I want to start by expressing my heartfelt gratitude for landing here! If you’re a lover of all things chocolate and peanut butter (and, honestly, who isn’t?), you’re in for a real treat today! I’m about to share a rich, decadent, and irresistible Peanut Butter Cup Cake Roll. There’s something magical about the combination of fluffy chocolate cake with a creamy peanut butter filling, and trust me, the smell when this beauty is in the oven is beyond incredible!
This recipe is not only fun to make, but it’s also an absolute showstopper when served. Imagine slicing into this roll and revealing that beautiful spiral of cake and filling – it’s a total wow factor! And the best part? It’s surprisingly simple to put together. I promised you versatility, and here’s proof! Let’s dive in!
Ingredients
For the Cake:
- 3 large eggs
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- Powdered sugar (for dusting)
For the Peanut Butter Filling:
- ½ cup creamy peanut butter
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the Chocolate Ganache:
- ½ cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
How to Make Peanut Butter Cup Cake Roll
1. Prepare the Cake:
- Preheat your oven to 350°F (177°C) and line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and sugar together using an electric mixer for about 5 minutes until light and fluffy.
- Gently fold in the cocoa powder, flour, and baking powder until combined. Add the vanilla extract.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 10-12 minutes or until the cake springs back when lightly touched.
- As soon as the cake is out of the oven, sprinkle powdered sugar over a clean kitchen towel and carefully turn the cake out onto the towel. Gently peel off the parchment paper, then roll the cake in the towel from the short end. Let it cool completely while rolled.
2. Make the Peanut Butter Filling:
- In a bowl, beat the peanut butter, softened butter, and vanilla until smooth and creamy. Gradually add in the powdered sugar and mix until combined. Add milk to reach a smooth consistency, if needed.
3. Fill the Cake Roll:
- Once the cake has cooled, unroll it carefully. Spread the peanut butter filling evenly across the surface of the cake.
- Gently roll the cake back up (without the towel this time!), and set it aside.
4. Prepare the Chocolate Ganache:
- Heat the heavy whipping cream in a small saucepan over medium heat until it just begins to simmer.
- Remove from heat and pour it over the chocolate chips in a heatproof bowl. Let it sit for a minute before stirring until smooth and glossy.
5. Decorate:
- Pour the ganache over the cake roll, spreading it evenly to cover. For an extra touch, garnish with chopped peanut butter cups or a sprinkle of sea salt.
How to store Peanut Butter Cup Cake Roll
To keep your Peanut Butter Cup Cake Roll fresh and delicious, follow these simple storage tips:
- Refrigerator: After assembling and covering the cake with ganache, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 4 days. This will keep the filling and ganache firm and ensure the cake stays moist. Before serving, you can let it sit at room temperature for 15-20 minutes to soften slightly.
- Freezer: If you want to store the cake roll for a longer period, it can be frozen without the ganache. First, wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. You can freeze the cake roll for up to 2 months. When ready to serve, thaw the cake in the refrigerator overnight. After it has thawed, prepare and add the ganache fresh before serving.
- Pre-sliced Storage: If you want to store individual slices, wrap each slice tightly in plastic wrap and store them in an airtight container in the fridge or freezer.
Try More Sweet Recipes
If you’re a fan of quick and delicious desserts like these cake roll recipes, you’ll love trying some of my other easy recipes. Be sure to check out my pecan pie cheesecake recipe. These recipes are just as simple to make and perfect for any occasion!
Frequently Asked Questions About Chocolate Peanut Butter Cake Roll
Can I make the cake roll in advance?
Absolutely! You can make the cake a day ahead and store it in the fridge. Just wrap it tightly in plastic wrap to keep it fresh.
My cake cracked! What did I do wrong?
This can happen if the cake cools too much before rolling. Rolling it in a towel right after baking helps prevent cracks. But don’t worry, if it cracks a little, you can cover it with ganache, and no one will ever know!
Can I freeze the cake roll?
Yes! Wrap the filled cake roll (without the ganache) tightly in plastic wrap and foil, then freeze for up to 2 months. When you’re ready to serve, thaw in the fridge and add the ganache before serving.
There you have it! I hope you enjoy making (and eating!) this delightful Peanut Butter Cup Cake Roll as much as I do. Don’t forget to tag me in your cake roll creations – I can’t wait to see how yours turns out! Happy baking!
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Peanut Butter Cup Cake Roll – A Delicious Twist on a Classic
- Total Time: 1 hour (includes cooling time)
- Yield: 10-12 slices 1x
- Diet: Vegetarian
Description
This Peanut Butter Cup Cake Roll features a soft, fluffy chocolate sponge cake rolled around a rich, creamy peanut butter filling and topped with silky chocolate ganache. It’s a show-stopping dessert that looks impressive but is surprisingly easy to make! Perfect for peanut butter lovers, this cake roll will be a hit at any gathering. Make it today and treat yourself to the ultimate chocolate-peanut butter experience!
Ingredients
For the Cake:
- 3 large eggs
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- Powdered sugar (for dusting)
For the Peanut Butter Filling:
- ½ cup creamy peanut butter
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the Chocolate Ganache:
- ½ cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the Cake:
- Preheat the oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer for 5 minutes, until light and fluffy.
- Gently fold in cocoa powder, flour, and baking powder. Stir in the vanilla extract.
- Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when touched.
- Dust a clean kitchen towel with powdered sugar. Once the cake is out of the oven, immediately flip it onto the towel and peel off the parchment paper. Roll the cake in the towel from the short end and let it cool completely.
- Make the Peanut Butter Filling:
- Beat the peanut butter, softened butter, and vanilla extract until smooth and creamy. Gradually add powdered sugar and mix until combined. Add milk to achieve a spreadable consistency.
- Fill the Cake:
- Carefully unroll the cooled cake and spread the peanut butter filling evenly. Roll it back up (without the towel) and set it aside.
- Prepare the Chocolate Ganache:
- Heat the heavy whipping cream over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips. Let it sit for a minute, then stir until smooth and glossy.
- Decorate:
- Pour the ganache over the rolled cake, spreading it to cover evenly. Garnish with chopped peanut butter cups, if desired. Chill slightly before serving.
Notes
- oll the cake while it’s warm to prevent cracks.
- Make sure the cake is completely cooled before adding the filling.
- You can freeze the cake without the ganache for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 33g
- Sodium: 160mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: Peanut Butter Cup Cake Roll, Chocolate Peanut Butter Cake Roll, Easy Cake Roll Recipe