Peanut Butter Cup Chocolate Roll Cake
A soft chocolate sponge rolled with fluffy peanut butter cream and loaded with mini peanut butter cups — like a giant Reese’s dream!
Recipe Overview
• Prep Time: 30 minutes
• Bake Time: 10–12 minutes
• Chill Time: 1–2 hours
• Servings: 8–10 slices
Ingredients
For the Chocolate Sponge:
• 4 large eggs, room temperature
• ¾ cup (150g) granulated sugar
• ½ cup (40g) unsweetened cocoa powder
• ½ cup (65g) all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• 1 tsp vanilla extract
For the Peanut Butter Cream Filling:
• ¾ cup (180ml) heavy whipping cream, cold
• ½ cup (125g) creamy peanut butter
• ¼ cup (30g) powdered sugar
• 1 tsp vanilla extract
• Optional: A pinch of salt
Add-Ins & Topping:
• ½ cup (75g) mini peanut butter cups, chopped
• ¼ cup (60ml) heavy cream
• 100g (3.5 oz) semi-sweet chocolate, chopped (for ganache)
• Extra peanut butter cups for topping
• Crushed peanuts (optional)
Instructions
1. Make the Chocolate Sponge:
1 Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
2 In a bowl, beat eggs and sugar for 5 minutes until thick and pale.
3 Add vanilla extract.
4 In another bowl, sift together cocoa powder, flour, baking powder, and salt.
5 Gently fold the dry mixture into the egg mixture until just combined.
6 Spread batter evenly in the prepared pan and bake for 10–12 minutes, or until it springs back when touched.
7 Immediately flip the cake onto a clean towel dusted with cocoa powder or powdered sugar.
8 Peel off parchment, roll the cake up gently with the towel, and let it cool completely.
2. Make the Peanut Butter Filling:
1 Beat cold heavy cream until soft peaks form.
2 In a separate bowl, mix peanut butter, powdered sugar, vanilla, and salt until smooth.
3 Fold whipped cream into peanut butter mixture until light and fluffy.
4 Stir in chopped mini peanut butter cups.
3. Assemble the Roll:
1 Carefully unroll the cooled cake.
2 Spread the peanut butter filling evenly over the surface.
3 Roll the cake back up tightly (without the towel) and wrap in plastic wrap.
4 Chill in the fridge for at least 1 hour to set.
4. Make the Ganache & Decorate:
1 Heat cream until just simmering. Pour over chopped chocolate and let sit for 1 minute. Stir until smooth.
2 Let ganache cool slightly, then pour over the rolled cake.
3 Top with extra chopped peanut butter cups and crushed peanuts (optional).
4 Chill again briefly before slicing for clean cuts.
Tips:
• For easier slicing, chill the cake for 20–30 minutes before serving.
• Want it even more indulgent? Drizzle some warm peanut butter on top of the ganache.
• Use crunchy peanut butter for a bit of texture in the filling.
