Print

Peanut Butter Cup Chocolate Roll Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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 elegant and indulgent cake combines rich chocolate and peanut butter in a delightful spiral treat.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking and Rolling
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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
  • 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

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
  2. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
  3. In a separate large bowl, beat egg yolks with half the sugar until thick and pale. Add boiling water and vanilla, mixing well. Fold in dry ingredients.
  4. In another clean bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form.
  5. Gently fold egg whites into chocolate batter in batches without deflating.
  6. Pour batter into prepared pan and spread evenly. Bake 12-15 minutes until cake springs back lightly when touched.
  7. While warm, invert cake onto a powdered sugar-dusted kitchen towel. Peel off parchment and roll cake in towel from short side. Cool completely rolled up.
  8. For filling, beat peanut butter and softened butter until creamy. Gradually add powdered sugar, then heavy cream and vanilla, beating until smooth and fluffy.
  9. Unroll cooled cake, spread filling evenly, and sprinkle chopped peanut butter cups over filling.
  10. Carefully roll cake back up without towel, wrap in plastic wrap, and refrigerate at least 1 hour before slicing.

Notes

  • Drizzle melted chocolate on top for extra decadence.
  • Swap peanut butter cups with Reese’s Pieces or crushed pretzels for crunch.
  • Use reduced-fat peanut butter and less sugar for a lighter version.
  • Store covered in refrigerator up to 3 days; serve chilled or at room temperature.
  • Freezing is not recommended due to texture changes.
  • Use natural peanut butter with extra powdered sugar to stabilize filling.
  • Roll cake while warm with powdered sugar-dusted towel to prevent cracks.

Nutrition