Dessert

Irresistible Peanut Butter Cup Chocolate Roll Recipe

ByVictor Layne February 24, 2026February 24, 2026

Introduction

This Irresistible Peanut Butter Cup Chocolate Roll combines a light chocolate sponge cake with a creamy peanut butter filling studded with chopped peanut butter cups. Topped with a silky chocolate ganache, it’s a delightful treat perfect for any special occasion or whenever you crave something sweet and nutty.

The image shows a close-up of a chocolate roll cake with three visible layers inside: a dark brown chocolate sponge layer, a light tan creamy filling, and a drizzled swirl of glossy chocolate ganache running through the middle. The outside is covered with a shiny, thick chocolate glaze that also drips slightly down the side. On top, small crunchy bits of light brown and chocolate pieces are sprinkled over the glossy surface, adding texture and color contrast. The cake is placed on a white plate against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chocolate Sponge Cake:

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

Peanut Butter Filling:

¾ cup creamy peanut butter
½ cup powdered sugar
½ cup heavy cream
1 tsp vanilla extract
1 cup chopped peanut butter cups

Optional Ganache Topping:

½ cup heavy cream for ganache
¾ cup semi-sweet chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal later.
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 to 5 minutes, until the mixture is thick and pale.
Step 4: Add the vegetable oil, milk, and vanilla extract to the egg mixture and stir gently to combine.
Step 5: Carefully fold the dry ingredients into the wet ingredients until smooth, taking care not to overmix. Spread the batter evenly into the prepared jelly roll pan.
Step 6: Bake for 10 to 12 minutes, or until the cake springs back when lightly touched.
Step 7: Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake up in the towel. Allow it to cool completely in this rolled form.
Step 8: To make the filling, beat the peanut butter and powdered sugar until smooth. Add the heavy cream and vanilla extract, mixing until creamy. Fold in the chopped peanut butter cups.
Step 9: Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface. Gently re-roll the cake without the towel and set it seam-side down.
Step 10: For the ganache, heat the heavy cream until steaming but not boiling. Pour it over the chocolate chips and let sit for 2 minutes, then stir until smooth. Spread or drizzle the ganache over the rolled cake.
Step 11: Chill the cake in the refrigerator for at least 30 minutes to set the ganache. Slice and serve, optionally garnishing with extra chopped peanut butter cups.

Tips & Variations

For a different flavor, substitute the peanut butter with almond butter or sunflower seed butter.
Add crushed nuts like roasted peanuts or almonds to the filling for extra texture.
Use a kitchen towel generously dusted with powdered sugar to prevent the cake from sticking when rolling.
If you prefer a less sweet ganache, use dark chocolate chips instead of semi-sweet.

Storage

Store the chocolate roll covered in the refrigerator for up to 5 days. For longer storage, slice the roll and freeze the pieces individually wrapped; they keep well for up to 2 months. Thaw frozen slices in the refrigerator overnight before serving. Reheat ganache-topped portions briefly at room temperature for best texture.

How to Serve

The image shows a close-up of a chocolate and cream roll cake with multiple layers. The outer layer is a shiny, smooth dark chocolate glaze that coats the entire roll. Inside, there is a swirl of dark chocolate cake and a thick, light cream filling that looks soft and fluffy. The top of the roll is sprinkled with crunchy bits of light brown nuts and small chocolate chunks, adding texture. The cake is placed on a white plate over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and using a powdered sugar-dusted kitchen towel helps prevent cracking. Roll gently and avoid forcing the cake.