This Peanut Butter Cup Chocolate Roll brings together fluffy chocolate cake and creamy peanut butter filling in one impressive dessert. I still remember the first time my granddaughter asked me to make something “fancy but not too fancy” for her birthday – this roll cake was born from that request, and it’s been a family favorite ever since.
There’s something magical about watching a chocolate cake transform into an elegant rolled dessert. In my Midwest kitchen, Sunday afternoons often meant experimenting with new treats, and this Peanut Butter Cup Chocolate Roll quickly became one of those recipes I’d make again and again. The combination of soft chocolate sponge, rich peanut butter cream, and those chopped peanut butter cups reminds me of the candy my grandmother used to keep in her farmhouse pantry – simple pleasures that made every gathering special. The best part? It looks like you spent hours in the kitchen, but it comes together faster than you’d think. Time to get our hands floury!
What Makes This Peanut Butter Cup Chocolate Roll So Special
Growing up in the Midwest, I learned that the best desserts don’t require fancy ingredients or complicated techniques – they just need a bit of care and the right combination of flavors. This chocolate peanut butter dessert embodies that philosophy perfectly.
- Uses pantry staples you likely already have – flour, cocoa powder, eggs, and peanut butter
- Comes together in about 45 minutes from start to finish, making it perfect for last-minute entertaining
- Delivers consistent, crowd-pleasing results with that irresistible chocolate-peanut butter combination
- Adapts easily to dietary needs with simple substitutions for gluten-free or nut-free versions
- Can be made a day ahead, taking pressure off busy holiday schedules
- Creates an impressive presentation that makes any occasion feel special
I’ve found that this recipe is particularly forgiving – even if you’re new to roll cakes, the technique is straightforward once you understand the basics.
Ingredient Spotlight
All-Purpose Flour forms the structure of our chocolate sponge, giving it just enough body to roll without cracking while staying tender.
Unsweetened Cocoa Powder delivers rich chocolate flavor without adding extra sweetness – I always choose Dutch-processed cocoa for a deeper, more complex taste.
Large Eggs are the backbone of this sponge cake, providing both structure and the airy texture that makes rolling possible; always use room temperature eggs for the best volume.
Granulated Sugar sweetens the cake and helps create that light, fluffy texture when beaten with the eggs.
Creamy Peanut Butter creates the luscious filling – I prefer using regular creamy peanut butter rather than natural, as it blends more smoothly and holds its shape better.
Heavy Cream gets whipped into the peanut butter filling, transforming it into a light, spreadable consistency that won’t weigh down the delicate cake.
Chopped Peanut Butter Cups add texture and extra peanut butter-chocolate punch throughout every slice – these little pieces of candy make this Peanut Butter Cup Chocolate Roll truly special.
Semi-Sweet Chocolate Chips melt into a silky ganache topping that gives the finished roll a professional bakery appearance.
How to Make Peanut Butter Cup Chocolate Roll
Step 1. I’ve learned that preparation is everything with roll cakes – preheat your oven to 350°F, line your jelly roll pan with parchment paper leaving overhang on the sides, and lay out a clean kitchen towel dusted generously with powdered sugar before you even start mixing.
Step 2. Betty always starts by whisking together the dry ingredients – combine flour, cocoa powder, baking powder, and salt in a medium bowl to ensure even distribution.
Step 3. In a large bowl, beat eggs and granulated sugar on high speed for 4 to 5 minutes until the mixture is thick, pale, and has tripled in volume; this step creates the airiness that makes the cake rollable.
Step 4. After years of making this, I learned to add the vegetable oil, vanilla, and milk gently, mixing just until combined to preserve those air bubbles.
Step 5. Fold the dry ingredients into the egg mixture using a spatula with a gentle hand – overmixing here will deflate your batter and result in a dense cake.
Step 6. Pour the batter evenly into your prepared pan and bake for 10 to 12 minutes; the cake is ready when it springs back lightly when touched in the center.
Step 7. The key I discovered is working quickly – immediately invert the hot cake onto the sugared towel, carefully peel off the parchment, and starting from the short end, roll the cake with the towel inside to cool completely.
