Alright, let’s be real—if you’re even remotely into peanut butter and chocolate, you’re going to want to sit down for this one. This isn’t just another basic cake recipe. Nope. This is a Peanut Butter Cup Cake Roll—a fluffy chocolate cake, rolled around creamy peanut butter filling, and drizzled with chocolate ganache. Yeah, it’s basically a giant Swiss Roll that took a sugar-dipped vacation in Reese’s heaven.
Ever had one of those desserts that makes you stop mid-bite and question your life choices (like, “Why haven’t I made this sooner?”)? Yeah. That’s this cake.
So grab your apron (or don’t—YOLO), and let’s walk through this masterpiece step-by-step. I promise it’s not as intimidating as it looks. And no, you don’t need a pastry chef diploma to pull this off. 😉
What Is a Cake Roll (and Why Should You Care)?
Let’s clear the air—cake rolls sound scarier than they are. I mean, the word “roll” makes it seem like you’re about to perform pastry origami or something. But really, you’re just baking a thin sheet cake, spreading some filling, and rolling it up like a cinnamon roll with dreams of grandeur.
Why you’ll love this Peanut Butter Cup Cake Roll:
- It’s ridiculously rich and satisfying—like, one slice and you’re in dessert nirvana.
- That peanut butter filling? Creamy, sweet, and basically what I imagine clouds taste like.
- The ganache drizzle? Optional. (LOL, just kidding, it’s mandatory.)
- It looks fancy AF—but trust me, it’s easier than it looks.
Ingredients You’ll Need for Peanut Butter Cup Cake Roll
For the Chocolate Cake Roll:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder (don’t skimp—get the good stuff!)
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup whole milk
For the Peanut Butter Filling:
- 1 cup creamy peanut butter (Team Jif or Team Skippy? No judgment here.)
- ½ cup unsalted butter, softened
- 1¼ cups powdered sugar
- 2–3 tbsp heavy cream (or milk if you’re in a pinch)
- A pinch of salt (trust me on this)
For the Chocolate Ganache:
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- Mini peanut butter cups or crushed Reese’s for garnish (optional—but c’mon, do it)
The Game Plan: How to Actually Make This Thing
Step 1: Bake the Cake (AKA the Roll Base)
First up, preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Grease it like it owes you money.
Mix the dry stuff:
- In a bowl, whisk together flour, cocoa, baking powder, and salt.
Whip those eggs like a boss:
- Beat the eggs and sugar together using a hand or stand mixer until it’s thick and pale—about 3–4 minutes.
- Stir in vanilla and milk.
- Fold in the dry ingredients until just combined (don’t overmix unless you enjoy chewy sponge cake).
Bake it:
- Spread the batter evenly into the prepared pan.
- Bake for 10–12 minutes, or until it springs back when lightly touched.
Now here comes the fun part (and a little drama)…
Step 2: Roll It Up (While It’s Hot!)
Yes, you need to roll it while it’s still warm. I know, it sounds insane. But this is what keeps it from cracking later.
- Turn the cake out onto a clean kitchen towel dusted generously with powdered sugar.
- Peel off the parchment paper (gently… no tearing, please).
- Roll the cake up tightly in the towel, starting from the short side.
- Let it cool completely like that. Go take a victory sip of coffee. ☕
Filling Time: Let’s Get Creamy
Make the filling while the cake chills out.
- Beat together peanut butter and butter until smooth and creamy.
- Add in the powdered sugar, one cup at a time.
- Mix in a splash or two of cream until it’s smooth and spreadable.
- Don’t forget the pinch of salt—it balances the sweetness perfectly.
Pro tip: Taste test as you go. You’re the boss of your own filling destiny.
Assembly: The Grand Roll-Out
Once your cake has cooled (no cheating—warm cake = melted filling = disaster), unroll it gently.
- Spread the peanut butter filling evenly over the cake.
- Roll it back up (sans towel this time) and place seam-side down on a tray or serving plate.
- Chill in the fridge for about 30 minutes. This helps everything set up nicely for slicing.
Let’s Talk Ganache (Because Everything’s Better with Chocolate)
Heat the cream until it just starts to simmer (don’t boil it, or you’ll scorch it).
Pour it over the chocolate chips, let it sit for 2 minutes, then stir until smooth and glossy.
Drizzle that rich ganache over the chilled cake roll like you’re on a baking competition show.
Top with mini PB cups, a sprinkle of crushed nuts, or more cocoa powder if you’re feeling fancy.
Tips & Tricks to Make You Look Like a Pro
Cracks in your roll?
Hey, it happens. Just slather on the ganache and pretend it’s rustic charm.
Want to prep ahead?
You can make the cake roll a day in advance. Just keep it wrapped in plastic and refrigerate until you’re ready to serve.
Serving tip:
Use a hot knife (dip in hot water, wipe, repeat) to get those clean slices. Or just attack it with a fork—no shame.
Why This Cake Roll Totally Wins the Dessert Game
Let’s break this down. You’ve got:
- Fluffy chocolate sponge—light but full of flavor
- Creamy peanut butter center—rich enough to make you sigh out loud
- Glossy ganache topping—pure indulgence
- And that wow-factor presentation? Yeah, it looks like you spent hours on it (but you didn’t, and we love that for you)
Honestly, it’s a dessert that hits every note: texture, flavor, aesthetic. And yes, it disappears faster than you expect. So maybe make two? Just saying.
FAQs about Peanut Butter Cup Cake Roll
Q: Can I freeze this cake roll?
A: You sure can! Wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Q: Can I use crunchy peanut butter?
A: Absolutely—if you like texture, go for it. But IMO, creamy gives that melt-in-your-mouth vibe.
Q: What if I don’t have a jelly roll pan?
A: You can try a regular baking sheet, but the cake might turn out too thin or too thick. It’s a gamble—so jelly roll pan = best bet.
Related Recipes
- Dreamy Blueberry Shortcake Cake Recipe
- Simple Moist Chocolate Walnut Cake Recipe
- Easy Flourless Oatmeal Carrot Cake Recipe
Final Thoughts about Peanut Butter Cup Cake Roll
So there you have it—the Peanut Butter Cup Cake Roll that’s guaranteed to impress your friends, confuse your enemies, and satisfy every chocolate-peanut butter craving you’ve ever had. This cake doesn’t just hit the spot—it basically dropkicks it.
Next time you’re looking to flex your baking muscles (without actually breaking a sweat), whip this up. FYI, it also makes a killer birthday cake alternative if you’re trying to mix things up.
Now if you’ll excuse me, I’ve got ganache on my face and zero regrets. 💁♂️
