Why You’ll Love Peanut Butter Cup Cake RollRecipe
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A stunning dessert that looks difficult but is surprisingly easy to make.
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Combines chocolate and peanut butter—an irresistible flavor duo.
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Rich, creamy filling with real chopped peanut butter cups adds delightful texture.
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Perfect make-ahead dessert that sets beautifully in the fridge.
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Customizable topping options for every chocolate-peanut butter lover.
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Great for celebrations or as a showstopper at any gathering.
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Moist and tender cake that rolls without cracking.
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Balanced sweetness from cream cheese and ganache.
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A true crowd-pleaser that both kids and adults adore.
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No need for fancy equipment—just a jelly roll pan and a towel.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
3 large eggs
¾ cup granulated sugar
2 teaspoons brewed coffee or water
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon baking powder
¾ cup all-purpose flour
Powdered sugar (for rolling)
For the Filling:
4 ounces cream cheese, softened
⅓ cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
4 tablespoons heavy whipping cream
1 cup chopped peanut butter cups
For the Topping:
1 cup semi-sweet chocolate chips
⅔ cup heavy whipping cream
Additional chopped peanut butter cups (for garnish)
Directions
Prepare the Cake:
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Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
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In a large bowl, beat the eggs for about 3 minutes until thick and pale. Add the sugar, coffee or water, and vanilla extract. Mix well.
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Sift together the cocoa powder, salt, baking powder, and flour. Gently fold into the egg mixture.
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Pour batter into the prepared pan and spread evenly. Bake for 10–15 minutes, or until the cake springs back when lightly touched.
Roll the Cake:
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While the cake bakes, lay a clean kitchen towel flat and dust it generously with powdered sugar.
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When the cake is done, immediately invert it onto the towel. Peel off the parchment paper.
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Starting at a short end, roll the cake and towel together tightly into a spiral. Cool completely, seam-side down.
Make the Filling:
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Beat the softened cream cheese and peanut butter until smooth.
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Add powdered sugar and vanilla extract. Mix until combined.
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Gradually beat in heavy cream until the filling is light and fluffy.
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Fold in the chopped peanut butter cups.
Assemble the Cake Roll:
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Carefully unroll the cooled cake. Spread the peanut butter filling evenly, leaving a small border.
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Re-roll the cake without the towel. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Make the Ganache:
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Place chocolate chips in a heatproof bowl.
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Heat cream until it just begins to simmer, then pour over the chocolate chips. Let sit for 1 minute.
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Stir until smooth and glossy. Let it cool slightly until pourable.
Finish the Cake Roll:
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Place the chilled cake roll on a serving platter.
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Pour ganache over the roll, letting it drip down the sides.
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Garnish with extra chopped peanut butter cups.
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Refrigerate until ganache is set. Slice and serve.
Servings and timing
Servings: 4
Prep Time: 30 minutes
Cook Time: 15 minutes
Cooling and Chilling Time: 1 hour
Total Time: Approximately 1 hour 45 minutes
Variations
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Nut-free version: Substitute sunflower seed butter for peanut butter and omit peanut butter cups.
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Mocha twist: Use strong brewed espresso instead of coffee or water in the cake.
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Extra crunch: Add chopped roasted peanuts to the filling for added texture.
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Mini rolls: Slice the cake lengthwise and make mini rolls for individual servings.
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White chocolate topping: Replace ganache with melted white chocolate for a sweeter twist.
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Salted caramel drizzle: Add a salted caramel drizzle over the ganache for extra decadence.
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Vegan alternative: Use plant-based eggs, dairy-free cream cheese, and vegan chocolate to adapt for vegan diets.
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Festive look: Sprinkle crushed candy or colored sugar on top for holidays.
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Extra creamy: Fold whipped cream into the filling for a mousse-like texture.
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Boozy version: Add a splash of bourbon or Kahlua to the filling for an adult treat.
Storage/Reheating
Store the cake roll in the refrigerator, tightly wrapped in plastic wrap or in an airtight container, for up to 4 days.
For best texture, allow it to sit at room temperature for 10–15 minutes before serving.
Freezing is also an option—wrap the roll tightly in plastic and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating is not recommended, as it may melt the filling and ganache.
