Irresistible Peanut Butter Cup Chocolate Roll is a show-stopping dessert that combines a light, flexible chocolate sponge with a creamy peanut butter filling studded with chopped peanut butter cups. Finished with a silky chocolate ganache, this rolled cake delivers rich, layered flavor in every slice. Despite its elegant appearance, it relies on classic sponge techniques and simple assembly for reliable results.
Why You’ll Love This Recipe
- Bakery-Style Presentation – The spiral design makes it perfect for celebrations.
- Moist, Flexible Sponge – Properly whipped eggs create a tender cake that rolls without cracking.
- Creamy, Decadent Filling – Peanut butter frosting adds smooth richness.
- Chocolate Lover’s Dream – Cocoa sponge and ganache double down on flavor.
- Make-Ahead Friendly – Chills beautifully and slices cleanly the next day.
- Customizable Flavor Options – Easy to swap nut butters or add crunch.
Ingredients You’ll Need
For the Chocolate Sponge Cake
- ¾ cup all-purpose flour – Provides structure without making the cake dense.
- ¼ cup unsweetened cocoa powder – Adds rich chocolate depth.
- 1 teaspoon baking powder – Ensures a light, airy crumb.
- ¼ teaspoon salt – Balances sweetness.
- 4 large eggs, room temperature – Create volume and elasticity for rolling.
- ¾ cup granulated sugar – Sweetens and stabilizes whipped eggs.
- 2 tablespoons vegetable oil – Adds moisture and softness.
- 1 teaspoon vanilla extract – Enhances chocolate flavor.
- ¼ cup milk – Keeps sponge tender.
For the Peanut Butter Filling
- ¾ cup creamy peanut butter – Forms the rich, nutty base.
- ½ cup powdered sugar – Sweetens and stabilizes filling.
- ½ cup heavy cream – Creates fluffy, spreadable texture.
- 1 teaspoon vanilla extract – Rounds out sweetness.
- 1 cup chopped peanut butter cups – Adds texture and bursts of chocolate.
Optional Chocolate Ganache Topping
- ½ cup heavy cream – Forms smooth ganache base.
- ¾ cup semi-sweet chocolate chips – Melts into glossy topping.
Step-by-Step Instructions
Prepare the Pan and Oven
Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving overhang for easy removal.
Mix Dry Ingredients
Whisk flour, cocoa powder, baking powder, and salt to ensure even distribution.
Whip Eggs and Sugar
Beat eggs and sugar on high speed for 4–5 minutes until thick, pale, and tripled in volume. This step creates structure and flexibility.
Incorporate Liquids
Gently mix in oil, milk, and vanilla extract without deflating the batter.
Fold in Dry Ingredients
Fold dry mixture into egg mixture using a spatula, keeping the batter light and airy.
Bake the Sponge
Spread batter evenly in pan and bake 10–12 minutes, until cake springs back lightly when touched.
Roll While Warm
Invert cake onto powdered sugar-dusted towel, peel parchment, and roll gently with towel from short side. Cool completely.
Prepare the Filling
Beat peanut butter and powdered sugar until smooth. Add heavy cream and vanilla, then fold in chopped peanut butter cups.
Fill and Re-Roll
Carefully unroll cooled cake, spread filling evenly, and roll back up gently without towel. Place seam-side down.
Prepare Ganache (Optional)
Heat heavy cream until steaming, pour over chocolate chips, rest 2 minutes, then stir until smooth. Spread or drizzle over cake.
Chill and Slice
Refrigerate for at least 30 minutes before slicing for clean cuts.
Recipe Notes & Tips
- Room Temperature Eggs Are Essential – They whip to greater volume.
- Roll Cake While Warm – Prevents cracking later.
- Do Not Overbake – A dry sponge will crack.
- Spread Filling Evenly – Avoid overfilling near edges.
- Chill Before Slicing – Ensures neat presentation.
- Use Serrated Knife – Creates clean slices.
Nutritional Information
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Cooling & Setting Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Servings: 10 slices
- Calories: Approximately 420 kcal per slice
(Nutritional values are approximate and may vary.)
Perfect Pairings
- Cold Glass of Milk – Classic chocolate pairing.
- Fresh Berries – Adds brightness and balance.
- Vanilla Ice Cream – Enhances indulgence.
- Hot Coffee or Espresso – Cuts through richness.
Ideal Occasions
- Holiday Dessert Tables – Impressive and festive.
- Birthday Celebrations – Crowd-pleasing flavor combination.
- Special Dinner Parties – Elegant presentation.
- Weekend Baking Projects – Fun and rewarding.
Storage & Serving Tips
- Refrigerate Covered – Keeps fresh up to 5 days.
- Freeze Individual Slices – Up to 2 months.
- Serve Slightly Chilled – Best texture and clean cuts.
- Bring to Room Temperature Briefly – Enhances flavor before serving.
Creative Variations to Try
- Almond Butter Swap – For nutty flavor variation.
- Add Crushed Pretzels – For sweet-salty crunch.
- Dark Chocolate Ganache – Intensifies cocoa flavor.
- Caramel Drizzle – Adds extra decadence.
Troubleshooting Common Issues
- Cake Cracking – Ensure it’s rolled while warm and not overbaked.
- Filling Too Loose – Chill mixture briefly before spreading.
- Ganache Too Thick – Add small splash of warm cream.
- Dense Sponge – Whip eggs sufficiently to incorporate air.
Why This Recipe Works
This recipe relies on a classic sponge technique where whipped eggs provide structure without heavy leavening. The flexible crumb allows rolling without cracking when handled properly. The peanut butter filling balances sweetness with richness, while chopped peanut butter cups add texture contrast. The ganache provides a smooth, glossy finish that enhances moisture and flavor. At approximately 420 calories per slice, this dessert offers indulgence in a well-balanced portion.
Final Thoughts
Irresistible Peanut Butter Cup Chocolate Roll is a decadent yet approachable dessert that combines texture, flavor, and visual appeal. Whether for a holiday table or a cozy gathering, it delivers impressive results with classic baking techniques. For a slightly lighter version, reduce the ganache layer or use whipped cream-based filling. However you serve it, this chocolate roll is guaranteed to satisfy every sweet tooth.
