Peanut Butter Cup Chocolate Roll Cake

Here’s a delicious recipe for a Peanut Butter Cup Chocolate Roll Cake, combining a rich chocolate sponge with a creamy peanut butter filling and a ganache topping—just like a giant peanut butter cup in cake form!

Peanut Butter Cup Chocolate Roll Cake Recipe

Ingredients

For the Chocolate Cake:

• 4 large eggs, separated

• 1/2 cup granulated sugar

• 1/4 cup brown sugar

• 1/4 cup vegetable oil

• 1/4 cup whole milk

• 1 tsp vanilla extract

• 1/2 cup all-purpose flour

• 1/4 cup unsweetened cocoa powder

• 1 tsp baking powder

• 1/4 tsp salt

For the Peanut Butter Filling:

• 3/4 cup creamy peanut butter

• 1/4 cup unsalted butter, softened

• 1 cup powdered sugar

• 2–3 tbsp heavy cream (to desired consistency)

• Pinch of salt (optional)

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips

• 1/2 cup heavy cream

• 2 tbsp unsalted butter

Garnish (optional):

• Mini peanut butter cups (chopped)

• Crushed peanuts

• Chocolate drizzle

Instructions

1. Make the Chocolate Cake

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease.

2. In a large bowl, beat egg yolks with sugars until pale and thick. Add oil, milk, and vanilla.

3. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Fold into wet ingredients.

4. In another clean bowl, beat egg whites until stiff peaks form. Gently fold into batter in batches.

5. Spread batter evenly in pan and bake 12–14 minutes, until cake springs back to touch.

6. While warm, invert onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and roll the cake (with towel) from the short end. Cool completely.

2. Make the Filling

1. Beat peanut butter and butter until smooth and fluffy.

2. Gradually add powdered sugar, cream, and salt until desired texture is reached.

3. Assemble the Roll Cake

1. Gently unroll cooled cake and spread filling evenly over the surface.

2. Roll it back up tightly (without towel) and place seam side down on a tray. Chill for 30 minutes.

4. Make the Ganache

1. Heat cream and butter in a saucepan or microwave until hot (not boiling).

2. Pour over chocolate chips and let sit for 2–3 minutes, then stir until smooth.

3. Let ganache cool slightly, then pour over chilled roll cake.

5. Decorate and Serve

• Top with chopped peanut butter cups, crushed peanuts, or a chocolate drizzle.

• Chill until ganache is set. Slice and serve!