Peanut Butter Cup Cake Roll Recipe
If you’re a fan of chocolate and peanut butter, prepare to have your dessert dreams come true! The Peanut Butter Cup Cake Roll is a heavenly mashup of plush chocolate cake, dreamy peanut butter frosting, and silky ganache—all rolled together and crowned with a shower of mini peanut butter cups. It looks like something from a fancy bakery, but you can make it at home with surprisingly simple steps. Whether you want to wow friends or treat yourself just because, this dessert always delivers a moment worth savoring.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best parts of baking a Peanut Butter Cup Cake Roll is how the ingredient list relies on pantry staples, yet each one brings just what’s needed to achieve bakery-worthy results. From the soft cocoa sponge to the luscious peanut butter swirl, every component has a job—so don’t skip a thing!
- All-purpose flour: Forms the foundation for a tender, rollable cake and keeps the crumb light.
- Unsweetened cocoa powder: Lends that rich, chocolatey flavor—Dutch-processed works for a fudgier kick.
- Baking powder & baking soda: Just a touch of each ensures the cake rises beautifully without cracking.
- Salt: Balances the sweetness and sharpens the chocolate flavor.
- Large eggs: Whipped until fluffy, they help the sponge get its signature soft, springy texture.
- Granulated sugar: Sweetens the batter and helps build that velvety cake structure.
- Vanilla extract: Boosts the chocolate and peanut butter flavors on both the cake and the filling.
- Sour cream: The secret to a super-moist, melt-in-your-mouth cake roll.
- Creamy peanut butter: The heart and soul of the filling—choose your favorite for best results.
- Unsalted butter: Softened to blend easily with the peanut butter, making the filling extra fluffy.
- Powdered sugar: Sweetens and thickens the filling for easy spreading and perfect swirls.
- Heavy cream: Adds lightness to the peanut butter filling and creates a luscious ganache topping.
- Semisweet chocolate chips: Melt down for a glossy, decadent ganache finish.
- Chopped mini peanut butter cups (optional): Scatter on top for an extra flourish and irresistible crunch.
How to Make Peanut Butter Cup Cake Roll
Step 1: Prepare and Preheat
Start by preheating your oven to 350°F, and line a 10×15-inch jelly roll pan with parchment paper—don’t forget to grease it lightly, too. This step is all about preventing the cake from sticking and ensuring that magical, seamless roll later on!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This dry blend is what gives your cake its airy lift and rich, chocolatey bite.
Step 3: Beat the Eggs and Sugar
Grab a large mixing bowl and beat the eggs and granulated sugar together on high speed for 3 to 4 minutes. You’re looking for a pale, super-fluffy mixture—this is the key to that soft, flexible sponge.
Step 4: Add the Wet Ingredients
Mix in the vanilla extract and sour cream until everything’s beautifully smooth and creamy. The sour cream ensures every bite is tender and moist.
Step 5: Combine and Bake
Gently fold your dry ingredients into the wet mixture, just until combined. Pour the batter into the prepared pan and spread it evenly. Bake for 10 to 12 minutes—watch for the cake to spring back when touched, so you know it’s ready to roll.
Step 6: Roll the Warm Cake
This is where the Peanut Butter Cup Cake Roll magic starts! While the cake’s still hot, invert it onto a kitchen towel dusted generously with powdered sugar, then peel off the parchment. Rolling it up in the towel (from the short end) not only shapes it but locks in the soft, bendy texture while it cools.
Step 7: Make the Peanut Butter Filling
While your cake roll cools completely, whip up the filling by beating the creamy peanut butter and softened butter together until smooth. Add in powdered sugar, vanilla, and heavy cream, and beat until it’s fluffy and spreadable—you want it cloud-like, not heavy.
Step 8: Fill and Re-roll
Unroll your cooled cake gently (no rush here!), spread the peanut butter filling from edge to edge, then roll it snugly back up—this time without the towel. Place it seam side down on a serving tray, feeling that sense of accomplishment kick in!
Step 9: Make and Add the Ganache
For that irresistible glossy finish, heat the heavy cream until just steaming and pour it over the semisweet chocolate chips. Let it stand for two minutes, then stir until smooth. Gently pour the ganache over the cake roll, spreading so every inch is cloaked in chocolate goodness.
Step 10: Garnish and Set
If you’re feeling extra, sprinkle chopped mini peanut butter cups across the top for added flair. Pop the roll in the fridge for 20 to 30 minutes to set the ganache before slicing into neat, (almost-too) beautiful rounds.
