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.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 24g
- Sodium: 120mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg
