If you’re searching for the ultimate showstopper dessert, let me introduce you to the Peanut Butter Cup Cake Roll. This treat is pure happiness in every bite: a soft, cocoa-rich chocolate sponge swirled with luscious peanut butter filling, all cloaked in dreamy ganache and finished with a playful scatter of peanut butter cups. It’s the kind of nostalgic-yet-special creation you’ll want to make for birthdays, potlucks, or any day you need a taste of joy. Trust me, this Peanut Butter Cup Cake Roll takes everything you love about classic flavor combos and amplifies them into a dessert that will have everyone coming back for seconds—and thirds.
Ingredients You’ll Need
The beauty of this Peanut Butter Cup Cake Roll is that every ingredient counts—each one building layers of flavor, texture, and that bakery-worthy wow factor. Let’s take a quick look at what you’ll need and why it matters for your masterpiece.
- All-purpose flour: The structure-builder that keeps your cake tender and perfectly rolled.
- Unsweetened cocoa powder: Delivers a deep, chocolatey punch and gorgeous color.
- Baking powder: Gives the sponge cake just enough lift for a delicate, airy bite.
- Salt: Enhances both the sweetness and the chocolate flavor in every forkful.
- Large eggs: Key for that fluffy, flexible sponge texture—beat them well for success.
- Granulated sugar: Brings essential sweetness and gentle moisture to the cake base.
- Vanilla extract: Warms up the flavor profile and ties all the ingredients together.
- Creamy peanut butter: The star of the filling—choose a smooth, classic style for easy blending.
- Cream cheese (softened): Adds body and a gentle tang to balance the nutty filling.
- Powdered sugar: Sweetens the filling to creamy perfection without any grittiness.
- Heavy whipping cream: Makes both the filling and ganache ultra-rich and unbelievably decadent.
- Semisweet chocolate chips: Turn into a glossy, luscious ganache topping that sets beautifully.
- Mini peanut butter cups (optional): Use for garnish and extra bursts of candy joy—plus they look adorable!
- Crushed peanuts (optional): Add crunch and a lovely salty contrast to all that richness.
How to Make Peanut Butter Cup Cake Roll
Step 1: Prepare the Chocolate Cake
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, then lightly grease it to guarantee a fuss-free release. In one bowl, whisk together the flour, cocoa powder, baking powder, and salt—this is your dry ingredient base. In a larger bowl, use a hand mixer or stand mixer to beat the eggs, sugar, and vanilla for a solid 4–5 minutes, until they’re thickened and pale. This step is crucial for a fluffy sponge! Gently fold the dry ingredients into the eggs until just combined—no overmixing, please, you want the batter light and airy. Pour it into your prepared pan, smoothing it evenly, and bake for 10–12 minutes, until the cake springs back when touched lightly.
Step 2: Roll and Cool the Cake
While the cake bakes, dust a clean kitchen towel with powdered sugar—this magic trick keeps the cake from sticking when you roll it up. As soon as your cake comes out of the oven, turn it out onto the sugar-dusted towel, carefully peel off the parchment, and then roll the cake up from the short end, towel and all. This helps the cake “remember” its shape for later. Set your rolled cake aside to cool completely; a bit of patience here ensures the filling won’t melt.
Step 3: Whip Up the Peanut Butter Filling
While the cake cools, mix together the stars of the show! Beat peanut butter, cream cheese, powdered sugar, and vanilla together until everything is irresistibly smooth. In a separate bowl, whip the cream until it holds stiff peaks (a stand or hand mixer makes this super quick). Gently fold the whipped cream into the peanut butter mixture—you want the filling to stay fluffy and light. This is where the Peanut Butter Cup Cake Roll gets its signature swirl!
Step 4: Fill and Reroll
Gently unroll the cooled cake, then use an offset spatula or butter knife to spread the peanut butter filling in an even layer from edge to edge. Carefully re-roll the cake (without the towel), wrap the log tightly in plastic wrap, and chill for at least 30 minutes. This little rest helps the cake hold its perfect swirl and sets the stage for the ganache finale.
Step 5: The Ganache Topping
For the ganache, simply heat the cream in a small saucepan until just simmering, then pour it over a bowl of chocolate chips. Let it sit for two minutes, then stir until glossy and smooth. Allow the ganache to cool just a bit so it thickens slightly but is still pourable. Remove the cake from the fridge, unwrap, and place on your serving plate. Pour the ganache over the top, coaxing it to drip down the sides for that irresistible bakery look. For extra flair, sprinkle mini peanut butter cups or crushed peanuts on top. Chill again until the ganache is set before slicing into your masterpiece.
How to Serve Peanut Butter Cup Cake Roll
Garnishes
The finishing touches can take your Peanut Butter Cup Cake Roll from delicious to utterly dazzling! Scatter halved or whole mini peanut butter cups along the top, add a handful of crushed peanuts for salty crunch, or dust with a little extra powdered sugar for bakery-style panache. If you’re feeling extra festive, a drizzle of melted peanut butter or chocolate on top will really seal the deal.
