This Peanut Butter Cup Cake Roll is a tasty treat that’s sure to impress! It’s a light cake filled with creamy peanut butter and topped with chocolate, just like your favorite candy.
Who wouldn’t love a dessert that looks fancy but is actually pretty easy to make? I like to serve it at parties, and it’s always a hit! Just be ready to share—everyone wants a slice!
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives structure to your cake roll. If you want a gluten-free option, use a gluten-free flour blend. It may alter the texture slightly, but it’s a good alternative!
Cocoa Powder: Unsweetened cocoa adds rich chocolate flavor. You can substitute it with Dutch-processed cocoa for a milder taste, but it’s best to stick to unsweetened for the original flavor of the cake.
Granulated Sugar: The sugar helps with the cake’s sweetness and structure. If you’re cutting back on sugar, consider using a sugar substitute designed for baking, but make sure to check the conversion ratio.
Creamy Peanut Butter: I love using creamy peanut butter for this filling since it spreads easily. You can swap it for crunchy peanut butter for added texture, or use a nut butter alternative like sun butter if you need it nut-free.
Heavy Cream: Heavy cream is perfect for whipping and creating the ganache. If you want a lighter option, you can use half-and-half or whole milk, but the ganache will be less rich.
How Do You Roll a Cake Without It Cracking?
Rolling your cake can be tricky, but there are a few tips to help you get it right. It’s all about the cooling process and method:
- After baking, let the cake cool for just a few minutes. This helps it firm up a bit but not become completely cold.
- Dust your clean kitchen towel with powdered sugar to prevent sticking.
- Roll the cake tightly and gently. This helps it maintain its shape once you unroll it to add the filling.
- Let it cool completely rolled up. This ‘sets’ the shape, making it easier to handle later.
These steps will help ensure that your cake roll remains intact and looks beautiful when served!
How to Make Peanut Butter Cup Cake Roll?
Ingredients You’ll Need:
For the Cake:
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream (or milk, as needed for consistency)
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For Garnish:
- Chopped Reese’s peanut butter cups (optional)
How Much Time Will You Need?
This recipe will take about 25 minutes to prepare and around 45 minutes to bake and chill. You’ll have some time for mixing, baking, and letting the cake cool before you assemble everything and enjoy your delicious treat!
Step-by-Step Instructions:
1. Prepare the Cake Batter:
First, preheat your oven to 375°F (190°C). Line your 15×10 inch jelly roll pan with parchment paper and give it a light grease. In a medium bowl, mix together the flour, cocoa powder, baking powder, and salt. Set this dry mixture aside for later.
2. Beat the Eggs and Sugar:
In a large bowl, whisk the eggs and sugar together using an electric mixer on high speed until the mixture becomes thick and a pale color—this should take about 5 minutes. Next, add the vanilla extract and vegetable oil, blending until everything is nicely combined.
3. Combine Wet and Dry Ingredients:
Now, it’s time to add the dry ingredients to your egg mixture. Gradually fold the dry mix into the wet mix gently, being careful not to over-mix. Just fold until there are no streaks visible.
4. Bake the Cake:
Spread your batter evenly into the prepared jelly roll pan. Bake it for about 12 to 15 minutes, or until the cake has set and springs back lightly when touched.
5. Roll the Cake:
Once out of the oven, allow the cake to cool for a few minutes, then invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting at one of the short edges, roll the cake tightly in the towel. Let it cool completely like this for about 30 minutes.
6. Make the Peanut Butter Filling:
While the cake cools, prepare the peanut butter filling. In a bowl, whip together the peanut butter, powdered sugar, and vanilla extract. Add in heavy cream as needed to achieve a smooth, spreadable consistency.
7. Assemble the Cake Roll:
Once your cake is completely cool, carefully unroll it and remove the towel. Spread the peanut butter filling evenly across the cake layer. Now, roll the cake back up tightly without the towel and place it seam-side down on a serving platter.
8. Create the Chocolate Ganache:
Next, you’ll make the chocolate ganache. Heat the heavy cream in a small saucepan until it begins to simmer. Remove it from heat and pour in the chocolate chips, stirring until everything is melted and smooth.
9. Finish and Chill:
Pour the chocolate ganache over your cake roll, using a spatula to spread it evenly on the top and sides. If you like, sprinkle some chopped Reese’s peanut butter cups on top for an extra treat. Chill your cake roll in the refrigerator for at least 30 minutes so the ganache can set before slicing and serving. Enjoy your decadent dessert!
Can I Use a Different Kind of Nut Butter?
Absolutely! You can substitute almond butter, cashew butter, or sunbutter for the creamy peanut butter. Just keep in mind that the flavor will change slightly, but it will still be delicious. Make sure to adjust the sugar in the filling if using a sweeter nut butter.
How Do I Store Leftover Cake Roll?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it! Wrap the cake roll tightly in plastic wrap and then place it in a freezer-safe container. Thaw in the fridge before serving.
What Can I Use Instead of Heavy Cream for the Ganache?
If you don’t have heavy cream, you can use whole milk or half-and-half as a substitute. Just note that the ganache may be slightly thinner in consistency, so you might want to reduce the amount of liquid slightly. For a dairy-free option, try coconut cream!
Can I Make This Cake Roll Gluten-Free?
Yes, you can make this cake roll gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking flour. Just be sure to check that other ingredients, like the cocoa powder, are also gluten-free.
