into the prepared jelly roll pan and bake for 10 to 12 minutes, or until the cake springs back when lightly touched.
Step 7: As soon as you remove the cake from the oven, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and carefully roll the cake up in the towel. Allow it to cool completely.
Step 8: To make the filling, beat the peanut butter and powdered sugar together until smooth. Add the heavy cream and vanilla extract, mixing until creamy. Fold in the chopped peanut butter cups gently.
Step 9: Unroll the cooled cake and spread the peanut butter filling evenly over the surface. Carefully re-roll the cake without the towel, placing it seam-side down on a platter.
Step 10: For the ganache, heat the heavy cream until steaming and pour it over the chocolate chips. Let it sit for 2 minutes, then stir until smooth. Spread or drizzle the ganache over the rolled cake.
Step 11: Chill the cake in the refrigerator for 30 minutes to let the ganache set. Slice and serve, optionally garnishing with extra chopped peanut butter cups.

Tips & Variations

Use a kitchen towel dusted lightly with powdered sugar to prevent the cake from sticking and cracking when rolling.
Swap creamy peanut butter for crunchy if you prefer extra texture in the filling.
For a richer flavor, replace milk with buttermilk in the sponge batter.
Omit the ganache topping for a simpler but still delicious roll, or drizzle with caramel sauce for a sweet twist.

Storage

Store the peanut butter cup chocolate roll wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for about 15 minutes to soften slightly. Leftover slices can be frozen for up to one month; thaw overnight in the refrigerator before enjoying.

How to Serve

The image shows a close-up of a chocolate roll cake with four visible layers. The outermost layer is dark, shiny chocolate glaze with a smooth texture, dripping slightly down the sides. Inside, the first layer is a soft, moist dark chocolate cake, followed by a creamy peanut butter-colored filling with a smooth texture. In the center, there is a rich dark chocolate filling with a glossy finish, creating a spiral pattern with the peanut butter layer. On top, crunchy peanut pieces are scattered, adding texture contrast. The cake is placed on a white plate, with a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking, making sure it includes xanthan gum or another binder for structure.

Can I prepare the cake in advance?

Absolutely. You can bake and roll the sponge cake a day ahead, keeping it wrapped in the refrigerator. Prepare the filling and ganache on the day you plan to assemble for the freshest taste.