Description
Peanut Butter Cup Chocolate Roll is the kind of dessert that makes an instant impression with its soft chocolate sponge, creamy peanut butter filling, silky ganache topping, and candy-studded finish. It is a fun baking project that feels special enough for holidays, birthdays, dinner parties, and weekend treats, yet simple enough to become one of your favorite dessert ideas. If you love easy chocolate desserts, peanut butter desserts, homemade cake rolls, and rich food ideas that look bakery worthy, this easy recipe delivers big flavor in every slice.
Ingredients
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1/4 cup milk
1 cup creamy peanut butter
4 tbsp unsalted butter, softened
1 cup powdered sugar
3 tbsp heavy cream
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
6 peanut butter cups, chopped
2 tbsp chopped peanuts
powdered sugar, for dusting towel
Instructions
1. Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, beat the eggs and granulated sugar until pale, thick, and fluffy.
4. Mix in the vanilla extract and milk.
5. Gently fold the dry ingredients into the wet ingredients until no streaks remain.
6. Spread the batter evenly into the prepared pan.
7. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched.
8. Dust a clean kitchen towel with powdered sugar.
9. Turn the warm cake onto the towel, peel off the parchment, and roll the cake up with the towel from the short end.
10. Let the cake cool completely.
11. Beat the peanut butter, softened butter, powdered sugar, and 3 tablespoons heavy cream until smooth and fluffy.
12. Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface, leaving a small border around the edges.
13. Roll the cake back up tightly and place it seam-side down.
14. Heat 1/2 cup heavy cream until warm, then pour it over the chocolate chips. Let sit for 1 minute and stir until smooth.
15. Spoon or drizzle the ganache over the rolled cake.
16. Top with chopped peanut butter cups and chopped peanuts.
17. Chill for at least 30 minutes before slicing and serving.
Notes
Do not overbake the cake, because even an extra minute or two can make it dry and more likely to crack when you roll it.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 486
- Sugar: 33g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 102mg