Imagine a soft, spongy chocolate cake spiraled around a sweet, creamy peanut butter cup filling, all enrobed in a rich chocolate ganache. This Peanut Butter Cup Chocolate Roll is the stuff of dreams. It perfectly marries the world’s most iconic flavor duo: chocolate and peanut butter. We’ve crafted this recipe to be not only incredibly delicious but also surprisingly straightforward. Forget the fear of cracked cake rolls; our method ensures a perfect, beautiful spiral every single time. This is the ultimate dessert for holidays, special occasions, or whenever you need an unforgettable treat.
Whether you’re a seasoned baker or just starting, this guide will walk you through creating a show-stopping dessert that tastes even better than it looks. Let’s get baking!
Why This is the Best Peanut Butter Cup Chocolate Roll
There are many cake roll recipes out there, but this one truly stands out. The chocolate cake is light, flexible, and deeply flavorful, thanks to a touch of coffee that enhances the cocoa. But the real star is the filling. We don’t just use peanut butter; we load it with chopped peanut butter cups for that authentic, candy-bar crunch and flavor. This isn’t just a chocolate roll; it’s a Peanut Butter Cup Chocolate Roll experience.
Layering on that irresistible peanut butter cup filling!
Ingredients You’ll Need
We’ll break this down into three simple components: the cake, the filling, and the ganache. Using high-quality ingredients will make a significant difference in the final taste and texture.
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
1/2 cup granulated sugar, divided
1/4 cup brewed coffee, cooled
1 teaspoon vanilla extract
Powdered sugar, for dusting
For the Peanut Butter Cup Filling
1 cup creamy peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1 cup chopped peanut butter cups
For the Chocolate Ganache
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Step-by-Step Instructions
Follow these steps carefully for a flawless cake roll. The key is to work with the cake while it’s still warm to prevent it from cracking. This is the secret to a perfect Peanut Butter Cup Chocolate Roll.
Making the Crack-Proof Chocolate Cake
Prep Your Station: Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides. Grease the parchment paper as well.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Beat Egg Yolks: In a separate large bowl, beat the egg yolks with 1/4 cup of the granulated sugar until thick and pale yellow. Stir in the cooled coffee and vanilla extract.
Whip Egg Whites: In another clean bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff, glossy peaks form.
Combine Mixtures: Gently fold the egg yolk mixture into the egg whites. Then, gently fold the dry ingredients into the egg mixture in two batches, being careful not to deflate the batter.
Bake the Cake: Spread the batter evenly into your prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Roll the Cake: Immediately turn the hot cake out onto a clean kitchen towel generously dusted with powdered sugar. Peel off the parchment paper. Gently roll the warm cake up with the towel, starting from the short end. Let it cool completely in this rolled-up shape.
This stunning chocolate cake roll is sure to be the star of any dessert table.
Whipping Up the Peanut Butter Filling
In a large bowl, beat the softened cream cheese and peanut butter together until smooth.
Gradually add the powdered sugar, followed by the heavy cream and vanilla extract. Beat until light and fluffy.
Gently fold in the chopped peanut butter cups. Try not to eat it all before it gets into the cake! If you love peanut butter, you might also enjoy these Salted Caramel Pretzel Cheesecake Balls.
Assembling Your Peanut Butter Cup Chocolate Roll
Once the cake is completely cool, carefully unroll it.
Spread the peanut butter cup filling evenly over the cake, leaving a small border around the edges.
Gently re-roll the cake, this time without the towel. Place it seam-side down on a serving platter.
Topping with Rich Chocolate Ganache
Place the chocolate chips in a heat-safe bowl.
Heat the heavy cream in a saucepan or microwave until it just begins to simmer. Do not boil.
Pour the hot cream over the chocolate chips. Let it sit for 5 minutes, then whisk until smooth and glossy. For a different but equally delicious chocolate treat, check out this Flourless Chocolate Torte Recipe.
Let the ganache cool slightly, then pour it over the cake roll. Use a spatula to gently spread it over the top and sides.
Refrigerate for at least 1 hour to allow the ganache to set before slicing and serving.
Pro Tips for a Perfect Chocolate Cake Roll
Don’t Overbake: Overbaking is the number one cause of a cracked cake roll. Keep a close eye on it and remove it from the oven as soon as it springs back to the touch.
Roll it Hot: You must roll the cake with the towel while it is still hot from the oven. This “trains” the cake into a spiral shape so it won’t crack when you fill it later.
