Peanut Butter Cup Chocolate Roll
This Easy Irresistible Peanut Butter Cup Chocolate Roll is a stunning dessert that's easier than it looks! A soft, moist chocolate sponge cake is rolled around a creamy peanut butter filling studded with chopped peanut butter cups and finished with a rich, glossy chocolate ganache. Perfect for birthdays, holidays, or any time you want to impress. For another incredible chocolate and peanut butter creation, try our Monster Cookie Fudgy Brownies.
Servings: 10 slices
Calories: 450kcal
Equipment
- Jelly Roll Pan (10x15-inch) Essential for the sponge.
- Electric Mixer For beating eggs and sugar.
- Rubber Spatula For gentle folding.
- Parchment Paper For lining the pan.
- Clean Kitchen Towel For rolling the cake.
Ingredients
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1 tsp baking powder
- 0.25 tsp salt
- 4 large eggs, at room temperature
- 0.75 cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 0.25 cup milk
- 0.75 cup creamy peanut butter
- 0.5 cup powdered sugar
- 0.5 cup heavy cream
- 1 tsp vanilla extract (for filling)
- 1 cup chopped peanut butter cups
- 0.5 cup heavy cream (for ganache)
- 0.75 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a jelly roll pan with parchment paper. Whisk flour, cocoa, baking powder, and salt.
- In a large bowl, beat eggs and sugar on high for 4-5 minutes until thick and pale. Add oil, vanilla, and milk; mix gently.
- Fold dry ingredients into the egg mixture gently until just combined. Pour into prepared pan and spread evenly. Bake for 10-12 minutes.
- Immediately invert cake onto a towel dusted with powdered sugar. Peel off parchment. Starting at a short end, roll cake tightly in the towel. Cool completely.
- Beat peanut butter and powdered sugar until smooth. Add heavy cream and vanilla, beat until light and fluffy. Fold in chopped peanut butter cups.
- Unroll cooled cake. Spread filling evenly over the surface. Re-roll without the towel and place seam-side down on a platter.
- For ganache: heat heavy cream until steaming, pour over chocolate chips. Let sit 2 minutes, then stir until smooth. Spread over cake. Chill for 30 minutes before slicing and serving.
Notes
Pro Tips: The key to a crack-free roll is to roll the cake while it's still hot. Use room temperature eggs for maximum volume. Do not overbake the sponge – start checking at 10 minutes. Let the cake cool completely while rolled in the towel to set its shape. For clean slices, use a sharp knife and wipe it between cuts. This roll is perfect for making ahead and tastes even better the next day.