Introduction

This Irresistible Peanut Butter Cup Chocolate Roll combines a light, chocolate sponge cake with a creamy peanut butter filling and crunchy peanut butter cups. Topped with a rich chocolate ganache, it’s a decadent treat perfect for any chocolate and peanut butter lover.

A long chocolate cake with a smooth and shiny dark chocolate glaze covers the entire surface. It sits on a wire rack placed on a black tray. The top of the cake is sprinkled with small, rough chunks of chocolate candy. In the background, there is a white bowl filled with melted chocolate with a spoon inside. The setting features a white marbled surface under the tray. Photo taken with an iphone --ar 4:5 --v 7

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 for easy removal later.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined.
Step 3: In a separate large bowl, beat the eggs and sugar on high speed for 4–5 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: Fold the dry ingredients into the wet ingredients carefully until smooth and well incorporated. Spread the batter evenly into the prepared pan.
Step 6: Bake for 10–12 minutes, or until the cake springs back when lightly touched.
Step 7: Immediately turn the cake out onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel. Allow it to cool completely while rolled.
Step 8: To make the filling, beat the peanut butter and powdered sugar until smooth. Add the heavy cream and vanilla extract, then fold in the chopped peanut butter cups.
Step 9: Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface. Re-roll the cake gently without the towel and place it seam-side down.
Step 10: For the ganache, heat the heavy cream until steaming and pour it over the chocolate chips. Let it sit for 2 minutes, then stir until smooth. Spread or drizzle ganache over the rolled cake.
Step 11: Chill the cake for at least 30 minutes to allow the ganache to set. Slice and serve, optionally garnishing with extra peanut butter cup pieces.

Tips & Variations

Use room temperature eggs for a lighter, fluffier sponge cake.
For extra flavor, toast the chopped peanut butter cups lightly before folding into the filling.
If you prefer, swap the semi-sweet chocolate chips in the ganache for dark or milk chocolate to suit your taste.
To avoid cracking, be gentle when rolling the cake and roll it while it’s still warm.

Storage

Store the chocolate roll covered in the refrigerator for up to 3 days. For best texture, bring to room temperature about 15 minutes before serving. Leftovers can be wrapped tightly and frozen for up to 1 month; thaw in the refrigerator before enjoying.

How to Serve

A chocolate swirl roll cake is shown with a thick, dark chocolate outer layer covered in a glossy chocolate glaze and topped with small crunchy nuts. Inside, there are at least two visible layers: a dark brown chocolate cake spiral and a creamy light caramel filling, rolled tightly to form a spiral pattern. A slice is placed on a white round plate, revealing the moist and soft texture of the cake and the creamy filling with some crumbs around it. In the background, the remaining roll cake sits on a white rectangular dish on a white marbled surface, with a light-colored cloth underneath. A fork rests next to the slice on the plate. The scene is bright and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure the blend contains xanthan gum for structure.

What can I use if I don’t have peanut butter cups?

You can replace the chopped peanut butter cups with chopped roasted peanuts or chocolate chips for a similar crunch and flavor combination.