Peanut Butter Cup Chocolate Roll Cake

Peanut Butter Cup Chocolate Roll Cake is a luscious dessert featuring a light, moist chocolate sponge rolled around a creamy peanut butter filling studded with pieces of peanut butter cups. This cake is both elegant and indulgent, combining the rich flavors of chocolate and peanut butter in a delightful spiral treat.

Why You’ll Love This Recipe

I love this recipe because it balances the deep, comforting taste of chocolate cake with the smooth, slightly salty peanut butter filling. The addition of peanut butter cup pieces adds a fun texture and bursts of flavor that make each slice exciting. It’s impressive enough for special occasions but surprisingly simple to make at home.

Ingredients

For the Chocolate Cake:

• 3/4 cup all-purpose flour

• 1/4 cup unsweetened cocoa powder

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 4 large eggs, separated

• 1 cup granulated sugar, divided

• 1/4 cup boiling water

• 1 teaspoon vanilla extract

For the Peanut Butter Filling:

• 1 cup creamy peanut butter

• 1/2 cup unsalted butter, softened

• 1 1/2 cups powdered sugar

• 1/4 cup heavy cream

• 1 teaspoon vanilla extract

• 1 cup chopped peanut butter cups

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

Directions

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

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

3. In a separate large bowl, beat the egg yolks with half the sugar until thick and pale. Add boiling water and vanilla extract, mixing well. Gradually fold in the dry ingredients until combined.

4. In another clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.

5. Gently fold the egg whites into the chocolate batter in batches, being careful not to deflate the mixture.

6. Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, until the cake springs back lightly when touched.

7. While still warm, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel from the short side. Let it cool completely rolled up.

8. For the filling, beat together peanut butter and softened butter until creamy. Gradually add powdered sugar, then heavy cream and vanilla extract, beating until smooth and fluffy.

9. Unroll the cooled cake and spread the peanut butter filling evenly over the surface. Sprinkle chopped peanut butter cups over the filling.

10. Carefully roll the cake back up without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.

Servings and Timing

This recipe serves about 10 people and takes approximately 1 hour 30 minutes including baking, cooling, and chilling time.

Variations

I sometimes add a drizzle of melted chocolate on top for extra decadence. Swapping peanut butter cups with chopped Reese’s Pieces or adding crushed pretzels inside the filling adds a nice crunch. For a lighter version, I use reduced-fat peanut butter and less sugar.

Storage/Reheating

The cake keeps well covered in the refrigerator for up to 3 days. I always serve it chilled or at room temperature. It’s best not to freeze this cake as the texture of the filling can change.

FAQs

Can I use natural peanut butter?

Natural peanut butter can be used but may make the filling slightly less stable. Adding a bit more powdered sugar can help firm it up.

Can I make this cake ahead of time?

Yes, I often make it a day ahead to allow the flavors to meld and the cake to set perfectly.

Can I substitute the peanut butter cups?

Yes, chopped chocolate bars, toffee bits, or nuts are great alternatives.

Is this cake gluten-free?

Not with regular flour, but I can substitute a gluten-free flour blend for a gluten-free version.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and using a towel dusted with powdered sugar helps prevent cracks.

Conclusion

Peanut Butter Cup Chocolate Roll Cake is one of my favorite indulgent desserts that combines the classic flavors of chocolate and peanut butter in a beautiful, spiral presentation. Its light sponge, creamy filling, and bursts of peanut butter cups make it a crowd-pleaser for any celebration or treat. It’s impressive, delicious, and surprisingly easy to make at home.