Welcome to a dessert experience that will leave you speechless. This Peanut Butter Cup Chocolate Roll is the ultimate indulgence, combining a light, airy chocolate sponge cake with a rich, creamy peanut butter filling, all wrapped in a decadent chocolate ganache. If you’ve ever been intimidated by cake rolls, this is the recipe to change your mind. We’re breaking down every step to ensure a perfect, crack-free roll every single time.
This isn’t just a dessert; it’s a showstopper. It’s perfect for holiday gatherings, special occasions, or simply when you need to satisfy a serious chocolate and peanut butter craving. Get ready to create a dessert that looks like it came from a high-end bakery but is surprisingly simple to make right in your own kitchen.
Why You’ll Love This Peanut Butter Cup Chocolate Roll
There are so many reasons to adore this recipe, but here are just a few that make it a standout favorite:
- Perfect Flavor Combination: The classic pairing of rich chocolate and salty-sweet peanut butter is a match made in heaven.
- Impressive Presentation: The beautiful spiral design makes it look incredibly fancy and is guaranteed to wow your guests.
- Foolproof Technique: We share all the tips and tricks to prevent the dreaded cake crack, ensuring a beautiful, flexible sponge that rolls up perfectly.
- Make-Ahead Friendly: You can prepare this cake roll ahead of time, making it an ideal dessert for stress-free entertaining.
Whether you’re making this for a party or a quiet night in, this recipe is a guaranteed winner. It’s a fun baking project that yields spectacular results. For another crowd-pleasing dessert, you might also love this amazing Pecan Pie Cheesecake.
Essential Ingredients You’ll Need
We’ve broken down the ingredients into three components: the chocolate cake, the peanut butter filling, and the chocolate ganache. Using high-quality ingredients will make a big difference in the final taste.
For the Chocolate Cake:
- All-Purpose Flour: Provides the structure for our cake.
- Unsweetened Cocoa Powder: For that deep, rich chocolate flavor.
- Baking Powder & Baking Soda: The leavening agents that make the cake light and airy.
- Salt: Balances the sweetness.
- Large Eggs: You’ll need to separate the yolks and whites to create a fluffy texture.
- Granulated Sugar: For sweetness and stability.
- Vegetable Oil: Ensures a moist cake.
- Vanilla Extract: Enhances the chocolate flavor.
- Hot Coffee: Blooming the cocoa powder in hot coffee deepens the chocolate flavor.
For the Peanut Butter Filling:
- Creamy Peanut Butter: Use a standard commercial brand like Jif or Skippy for the best consistency.
- Unsalted Butter: Softened to room temperature for easy mixing.
- Powdered Sugar: To sweeten and thicken the filling.
- Heavy Cream: Makes the filling light, fluffy, and spreadable.
- Vanilla Extract: A must-have for flavor.
For the Chocolate Ganache:
- Semi-Sweet Chocolate Chips: The star of the ganache.
- Heavy Cream: Creates a smooth, pourable, and rich topping.
If you’re a fan of decadent chocolate treats, you should also check out our recipe for the best chocolate mousse filling, which is perfect for cakes and pastries.
Step-by-Step Instructions
Follow these instructions carefully for a flawless Peanut Butter Cup Chocolate Roll. The key is to work gently with the cake and roll it while it’s still warm.
Phase 1: Baking the Chocolate Sponge Cake
- Prep Your Station: Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan, line it with parchment paper, and then grease and flour the parchment paper. This triple-prep ensures your cake will not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Beat the Egg Yolks: In a large bowl, beat the egg yolks with ½ cup of granulated sugar until they are thick and pale yellow. Beat in the oil, vanilla, and hot coffee.
- Combine Wet and Dry: Gradually add the dry ingredients to the egg yolk mixture, mixing on low speed until just combined. Do not overmix.
- Whip Egg Whites: In a separate, clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup of sugar and continue to beat until stiff, glossy peaks form.
- Fold It All Together: Gently fold one-third of the egg whites into the chocolate batter to lighten it. Then, gently fold in the remaining egg whites until no white streaks remain.
- Bake the Cake: Pour the batter into your prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- The Crucial Roll: As soon as the cake comes out of the oven, invert it onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper. While the cake is hot, gently roll it up with the towel inside. Let it cool completely on a wire rack.
Phase 2: Making the Peanut Butter Filling
- Cream the Base: In a large bowl, beat the softened butter and creamy peanut butter together until smooth and combined.
- Add Sugar and Cream: Gradually beat in the powdered sugar. Add the vanilla and heavy cream, then whip on high speed for 2-3 minutes until the filling is light and fluffy.
