If you have a serious sweet tooth and a love for the perfect duo of rich chocolate and creamy peanut butter, then this Decadent Chocolate Peanut Butter Cake Roll Recipe is about to become your new favorite dessert obsession. Imagine a light, fluffy chocolate sponge rolled around a dreamy peanut butter and cream cheese filling, finished off with a luscious chocolate ganache that just melts in your mouth. It’s a stunning showstopper that looks impressive yet is surprisingly simple to make, bringing together familiar ingredients in a way that promises pure indulgence in every bite.
Ingredients You’ll Need
Gathering your ingredients for this recipe is straightforward and fun because each one plays a crucial role in creating the perfect balance of texture, flavor, and appearance. From the eggs that give the cake its airy structure to the creamy peanut butter filling that adds that signature richness, every item is essential to craft this delightful dessert.
- 4 large eggs: The base of our sponge cake, providing lift and structure for that light and fluffy texture.
- 3/4 cup granulated sugar: Sweetens and helps achieve a glossy, tender cake crumb.
- 1 teaspoon vanilla extract: Adds warmth and depth to the chocolate notes.
- 1/4 cup vegetable oil: Keeps the cake moist and tender without weighing it down.
- 1/3 cup milk: Balances the batter’s consistency for perfect softness.
- 1/2 cup all-purpose flour: The cake’s main dry ingredient, providing structure.
- 1/4 cup unsweetened cocoa powder: Delivers that rich chocolate flavor and beautiful color.
- 1 teaspoon baking powder: Ensures the cake rise to the perfect lightness.
- 1/4 teaspoon salt: Enhances all the other flavors making them pop.
- Powdered sugar for dusting: Prevents the cake from sticking when rolled and adds a pretty finish.
- 3/4 cup creamy peanut butter: The star of the filling, creamy and nutty for balance against the chocolate.
- 4 ounces cream cheese, softened: Adds smoothness and slight tang to the filling.
- 1/2 cup powdered sugar: Sweetens the filling perfectly without graininess.
- 1 cup whipped topping or whipped cream: Makes the filling light and fluffy.
- 3/4 cup semi-sweet chocolate chips: For the ganache’s rich, glossy chocolate layer.
- 1/2 cup heavy cream: Creates the silky, luscious ganache consistency.
How to Make Decadent Chocolate Peanut Butter Cake Roll Recipe
Step 1: Prepare the Chocolate Sponge Cake
First things first, preheat your oven to 350°F (175°C) and get a 10×15-inch jelly roll pan ready by lining it with parchment paper and giving it a quick grease for easy cake release. Beat your eggs with granulated sugar on high speed until the mixture is pale and fluffy—this is the secret for a light cake. Then fold in vanilla, oil, and milk gently so you don’t lose that airiness.
Step 2: Mix Dry Ingredients and Combine
In another bowl, sift together the flour, cocoa powder, baking powder, and salt to make sure everything is evenly distributed and lump-free. Slowly fold this dry mix into your wet batter, careful to maintain that airy texture, and spread the smooth chocolate batter evenly into your prepared pan.
Step 3: Bake and Roll the Cake
Bake for 10 to 12 minutes until a gentle touch springs back. While it bakes, cover your workspace with a clean kitchen towel generously dusted with powdered sugar. As soon as the cake comes out, invert it directly onto the towel, peel off the parchment paper, and carefully roll the cake with the towel from the shortest end. This rolling step while warm prevents cracking and shapes the cake perfectly. Let it cool completely rolled up.
Step 4: Prepare the Peanut Butter Filling
Beat together the creamy peanut butter, softened cream cheese, and powdered sugar until smooth and silky. Then gently fold in the whipped topping or whipped cream to lighten it up—this filling hits the perfect balance of nutty, sweet, and fluffy to spread lovingly inside the cake.
Step 5: Assemble the Cake Roll
Unroll your cooled cake gently, and spread the peanut butter cream evenly across the entire surface. Then, roll it back up carefully without the towel this time, keeping your spiral tight and neat.
Step 6: Make the Chocolate Ganache and Finish
Heat the heavy cream just until it begins to simmer, then pour it over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for a minute before stirring until smooth and shiny. After it cools slightly, pour the ganache over your cake roll, letting it drip deliciously over the sides. Chill the cake in the refrigerator until the ganache solidifies to a perfect glossy finish.
How to Serve Decadent Chocolate Peanut Butter Cake Roll Recipe
Garnishes
Sprinkle with a dusting of powdered sugar or chopped peanuts to add a slight crunch and elevate the rustic elegance of your cake. You could also add a few whole roasted peanuts or a drizzle of extra peanut butter for an eye-catching finish that screams decadence.
Side Dishes
This cake roll pairs beautifully with a simple scoop of vanilla ice cream or a dollop of freshly whipped cream to complement the richness. For a fresh contrast, serving it alongside some sliced strawberries or raspberries adds a pop of color and a hint of tartness that cuts through the richness delightfully.
