Irresistible Peanut Butter Cup Chocolate Roll
Indulge in this stunning Peanut Butter Cup Chocolate Roll — a rich, moist chocolate sponge cake filled with creamy peanut butter frosting, speckled with peanut butter cups, and topped with decadent chocolate ganache. Perfect for any celebration or cozy dessert craving.
Equipment
- Jelly Roll Pan
- Mixing Bowls
- Electric Mixer
- Spatula
- Parchment Paper
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
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang for easy removal.
- Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
- In another bowl, beat eggs and sugar on high speed for 4–5 minutes until thick and pale. Add vegetable oil, milk, and vanilla extract.
- Fold dry ingredients gently into wet ingredients until smooth. Spread evenly into prepared pan.
- Bake for 10–12 minutes, until the cake springs back when touched.
- Immediately invert onto a kitchen towel dusted with powdered sugar. Peel off parchment paper and roll the cake with the towel. Cool completely.
- To prepare the filling: beat peanut butter and powdered sugar until smooth, then add heavy cream and vanilla. Fold in chopped peanut butter cups.
- Unroll the cooled cake and spread filling evenly. Re-roll gently without towel and set seam-side down.
- For ganache: heat heavy cream until steaming and pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Spread or drizzle over the cake.
- Chill for 30 minutes to set, then slice and serve. Optionally garnish with extra peanut butter cup pieces.
Notes
This roll can be made ahead and chilled overnight. For a twist, swap peanut butter for almond butter or add crushed nuts. Store refrigerated for up to 5 days or freeze slices individually for up to 2 months.