Why You’ll Love This Recipe
I love how this cake roll combines the richness of chocolate with the creamy, salty-sweet flavor of peanut butter. It’s visually stunning, easy to slice and serve, and always a hit with guests. Perfect for birthdays, holidays, or any time I crave a showstopping dessert.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake:
- 3 large eggs (separated)
- 3/4 cup granulated sugar, divided
- 1/4 cup unsweetened cocoa powder
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
For the filling:
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons heavy cream (plus more if needed)
- 12–15 mini peanut butter cups, chopped
Directions
- I preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, then lightly grease it.
- In a bowl, I whisk together the cocoa powder, flour, and salt.
- I beat the egg whites with cream of tartar in a clean bowl until frothy, then gradually add 1/4 cup sugar and continue beating until stiff peaks form.
- In another bowl, I beat the egg yolks with the remaining 1/2 cup sugar and vanilla until pale and thick.
- I gently fold the dry ingredients into the yolk mixture, then carefully fold in the beaten egg whites until just combined.
- I spread the batter evenly into the prepared pan and bake for 10–12 minutes, or until the cake springs back when touched.
- While still warm, I invert the cake onto a cocoa-dusted kitchen towel, peel off the parchment paper, and roll it up in the towel from the short end. I let it cool completely.
- For the filling, I beat the peanut butter and softened butter until smooth. I add the powdered sugar and cream, beating until fluffy, adding more cream if needed.
- I unroll the cooled cake, spread the filling evenly, and sprinkle the chopped peanut butter cups on top.
- I re-roll the cake (without the towel), wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Before serving, I dust the cake with cocoa powder or drizzle with melted chocolate.
Servings and timing
This recipe makes 12 slices. Prep time is 20 minutes, cooking time is 12 minutes, and total time is about 1 hour 45 minutes, including chilling. Each slice has approximately 320 kcal.
Variations
Sometimes I swap the peanut butter cups with chopped chocolate-covered pretzels or drizzle the cake with caramel sauce. For a deeper flavor, I use dark chocolate cocoa powder in the cake.
storage/reheating
I keep leftovers wrapped in the fridge for up to 4 days. This cake is best served chilled or at room temperature. I don’t recommend freezing, as it affects the texture.
FAQs
Can I use store-bought chocolate cake mix?
I prefer homemade for better texture, but a boxed chocolate cake mix can work if spread thinly in a jelly roll pan.
Can I make the cake roll ahead of time?
Yes, I often prepare it a day in advance. Just keep it wrapped and chilled until ready to serve.
What kind of peanut butter is best?
I use creamy peanut butter for a smooth filling, but crunchy works if I want added texture.
How do I prevent the cake from cracking?
Rolling the cake while it’s still warm helps prevent cracks. Letting it cool in the rolled shape sets the structure.
Can I skip the peanut butter cups?
Sure! I sometimes replace them with chopped peanuts, mini chocolate chips, or even chopped toffee.
Conclusion
This Peanut Butter Cup Cake Roll is the ultimate dessert for peanut butter and chocolate lovers. With its light sponge, creamy filling, and bursts of candy, it’s sure to impress and satisfy any sweet craving.
Print
Peanut Butter Cup Cake Roll
- Total Time: 1 hour 45 minutes (includes chilling)
- Yield: 12 slices
- Diet: Vegetarian
Description
This rich peanut butter cup cake roll features a light chocolate sponge filled with creamy peanut butter frosting and chopped mini cups—a dessert dream for chocolate lovers.
Ingredients
For the cake:
3 large eggs (separated)
3/4 cup granulated sugar, divided
1/4 cup unsweetened cocoa powder
1/3 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
For the filling:
1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened
1 cup powdered sugar
2 tablespoons heavy cream (plus more if needed)
12–15 mini peanut butter cups, chopped
Instructions
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and grease lightly.
Whisk together cocoa powder, flour, and salt.
In a clean bowl, beat egg whites with cream of tartar until frothy. Gradually add 1/4 cup sugar and beat to stiff peaks.
In another bowl, beat egg yolks with 1/2 cup sugar and vanilla until thick and pale.
Fold dry ingredients into yolk mixture, then gently fold in the egg whites.
Spread batter in the prepared pan and bake for 10–12 minutes, or until springy.
Invert warm cake onto a cocoa-dusted towel, peel off parchment, and roll up from the short end. Let cool completely.
For filling, beat peanut butter and butter until smooth. Add powdered sugar and cream; beat until fluffy.
Unroll cake, spread filling, and sprinkle with chopped peanut butter cups.
Re-roll the cake, wrap in plastic, and chill for at least 1 hour.
Dust with cocoa powder or drizzle with melted chocolate before serving.
Notes
Use dark cocoa powder for deeper flavor.
Substitute peanut butter cups with pretzels, chocolate chips, or toffee for variation.
Cake is best chilled or at room temperature—freezing not recommended due to texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
