Name: Irresistible Peanut Butter Cup Chocolate Roll Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: ¾ cup all-purpose flour; ¼ cup unsweetened cocoa powder; 1 tsp baking powder; ¼ tsp salt; 4 large eggs at room temperature; ¾ cup granulated sugar; 2 tbsp vegetable oil; 1 tsp vanilla extract; ¼ cup milk; ¾ cup creamy peanut butter; ½ cup powdered sugar; ½ cup heavy cream; 1 tsp vanilla extract; 1 cup chopped peanut butter cups; ½ cup heavy cream for ganache; ¾ cup semi-sweet chocolate chips

Ingredients

Chocolate Sponge Cake:

¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
4 large eggs, at room temperature
¾ cup granulated sugar
2 tbsp vegetable oil
1 tsp vanilla extract
¼ cup milk

Peanut Butter Filling:

¾ cup creamy peanut butter
½ cup powdered sugar
½ cup heavy cream
1 tsp vanilla extract
1 cup chopped peanut butter cups

Optional Ganache Topping:

½ cup heavy cream
¾ cup semi-sweet chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang to make removal easy.

Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.

Step 3: In a separate large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick and pale.

Step 4: Add the vegetable oil, milk, and vanilla extract to the egg mixture, stirring gently to combine.

Step 5: Fold the dry ingredients carefully into the wet ingredients until the batter is smooth. Spread the batter evenly into the prepared pan.

Step 6: Bake for 10 to 12 minutes, or until the cake springs back when lightly touched.

Step 7: Immediately invert the cake onto a kitchen towel dusted generously with powdered sugar. Peel off the parchment paper and roll the cake up in the towel. Allow to cool completely in this rolled shape.

Step 8: To make the filling, beat the peanut butter and powdered sugar together until smooth. Add the heavy cream and vanilla extract, mixing until combined. Fold in the chopped peanut butter cups.

Step 9: Unroll the cooled cake carefully and spread the peanut butter filling evenly over the surface. Re-roll the cake gently without the towel and place seam-side down on a serving plate.

Step 10: If using the ganache, heat the heavy cream until it’s hot and steaming but not boiling. Pour it over the chocolate chips and let sit for 2 minutes, then stir until smooth.

Step 11: Spread or drizzle the ganache over the top of the rolled cake. Chill the roll for at least 30 minutes to allow the ganache to set.

Step 12: Slice the roll and serve, optionally garnished with extra peanut butter cup pieces.

Tips & Variations

For a nut-free alternative, substitute sunflower seed butter for the peanut butter.

To enhance the texture, add a handful of chopped nuts like almonds or pecans into the filling.

Make the roll a day ahead to let the flavors meld; it tends to slice more cleanly after chilling overnight.

Use parchment paper generously dusted with powdered sugar to prevent the cake from sticking when rolling.

Storage

Store the peanut butter cup chocolate roll covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil; frozen slices keep well for up to 2 months. To reheat, thaw overnight in the fridge and bring to room temperature before serving.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used for added texture in the filling, but it may make spreading slightly more difficult. Either works well depending on your preference.

Is there a way to make this recipe dairy-free?

Absolutely. Substitute plant-based milk for the regular milk in the cake, use dairy-free cream alternatives for the filling and ganache, and ensure your chocolate chips are dairy-free.