Peanut Butter Cup Chocolate Roll Cake

Introduction

Peanut Butter Cup Chocolate Roll Cake is a rich, show-stopping dessert that combines a light chocolate sponge cake with a creamy peanut butter filling and chunks of peanut butter cups, all rolled into an elegant swirl. Finished with a smooth chocolate ganache or dusting of cocoa, this cake delivers the perfect balance of chocolate intensity and peanut butter richness.

Unlike heavy layer cakes, a roll cake (also called a Swiss roll) stays light and tender while still feeling indulgent. This makes it ideal for holidays, birthdays, potlucks, or anytime you want a dessert that looks impressive without being overly complicated.

Why This Recipe Works

• The sponge cake is flexible and soft, preventing cracks

• Peanut butter filling is creamy but stable

• Peanut butter cups add texture and bursts of flavor

• Rolling while warm ensures a smooth spiral

• The cake slices cleanly and presents beautifully

Ingredients

Chocolate Sponge Cake

• ¾ cup all-purpose flour

• ¼ cup unsweetened cocoa powder

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 4 large eggs, room temperature

• ¾ cup granulated sugar

• 2 tablespoons vegetable oil

• 1 teaspoon vanilla extract

• ¼ cup milk

Peanut Butter Filling

• ¾ cup creamy peanut butter

• ½ cup powdered sugar

• ½ cup heavy cream

• 1 teaspoon vanilla extract

Add-Ins

• 1 cup chopped peanut butter cups

Optional Chocolate Ganache Topping

• ½ cup heavy cream

• ¾ cup semi-sweet chocolate chips

Equipment Needed

• 10×15-inch jelly roll pan

• Parchment paper

• Electric mixer

• Mixing bowls

• Clean kitchen towel

• Offset spatula

Instructions

Step 1: Prepare the Pan and Oven

Preheat oven to 350°F (175°C).
Line a jelly roll pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment.

Lay a clean kitchen towel flat and dust it generously with powdered sugar. Set aside.

Step 2: Make the Chocolate Sponge Cake

In a bowl, whisk together flour, cocoa powder, baking powder, and salt.

In a separate large bowl, beat eggs and granulated sugar on high speed for 4–5 minutes until thick, pale, and tripled in volume.

Add oil, vanilla, and milk. Mix gently until combined.

Fold dry ingredients into the egg mixture carefully, using a spatula, until just combined.

Step 3: Bake

Pour batter evenly into prepared pan and smooth the top.

Bake for 10–12 minutes, until the cake springs back lightly when touched.

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