Chocolate Peanut Butter Cake Roll Recipe
If you’re searching for a sweet treat that looks as impressive as it tastes, the Chocolate Peanut Butter Cake Roll should be at the very top of your dessert list! This beloved classic delivers a light, chocolatey sponge cake wrapped around a lusciously creamy peanut butter filling, then finished with dreamy chocolate drizzle and crunchy peanuts. Every bite is a perfect balance of soft, rich, and nutty flavors. Whether you’re making it for a celebration or simply to delight your loved ones on a Sunday afternoon, the Chocolate Peanut Butter Cake Roll brings the wow-factor with surprisingly simple ingredients and a straightforward process. You’ll want to make it again and again!
Ingredients You’ll Need
Every ingredient in the Chocolate Peanut Butter Cake Roll serves a delicious purpose. As you gather your baking staples and a handful of pantry favorites, you’ll find that each adds unique depth, richness, or texture to this indulgent dessert. Here’s what you need and why you need it:
- All-purpose flour: Gives the cake its structure while keeping the crumb light and tender.
- Unsweetened cocoa powder: Delivers that beautiful chocolate flavor and dark color that makes the cake roll so irresistible.
- Baking powder: Lends lift and softness, preventing the cake from getting dense.
- Salt: Just a pinch heightens both the chocolate and peanut butter flavors, balancing the sweetness.
- Large eggs: Add richness, moisture, and help create the sponge cake’s signature airy texture.
- Granulated sugar: Sweetens the cake and enables the eggs to whip up fluffily for a soft, velvety crumb.
- Vanilla extract: Rounds out the flavors and brings a warm, aromatic background.
- Creamy peanut butter: Star of the filling—creamy, nutty, and indulgent, it pairs perfectly with chocolate.
- Cream cheese: Softened to blend seamlessly, it adds a tangy richness to the filling.
- Powdered sugar: Sweetens and thickens the filling, making it smooth and easily spreadable.
- Heavy cream: Whipped to create a light, cloud-like peanut butter filling that melts in your mouth.
- Chocolate chips (melted): Drizzle over the top for a glossy, decadent finish.
- Peanut butter (for topping): Adds extra nutty flair when swirled with chocolate on top.
- Crushed peanuts or chocolate shavings: Sprinkle as garnish for crunch and visual appeal.
How to Make Chocolate Peanut Butter Cake Roll
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. This makes it a breeze to roll up your cake later without sticking. Taking the time to prepare your pan well is key for a smooth cake reveal that doesn’t tear or crack.
Step 2: Mix Dry Ingredients
Sift the flour, unsweetened cocoa powder, baking powder, and salt into a bowl. Sifting makes everything light and evenly mixed, which ensures you get a tender, airy sponge. It’s a simple step that goes a long way in the final cake texture!
Step 3: Whip Eggs and Sugar
In a large bowl, use an electric mixer to beat the eggs and granulated sugar together on high speed for about 5 minutes. You’re aiming for a mixture that’s pale, thick, and fluffy; this air whipped into the eggs is what makes the cake roll so soft and springy. Then, gently stir in the vanilla extract for extra warmth.
Step 4: Combine Wet and Dry
Using gentle folds, add your sifted dry ingredients into the egg mixture. The key here is to mix just until combined—over-mixing will deflate your airy base. Pour the batter into your prepared pan and spread it evenly with a spatula, reaching into all corners.
Step 5: Bake the Cake
Bake in your preheated oven for 10 to 12 minutes. You’ll know it’s done when the cake springs back lightly when touched at the center. A quick bake ensures the cake remains pliable and easy to roll; don’t wander too far from your oven!
Step 6: Rolling While Warm
While the cake is still hot, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment and, starting from the short side, roll the cake up with the towel inside. This trick “teaches” the cake its shape and helps prevent cracks. Let it cool completely, rolled in the towel.
Step 7: Mix the Peanut Butter Filling
In a bowl, beat together peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture—you’re looking for a luscious, light filling that spreads easily.
Step 8: Fill and Roll
Unroll the cooled cake very carefully. Spread your peanut butter filling evenly all the way to the edges, making sure every bite will be creamy and rich. Roll the cake back up (this time without the towel!) and place it seam-side down on a platter for a flawless finish.
Step 9: Top and Chill
Drizzle melted chocolate and extra peanut butter generously over the cake. Sprinkle with crushed peanuts or chocolate shavings for a little extra pizzazz. Finally, chill the Chocolate Peanut Butter Cake Roll in the refrigerator for at least one hour to set the filling and make slicing easy. Now you’ve got a showstopper ready to dazzle!
