I love how this Peanut Butter Cup Chocolate Roll Cake brings together a soft chocolate sponge and a creamy peanut butter filling in one beautiful swirl. It feels like a bakery-style dessert, but I enjoy making it at home because it’s surprisingly approachable and always looks impressive when sliced.
Why You’ll Love This Recipe
I like this recipe because it combines rich chocolate flavor with the classic taste of peanut butter cups, which is always a winning combination for me. The cake is light and flexible, so it rolls easily without cracking, and the filling adds just the right amount of sweetness and creaminess. I also appreciate that it’s perfect for celebrations, yet simple enough to make when I want a special dessert at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the chocolate roll cake:
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
4 large eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
For the filling:
1 cup creamy peanut butter
½ cup powdered sugar
½ cup heavy cream
1 teaspoon vanilla extract
For garnish (optional):
Chopped peanut butter cups
Powdered sugar for dusting
Directions
I start by preheating the oven to 350°F (175°C) and lining a jelly roll pan with parchment paper. I sift together the flour, cocoa powder, baking powder, and salt, then set that aside.
In a mixing bowl, I beat the eggs with the granulated sugar until the mixture becomes pale and slightly thick. I add the vanilla extract and gently fold in the dry ingredients until just combined. I spread the batter evenly into the prepared pan and bake it for about 10–12 minutes, until the cake springs back lightly when touched.
While the cake is still warm, I carefully roll it up with the parchment paper inside and let it cool completely. This helps the cake keep its shape later.
For the filling, I mix the peanut butter and powdered sugar until smooth. I slowly add the heavy cream and vanilla, beating until the filling is light and spreadable.
Once the cake has cooled, I gently unroll it, spread the peanut butter filling evenly over the surface, and roll it back up without the parchment. I like to chill it briefly before slicing, then finish with chopped peanut butter cups or a light dusting of powdered sugar.
Servings And Timing
I usually get about 8–10 slices from this cake.
Preparation time is around 20 minutes, baking takes about 12 minutes, and cooling plus assembling takes another 30 minutes. In total, I plan for roughly 1 hour from start to finish.
Storage/Reheating
I store this roll cake tightly wrapped in the refrigerator for up to 3 days. If I want a softer texture before serving, I let it sit at room temperature for about 10–15 minutes. I don’t recommend reheating it, as the filling is best enjoyed chilled or slightly cool.
FAQs
Can I make this cake ahead of time?
I often make it a day in advance and keep it refrigerated, which actually helps the flavors come together nicely.
What if my cake cracks while rolling?
If that happens, I don’t worry too much. I use the filling to help seal small cracks, and once sliced, it still looks and tastes great.
Can I use crunchy peanut butter instead of creamy?
I can, but I prefer creamy peanut butter for a smoother filling and easier rolling.
Is it possible to freeze this roll cake?
I wrap it tightly in plastic wrap and freeze it for up to one month. I thaw it overnight in the fridge before serving.
Can I use a different filling?
I sometimes swap the peanut butter filling for chocolate ganache or whipped cream when I want a different flavor twist.
Conclusion
I really enjoy making this Peanut Butter Cup Chocolate Roll Cake because it’s both indulgent and fun to prepare. The combination of chocolate sponge and peanut butter filling never disappoints, and it always feels like a special treat when I serve it. Whether I’m making it for guests or just for myself, this cake is one I come back to again and again.
This Peanut Butter Cup Chocolate Roll Cake combines a soft chocolate sponge with a creamy peanut butter filling, all swirled into a beautiful and indulgent dessert perfect for any celebration or special treat.
Total Time:1 hour
Yield:8–10 slices
Ingredients
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
4 large eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
1 cup creamy peanut butter
½ cup powdered sugar
½ cup heavy cream
1 teaspoon vanilla extract (for filling)
Chopped peanut butter cups (optional, for garnish)
Powdered sugar for dusting (optional)
Instructions
Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
Sift together flour, cocoa powder, baking powder, and salt. Set aside.
In a mixing bowl, beat eggs and granulated sugar until pale and slightly thick. Stir in vanilla extract.
Gently fold dry ingredients into egg mixture until just combined.
Spread batter evenly in the prepared pan and bake for 10–12 minutes, until the cake springs back lightly when touched.
While warm, roll the cake up with the parchment paper inside. Let it cool completely.
For the filling, mix peanut butter and powdered sugar until smooth. Add heavy cream and vanilla, and beat until light and fluffy.
Unroll the cooled cake, spread the filling evenly, and roll it back up without parchment.
Chill before slicing. Garnish with chopped peanut butter cups or a dusting of powdered sugar if desired.
Notes
Use creamy peanut butter for the smoothest filling.
Chill the roll before slicing for neater pieces.
If the cake cracks, filling can help seal it—presentation still looks great once sliced.
Can be frozen for up to 1 month; thaw in fridge overnight before serving.
Try swapping filling with ganache or whipped cream for variation.
