Peanut Butter Cup Cake Roll

Peanut Butter Cup Cake Roll is a delicious dessert that combines the rich flavors of chocolate and creamy peanut butter into a delightful rolled cake. This treat is perfect for any occasion, from birthday parties to holiday celebrations. The combination of fluffy cake and sweet filling makes each slice a real delight.

Why Make This Recipe

This recipe is a great choice for a few reasons. First, it’s easy to make and doesn’t require special baking skills. Second, it brings together two favorite flavors: chocolate and peanut butter. Lastly, it’s visually impressive, making it a perfect centerpiece for gatherings. Everyone will love taking a bite of this soft and sweet cake roll!

How to Make Peanut Butter Cup Cake Roll

Ingredients

3/4 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup milk
1 cup creamy peanut butter
1/2 cup powdered sugar
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Crushed peanuts (optional)

Directions

Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
In a small bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat the eggs on high speed for 5 minutes until they are thick and lemon-colored. Gradually add the sugar and vanilla extract.
Fold in the flour mixture, and then fold in the milk. Spread the batter evenly in the prepared pan.
Bake for 12-15 minutes or until the cake springs back when lightly touched.
While the cake is baking, prepare a clean kitchen towel sprinkled with powdered sugar.
When the cake is done, immediately turn it onto the prepared towel. Gently peel off the parchment paper and roll the cake with the towel from the short end. Let it cool completely.
In a bowl, mix the peanut butter, powdered sugar, butter, and vanilla extract until smooth. Stir in the mini chocolate chips.
Carefully unroll the cake and spread the peanut butter filling evenly over it. Roll the cake back up without the towel.
For the topping: In a microwave-safe bowl, heat the semi-sweet chocolate chips and heavy cream in 30-second intervals, stirring until smooth. Spread the mixture over the cake roll.
Sprinkle crushed peanuts on top if desired. Chill in the refrigerator for at least 1 hour before serving.

How to Serve Peanut Butter Cup Cake Roll

Slice the Peanut Butter Cup Cake Roll into even pieces and serve it cold. It pairs well with a scoop of ice cream or a glass of milk. You can also add a drizzle of chocolate sauce for extra sweetness!

How to Store Peanut Butter Cup Cake Roll

Store any leftover cake roll in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze individual slices. Just wrap them tightly in plastic wrap and place them in a freezer bag. They will last for up to 2 months in the freezer.

Tips to Make Peanut Butter Cup Cake Roll

Make sure to beat the eggs well for a fluffy cake.
Use creamy peanut butter for a smooth filling.
Make the filling and topping while the cake cools to save time.
Avoid overbaking the cake; it should be soft and springy to the touch.

Variation

For a twist, try adding crushed cookies to the peanut butter filling or a layer of banana slices before rolling it up. You can also use a different flavor of chocolate chips for the topping!

FAQs

1. Can I use natural peanut butter instead of creamy peanut butter?
Yes, but natural peanut butter may alter the texture and flavor slightly. Make sure it’s well mixed before using.

2. Can I make this cake roll ahead of time?
Absolutely! You can make it a day or two in advance and keep it refrigerated until you are ready to serve.

3. What can I use instead of mini chocolate chips?
Chopped nuts, toffee bits, or dried fruits can be used as alternatives to mini chocolate chips for added texture and taste.