I bake this decadent peanut butter cup chocolate roll for birthday parties and holiday gatherings. The contrast between tender chocolate sponge and peanut butter filling impresses everyone.
You do not need fancy pastry tools for this dessert. I use pantry baking essentials, creamy peanut butter, and chopped candy cups. The exact measurements sit in the recipe card below.
The real trick involves rolling the cake while it is steaming hot. Rolling the sponge inside a towel creates cake memory. When cooled, it unrolls and rolls back without cracking.
Peanut Butter Cup Chocolate Roll Ingredients
3/4 cup All-Purpose Flour
King Arthur all-purpose flour gives the thin sponge cake enough structure to roll without breaking.
1/4 cup unsweetened Cocoa Powder
I use Hershey’s unsweetened cocoa powder for a deep chocolate color and rich baked flavor.
4 large Eggs
Room temperature eggs whip into a thick foam that provides all the lift for the cake.
3/4 cup Granulated Sugar
Domino pure cane sugar sweetens the cocoa sponge and stabilizes the whipped eggs.
3/4 cup creamy Peanut Butter
I use classic Jif creamy peanut butter because it whips smoothly without separating oily liquid.
1/2 cup Heavy Cream and 1/2 cup Powdered Sugar
Beaten with the peanut butter into a light, pillowy mousse that spreads easily.
1 cup chopped Peanut Butter Cups
Chopped Reese’s peanut butter cups add crunchy chocolate bursts to every spiral slice.
3/4 cup Chocolate Chips and 1/2 cup Cream
Melted together for a glossy chocolate ganache glaze over the top.
Tools I Recommend for This Peanut Butter Cup Chocolate Roll
- 10×15-inch Jelly Roll Pan: The exact size needed for the correct cake thickness.
- Clean Kitchen Towel: Holds the hot sponge in shape while it cools.
- Electric Hand Mixer: Whips the eggs into a pale ribbon stage quickly.
How to make Peanut Butter Cup Chocolate Roll
1. Prep the pan and oven
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease lightly with cooking spray.
2. Beat eggs and sugar
In a large bowl, beat the eggs and sugar for four minutes until thick, pale, and ribbon-like. Beat in the vegetable oil, milk, and vanilla extract.
3. Fold dry ingredients
Whisk the flour, cocoa powder, baking powder, and salt together. Fold gently into the egg foam until no dry cocoa streaks remain.
4. Bake the thin sponge
Pour the batter into your lined pan and smooth the top. Bake for 12 minutes at 350°F (175°C) until the cake springs back when touched.
5. Roll while hot
Immediately turn the hot cake onto a towel dusted with powdered sugar. Peel off parchment. Roll cake and towel together from the short end. Cool for 50 minutes.
6. Fill and chill
Beat peanut butter, powdered sugar, cream, and vanilla until fluffy. Gently unroll cake, spread filling, and scatter chopped candy. Roll back up tightly and chill before serving.
Tips & Notes for Making the Best Peanut Butter Cup Chocolate Roll
- Roll the cake immediately out of the oven. A cool cake will crack when rolled.
- Dust the kitchen towel generously with powdered sugar. This prevents the warm sponge from sticking to the fabric.
- When slicing, wipe your knife clean with warm water between cuts for clean spirals.
Delicious Variations on Peanut Butter Cup Chocolate Roll
I sometimes fold crushed roasted peanuts into the filling for extra crunch. You can also swap the peanut butter mousse for a hazelnut spread, just like my Irresistible Chocolate Hazelnut Cake Filling.
What I Serve with Peanut Butter Cup Chocolate Roll
I serve chilled slices of this roll alongside cold glasses of milk or hot espresso. For a complete dessert table, pair it with my Sourdough Coffee Cake for guests who prefer cinnamon flavors.
Best Ways to Store and Reheat Your Peanut Butter Cup Chocolate Roll
Store the finished cake roll covered in your refrigerator for up to four days. The chilled filling holds its clean shape best when kept cold until serving.
Make-Ahead Advice for Busy Cooks
You can make this dessert completely one day in advance. Store the rolled cake wrapped in plastic wrap in the fridge. Pour on the fresh ganache right before your event.
Peanut Butter Cup Chocolate Roll
This peanut butter cup chocolate roll delivers showstopping bakery results right in your home kitchen. The soft chocolate sponge and fluffy peanut butter mousse create a match made in dessert heaven. It is a rewarding bake that makes every celebration feel extraordinary.
Peanut Butter Cup Chocolate Roll
Equipment
- 10×15-inch Jelly Roll Pan
- Clean Kitchen Towel
- Electric hand mixer
Ingredients
Chocolate Sponge Cake
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1 tsp baking powder
- 0.25 tsp salt
- 4 large eggs room temperature
- 0.75 cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 0.25 cup milk
Peanut Butter Filling
- 0.75 cup creamy peanut butter
- 0.5 cup powdered sugar
- 0.5 cup heavy cream
- 1 tsp vanilla extract
- 1 cup peanut butter cups chopped
Optional Ganache Topping
- 0.5 cup heavy cream
- 0.75 cup semi-sweet chocolate chips
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease lightly with cooking spray.
- In a large bowl, beat the eggs and sugar for four minutes until thick, pale, and ribbon-like. Beat in the vegetable oil, milk, and vanilla extract.
- Whisk the flour, cocoa powder, baking powder, and salt together. Fold gently into the egg foam until no dry cocoa streaks remain.
- Pour the batter into your lined pan and smooth the top. Bake for 12 minutes at 350°F (175°C) until the cake springs back when touched.
- Immediately turn the hot cake onto a towel dusted with powdered sugar. Peel off parchment. Roll cake and towel together from the short end. Cool for 50 minutes.
- Beat peanut butter, powdered sugar, cream, and vanilla until fluffy. Gently unroll cake, spread filling, and scatter chopped candy. Roll back up tightly and chill before serving.
Peanut Butter Cup Chocolate Roll FAQs
Why did my chocolate sponge crack when rolling?
Sponges crack when allowed to cool before the initial roll. You must roll the cake while hot steam still keeps the crumb flexible.
Can I use natural peanut butter for the filling?
Natural peanut butter separates and causes the whipped filling to break. Standard commercial peanut butter like Jif provides the best structure and creaminess.
Can I bake this without a jelly roll pan?
A standard 10×15-inch rimmed baking sheet works fine. Avoid larger half-sheet pans because the batter will spread too thin and dry out.
Can I freeze this cake roll?
Yes, wrap the unfilled or filled cake tightly in plastic wrap and aluminum foil. Freeze for up to two months. Thaw completely in the refrigerator overnight.
How long should the rolled cake cool?
Let the rolled cake cool for about 50 minutes at room temperature. Filling a warm cake melts the peanut butter mousse and causes leaks.
Do I need to grease the parchment paper?
Yes, lightly spray the parchment paper with cooking spray. Sponge cake batter contains very little fat and sticks to plain paper easily.
Can I omit the chocolate ganache glaze?
Yes, simply dust the finished roll with powdered sugar or cocoa powder. The cake still tastes rich and chocolatey without the ganache.
How do I get clean slices?
Chill the finished roll for at least 30 minutes before cutting. Use a sharp serrated knife and wipe the blade clean between every single slice.