FAQs
How do I prevent the cake from cracking when rolling?
Roll the cake while it’s still warm and flexible. This prevents breakage and helps maintain its shape.
Can I make this cake roll ahead of time?
Yes, you can make it a day or two in advance. Just keep it refrigerated until you’re ready to serve.
Can I use a different size pan?
A 10×15-inch jelly roll pan works best. Using a different size may affect the cake’s thickness and flexibility.
Is the brewed coffee necessary?
No, but it enhances the chocolate flavor. Water works as a substitute.
Can I skip the ganache topping?
Yes, but the ganache adds richness and a beautiful finish. You can substitute with melted chocolate or frosting.
What can I use instead of cream cheese?
Mascarpone or a thick Greek yogurt can work, but the texture and taste may vary.
How long should I chill the cake before serving?
Chill for at least 30 minutes after assembly, and until the ganache is fully set for best results.
Can I use crunchy peanut butter?
Yes, but the filling will have a chunkier texture. Creamy is preferred for a smooth finish.
Can I make this gluten-free?
Yes, use a gluten-free all-purpose flour blend designed for baking.
What if my ganache is too thin?
Let it cool a bit more before pouring. If it’s still too thin, add a few more chocolate chips and stir until melted.
Conclusion
The Peanut Butter Cup Cake Roll is a delightful dessert that combines the best of chocolate and peanut butter in a beautifully rolled presentation. With its soft sponge, creamy filling, and indulgent ganache, this cake is a guaranteed crowd-pleaser for any occasion. Whether you’re baking for a special celebration or just to treat yourself, this recipe delivers flavor, texture, and visual appeal in every slice.
Peanut Butter Cup Cake Roll
The Peanut Butter Cup Cake Roll is a rich and indulgent dessert featuring a moist chocolate sponge cake rolled with a creamy peanut butter and cream cheese filling, topped with chocolate ganache and garnished with chopped peanut butter cups.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 cake roll (4 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 large eggs
- ¾ cup granulated sugar
- 2 teaspoons brewed coffee or water
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¾ cup all-purpose flour
- Powdered sugar (for rolling)
- 4 ounces cream cheese, softened
- ⅓ cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons heavy whipping cream
- 1 cup chopped peanut butter cups
- 1 cup semi-sweet chocolate chips
- ⅔ cup heavy whipping cream
- Additional chopped peanut butter cups (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat the eggs for about 3 minutes until thick and pale. Gradually add the granulated sugar, coffee (or water), and vanilla extract, mixing well.
- Sift together the cocoa powder, salt, baking powder, and flour. Gently fold the dry ingredients into the egg mixture until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 10-15 minutes, or until the cake springs back when lightly touched.
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Starting from a short end, roll the cake and towel together into a tight spiral. Place it seam-side down and let it cool completely.
- In a medium bowl, beat the softened cream cheese and peanut butter until smooth.
- Add the powdered sugar and vanilla extract, mixing until combined.
- Gradually add the heavy whipping cream, beating until the filling is light and fluffy.
- Gently fold in the chopped peanut butter cups.
- Once the cake has cooled, carefully unroll it. Spread the peanut butter filling evenly over the cake, leaving a small border around the edges.
- Re-roll the cake (without the towel) into a tight spiral. Wrap it in plastic wrap and refrigerate for at least 30 minutes to set.
- Place the chocolate chips in a heatproof bowl.
- In a small saucepan, heat the heavy whipping cream until it just begins to simmer. Pour it over the chocolate chips and let it sit for a minute.
- Stir until the mixture is smooth and glossy. Let it cool slightly until it thickens to a pourable consistency.
- Remove the cake roll from the refrigerator and place it on a serving platter.
- Pour the ganache over the top, allowing it to drip down the sides.
- Garnish with additional chopped peanut butter cups.
- Refrigerate until the ganache is set. Slice and serve.
Notes
- Ensure the cake is rolled while it’s still warm to prevent cracking.
- Chilling the assembled cake roll before adding the ganache helps it maintain its shape.
- For a smoother ganache, use high-quality chocolate chips.
Nutrition
- Serving Size: 1/4 roll
- Calories: 245 kcal
- Sugar: 22g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
