Introduction

This Irresistible Peanut Butter Cup Chocolate Roll combines a rich chocolate sponge cake with a creamy peanut butter filling and a decadent ganache topping. It’s a perfect treat for peanut butter and chocolate lovers looking for an impressive yet approachable dessert.

The image shows a close-up of a rolled cake with three visible layers. The first layer is dark brown soft cake, rolled tightly with a middle layer of light beige cream or mousse that forms a spiral. A glossy, dark chocolate ganache covers the outside of the roll, dripping slightly in some spots. The top of the roll is decorated with small chunks of light brown toffee and chocolate pieces, adding texture and contrast. The cake is placed on a white plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
4 large eggs at room temperature
¾ cup granulated sugar
2 tbsp vegetable oil
1 tsp vanilla extract
¼ cup milk
¾ cup creamy peanut butter
½ cup powdered sugar
½ cup heavy cream (for filling)
1 tsp vanilla extract (for filling)
1 cup chopped peanut butter cups
½ cup heavy cream (for ganache, optional)
¾ cup semi-sweet chocolate chips (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
Step 3: In a separate large bowl, beat the eggs and granulated sugar on high speed for 4–5 minutes until the mixture is thick and pale. Add the vegetable oil, milk, and vanilla extract, mixing until smooth.
Step 4: Gently fold the dry ingredients into the wet ingredients until the batter is smooth and evenly combined. Spread the batter evenly in the prepared pan.
Step 5: Bake for 10–12 minutes, or until the cake springs back when lightly pressed.
Step 6: Immediately invert the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel. Allow it to cool completely while rolled.
Step 7: For the filling, beat the peanut butter and powdered sugar until smooth. Add the heavy cream and vanilla extract, mixing well. Fold in the chopped peanut butter cups.
Step 8: Unroll the cooled cake and spread the peanut butter filling evenly over the surface. Gently re-roll the cake without the towel and place it seam-side down.
Step 9: To prepare the ganache (optional), heat the heavy cream until steaming and pour it over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Spread or drizzle the ganache over the cake.
Step 10: Chill the roll for at least 30 minutes to set the ganache before slicing and serving. Optionally, garnish with extra chopped peanut butter cups.

Tips & Variations

For a nut-free version, substitute the peanut butter with sunflower seed butter and omit the peanut butter cups.
Be sure to roll the cake while it’s still warm to prevent cracking.
Use a sharp serrated knife to slice the roll for clean, even pieces.
Try adding a pinch of espresso powder to the batter to enhance the chocolate flavor.

Storage

Store the peanut butter roll covered in the refrigerator for up to 3 days. To keep it moist, wrap it tightly with plastic wrap. Let the roll sit at room temperature for about 15 minutes before serving for the best texture. Leftovers can be frozen for up to 1 month; thaw overnight in the refrigerator.

How to Serve

This image shows a close-up of a rolled cake with four visible layers: the outer dark chocolate sponge layer is soft and moist, wrapped around a thick light beige creamy filling, with darker chocolate ganache layers swirled inside the roll. The cake is covered in a glossy, smooth dark chocolate glaze that drips slightly down the sides. The top is sprinkled with small crumbles of light brown nuts and chocolate pieces, adding texture. The cake rests on a white plate with a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, this roll can be made a day in advance and stored in the refrigerator. The flavors often improve after resting overnight.

What if I don’t have peanut butter cups?

You can omit the peanut butter cups or substitute with chopped chocolate pieces, nuts, or toffee bits to add texture and flavor to the filling.