Irresistible Peanut Butter Cup Chocolate Roll Recipe
Introduction
This Peanut Butter Cup Chocolate Roll combines a light chocolate sponge with a creamy peanut butter filling and crunchy peanut butter cups. It’s a delightful dessert that’s both fun to make and irresistible to eat, perfect for any chocolate and peanut butter lover.
Ingredients
- Chocolate Sponge Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup milk
- Peanut Butter Filling:
- 3/4 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped peanut butter cups
- Optional Chocolate Ganache Topping:
- 1/2 cup heavy cream
- 3/4 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 some overhang for easy removal. Gather all ingredients and ensure eggs are at room temperature.
- Step 2: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- Step 3: In a large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick, pale, and triples in volume.
- Step 4: Gently mix in vegetable oil, vanilla extract, and milk until just combined, being careful not to overbeat.
- Step 5: Fold the dry ingredients into the wet mixture gently with a spatula until no streaks remain and the batter is thick and fluffy.
- Step 6: Pour the batter evenly into the prepared pan and smooth the top. Bake for 10 to 12 minutes until the cake springs back lightly when touched.
- Step 7: Immediately invert the hot cake onto a sugared towel, peel off the parchment paper, and roll the cake with the towel inside from one short end. Let it cool completely rolled up.
- Step 8: While cooling, beat the peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, beating until light and spreadable. Fold in the chopped peanut butter cups gently.
- Step 9: Unroll the cooled cake carefully. Spread the peanut butter filling evenly over the surface, leaving a border at the edges to prevent spilling.
- Step 10: Re-roll the cake tightly without the towel, placing it seam-side down on a serving platter.
- Step 11 (Optional): For ganache, heat heavy cream until steaming, pour over chocolate chips, let sit for 2 minutes, then stir until smooth. Spread or drizzle over the rolled cake and let set before slicing.
Tips & Variations
- Use a gluten-free flour blend to make the cake gluten-free.
- Substitute heavy cream with coconut cream for a non-dairy option.
- Try almond or cashew butter instead of peanut butter for a different nutty flavor.
- Use dairy-free chocolate chips to make the ganache vegan-friendly.
- Chill the cake slightly before slicing to achieve cleaner slices.
Storage
Store the peanut butter cup chocolate roll covered in the refrigerator for up to 3 days. For best texture, bring to room temperature before serving. Leftovers can be wrapped tightly and frozen for up to 1 month; thaw overnight in the fridge and add ganache fresh if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, you can prepare the cake and filling a day in advance. Assemble the roll and add ganache just before serving for best freshness.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm with a sugared towel inside helps it keep shape and reduces cracking. Be gentle when unrolling and rolling again after filling.
Print
Irresistible Peanut Butter Cup Chocolate Roll Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
This irresistibly delicious Peanut Butter Cup Chocolate Roll features a light and airy chocolate sponge cake rolled with a creamy peanut butter filling studded with chopped peanut butter cups. Finished with an optional rich chocolate ganache topping, this dessert combines the perfect balance of chocolate and peanut butter flavors in a stunning rolled cake that is sure to impress at any occasion.
Ingredients
Scale
Chocolate Sponge Cake
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup milk
Peanut Butter Filling
- 3/4 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped peanut butter cups
Optional Chocolate Ganache Topping
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
Instructions
- Prepare Ingredients: Gather all your ingredients and ensure your eggs are at room temperature for optimal cake rise. Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, leaving some overhang for easy removal later.
- Cook the Base: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the eggs and granulated sugar on high speed for 4-5 minutes until thick, pale, and tripled in volume, creating an airy, sponge-like texture.
- Combine Wet Ingredients: Gently mix in vegetable oil, vanilla extract, and milk into the egg mixture until just combined to maintain the airy quality of the batter.
- Fold in Dry Ingredients: Using a spatula, carefully fold the dry ingredients into the wet mixture until no flour streaks remain, maintaining a fluffy batter consistency.
- Pour and Smooth Batter: Evenly pour the batter into the prepared jelly roll pan and smooth the surface gently to ensure uniform thickness for even baking.
- Bake the Cake: Bake in the preheated oven for 10-12 minutes, or until the cake springs back lightly when touched. Avoid overbaking to keep the sponge soft and pliable.
- Roll the Cake: Immediately invert the hot cake onto a sugared kitchen towel and carefully peel off the parchment paper. Roll the cake with the towel from one short end and allow it to cool completely while rolled, helping it retain shape and flexibility.
- Prepare the Filling: Beat creamy peanut butter with powdered sugar until smooth, then add heavy cream and vanilla extract and mix until light and spreadable. Gently fold in the chopped peanut butter cups to add texture and flavor.
- Unroll and Fill the Cake: Once cooled, unroll the cake carefully and spread the peanut butter filling evenly on top, leaving a small border around the edges to prevent spillage.
- Re-Roll and Set the Cake: Gently roll the cake back up, this time without the towel, placing it seam-side down on a serving platter to maintain shape.
- Make the Ganache (Optional): Heat heavy cream until steaming and pour over semi-sweet chocolate chips. Let sit for 2 minutes, then stir until smooth. Drizzle or spread the ganache evenly over the rolled cake and allow it to set before slicing and serving.
Notes
- For gluten-free variation, substitute all-purpose flour with a gluten-free flour blend.
- Non-dairy options: use coconut cream instead of heavy cream.
- Vegan alternatives: replace eggs with flax eggs or applesauce, and use dairy-free chocolate chips.
- Try almond or cashew butter instead of peanut butter for nut allergy alternatives.
- Ensure eggs are at room temperature to achieve the best cake rise and texture.
- Do not overbake sponge cake to keep it flexible for rolling.
- Chilling the cake after rolling with the filling helps maintain its shape when sliced.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peanut Butter Chocolate Roll, Chocolate Roll Cake, Peanut Butter Cup Dessert, Chocolate Sponge Cake, Rolled Cake, Vegan Options, Gluten-Free Swap