Side Dishes
This cake roll is rich and decadent, so it pairs beautifully with something cool and refreshing. Try serving with vanilla ice cream, a dollop of whipped cream, or fresh berries. Even a strong cup of coffee or a cold glass of milk makes the perfect companion to balance every heavenly bite.
Creative Ways to Present
Lean into the celebratory spirit! Slice the Peanut Butter Cup Cake Roll into perfect rounds and arrange them on a platter for a party, or plate each slice individually with a drizzle of sauce and a peanut butter cup tucked alongside. For a cute twist, cut slices a bit thicker and stack two together with another ribbon of filling in between. Don’t forget to snap a photo—this cake roll loves to be admired before it’s devoured!
Make Ahead and Storage
Storing Leftovers
If you manage to have any leftovers, wrap your Peanut Butter Cup Cake Roll tightly in plastic wrap or store it in an airtight container in the fridge. It will stay fresh and delicious for up to four days. The flavors actually deepen as it sits, making that second-day slice even more irresistible.
Freezing
This dessert is a freezer-friendly wonder! Wrap the whole chilled cake roll (without ganache) in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge, add your ganache just before serving, and garnish to impress. Sliced pieces can also be frozen individually, making for easy grab-and-go treats.
Reheating
No reheating needed for this cool and creamy delight, but if you love a slightly softer bite, let slices sit at room temperature for 10–15 minutes before enjoying. Avoid microwaving, as it can melt the ganache and filling, resulting in a messier (but still delicious) treat!
FAQs
Can I make the Peanut Butter Cup Cake Roll a day ahead?
Absolutely! In fact, making the cake roll a day before serving allows the flavors to mingle and the filling to firm up, making slicing even easier. Just be sure to leave the ganache off until a few hours before your guests arrive for the freshest look.
Why did my cake crack during rolling?
A cracked cake roll is usually due to rolling when the cake has cooled too much or the sponge becoming too dry. Rolling immediately after baking (with the towel) helps the cake retain its flexibility. Even if it cracks, don’t worry—ganache and garnishes will cover any imperfections and the flavor will still wow!
Can I use crunchy peanut butter instead of creamy?
You can! Crunchy peanut butter will add texture to the filling, which some people love. Just bear in mind it may make spreading a touch less smooth, but it will still taste phenomenal in your Peanut Butter Cup Cake Roll.
Is there a gluten-free way to make this cake roll?
Yes, you can swap the all-purpose flour for a high-quality 1:1 gluten-free baking blend. Make sure to use one that’s formulated for cakes so your roll stays light and bendy.
How do I get clean, beautiful slices for serving?
The trick to perfect slices is a sharp, thin knife wiped clean between cuts. For ultra-precise pieces, chill the cake roll well before slicing and use gentle, sawing motions to avoid squishing the filling.
Final Thoughts
If you love the classic combo of chocolate and peanut butter, this Peanut Butter Cup Cake Roll is destined to become your new favorite baking adventure. It’s easier than it looks, seriously impressive at any gathering, and a true treat for every sweet tooth. Give it a try, then savor the oohs and aahs—this is one dessert worth sharing with everyone you love!
Print
Peanut Butter Cup Cake Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour (includes cooling and chilling)
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the irresistible combination of chocolate and peanut butter with this Peanut Butter Cup Cake Roll. A decadent chocolate cake rolled around a creamy peanut butter filling, topped with a rich ganache, and optional garnishes for the perfect dessert treat!
Ingredients
Chocolate Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Peanut Butter Filling:
- 1 cup creamy peanut butter
- 4 ounces cream cheese (softened)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
Ganache Topping:
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
- Mini peanut butter cups
- Crushed peanuts
Optional Garnish:
Instructions
- Preheat the oven: Preheat to 350°F (175°C). Line a 10×15-inch pan, whisk dry cake ingredients.
- Prepare the cake batter: Beat eggs, sugar, and vanilla, fold in dry ingredients, bake.
- Roll the cake: Dust a towel with sugar, roll the baked cake onto the towel, let it cool.
- Make the filling: Beat peanut butter, cream cheese, sugar, and vanilla. Whip cream separately, fold into peanut butter mixture.
- Assemble: Unroll the cake, spread the filling, re-roll without towel, chill.
- Prepare the ganache: Heat cream, pour over chocolate chips, stir until smooth. Pour over chilled cake roll.
- Garnish and chill: Add optional garnishes, chill until set before slicing.
Notes
- Chill the cake roll before adding ganache for a cleaner presentation.
- You can use dark chocolate chips or milk chocolate depending on your preference.
- Store leftovers in the fridge for up to 4 days.
Your email address will not be published. Required fields are marked *