How to Serve Chocolate Peanut Butter Cake Roll
Garnishes
The best Chocolate Peanut Butter Cake Roll deserves a garnish that lets its beauty and flavor shine. I love finishing mine with a generous drizzle of melted chocolate and a few dollops of peanut butter swirled artistically across the top. For extra crunch and a bakery-style touch, try adding crushed salted peanuts or delicate chocolate shavings. These little details make every slice feel special.
Side Dishes
This cake roll is definitely the star of the show, but it pairs wonderfully with a scoop of vanilla ice cream or a silky dollop of lightly sweetened whipped cream. Fresh berries, like strawberries or raspberries, bring a pop of color and a light tartness that balances the richness of the cake. For a contrast in texture, consider serving with crisp butter cookies or wafer sticks on the side.
Creative Ways to Present
A Chocolate Peanut Butter Cake Roll looks gorgeous whole on a platter, sliced right at the table for a little dessert drama! To make individual servings feel festive, cut the roll into thick slices and place each on a plate dusted with cocoa powder or powdered sugar. For parties, you can even slice them thinner, spear with little dessert picks, and arrange them on a tray as eye-catching, bite-sized treats.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap your Chocolate Peanut Butter Cake Roll well in plastic wrap or store in an airtight container in the fridge. It will stay fresh and delicious for up to 3 days. The flavors actually deepen and meld together, making every chilled slice just as divine as the first.
Freezing
To freeze, wrap the entire unsliced cake roll very tightly in plastic wrap, then a layer of aluminum foil. It’ll keep beautifully in the freezer for up to 2 months. When you’re ready to serve, simply thaw overnight in the fridge. For best texture, add drizzles and garnishes after thawing rather than before freezing.
Reheating
The Chocolate Peanut Butter Cake Roll is meant to be enjoyed cold or at room temperature, so there’s no need to reheat. If you want to soften it slightly for serving, simply let it rest at room temperature for 10 to 15 minutes after removing from the fridge—just enough to bring out the flavors and keep the filling smooth and luscious.
FAQs
How do I prevent the cake from cracking when rolling?
The secret is to roll the cake while it’s still warm, right out of the oven, using a towel dusted with powdered sugar. Don’t overbake it; a slightly springy texture is perfect for gentle rolling.
Can I make the Chocolate Peanut Butter Cake Roll in advance?
Absolutely! This cake actually tastes even better after chilling in the fridge, so making it the day before a party is a great idea. Leftovers keep well for up to three days in the refrigerator.
Which kind of peanut butter works best?
For the smoothest, creamiest filling, use classic creamy peanut butter. Natural varieties work too, but make sure they’re well-stirred with no extra oil separating, so your filling stays fluffy.
Can I add other flavors or mix-ins?
You bet! Feel free to fold mini chocolate chips into the filling or sprinkle sea salt and caramel bits on top. A swirl of raspberry jam in the filling adds a fruity pop that pairs wonderfully with the chocolate and peanut butter.
What if I don’t have a jelly roll pan?
A rimmed 10×15-inch baking sheet will do the trick. Just be sure it’s the right size so the cake doesn’t end up too thick or too thin, which could make rolling difficult or lead to cracks.
Final Thoughts
I truly hope you’re inspired to roll up your sleeves and give this Chocolate Peanut Butter Cake Roll a try. It’s a show-stopping dessert that’s easier than it looks and an instant crowd-pleaser for all ages. Share a slice (or two!) with friends and family—you might just start a new tradition!
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Chocolate Peanut Butter Cake Roll Recipe
- Total Time: 1 hour 30 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the decadent combination of rich chocolate cake wrapped around a luscious creamy peanut butter filling in this irresistible Chocolate Peanut Butter Cake Roll. A show-stopping dessert that’s sure to impress!
Ingredients
For the Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Filling:
- 3/4 cup creamy peanut butter
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
For the Topping (optional):
- 1/2 cup chocolate chips, melted
- 2 tablespoons peanut butter
- crushed peanuts or chocolate shavings for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the cake: Sift together the flour, cocoa powder, baking powder, and salt. Beat eggs and sugar until fluffy, then fold in dry ingredients. Bake for 10-12 minutes, then roll up in a towel to cool.
- Make the filling: Beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream and fold into the peanut butter mixture.
- Assemble the cake roll: Unroll the cooled cake, spread the filling, roll it back up, and top with melted chocolate, peanut butter, and garnishes. Chill before slicing.
Notes
- Avoid overbaking the cake to prevent cracking.
- This dessert can be made a day ahead and stored in the fridge.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24 g
- Sodium: 190 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 85 mg
