Peanut Butter Cup Cake Roll Recipe

If you dream about the perfect marriage of chocolate cake and creamy peanut butter, this Peanut Butter Cup Cake Roll is your next must-bake treat. Imagine a fluffy cocoa sponge wrapped around a whipped peanut butter cream, studded with mini peanut butter cups, and finished with a drizzle of ganache or a sprinkle of more candy. It’s nostalgic, playful, and downright irresistible—the kind of dessert that makes you sneak back to the fridge for “just one more” slice.

this Recipe

Ingredients You’ll Need

This recipe keeps things simple, yet every ingredient plays an important role in achieving the signature flavor and texture of a classic cake roll with a peanut butter twist. Here’s what you’ll need, along with friendly tips for success:

• Eggs: Whipping these gives the cake its light, airy texture—definitely don’t skip the beating time!
• Granulated sugar: Sweetens the sponge and helps it maintain that supple flexibility needed for rolling.
• Vanilla extract: Adds warm, aromatic depth to both the cake and the filling.
• Unsweetened cocoa powder: Brings deep, chocolatey richness; sifting prevents lumps in the batter.
• All-purpose flour: The backbone of structure—measure carefully for a tender crumb.
• Baking powder: Provides a gentle lift so your cake isn’t dense or flat.
• Salt: A pinch balances flavors and brightens both the cake and filling.
• Powdered sugar: Essential for dusting the towel (no sticking!) and as a sweetener for the filling.
• Heavy whipping cream: Whips up fluffy and rich to make the peanut butter filling irresistibly light.
• Creamy peanut butter: Choose your favorite brand for the smoothest swirl in your cake roll.
• Chopped mini peanut butter cups: The best surprise—little bites of candy tucked into every slice.
• Optional chocolate ganache or extra peanut butter cups: For a show-stopping finish, drizzle and sprinkle just before serving.

How to Make Peanut Butter Cup Cake Roll

Step 1: Prep Your Pan and Gather Ingredients

Start by preheating your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, then lightly grease it and dust with cocoa powder. This not only prevents sticking but gives your cake a rich color. Having all your ingredients measured and ready makes the process smooth and stress-free.

Step 2: Whip the Cake Batter

Beat the eggs in a large mixing bowl for a good 3–4 minutes until they’re pale and thick—this step is key for a light, roll-able cake. Gradually whisk in the granulated sugar and vanilla, keeping the mixture fluffy. Then, sift the cocoa powder, flour, baking powder, and salt together and gently fold them into the egg mixture until just combined. Overmixing can deflate the batter, so use a gentle hand.

Step 3: Bake the Cake

Pour the batter into your prepared jelly roll pan and smooth it out evenly with a spatula. Bake for 10–12 minutes, or just until the top springs back when lightly touched. This cake is delicate and cooks quickly, so keep an eye on it to avoid overbaking (which will make rolling tricky).

Step 4: Roll While Warm

While the cake is in the oven, prep a clean kitchen towel by dusting it generously with powdered sugar. When the cake comes out, immediately turn it out onto the towel, peel off the parchment, and gently roll it up from the short end, towel and all. This creates that classic cake roll spiral and keeps the sponge from cracking. Let it cool completely wrapped up.

Step 5: Mix Up the Peanut Butter Cream

For the irresistible filling, whip the heavy cream to soft peaks, then add peanut butter, powdered sugar, and vanilla extract. Continue beating until stiff peaks form. This mixture is light, luscious, and full of peanut butter flavor—the heart of every Peanut Butter Cup Cake Roll.

Step 6: Fill, Sprinkle, and Re-Roll

Carefully unroll the cooled cake and spread the peanut butter filling all over, right up to the edges. Sprinkle the chopped mini peanut butter cups across the surface for little pops of chocolate and peanut butter in every bite. Gently roll the cake back up (without the towel this time) and place it seam-side down on a platter.

Step 7: Chill and Finish

Chill your Peanut Butter Cup Cake Roll for at least 30 minutes—this helps it slice beautifully. Dust with a little powdered sugar, and if you’re feeling extra, drizzle on some rich chocolate ganache or add even more chopped peanut butter cups on top. You’re ready to serve!

How to Serve Peanut Butter Cup Cake Roll

Garnishes

The final flourish makes all the difference. A shower of powdered sugar is classic, but a glossy chocolate ganache drizzle and a scattering of extra mini peanut butter cups will thrill every chocolate lover. Try adding a few roasted peanuts or a pinch of flaky sea salt for a sophisticated upgrade.

Side Dishes

This decadent dessert pairs beautifully with a scoop of vanilla ice cream or a cold glass of milk. For a richer pairing, try serving slices alongside an iced coffee or a creamy peanut butter milkshake. The chill and creaminess highlight the cake roll’s peanut butter essence.

Creative Ways to Present

Slices look beautiful arranged on a platter, but for parties, try cutting the roll into bite-sized pinwheels and skewering with cocktail sticks for easy finger food. For a birthday, set the whole roll on a platter, drizzle with ganache in a zigzag, and decorate with birthday candles for an impressive centerpiece.

Make Ahead and Storage

Storing Leftovers

This Peanut Butter Cup Cake Roll is just as good on day two—if not better. Store leftovers covered in the fridge for up to three days. The flavors meld, and the cake stays moist and delicious.

Freezing

Want to get ahead? You can freeze the entire (un-garnished) roll tightly wrapped in plastic and foil for up to one month. Defrost overnight in the fridge, then garnish before serving for that fresh, bakery-worthy look and taste.

Reheating

No need to reheat—this cake roll is best served chilled or at room temperature. If you like a slightly softer filling, let it sit out for 10 to 15 minutes before slicing and serving.

FAQs

Can I make the Peanut Butter Cup Cake Roll ahead of time?

Absolutely! The cake roll can be made a day in advance and kept in the fridge. In fact, chilling helps the flavors come together and makes slicing super clean and easy.

What’s the best way to prevent the cake from cracking?

Be sure to roll the cake up in the towel while it’s still warm right after baking. This trains the cake to hold the rolled shape without splitting. Avoid overbaking, as a dry cake is more likely to crack.

Can I use crunchy peanut butter instead of creamy?

Yes, but the filling will have more texture and tiny bits of nuts, which can be really delightful! Just be sure your cream is whipped to stiff peaks before blending in the peanut butter.

Is it possible to make the Peanut Butter Cup Cake Roll gluten-free?

You can substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. The texture may be slightly different, but the flavor and overall yum factor will still shine.

Can I use a different pan size if I don’t have a jelly roll pan?

You can use a rimmed baking sheet that’s close to 10×15 inches. Just keep the batter spread to an even thickness and adjust baking time as needed. Too large a pan will make the cake too thin for rolling.

Final Thoughts

If you love playful, crowd-pleasing desserts, you’ve got to give this Peanut Butter Cup Cake Roll a try. It’s easier than it looks, has all the wow factor of a bakery treat, and the combo of chocolate and peanut butter never gets old. Don’t be surprised when it disappears in a flash!

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