Step 4: Roll the Cake
Immediately invert the hot cake onto the prepared towel. Peel off parchment paper.
Starting from the short end, gently roll the cake up with the towel inside. Let it cool completely rolled. This prevents cracking later.
Step 5: Prepare the Peanut Butter Filling
In a bowl, beat peanut butter and powdered sugar until smooth.
Add heavy cream and vanilla extract. Beat until light, fluffy, and spreadable.
Fold in chopped peanut butter cups.
Step 6: Fill and Roll
Carefully unroll the cooled cake. Spread filling evenly over the surface, leaving a small border around the edges.
Re-roll the cake tightly (without the towel). Place seam-side down on a serving platter.
Step 7: Optional Ganache Topping
Heat heavy cream until steaming but not boiling. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth.
Drizzle or spread ganache over the cake. Allow to set before slicing.
Serving Suggestions
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Chill for 30–60 minutes before slicing for clean cuts
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Serve with coffee or cold milk
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Garnish with extra peanut butter cups if desired
Tips for Success
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Roll the cake while hot to avoid cracks
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Do not overbake the sponge
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Use creamy peanut butter for smooth filling
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Chill before slicing for best presentation
Variations
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Add a peanut butter drizzle instead of ganache
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Use dark chocolate cocoa powder for deeper flavor
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Swap peanut butter cups for chopped Reese’s Pieces
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Add a thin layer of chocolate spread under the peanut butter filling
Storage
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Refrigerate covered for up to 4 days
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Freeze (wrapped tightly) for up to 2 months
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Thaw overnight in refrigerator before serving
Approximate Nutrition (Per Slice)
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Calories: 380–420
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Fat: 24 g
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Carbohydrates: 35 g
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Protein: 8 g
Conclusion
Peanut Butter Cup Chocolate Roll Cake is the ultimate dessert for chocolate and peanut butter lovers. With its soft sponge, creamy filling, and irresistible candy pieces, it delivers bakery-level flavor in a homemade form. This recipe is dependable, impressive, and perfect for any special occasion.
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