Irresistible Peanut Butter Cup Chocolate Roll

Why This Recipe Works

This roll mixes a light chocolate sponge with a creamy peanut butter filling and a chocolate ganache. The cake stays soft and bends easily so you can roll it without cracking. The peanut butter filling adds smooth flavor and chopped peanut butter cups give a crunchy surprise. The warm ganache seals the roll and makes it look rich.

This dessert is fun and easy to make for family or guests. It looks fancy but uses simple steps. If you like peanut butter cookies, you will enjoy this dessert too: peanut butter cookies recipe shows a similar favorite peanut taste.

Why you should try this recipe

Try it because it combines two favorites: chocolate and peanut butter. It is great for parties and holidays. You can make it a day ahead and keep it in the fridge. The slices look great on a plate and taste rich without being hard to make.

How to make Irresistible Peanut Butter Cup Chocolate Roll

Follow the step-by-step directions below to make the cake, filling, and ganache. For tips on keeping cake moist, you can also check a basic chocolate cake guide here: chocolate cake recipe.

Ingredients :

• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs (at room temperature)
• 3/4 cup granulated sugar
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 1/4 cup milk
• 3/4 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1 cup chopped peanut butter cups
• 1/2 cup heavy cream (for ganache)
• 3/4 cup semi-sweet chocolate chips

Equipments Needed

• Jelly roll pan (9×13 inch)
• Parchment paper
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Whisk
• Saucepan or microwave-safe bowl for ganache
• Kitchen towel
• Knife and cutting board
• Refrigerator space

Step-by-Step Instructions :

1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang for easy removal.
2. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
3. In another bowl, beat eggs and sugar on high speed for 4–5 minutes until thick and pale. Add vegetable oil, milk, and vanilla extract.
4. Fold dry ingredients gently into wet ingredients until smooth. Spread evenly into prepared pan.
5. Bake for 10–12 minutes, until the cake springs back when touched.
6. Immediately invert onto a kitchen towel dusted with powdered sugar. Peel off parchment paper and roll the cake with the towel. Cool completely.
7. To prepare the filling: beat peanut butter and powdered sugar until smooth, then add heavy cream and vanilla. Fold in chopped peanut butter cups.
8. Unroll the cooled cake and spread filling evenly. Re-roll gently without towel and set seam-side down.
9. For ganache: heat heavy cream until steaming and pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Spread or drizzle over the cake.
10. Chill for 30 minutes to set, then slice and serve. Optionally garnish with extra peanut butter cup pieces.

How to serve Irresistible Peanut Butter Cup Chocolate Roll

Slice the roll about 1 inch thick. Serve on a dessert plate. You can add a dollop of whipped cream or a scoop of vanilla ice cream. Sprinkle extra chopped peanut butter cups on top for a nice look.

How to store Irresistible Peanut Butter Cup Chocolate Roll

Wrap the roll tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 4 days. You can freeze slices for up to 2 months; thaw in the fridge before serving.

Tips & Tricks

• Roll the cake while it is warm to avoid cracks.
• Chill the filled roll before adding ganache so the filling holds its shape.
• Use room-temperature eggs for better volume.
• If you want to add a different texture, try chopped nuts or a sprinkle of sea salt. For other mix-in ideas, see these simple banana bread mix tips: chocolate chip banana bread tips.

Variations & Substitutions

• Swap creamy peanut butter for chunky for extra crunch.
• Use milk chocolate chips for a sweeter ganache.
• Make it nut-free by using sunflower seed butter instead of peanut butter.
• Add a thin layer of jam under the peanut butter for a sweet contrast.

FAQs

Q: Can I make the cake ahead?
A: Yes. Bake and roll the cake, then wrap and freeze or refrigerate until you are ready to fill and finish.

Q: My cake cracked when rolling. What can I do?
A: Roll it while warm and use a towel dusted with powdered sugar. If it cracks a little, the filling and ganache will hide small cracks.

Q: Can I use a hand whisk instead of a mixer?
A: Yes, but beat the eggs and sugar longer by hand until thick and pale.

Q: How do I cut neat slices?
A: Chill the roll well, then use a sharp knife and wipe it clean between cuts.

Conclusion

This peanut butter cup chocolate roll is a rich, fun dessert that balances soft chocolate sponge, creamy peanut butter filling, and glossy ganache. For more peanut butter treats and ideas, see the classic Peanut Butter Blossoms recipe from Jif. If you want another rich roll idea with peanut butter cups, you can read a similar Reese’s Peanut Butter Cup Roll Cake recipe for inspiration.

Print