Creative Ways to Present
For gatherings, slice your Decadent Chocolate Peanut Butter Cake Roll Recipe into even rounds and plate on a decorative platter with edible flowers or mint sprigs. You can also arrange smaller slices on individual dessert plates, topped with a chocolate drizzle or caramel sauce to impress your guests visually and gastronomically.
Make Ahead and Storage
Storing Leftovers
Because the cake roll is best kept moist and fresh, store any leftovers tightly wrapped in plastic wrap or an airtight container in the refrigerator. This ensures the peanut butter filling stays creamy and the ganache remains glossy for up to 3 days without drying out.
Freezing
You can freeze this cake roll by wrapping it well in plastic wrap followed by aluminum foil to prevent freezer burn. Thaw it overnight in the fridge before serving. Freezing is a great way to prepare this dessert ahead of time and enjoy it whenever the craving strikes without missing out on its signature freshness.
Reheating
This dessert is best served chilled, so reheating is generally not necessary. If you prefer your ganache a little softer, let the cake rest at room temperature for about 30 minutes before slicing and serving. This allows the flavors and textures to relax and shine just right.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter adds a delightful texture contrast to the smooth cake roll. Just make sure to mix it well so the filling stays spreadable and doesn’t become too chunky.
Is it possible to make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Be sure to choose one that includes xanthan gum or similar binding agents for the best texture.
What can I substitute for the whipped topping in the filling?
If you prefer, you can use homemade whipped cream or full-fat coconut cream whipped into peaks for a dairy-free option. The whipped element is essential for lightness, so don’t skip it!
How long does it take to make this cake roll start to finish?
From prep through baking, cooling, assembling, and chilling, expect about 1 hour and 30 minutes. Much of that time is hands-off as the cake cools and the ganache sets, perfect for multitasking in the kitchen.
Can I make this cake roll in advance for a party?
Yes, this Decadent Chocolate Peanut Butter Cake Roll Recipe actually tastes better a day after assembly! Make it a day ahead, keep it refrigerated, and slice just before serving for a stunning dessert that will wow your guests.
Final Thoughts
This Decadent Chocolate Peanut Butter Cake Roll Recipe is a shining example of how simple ingredients can come together to create an unforgettable dessert experience. Whether you’re baking it for a special occasion or treating yourself on a cozy evening, I promise it will deliver pure joy with every slice. So roll up your sleeves, grab your mixing bowl, and get ready for a chocolate and peanut butter adventure that’s truly worth every bite.
Print
Decadent Chocolate Peanut Butter Cake Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Decadent Chocolate Peanut Butter Cake Roll is a luscious dessert featuring a light and fluffy chocolate sponge cake rolled with a creamy peanut butter and cream cheese filling, topped with a rich chocolate ganache. Perfect for celebrations or a special treat, this cake roll combines the classic flavors of chocolate and peanut butter into an irresistible, elegant dessert.
Ingredients
Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1/3 cup milk
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Filling:
- 3/4 cup creamy peanut butter
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup whipped topping or whipped cream
Ganache Topping:
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the cake batter: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, beat the eggs and granulated sugar on high speed using an electric mixer until the mixture becomes pale and fluffy, which should take about 5 minutes. Add vanilla extract, vegetable oil, and milk, mixing until combined.
- Incorporate dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture until the batter is smooth and uniform.
- Bake the cake: Pour the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 10 to 12 minutes or until the cake springs back when lightly touched, indicating it is done.
- Roll the cake: While the cake bakes, lay a clean kitchen towel flat on a surface and generously dust it with powdered sugar. Once the cake is baked, immediately invert the cake onto the towel, carefully peel off the parchment paper, and gently roll the cake up with the towel from the short end. Allow it to cool completely in this rolled shape.
- Make the filling: In a bowl, beat together the creamy peanut butter, softened cream cheese, and powdered sugar until smooth. Fold in the whipped topping or whipped cream until the mixture is fluffy and well combined.
- Fill and re-roll the cake: Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface. Then, gently roll the cake back up without the towel.
- Prepare ganache topping: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let this mixture sit for 1 minute before stirring until the ganache is smooth and glossy. Allow it to cool slightly.
- Apply ganache and chill: Pour the slightly cooled ganache over the rolled cake, covering it evenly. Place the cake in the refrigerator and chill until the ganache is set, about 30 minutes.
- Serve: Once chilled and ganache is firm, slice the cake roll into 10 pieces and serve.
Notes
- The cake roll can be made a day ahead and stored in the refrigerator to save time.
- For extra texture and a nutty crunch, sprinkle chopped peanuts over the ganache before chilling.
- Ensure the cake is rolled while warm to prevent cracking.
- Use fresh eggs and high-quality cocoa powder for best flavor.
