Indulge in the ultimate dessert with this Peanut Butter Cup Cake Roll. A decadent treat featuring a light, airy chocolate cake rolled with a creamy peanut butter filling and drizzled with rich melted chocolate. Perfect for satisfying your sweet tooth or impressing guests at any gathering, this cake roll combines classic flavors in an elegant and delicious way.
Ingredients:
4 large eggs
1/2 cup granulated sugar
1/4 cup cocoa powder
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup creamy peanut butter
1 cup powdered sugar
1/4 cup heavy cream
1/2 cup chocolate chips, melted
Powdered sugar for dusting
Directions:
Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper for easy removal.
Prepare the Cake Batter: In a mixing bowl, beat the eggs and granulated sugar until the mixture is pale and thickened (about 5 minutes). Add the vanilla extract and mix well.
Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when touched.
Roll the Cake: Once baked, turn the cake out onto a kitchen towel dusted with powdered sugar. Carefully roll the cake up in the towel and let it cool completely.
Prepare the Peanut Butter Filling: In a separate bowl, mix the creamy peanut butter, powdered sugar, and heavy cream until smooth and fluffy.
Assemble the Cake Roll: Unroll the cooled cake and spread the peanut butter filling evenly over the surface. Roll the cake back up carefully.
Add the Finishing Touches: Drizzle the melted chocolate over the rolled cake. Chill in the refrigerator for 1-2 hours to set.
Serve: Before slicing, dust the cake roll with powdered sugar. Slice into 8 servings and enjoy!
Serving Tips:
Chill Before Serving: Ensure the cake roll has chilled in the refrigerator for at least 1-2 hours before slicing. This helps the filling set and makes it easier to cut neat slices.
Dust with Powdered Sugar: Just before serving, dust the top of the cake roll with powdered sugar for an elegant touch. You can also add a drizzle of extra melted chocolate for an added treat.
Garnish Options: Consider garnishing with crushed peanuts, chocolate shavings, or a dollop of whipped cream to enhance the presentation and flavor.
Serve Chilled or at Room Temperature: The cake roll is delicious both chilled and at room temperature. If serving at room temperature, allow it to sit out for about 15-20 minutes after removing from the refrigerator.
Slice with Care: Use a serrated knife to slice the cake roll cleanly. For best results, make sure the knife is sharp and lightly dusted with powdered sugar to prevent sticking.
Storage Tips:
Refrigerate Leftovers: Store any leftover cake roll in an airtight container in the refrigerator. It will keep well for up to 4-5 days.
Freeze for Longer Storage: If you want to keep the cake roll for an extended period, wrap it tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to 2 months. To serve, thaw in the refrigerator overnight before slicing.
Avoid Excess Moisture: To prevent the cake roll from becoming soggy, make sure it is fully cooled before wrapping for storage. Avoid storing it in a container that traps moisture.
Refrigerate Slices Separately: If you have pre-sliced the cake roll, store the slices in a single layer between sheets of parchment paper to avoid sticking.
Related Recipes:
- Carrot Cake Roll with Cream Cheese Frosting
- Classic Pumpkin Roll with Cream Cheese Filling
- Easy Cinnamon Roll Cake
FAQs:
Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter if you prefer a bit of texture in your filling. Just keep in mind that it will add a different texture compared to the smooth, creamy filling.
How can I prevent my cake roll from cracking?
To prevent cracking, be sure to roll the cake while it is still warm and use a lightly powdered towel. Be gentle while rolling and avoid overbaking the cake, as this can make it dry and more prone to cracking.
Can I make the cake roll ahead of time?
Absolutely! You can prepare the cake roll up to 2 days in advance. Store it in the refrigerator, wrapped in plastic wrap or aluminum foil. Just be sure to dust with powdered sugar and drizzle with melted chocolate right before serving.
How should I store leftovers?
Store any leftover cake roll in an airtight container in the refrigerator for up to 4-5 days. For longer storage, you can freeze it wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator before serving.
Conclusion:
This Peanut Butter Cup Cake Roll is not only a feast for the eyes but also a delightful treat that combines the rich flavors of chocolate and peanut butter in every bite. Perfect for special occasions or as a sweet surprise, this cake roll will become a favorite in your dessert repertoire.
📖 Recipe:
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Peanut Butter Cup Cake Roll
- Total Time: 1 hour 30 minutes (including chilling)
- Yield: 8 servings
- Diet: Vegetarian
Description
Indulge in a dessert that combines creamy peanut butter, rich chocolate, and a light, airy cake roll—perfect for any occasion. This Peanut Butter Cup Cake Roll is a treat for peanut butter lovers and chocolate enthusiasts alike. Whether you’re hosting a party or simply satisfying a sweet tooth, this cake roll will definitely impress.
Ingredients
4 large eggs
1/2 cup granulated sugar
1/4 cup cocoa powder
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup creamy peanut butter
1 cup powdered sugar
1/4 cup heavy cream
1/2 cup chocolate chips, melted
Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line with parchment paper.
- In a bowl, beat eggs and sugar until pale and thick (about 5 minutes). Add vanilla extract.
- Sift together the flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture.
- Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes or until the cake springs back when touched.
- Once baked, turn the cake out onto a kitchen towel dusted with powdered sugar. Roll the cake up in the towel and let cool completely.
- In another bowl, mix peanut butter, powdered sugar, and heavy cream until smooth and fluffy.
- Once the cake is cool, unroll it and spread the peanut butter filling evenly over the cake. Roll it back up, then drizzle with melted chocolate.
- Chill in the refrigerator for 1-2 hours before serving. Dust with powdered sugar before slicing.
Notes
For a smoother finish, use creamy peanut butter and ensure the cake is completely cooled before rolling.
If you prefer a richer chocolate flavor, you can use dark cocoa powder.
To prevent cracking, roll the cake while it’s still warm, and be gentle.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal per serving