Phase 3: Assembling Your Roll
- Unroll and Fill: Once the cake is completely cool, gently unroll it. Spread the peanut butter filling evenly over the cake, leaving a small border around the edges.
- Re-roll the Cake: Carefully re-roll the cake, this time without the towel. Wrap the cake roll tightly in plastic wrap and refrigerate for at least 1 hour to set. This makes it easier to slice later.
Phase 4: Creating the Chocolate Ganache
- Heat the Cream: Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer.
- Mix and Melt: Pour the hot cream over the chocolate chips and let it sit for 5 minutes without stirring. Then, whisk gently until the ganache is smooth and glossy.
- Frost the Cake: Let the ganache cool for about 10-15 minutes to thicken slightly. Place your chilled cake roll on a wire rack and pour the ganache over the top, using a spatula to spread it evenly over the top and sides.
- Final Chill: Refrigerate the finished cake roll for another 30 minutes to allow the ganache to set before slicing and serving.
Pro Tips for the Perfect Cake Roll
Making a cake roll can be tricky, but these tips will help you succeed.
- Don’t Overbake the Cake: An overbaked cake is a dry cake, and a dry cake is more likely to crack. Keep a close eye on it and remove it from the oven as soon as it springs back to the touch.
- Roll It Hot: The most critical step is rolling the cake with the towel while it’s still hot from the oven. This trains the cake into a “rolled” shape so it won’t crack when you fill it later.
- Be Generous with Powdered Sugar: Dusting the kitchen towel with plenty of powdered sugar prevents the cake from sticking to it.
Storing Your Chocolate Roll
Your Peanut Butter Cup Chocolate Roll can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze it! Wrap the whole roll (or individual slices) tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months. Thaw in the refrigerator before serving. Looking for another make-ahead breakfast idea? Our easy breakfast casserole (coming soon) is a fantastic option!
Frequently Asked Questions
Yes, this is a great make-ahead dessert! You can assemble the entire cake roll, wrap it tightly in plastic wrap (before adding the ganache), and refrigerate it for up to two days. Add the ganache a few hours before serving.
Absolutely! This chocolate cake recipe is very versatile. You could fill it with whipped cream, cream cheese frosting, chocolate mousse, or even a raspberry cream filling if you prefer.
The most important step is to roll the cake in a towel dusted with powdered sugar while it is still hot from the oven. This trains the cake’s ‘memory’ so it will not crack when you unroll and fill it later. Also, be careful not to overbake the cake, as a dry cake is more prone to cracking.
Store the cake roll in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
For the best results, use a standard commercial creamy peanut butter like Jif or Skippy. Natural peanut butters tend to separate and can make the filling oily or grainy.
The Best Peanut Butter Cup Chocolate Roll Recipe
Get ready to bake the most incredible chocolate and peanut butter dessert you’ve ever had. Follow the recipe below for a guaranteed crowd-pleaser.
Peanut Butter Cup Chocolate Roll: The Ultimate Recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan, line with parchment paper, then grease and flour the parchment.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat egg yolks with ½ cup of granulated sugar until thick and pale. Beat in oil, vanilla, and hot coffee.
- Gradually add the dry ingredients to the yolk mixture, mixing on low until just combined.
- In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup of sugar, beating until stiff, glossy peaks form.
- Gently fold the egg whites into the chocolate batter in two additions.
- Pour batter into the prepared pan, spread evenly, and bake for 12-15 minutes, or until the cake springs back to the touch.
- Immediately invert the hot cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake up with the towel inside. Let it cool completely on a wire rack.
- In a large bowl, beat the softened butter and creamy peanut butter until smooth.
- Gradually beat in the powdered sugar. Add the vanilla and heavy cream, then whip on high speed for 2-3 minutes until light and fluffy.
- Once cool, gently unroll the cake. Spread the peanut butter filling evenly over the surface.
- Carefully re-roll the cake (without the towel). Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- For the ganache, place chocolate chips in a heatproof bowl. Heat heavy cream until simmering, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth.
- Pour the slightly cooled ganache over the chilled cake roll. Refrigerate for 30 minutes to set before slicing.
Notes
Roll it hot: This is the most crucial step for a crack-free cake roll.
Use standard creamy peanut butter: Natural peanut butters can separate and make the filling oily.
Share Your Creation!
We are so excited for you to try this Peanut Butter Cup Chocolate Roll recipe! It’s a true showstopper that we know you’ll love. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to share a picture of your masterpiece on Pinterest and tag us!
