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
Scale
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