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Peanut Butter Cup Chocolate Roll

Peanut Butter Cup Chocolate Roll Recipe

Olivia Brooks
Try this Peanut Butter Cup Chocolate Roll made with cocoa, sugar, heavy cream, peanut butter, and peanut butter cups for a stunning dessert.
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Prep Time 25 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 37 minutes
Course Dessert
Cuisine American
Servings 8 to 10 slices
Calories 420 kcal

Equipment

  • 10x15-inch jelly roll pan
  • Parchment paper
  • Mixing bowls (large and medium).
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Fine mesh sieve (for dusting powdered sugar)
  • Clean kitchen towel
  • Cooling rack
  • Offset spatula (helpful for spreading filling)
  • Sharp serrated knife (for slicing)

Ingredients
  

For the Chocolate Sponge Cake

  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

For the Peanut Butter Filling

  • 1 cup creamy peanut butter
  • 4 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup chopped peanut butter cups

Optional Garnish

  • Melted chocolate drizzle
  • Extra chopped peanut butter cups
  • Powdered sugar for dusting

Instructions
 

Step 1: Prepare the Pan

  • Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper, leaving a little overhang on the sides. Lightly grease the parchment.

Step 2: Mix Dry Ingredients

  • In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

Step 3: Beat Eggs and Sugar

  • In a large bowl, beat the eggs and sugar together for about 4–5 minutes. The mixture should become pale, thick, and fluffy. This step is crucial. It gives the cake its structure and flexibility.
  • Add vanilla extract and milk. Mix gently.

Step 4: Combine Batter

  • Gradually fold the dry ingredients into the egg mixture using a spatula. Be gentle. You want to keep as much air as possible in the batter.
  • Spread the batter evenly into the prepared pan.

Step 5: Bake

  • Bake for 12–15 minutes. The cake should spring back lightly when touched. Do not overbake — that causes cracking later.

Step 6: Roll While Warm

  • Place a clean kitchen towel on your counter and dust it generously with powdered sugar. Turn the warm cake out onto the towel. Carefully peel off parchment paper.
  • Starting from the short end, gently roll the cake up with the towel inside. Let it cool completely in this rolled shape.

Step 7: Prepare Filling

  • Beat peanut butter and cream cheese until smooth. Add powdered sugar and vanilla. Mix until creamy.
  • In a separate bowl, whip heavy cream until stiff peaks form. Fold the whipped cream into the peanut butter mixture gently.
  • Fold in chopped peanut butter cups.

Step 8: Fill and Roll Again

  • Carefully unroll the cooled cake. Spread the filling evenly across the surface, leaving a small border around the edges.
  • Roll the cake back up without the towel. Wrap tightly in plastic wrap and refrigerate for at least one hour.

Step 9: Slice and Serve

  • Trim the ends for clean edges. Slice into rounds. Garnish if desired.
  • And just like that, you have a stunning Peanut Butter Cup Chocolate Roll.
Keyword Peanut Butter Cup Chocolate Roll