Peanut Butter Cup Cake Roll Recipe
Indulge in the rich and delightful flavors of this Peanut Butter Cup Cake Roll. A moist chocolate cake filled with a creamy peanut butter filling and topped with chopped peanut butter cups, it’s a decadent treat for any occasion.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour (including cooling and chilling)
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cake:
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Filling:
- 1 cup heavy whipping cream
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped mini peanut butter cups
Optional Toppings:
- Powdered sugar, for dusting
- Chocolate ganache or extra chopped peanut butter cups
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, grease, and dust with cocoa powder.
- Prepare cake: Beat eggs until pale, add sugar and vanilla, then sift in dry ingredients. Spread batter in pan and bake.
- Roll the cake: Dust a kitchen towel with powdered sugar, then roll the baked cake in the towel to cool.
- Make the filling: Beat cream to soft peaks, add peanut butter, sugar, and vanilla. Spread over cooled cake, sprinkle with peanut butter cups, and roll up the cake.
- Chill and serve: Chill the cake before serving. Dust with powdered sugar, ganache, or extra peanut butter cups if desired.
Notes
- For easier rolling, avoid overbaking the cake.
- Use a serrated knife for clean slices.
- Store covered in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 140mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
