Name: Peanut Butter Cup Chocolate Roll Cake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 4 large eggs; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup granulated sugar; 1/4 cup powdered sugar (for dusting); 1/2 cup smooth peanut butter; 1/2 cup heavy cream; 1 cup powdered sugar (for filling); 1/4 cup mini peanut butter cups, chopped

A delightful chocolate sponge cake rolled around a creamy peanut butter filling and studded with mini peanut butter cups—this dessert is the perfect combination of chocolate and peanut butter in every bite.

Why You’ll Love This Recipe

This Peanut Butter Cup Chocolate Roll Cake perfectly marries rich chocolate cake with creamy peanut butter filling for an impressive dessert that tastes like a gourmet version of everyone’s favorite candy. The light, airy chocolate sponge provides the perfect canvas for the decadent peanut butter cream, while pieces of peanut butter cups add delightful texture and bursts of flavor. Despite its elegant appearance, this roll cake is surprisingly straightforward to make. It’s perfect for special occasions, dinner parties, or anytime you want to treat yourself to something extraordinary without spending hours in the kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Eggs provide structure and lift to the chocolate sponge cake, creating that light, airy texture essential for a successful roll cake. They’re the key to achieving the perfect springy texture that allows the cake to roll without cracking.

All-purpose flour forms the foundation of the cake, giving it structure while keeping it tender enough to roll. Make sure to measure it correctly by spooning it into your measuring cup and leveling with a knife for best results.

Unsweetened cocoa powder delivers the rich chocolate flavor in this cake. Using unsweetened cocoa allows you to control the sweetness level while maximizing chocolate intensity.

Baking powder serves as the leavening agent, helping the cake rise to achieve that light, spongy texture necessary for rolling without cracks or tears.

Salt balances the sweetness and enhances the chocolate flavor. Don’t skip this small but mighty ingredient, as it makes all the flavors pop.

Granulated sugar sweetens the cake batter and helps create the light, fluffy texture when beaten with eggs. This extended beating process is crucial for incorporating air into the batter.

Powdered sugar serves two important roles: dusting the towel to prevent sticking during rolling and sweetening the filling. Its fine texture blends smoothly into the peanut butter cream.

Smooth peanut butter creates the star flavoring in the filling. Its rich, nutty profile perfectly complements the chocolate cake. Natural or traditional varieties both work, but avoid chunky varieties for this smooth filling.

Heavy cream transforms into a light, fluffy base for the filling when whipped. It lightens the peanut butter and creates a mousse-like texture that spreads easily and tastes divine.

Mini peanut butter cups add texture and pockets of flavor throughout the roll. Chopping them allows for even distribution and prevents tearing of the cake during rolling.

Directions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking sheet with parchment paper.
In a large bowl, beat the eggs and sugar until light and fluffy, about 5 minutes.
Sift together the flour, cocoa powder, baking powder, and salt. Gradually fold into the egg mixture until just combined.
Pour the batter into the prepared baking sheet and spread evenly.
Bake for 12-15 minutes, until fully set and springy to the touch.
Prepare a clean kitchen towel sprinkled with powdered sugar.
When the cake is done, invert it onto the prepared towel, peel off parchment, and gently roll the cake up with the towel. Let cool for about 10 minutes.
In a separate bowl, whip the heavy cream until soft peaks form, then fold in the powdered sugar and peanut butter until smooth.
Carefully unroll the cooled cake and spread the peanut butter cream evenly across the surface. Sprinkle with chopped mini peanut butter cups.
Roll the cake back up gently, not too tightly to avoid cracking.
Dust with powdered sugar before serving.

Servings and Timing

This recipe makes 8 generous servings, perfect for a family dessert or small gathering. The cake takes about 20 minutes to prepare, 15 minutes to bake, and approximately 10-15 minutes to cool before filling, for a total time of about 45-50 minutes from start to finish. Each serving contains approximately 380 calories.

Variations

Chocolate Ganache Coating: Pour a simple chocolate ganache over the rolled cake for an extra indulgent touch and beautiful presentation.

Banana Peanut Butter: Add thin slices of banana along with the peanut butter filling for a fruity twist on this classic combination.

