Peanut Butter Cup Chocolate Roll Cake Recipe
This Peanut Butter Cup Chocolate Roll Cake is a decadent dessert combining a rich cocoa sponge rolled with a creamy peanut butter filling, topped with smooth chocolate ganache and mini peanut butter cups. Perfect for chocolate and peanut butter lovers, it offers a luscious, eye-catching treat that’s ideal for parties and special occasions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup sugar
- 1/3 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Filling
- 1 cup creamy peanut butter
- 1 cup powdered sugar
Topping
- 1/2 cup heavy cream (for chocolate ganache preparation)
- 1 cup chocolate ganache (prepared from heavy cream and chocolate)
- To taste mini peanut butter cups (for topping)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt ensuring an even blend.
- Mix Wet Ingredients: In another bowl, beat the 4 large eggs and sugar until the mixture is light and fluffy. Then add milk, vegetable oil, and vanilla extract, mixing thoroughly to combine.
- Combine and Bake: Gently fold the wet ingredients into the dry ingredients until just blended. Pour the batter evenly into the prepared pan, smoothing the surface. Bake in the preheated oven for 12-15 minutes until the cake springs back when touched.
- Prepare Filling: While the cake bakes, mix the creamy peanut butter with powdered sugar until smooth and creamy.
- Roll Cake: When the cake is done, immediately invert it onto a clean kitchen towel dusted with powdered sugar and carefully peel away the parchment paper. Roll the cake up in the towel from the short side and allow it to cool completely in this rolled shape to set the shape.
- Fill Cake: Once cooled, gently unroll the cake and evenly spread the peanut butter filling over the surface. Re-roll the cake carefully without the towel.
- Apply Topping: Pour prepared chocolate ganache evenly over the rolled cake, letting it coat the surface smoothly.
- Decorate: Garnish the chocolate-coated cake with mini peanut butter cups to your liking.
- Chill and Serve: Place the cake in the refrigerator to chill for at least 30 minutes before slicing to help set the ganache and filling for clean slices and rich flavor.
Notes
- Use a clean, powdered sugar-dusted kitchen towel to roll the cake to prevent sticking and cracking.
- Chocolate ganache can be made by heating heavy cream and pouring it over chopped chocolate, stirring until smooth.
- For best texture, do not overbake the sponge cake; it should remain soft and flexible.
- Allow the cake to chill after assembling to help the flavors meld and the ganache set.
- Mini peanut butter cups add a fun decorative touch and extra peanut butter flavor.
Keywords: Peanut Butter Cup Chocolate Roll Cake, chocolate roll cake, peanut butter roll cake, chocolate peanut butter dessert, jelly roll cake, chocolate ganache cake, easy chocolate roll
