Name: Irresistible Peanut Butter Cup Chocolate Roll Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 4 large eggs, at room temperature; 3/4 cup granulated sugar; 2 tablespoons vegetable oil; 1 teaspoon vanilla extract; 1/4 cup milk; 3/4 cup creamy peanut butter; 1/2 cup powdered sugar; 1/2 cup heavy cream; 1 teaspoon vanilla extract; 1 cup chopped peanut butter cups; 1/2 cup heavy cream; 3/4 cup semi-sweet chocolate chips

Ingredients

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

4 large eggs, at room temperature

3/4 cup granulated sugar

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1/4 cup milk

3/4 cup creamy peanut butter

1/2 cup powdered sugar

1/2 cup heavy cream

1 teaspoon vanilla extract

1 cup chopped peanut butter cups

Optional Chocolate Ganache Topping:

1/2 cup heavy cream

3/4 cup semi-sweet chocolate chips

Instructions

Step 1: Gather all your ingredients and preheat your oven to 350°F. Line a jelly roll pan with parchment paper, leaving some overhang for easy removal.

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

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

Step 4: Add the vegetable oil, vanilla extract, and milk to the egg mixture. Gently mix until just combined, being careful not to deflate the batter.

Step 5: Fold the dry ingredients into the wet mixture gently with a spatula until no streaks remain.

Step 6: Pour the batter evenly into the prepared pan and smooth the top gently.

Step 7: Bake for 10 to 12 minutes, or until the cake springs back lightly when touched.

Step 8: Immediately invert the hot cake onto a sugared towel, peel off the parchment, and roll the cake with the towel inside. Let it cool completely rolled up.

Step 9: Beat the peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, mixing until light and spreadable. Fold in chopped peanut butter cups.

Step 10: Unroll the cooled cake carefully, spread the peanut butter filling evenly leaving a small border.

Step 11: Re-roll the cake tightly without the towel, placing it seam-side down on a serving platter.

Step 12 (Optional): For ganache, heat heavy cream until steaming and pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Drizzle or spread over the cake and allow to set before slicing.

Tips & Variations

For gluten-free baking, substitute all-purpose flour with a gluten-free flour blend.

Use coconut cream instead of heavy cream for a non-dairy alternative.

Vegan versions can be made by replacing eggs with flax eggs or applesauce, and using dairy-free chocolate chips.

Try almond or cashew butter if peanut allergies are a concern—these nut butters offer a delicious alternative.

Ensure eggs are at room temperature to help the sponge rise and become fluffy.

If you want extra texture, sprinkle additional chopped peanut butter cups on top of the ganache before it sets.

FAQs

Can I make the cake roll ahead of time?

Yes, you can bake and fill the cake a day ahead. Keep it refrigerated and uncovered to maintain the texture, then cover once the ganache sets.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm with a sugared towel helps it hold its shape without cracking. Be gentle and avoid overbaking to keep the sponge flexible.