Generous Dusting: Be liberal with the powdered sugar on your towel. This prevents the cake from sticking and makes for a clean release. For another fun dessert, give our No-Bake Chocolate Eclair Cake a try.
Recipe Variations
While this Peanut Butter Cup Chocolate Roll is perfect as is, you can easily customize it. Try using crunchy peanut butter for more texture, or swap the semi-sweet ganache for a dark or white chocolate version. You could even fold in mini chocolate chips along with the peanut butter cups for an extra chocolatey kick.
How to Store Your Cake Roll
Store your Peanut Butter Cup Chocolate Roll tightly covered in the refrigerator for up to 5 days. You can also freeze it! To do so, let the ganache set completely, then wrap the entire roll in plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving.
The most common reasons for a cake roll cracking are overbaking it or not rolling it up in a towel while it’s still hot. The cake needs to be trained into the spiral shape while it’s pliable.
Yes! This dessert is perfect for making ahead. You can store the fully assembled and frosted cake roll in the refrigerator for up to 3 days. The flavors actually meld and become even more delicious.
The key is to roll the cake firmly but gently, both with the towel when it’s hot and again after you’ve added the filling. A slightly chilled filling can also help create a neater spiral.
A standard commercial creamy peanut butter (like Jif or Skippy) works best for this recipe. Natural peanut butters that separate can sometimes make the filling too oily or gritty.
Absolutely. Once the ganache is fully set, wrap the entire roll securely in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving.
The Perfect Peanut Butter and Chocolate Treat
This Peanut Butter Cup Chocolate Roll recipe is more than just a dessert; it’s a celebration of flavor and a baking project that’s as fun to make as it is to eat. The combination of rich chocolate cake, creamy filling, and decadent ganache is guaranteed to impress. If you make this recipe, we’d love to see it! Share your creation and tag us on Pinterest. Your comments and shares help us bring more delicious recipes to you!
The perfect slice of chocolate and peanut butter heaven!
Peanut Butter Cup Chocolate Roll Recipe
FL Recipes
Peanut Butter Cup Chocolate Roll (The Ultimate Recipe)
This Peanut Butter Cup Chocolate Roll features a soft chocolate sponge cake rolled with a creamy peanut butter cup filling and topped with a rich chocolate ganache. An easy, crack-proof recipe for the ultimate chocolate and peanut butter dessert.
Prep Your Station: Preheat your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides. Grease the parchment paper as well.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Beat Egg Yolks: In a separate large bowl, beat the egg yolks with 1/4 cup of the granulated sugar until thick and pale yellow. Stir in the cooled coffee and vanilla extract.
Whip Egg Whites: In another clean bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff, glossy peaks form.
Combine Mixtures: Gently fold the egg yolk mixture into the egg whites. Then, gently fold the dry ingredients into the egg mixture in two batches, being careful not to deflate the batter.
Bake the Cake: Spread the batter evenly into your prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Roll the Cake: Immediately turn the hot cake out onto a clean kitchen towel generously dusted with powdered sugar. Peel off the parchment paper. Gently roll the warm cake up with the towel, starting from the short end. Let it cool completely in this rolled-up shape.
Whipping Up the Peanut Butter Filling
In a large bowl, beat the softened cream cheese and peanut butter together until smooth.
Gradually add the powdered sugar, followed by the heavy cream and vanilla extract. Beat until light and fluffy.
Gently fold in the chopped peanut butter cups.
Assembling and Topping
Once the cake is completely cool, carefully unroll it. Spread the peanut butter cup filling evenly over the cake, leaving a small border around the edges.
Gently re-roll the cake, this time without the towel. Place it seam-side down on a serving platter.
For the ganache, place chocolate chips in a heat-safe bowl. Heat heavy cream until it just simmers and pour over the chips. Let sit for 5 minutes, then whisk until smooth.
Let the ganache cool slightly, then pour it over the cake roll. Refrigerate for at least 1 hour to allow the ganache to set before slicing and serving.
Nutrition
Calories: 450kcalProtein: 8gFat: 28gFiber: 3g
Notes
Don't overbake the cake, as this is the primary reason cake rolls crack. Rolling the cake while it is hot is essential to prevent cracking later. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Keyword chocolate cake roll,Peanut Butter Cup Chocolate Roll,reeses cake roll
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
