Name: Irresistible Peanut Butter Cup Chocolate Roll Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: ¾ cup all-purpose flour; ¼ cup unsweetened cocoa powder; 1 tsp baking powder; ¼ tsp salt; 4 large eggs at room temperature; ¾ cup granulated sugar; 2 tbsp vegetable oil; 1 tsp vanilla extract; ¼ cup milk; ¾ cup creamy peanut butter; ½ cup powdered sugar; ½ cup heavy cream; 1 tsp vanilla extract; 1 cup chopped peanut butter cups; ½ cup heavy cream; ¾ cup semi-sweet chocolate chips

Ingredients

¾ cup all-purpose flour

¼ cup unsweetened cocoa powder

1 tsp baking powder

¼ tsp salt

4 large eggs at room temperature

¾ cup granulated sugar

2 tbsp vegetable oil

1 tsp vanilla extract

¼ cup milk

¾ cup creamy peanut butter

½ cup powdered sugar

½ cup heavy cream (for filling)

1 tsp vanilla extract (for filling)

1 cup chopped peanut butter cups

½ cup heavy cream (for ganache, optional)

¾ cup semi-sweet chocolate chips (for ganache, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang on the sides to make removing the cake easier.

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

Step 3: In another large bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick and pale.

Step 4: Add the vegetable oil, milk, and vanilla extract to the egg mixture and stir gently to combine.

Step 5: Carefully fold the dry ingredients into the wet ingredients until smooth, making sure not to overmix.

Step 6: Spread the batter evenly into the prepared pan and bake for 10 to 12 minutes, until the cake springs back when lightly touched.

Step 7: As soon as the cake is out of the oven, invert it onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up with the towel inside. Allow it to cool completely in this rolled shape.

Step 8: To make the filling, beat the peanut butter and powdered sugar until smooth. Add the heavy cream and vanilla extract, and continue to beat until creamy. Fold in the chopped peanut butter cups.

Step 9: Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface. Then gently re-roll the cake without the towel, placing the seam side down.

Step 10: For the optional ganache, heat the heavy cream until steaming but not boiling. Pour it over the chocolate chips and let it sit for 2 minutes. Stir the mixture until smooth and glossy.

Step 11: Spread or drizzle the ganache over the rolled cake. Chill the cake in the refrigerator for 30 minutes to set the ganache before slicing and serving.

Tips & Variations

Use room temperature eggs to achieve a better rise and lighter sponge texture.

Dusting the towel with powdered sugar prevents the cake from sticking when rolling.

For a crunchy texture, add chopped nuts or crushed pretzels to the filling along with peanut butter cups.

If you want a dairy-free version, substitute heavy cream with coconut cream and use dairy-free chocolate chips for the ganache.

Storage

Store the peanut butter cup chocolate roll covered in the refrigerator for up to 3 days to keep it fresh. Before serving, let it sit at room temperature for about 15 minutes to soften slightly. Leftover slices can be wrapped tightly and frozen for up to 1 month; thaw overnight in the refrigerator before enjoying.

FAQs

Can I make this cake gluten-free?

Yes. Substitute the all-purpose flour with a gluten-free flour blend that measures equally. Ensure your cocoa powder and other ingredients are gluten-free as well.

How do I prevent the cake from cracking when rolling?

Roll the cake while it is still warm using the kitchen towel to help shape it gently. Cooling it in the rolled form helps set the shape and reduces cracking when you add the filling later.