Step 8. My family prefers when I make the filling extra creamy – beat peanut butter and powdered sugar until smooth, then add heavy cream and vanilla, beating until light and spreadable before folding in those chopped peanut butter cups.
Step 9. Carefully unroll the cooled cake, spread the filling evenly across the surface leaving a border around the edges, then re-roll tightly without the towel and place seam-side down on your serving platter.
Step 10. Betty’s tip: For the ganache, heat heavy cream just until steaming (not boiling), pour over chocolate chips, let sit for 2 minutes, then stir until smooth and drizzle over your beautiful roll.
Keeping This Chocolate Roll Fresh
I typically store this Peanut Butter Cup Chocolate Roll in the refrigerator, wrapped tightly in plastic wrap or stored in an airtight container. It stays fresh and delicious for up to 4 days, though in my house it rarely lasts that long! The chocolate ganache will firm up in the fridge, which actually makes for cleaner slices. I recommend bringing it to room temperature for about 20 minutes before serving to bring back that soft, tender texture.
Betty’s freezing method works well for this recipe if you want to make it ahead for a special occasion. Wrap the finished roll (with or without ganache) tightly in plastic wrap, then again in aluminum foil, and freeze for up to 3 months. The cake maintains its texture beautifully when frozen properly.
For the best texture, I thaw the frozen roll in the refrigerator overnight before serving. If you froze it without ganache, you can make fresh ganache after thawing for that just-made appearance. Through trial and error, I learned that trying to thaw it at room temperature can cause condensation, making the exterior soggy.
Perfect Partners for Peanut Butter Cup Chocolate Roll
- Vanilla Ice Cream – The cold, creamy vanilla creates a perfect temperature contrast with the chocolate roll and mellows the rich peanut butter flavor
- Fresh Berries – Raspberries or strawberries add a bright, tart note that cuts through the sweetness and adds beautiful color to your plate
- Whipped Cream – A dollop of freshly whipped cream (maybe with a touch of vanilla) lightens each bite and adds an elegant touch
- Hot Coffee – In my kitchen, I always serve this with a strong cup of coffee – the slight bitterness complements the sweet dessert perfectly
- Banana Cream Pie Overnight Oats – For a complete brunch spread, these creamy oats make a wonderful companion for lighter appetites
- Chocolate Sauce Drizzle – For true chocolate lovers, an extra drizzle of warm chocolate sauce takes this dessert over the top
FAQs
I recommend making it up to 24 hours in advance for the best results. The cake actually benefits from a few hours in the refrigerator, as the flavors meld together beautifully and the filling firms up slightly, making it easier to slice cleanly.
Many home cooks find success with rolling the cake while it’s still warm – if you let it cool completely before the initial roll, it’s more likely to crack. Betty’s solution is to roll it with the towel immediately after baking, then let it cool completely in that rolled position.
To accommodate allergies, absolutely! I’ve tested this recipe with both almond butter and sunflower seed butter, and they work beautifully. The flavor profile changes slightly, but the texture and technique remain the same.
Peanut Butter Cup Chocolate Roll
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line a jelly roll pan with parchment paper, leaving overhang on the sides. Lightly grease the parchment. Lay a clean kitchen towel flat and dust it generously with powdered sugar; set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat eggs and granulated sugar on high speed for 4 to 5 minutes until thick, pale, and tripled in volume. Add vegetable oil, vanilla, and milk, mixing gently until just combined.
- Gently fold the dry ingredients into the egg mixture using a spatula, mixing until no streaks remain.
- Pour the batter evenly into the prepared pan, smoothing the top. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched.
- Immediately invert the hot cake onto the prepared sugared towel. Carefully peel off the parchment. Starting from the short end, roll the cake with the towel inside and allow to cool completely while rolled.
- In a bowl, beat peanut butter and powdered sugar until smooth. Add heavy cream and vanilla extract, beating until light and spreadable. Gently fold in chopped peanut butter cups.
- Carefully unroll the cooled cake. Spread the filling evenly across the surface, leaving a border around the edges. Re-roll cake tightly without the towel and place seam-side down on a serving platter.
- Heat heavy cream just until steaming (do not boil). Pour over chocolate chips and let sit for 2 minutes. Stir until smooth, then drizzle or spread ganache over the cake. Allow to set before slicing.