Nutella Roll: Substitute Nutella for peanut butter in the filling for a hazelnut-chocolate variation.

Salted Caramel Addition: Drizzle some salted caramel sauce into the filling or over the finished cake to add a sweet-salty dimension.

Berry Compote Serving: Serve slices with a raspberry or strawberry compote to cut through the richness with a touch of fruity acidity.

Toasted Coconut: Add toasted coconut flakes to the filling or sprinkle on top for a tropical twist.

Chocolate Chip Filling: Mix mini chocolate chips into the peanut butter cream for extra texture and chocolate flavor.

White Chocolate Version: Use a vanilla sponge cake instead of chocolate for a different flavor profile that still complements the peanut butter filling.

Storage/Reheating

This Peanut Butter Cup Chocolate Roll Cake can be stored in an airtight container in the refrigerator for up to 4 days. The cake actually benefits from being made a day ahead, as the flavors meld together beautifully and the filling sets to a perfect consistency.

If you need to store it longer, you can freeze the whole roll or individual slices. Wrap the cake tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. To thaw, transfer to the refrigerator overnight.

For best taste and texture, remove the cake from the refrigerator about 30 minutes before serving to allow it to come to room temperature. This dessert is best enjoyed cool rather than cold, as the flavors are more pronounced and the texture is more tender at room temperature.

Reheating is not necessary or recommended, as it may cause the filling to melt and potentially ruin the rolled structure of the cake.

FAQs

Why did my cake crack when I rolled it?

Cracks usually happen when the cake is overbaked or rolled when too cool. Make sure to roll the cake while it’s still warm from the oven. If minor cracks appear, don’t worry—they’ll be covered by the filling and powdered sugar.

Can I make this cake ahead of time?

Yes! This cake actually benefits from being made a day ahead. The flavors meld together beautifully when it rests in the refrigerator overnight. Just store it covered and bring to room temperature before serving.

How do I prevent the towel from sticking to the cake?

Be generous with the powdered sugar you sprinkle on the towel. It acts as a barrier between the cake and towel, preventing sticking. Use a clean, lint-free kitchen towel for best results.

Can I use crunchy peanut butter instead of smooth?

While smooth peanut butter creates the most uniform filling, you can use crunchy if you prefer additional texture. Keep in mind that larger peanut pieces might make rolling slightly more challenging.

What if I don’t have parchment paper?

You can use silicone baking mats as an alternative. If neither is available, generously grease the baking sheet, though parchment provides the easiest release for this delicate cake.

How do I know when the cake is done baking?

The cake should spring back when lightly touched in the center and just barely pull away from the edges of the pan. Be careful not to overbake, as this will make rolling difficult.

Can I use a different size baking sheet?

The 9×13-inch size is ideal for this recipe. Using a smaller pan will result in a thicker cake that may crack when rolled, while a larger pan will create a thinner cake that might be too fragile.

What can I substitute for heavy cream?

Whipped topping (like Cool Whip) can work as a substitute, though the texture and flavor will be different. For dairy-free options, chilled coconut cream can be whipped instead.

How do I get such a tight spiral in my cake roll?

Start rolling from the short end of the cake and use the towel to guide you, applying gentle, even pressure. Don’t roll too tightly, which can cause cracks, but don’t leave it too loose either.

My filling is too runny. What went wrong?

Make sure to whip the heavy cream to soft peaks before adding other ingredients. If the filling seems runny, refrigerate it for 15-20 minutes to firm up before spreading on the cake.

Conclusion

This Peanut Butter Cup Chocolate Roll Cake is the perfect culmination of two beloved flavors—rich chocolate and creamy peanut butter—in an impressive yet achievable dessert. While it may look complicated, the step-by-step process makes this a surprisingly approachable recipe even for those new to roll cakes. The light chocolate sponge perfectly balances the decadent peanut butter filling, creating a dessert that’s sure to become a family favorite for special occasions or whenever you’re craving something truly special. Whether you’re serving it at a dinner party or enjoying a slice with afternoon coffee, this roll cake delivers a perfect bite of nostalgic flavor combinations in an elegant form.