How to Serve Peanut Butter Cup Cake Roll
Garnishes
A little flourish goes a long way with this cake roll. Scatter mini peanut butter cups or even a drizzle of melted peanut butter for a dramatic finishing touch. A light dusting of powdered sugar just before serving can add a delicate, bakery-style effect.
Side Dishes
The intense chocolate-peanut butter combo means this Peanut Butter Cup Cake Roll pairs perfectly with simple sides. Serve slices with a scoop of classic vanilla ice cream, a dollop of lightly sweetened whipped cream, or fresh berries to brighten the richness.
Creative Ways to Present
Take your presentation game up a notch by slicing the roll and arranging the rounds in a circular “flower” pattern, or stand slices upright for a unique dessert tray look. For parties, serve mini slices in cupcake liners—or for extra decadence, dip the ends in melted chocolate and chopped peanuts!
Make Ahead and Storage
Storing Leftovers
Store any leftover Peanut Butter Cup Cake Roll tightly wrapped or in an airtight container in the refrigerator. Its flavor and texture actually improve as it sits, making this an ideal make-ahead treat for busy schedules.
Freezing
If you want to plan way ahead, this cake roll freezes beautifully. Once the ganache sets, wrap the roll securely in plastic and then foil before freezing for up to two months. Thaw overnight in the fridge before slicing and serving—no one will suspect it wasn’t made the same day!
Reheating
While this dessert is best enjoyed chilled or at room temperature, you can gently take the chill off by letting individual slices sit out for 20 minutes. Avoid the microwave to keep the filling and ganache perfectly smooth and lush.
FAQs
Can I use natural peanut butter in the filling?
You can, but natural peanut butter tends to separate and can make the filling a bit oily or loose. For that classic, fluffy texture, stick with a creamy, stabilized peanut butter like Jif or Skippy.
My cake cracked when I rolled it! What happened?
A cracked cake usually means it cooled too much before rolling or was a bit overbaked. Roll the cake up in the kitchen towel while it’s still hot and pliable, and trust in a generous filling and ganache to hide any minor mishaps!
Can I make the Peanut Butter Cup Cake Roll gluten-free?
Absolutely! Swap in a cup-for-cup gluten-free flour blend for the all-purpose flour. The cake texture may be a tiny bit more delicate, but the flavors will be just as amazing.
How far in advance can I make this cake roll?
You can prep the Peanut Butter Cup Cake Roll up to one day ahead and store it in the fridge. In fact, an overnight rest lets all the flavors meld and makes slicing even easier the next day.
What’s the best way to get clean, pretty slices?
For photo-worthy swirls, use a large, sharp knife and wipe it clean after each cut. Chilled cake slices more easily, so don’t skip that short stint in the fridge before serving.
Final Thoughts
If you’re ready to win over any crowd (or just treat yourself to something truly delightful), give the Peanut Butter Cup Cake Roll a whirl. Each bite is a playful mix of chocolate and peanut butter that’ll have you reaching for seconds—so go ahead, roll up your sleeves and make dessert the main event!
Print
Peanut Butter Cup Cake Roll Recipe
- Total Time: 1 hour (includes cooling and setting)
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent and irresistible Peanut Butter Cup Cake Roll. This dessert features a moist chocolate cake filled with a creamy peanut butter filling, topped with a rich chocolate ganache. Perfect for special occasions or a sweet treat any day!
Ingredients
Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup sour cream
Filling:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter (softened)
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Ganache Topping:
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
- 1/2 cup chopped mini peanut butter cups (optional, for garnish)
Instructions
- Preheat the Oven: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the Cake: Whisk together flour, cocoa powder, baking powder, baking soda, and salt. Beat eggs and sugar until fluffy, then add vanilla and sour cream. Fold in dry ingredients and bake.
- Make the Filling: Beat peanut butter and butter until smooth. Add powdered sugar, vanilla, and heavy cream; beat until fluffy.
- Assemble: Unroll the cooled cake, spread the filling, and re-roll. Place seam side down on a serving tray.
- Prepare the Ganache: Heat cream, pour over chocolate chips, let sit, then stir until smooth. Pour over the cake roll.
- Chill and Serve: Garnish with chopped peanut butter cups if desired. Refrigerate to set, then slice and serve.
Notes
- The cake can be made a day ahead and stored in the fridge.
- For a deeper chocolate flavor, use Dutch-processed cocoa.
- Ensure the cake is completely cool before filling to prevent the peanut butter filling from melting.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg
