Pin it
This hearty Peanut Butter Cup Chocolate Roll Cake combines the irresistible flavors of rich chocolate and smooth peanut butter in a stunning dessert that looks complex but comes together with surprising ease. The light chocolate sponge wraps around a creamy peanut butter filling studded with pieces of peanut butter cups for an unforgettable treat that balances sweetness with depth.
I first made this cake for my nephew's birthday party when I needed something special but was short on time. The look on everyone's faces when I sliced into it made all the effort worthwhile, and now it's requested at virtually every family gathering.
Ingredients
- Large eggs: Four eggs provide structure and lift to create that perfect spongey texture essential for rolling without cracks
- All-purpose flour: Creates the foundation for our cake while keeping it light enough to roll
- Unsweetened cocoa powder: Delivers rich chocolate flavor without making the cake too sweet
- Baking powder: A small amount ensures the cake rises just enough without becoming too fluffy to roll
- Salt: Enhances all the flavors and balances sweetness
- Granulated sugar: Sweetens the cake batter and helps create volume when beaten with eggs
- Powdered sugar: Used for both dusting the towel and sweetening the filling without graininess
- Smooth peanut butter: Choose a commercial brand like Jif or Skippy for the most reliable texture in the filling
- Heavy cream: Whips into a light base for our filling making it spreadable and decadent
- Mini peanut butter cups: Adds texture and concentrated bursts of peanut butter chocolate flavor
How To Make Peanut Butter Cup Chocolate Roll Cake
- Prepare the oven and pan:
- Begin by preheating your oven to 350°F and lining your baking sheet with parchment paper ensuring it covers the sides for easy removal later. A light coating of cooking spray under the parchment helps it stay in place.
- Create the egg base:
- Beat the eggs and granulated sugar for a full 5 minutes until the mixture has tripled in volume and become pale yellow. This extended beating creates the air bubbles that replace traditional leavening agents making the cake light enough to roll.
- Incorporate dry ingredients:
- Sift the flour cocoa powder baking powder and salt together to remove any lumps before gently folding them into the egg mixture. Use a rubber spatula and perform a figure eight motion cutting through the middle to preserve the air you worked so hard to create.
- Bake the sponge:
- Spread the batter evenly using an offset spatula to reach the corners. Tap the pan gently to release large air bubbles. The cake bakes quickly so start checking at 10 minutes a properly baked cake should spring back when touched in the center.
- Prepare for rolling:
- While the cake bakes lay out a clean kitchen towel and dust it generously with powdered sugar. This prevents sticking when you roll the hot cake. Work quickly when the cake comes out inverting it immediately onto the towel before it has a chance to cool and become less flexible.
- Make the filling:
- Whip the heavy cream to soft peaks before gently folding in the powdered sugar and peanut butter. The filling should be thick enough to hold its shape but still spreadable. If too thick add a tablespoon of heavy cream if too loose refrigerate briefly.
- Assemble the cake:
- Once cooled unroll the cake gently spread the filling leaving a half inch border and sprinkle chopped peanut butter cups evenly across the surface. Roll it back up using the towel to guide but not include it this time helping you achieve a tight spiral without applying too much pressure.
Pin it
This cake reminds me of the chocolate peanut butter ice cream my grandmother would serve on summer evenings. The combination is timeless and I find myself returning to it whenever I need a foolproof crowd pleaser. The mini peanut butter cups add that perfect bit of textural contrast that makes everyone smile with recognition at the first bite.
Preventing Cake Cracks
The most common issue with roll cakes is cracking, but several techniques help prevent this. First, never overbake the cake—even one minute too long can make it too dry to roll. Second, rolling the cake while warm trains it into shape. Finally, let the cake cool completely before unrolling to add filling; rushing this step often leads to tears in the cake. If small cracks do appear, don't worry—the filling and powdered sugar topping will hide minor imperfections.
Pin it
Perfect Serving Suggestions
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For an extra special presentation, drizzle individual slices with warm chocolate sauce or caramel just before serving. The cake tastes best when served at room temperature, so if refrigerated, allow it to sit out for about 20 minutes before slicing.
Storage Tips
Keep your roll cake fresh by storing it in the refrigerator, covered tightly with plastic wrap. The cake will maintain its best texture and flavor for up to four days. For longer storage, slice the cake and place pieces between layers of parchment paper in an airtight container before freezing. Thaw individual slices at room temperature for about 30 minutes before enjoying.
Frequently Asked Questions
- → How can I prevent the roll cake from cracking?
To prevent cracks, avoid overbaking the cake, roll it while warm, and let it cool completely before adding the filling. Dusting the towel with powdered sugar also prevents sticking during rolling.
- → Can I make this cake ahead of time?
Yes, the cake can be made one day in advance and stored in the refrigerator. Ensure it’s wrapped tightly to maintain moisture and freshness.
- → What type of peanut butter works best?
Use a commercial creamy peanut butter like Jif or Skippy for a smooth and reliable filling texture. Natural peanut butters may separate and affect the consistency.
- → How do I achieve a tight roll without breaking the cake?
Use the towel to guide the cake roll without applying too much pressure. Handle the sponge gently and roll firmly but carefully to form a tight spiral.
- → Can I freeze this roll cake?
Yes, it can be frozen for up to two months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw in the refrigerator before serving.
- → What’s the best way to serve this cake?
Slice the cake into even portions for serving. Dust it with powdered sugar or top with whipped cream for an added touch of elegance.