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
