Name: Irresistible Peanut Butter Cup Chocolate Roll Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 4 large eggs, at room temperature; 3/4 cup granulated sugar; 2 tablespoons vegetable oil; 1 teaspoon vanilla extract; 1/4 cup milk; 3/4 cup creamy peanut butter; 1/2 cup powdered sugar; 1/2 cup heavy cream; 1 teaspoon vanilla extract; 1 cup chopped peanut butter cups; 1/2 cup heavy cream; 3/4 cup semi-sweet chocolate chips

Introduction

This Peanut Butter Cup Chocolate Roll is a delicious twist on a classic Swiss roll, combining rich chocolate sponge with a creamy peanut butter filling loaded with peanut butter cups. It’s a perfect treat for peanut butter lovers looking for a show-stopping dessert that’s both light and indulgent.

A close-up of a sliced cake with four visible layers, alternating between light yellow sponge and dark chocolate sponge. Between each layer, there is a smooth light brown caramel filling. The outside of the cake is coated with a glossy dark chocolate glaze, which drips down the sides and pools at the bottom. The top of the cake is decorated with small chunks of a light brown, crumbly topping. The cake is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chocolate Sponge Cake: 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon salt, 4 large eggs (room temperature), 3/4 cup granulated sugar, 2 tablespoons vegetable oil, 1 teaspoon vanilla extract, 1/4 cup milk

Peanut Butter Filling: 3/4 cup creamy peanut butter, 1/2 cup powdered sugar, 1/2 cup heavy cream, 1 teaspoon vanilla extract

Add-Ins: 1 cup chopped peanut butter cups

Optional Chocolate Ganache Topping: 1/2 cup heavy cream, 3/4 cup semi-sweet chocolate chips

Instructions

Step 1: Gather all ingredients. Ensure eggs are at room temperature. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving some overhang for easy removal.

Step 2: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a large bowl, beat eggs and sugar on high speed for 4 to 5 minutes until thick and pale.

Step 3: Add vegetable oil, vanilla extract, and milk to the egg mixture. Gently mix until just combined without overbeating.

Step 4: Fold dry ingredients into the wet mixture using a spatula until no streaks remain and batter is thick and fluffy.

Step 5: Pour batter evenly into prepared pan and smooth the surface with a spatula for an even layer.

Step 6: Bake for 10 to 12 minutes until the cake springs back lightly when touched. Avoid overbaking to keep the sponge flexible.

Step 7: Immediately invert the hot cake onto a sugared towel. Peel off the parchment paper, then roll the cake with the towel from one short end. Let it cool completely rolled up.

Step 8: Beat peanut butter and powdered sugar until smooth. Add heavy cream and vanilla, mixing until light and spreadable. Fold in chopped peanut butter cups gently.

Step 9: Unroll the cooled cake carefully. Spread the peanut butter filling evenly, leaving a border to prevent spilling.

Step 10: Re-roll the cake tightly without the towel, placing it seam-side down on a serving plate.

Step 11 (Optional): For ganache, heat heavy cream until steaming, then pour over chocolate chips. Let sit 2 minutes, stir until smooth. Drizzle or spread over the cake and allow to set before slicing.

Tips & Variations

Use a gluten-free flour blend to make the cake gluten-free.

Substitute heavy cream with coconut cream for a dairy-free option.

Try almond or cashew butter instead of peanut butter if you have nut allergies.

For vegan alternatives, replace eggs with flax eggs or applesauce, and use dairy-free chocolate chips.

Sprinkle extra chopped peanut butter cups on top of the ganache for added texture.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the cake and filling a day in advance. Assemble and refrigerate the roll, then add the ganache topping just before serving for best texture.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm and using a sugared towel helps prevent cracks. Be gentle during rolling and unrolling, and avoid overbaking the cake to keep it flexible.