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
