Peanut Butter Cup Cake Roll Recipe

Looking for the perfect peanut butter cup cake roll recipe? This indulgent dessert combines a rich, moist chocolate sponge cake with a creamy peanut butter filling, topped with a luscious chocolate ganache and sprinkled with chopped peanut butter cups. Whether you’re preparing a show-stopping treat for birthdays, holidays, or a special gathering, this dessert is sure to impress.

Made with simple ingredients like cream cheese, peanut butter, cocoa powder, and semi-sweet chocolate, this easy-to-follow recipe delivers bakery-quality results at home. With tips for rolling the cake, customizations for nut-free or candy alternatives, and storage suggestions, this recipe is as practical as it is delicious.

Ingredients

For the Cake:

• 3 large eggs
• ¾ cup granulated sugar
• 2 tbsp brewed coffee or hot water
• 1 tsp vanilla extract
• ¼ cup unsweetened cocoa powder
• ¼ tsp salt
• 1 tsp baking powder
• ¾ cup all-purpose flour
• Approx. ¼ cup powdered sugar (for rolling)

For the Filling:

• 2 oz cream cheese, softened
• ⅓ cup smooth peanut butter
• 1 cup confectioner’s sugar
• 1 tsp vanilla extract
• 4 tbsp whipping cream
• ½ cup chopped peanut butter cups (about 4 peanut butter cups)

For the Ganache:

• ⅔ cup whipping cream
• 1 cup semi-sweet chocolate chips
• 2 peanut butter cups, chopped

Instructions

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan with non-stick spray and line it with parchment paper, leaving a bit of overhang for easy removal.
   • In a medium bowl, beat the eggs on high speed using a hand mixer until frothy (about 3 minutes).
   • Add the sugar, brewed coffee (or hot water), and vanilla extract, mixing until combined.
   • Gradually beat in the cocoa powder, salt, and baking powder on low speed until fully incorporated.
   • Gently fold in the flour with a rubber spatula until just combined. Avoid overmixing to keep the batter light.
   • Spread the batter evenly into the prepared pan, ensuring it reaches the edges. Bake for 10–15 minutes, or until the cake springs back when touched.
2. Roll the Cake:
   • While the cake bakes, lay out a clean tea towel on a flat surface and sprinkle it liberally with powdered sugar (about ¼ cup).
   • When the cake is done, immediately transfer it face-down onto the sugared tea towel. Carefully peel off the parchment paper.
   • Starting from the short end, gently roll the warm cake into a log shape, using the towel to help guide the roll. Place the rolled cake on a wire rack to cool completely.
3. Prepare the Filling:
   • Beat the softened cream cheese and peanut butter together in a mixing bowl until smooth.
   • Gradually add the confectioner’s sugar, vanilla, and whipping cream, beating until the mixture is light and fluffy.
   • Fold in ½ cup of chopped peanut butter cups. Set aside.
4. Assemble the Cake Roll:
   • Once the cake is fully cooled, carefully unroll it and spread the filling evenly across the surface, leaving about 1 inch of space around the edges.
   • Re-roll the cake tightly into a log and wrap it securely in plastic wrap. Refrigerate for at least 1 hour to set.
5. Make the Ganache:
   • In a microwave-safe bowl, combine the chocolate chips and whipping cream. Heat in 30-second increments, stirring each time, until smooth and pourable. Let it cool slightly before use.
   • Pour the ganache over the chilled cake roll, allowing it to drip down the sides. Garnish with the remaining chopped peanut butter cups.
6. Serve:
   • Slice and serve this indulgent dessert chilled or at room temperature.

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Tips:

• Rolling the cake: Roll the cake while it’s still warm to prevent cracks.
• Softened cream cheese: Ensure the cream cheese is fully softened to avoid lumps in the filling.
• Ganache consistency: Let the ganache cool slightly before pouring to ensure a smooth, glossy finish.

Variations and Substitutions:

• Nut-free option: Use sunflower seed butter or cookie butter instead of peanut butter.
• Different candies: Substitute peanut butter cups with chopped Snickers, Reese’s Pieces, or mini M&Ms for a twist.
• Dark chocolate ganache: Swap semi-sweet chocolate for dark chocolate for a richer flavor.

FAQs:

Can I make this cake roll ahead of time?
Yes! The cake roll can be made and refrigerated up to 2 days in advance. Add the ganache just before serving for the best presentation.

How do I store leftovers?
Store any leftover cake roll in an airtight container in the refrigerator for up to 3 days.

Can I freeze this cake roll?
Absolutely. Wrap it tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Serving Suggestions:

• Pair this cake roll with a scoop of vanilla ice cream for an extra treat.
• Serve with a drizzle of caramel sauce for added decadence.
• Add fresh whipped cream or berries for a contrasting flavor.

Why You’ll Love This Recipe:

This peanut butter cup cake roll is a chocolate lover’s dream! With its moist, cocoa-rich sponge cake, creamy peanut butter filling, and decadent ganache, it’s a show-stopping dessert for any occasion. Perfect for holidays, birthdays, or when you simply want to indulge, this recipe combines the classic flavors of chocolate and peanut butter into one irresistible treat.