Waking up to the aroma of deep cocoa always brings Max running to the kitchen; and this Peanut Butter Cup Chocolate Roll is the absolute showstopper he loves to help decorate with extra candy bits. We love how the salty peanut butter swirls through the rich sponge; turning a simple afternoon bake into a sweet family memory that everyone in the house adores. It is our favorite way to share a little extra love with a decadent dessert that looks as good as it tastes.
Jump to:
- Why You Will Love This Peanut Butter Cup Chocolate Roll
- How To Make Peanut Butter Cup Chocolate Roll
- What Pairs Well With Peanut Butter Cup Chocolate Roll
- Peanut Butter Cup Chocolate Roll Variations
- Equipment
- Storage / Make Ahead / Serving Tips
- Top Tips for Best Peanut Butter Cup Chocolate Roll
- Peanut Butter Cup Chocolate Roll FAQs
- A Sweet Ending Worth Sharing
- Related
- Peanut Butter Cup Chocolate Roll
Why You Will Love This Peanut Butter Cup Chocolate Roll
This dessert offers a perfect balance of a light; airy chocolate sponge and a velvety; rich peanut butter filling that melts in your mouth. It is naturally stunning with its glossy chocolate drizzle and crushed Reese's topping; making it the ultimate centerpiece for any holiday party or family gathering.
How To Make Peanut Butter Cup Chocolate Roll
This recipe creates a classic chocolate Swiss roll base that is filled with a creamy; whipped peanut butter icing and finished with a professional ganache. Originally inspired by the iconic Reese's peanut butter cup roll cake; this version has been refined in our kitchen to ensure the cake stays flexible and the filling remains silky. The contrast between the dark; fudgy exterior and the golden; nutty center makes this a repeatable favorite for any chocolate lover.
Peanut Butter Cup Chocolate Roll Ingredients
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 4 ounces cream cheese (softened)
- ½ cup powdered sugar
- ½ cup semi-sweet chocolate chips (for drizzle)
- ¼ cup chopped peanut butter cups
Step by Step Method
Prepare the sponge
- Whisk the eggs and sugar on high speed for five minutes until the mixture is thick and pale yellow.
Fold in dry goods
- Gently sift the flour and cocoa over the eggs and fold by hand to keep the batter airy and light.
Bake and roll
- Spread the batter onto a lined tray and bake at 350 degrees for twelve minutes before rolling in a towel to set the shape.
Whip the filling
- Beat the peanut butter, cream cheese, and powdered sugar until the icing is perfectly smooth and spreadable.
Fill the cake
- Unroll the cooled sponge and spread the peanut butter mixture evenly to the edges before re-rolling tightly.
Create the ganache
- Melt the chocolate chips with a splash of cream until the coating is liquid; glossy; and ready to drizzle.
Drizzle and top
- Wave a spoon over the roll to create thick chocolate lines and immediately scatter the chopped candy on top.
Chill and slice
- Refrigerate the roll for at least one hour to allow the layers to firm up for clean; professional slices.
MAX’S REACTION
"Mom; it’s like a giant candy bar that you can slice! The middle part is so peanut-buttery and awesome!"
What Pairs Well With Peanut Butter Cup Chocolate Roll
I usually serve this with a tall glass of cold milk for Max or a hot cup of espresso to balance the rich; nutty sweetness. If you are hosting a festive party; it pairs beautifully with our Italian Love Cake or a fresh platter of Strawberry Cheesecake Cookies. For a grand finale; nothing beats serving this alongside a stunning Valentine’s Cake.
Peanut Butter Cup Chocolate Roll Variations
Peanut Butter Cup Chocolate Roll Recipe Easy
Use a box of chocolate cake mix and reduce the water slightly to create a sturdy enough base for a quick weeknight version.
Peanut Butter Swiss Roll Recipe with Marshmallow
Add a layer of marshmallow fluff over the peanut butter icing before rolling to create an even more indulgent; gooey center.
3 Ingredient Peanut Butter Roll
Create a simple flourless version using only eggs; sugar; and cocoa for the cake to let the peanut butter flavor shine.
Reeses Peanut Butter Roll Cake with Peanut Butter Chips
Substitute the chocolate drizzle for melted peanut butter chips and extra crushed nuts for a triple-threat nutty experience.
Equipment
- 10x15 inch jelly roll pan
- Electric hand mixer
- Clean kitchen towel
- Offset spatula
Mom Tip: Always roll your cake while it is still warm from the oven; this trains the fibers of the sponge so it won't crack later!
Storage / Make Ahead / Serving Tips
Storage Tips That Keep It Fresh
- Store the roll in an airtight container in the refrigerator for up to four days.
- Keep it wrapped in plastic once sliced to prevent the airy sponge from drying out.
Make Ahead Strategy
- Bake and fill the cake a day in advance to let the flavors truly meld together.
- Wait to add the chocolate drizzle and candy until the day of serving for the best appearance.
Reheating Instructions
- Serve chilled or at room temperature; never microwave this cake as the peanut butter filling will melt away.
Top Tips for Best Peanut Butter Cup Chocolate Roll
The absolute secret to that professional; bakery-quality finish is whisking your eggs for the full five minutes until they reach the "ribbon" stage. I always tell Max that the "bubbles" are what make the cake flexible; otherwise your roll will crack like a dry leaf! Make sure you use a fine-mesh sieve when sifting your cocoa to avoid any bitter lumps in your delicate sponge. For the cleanest; most beautiful slices; use a long serrated knife and wipe it clean with a warm; damp cloth between every single cut.
Peanut Butter Cup Chocolate Roll FAQs
Why did my peanut butter cup chocolate roll recipe easy crack?
The cake was likely either overbaked or cooled too much before the initial roll; always roll it immediately while hot.
Can I use crunchy peanut butter for the filling?
You can; but a smooth creamy peanut butter provides a more traditional Swiss roll texture that is easier to spread.
What is the best way to melt the chocolate for the top?
Use short 30-second bursts in the microwave and stir well in between to avoid burning the delicate chocolate.
A Sweet Ending Worth Sharing
Baking this "magic" chocolate roll with Max is the highlight of my weekend; especially when we finally slice into it to reveal that perfect spiral. If you enjoyed this decadent bake; you should try our festive Italian Love Cake for another chocolatey surprise. For a tarter contrast; our Strawberry Cheesecake Cookies are always a massive hit. If you want a truly grand celebration; nothing beats our signature Valentine’s Cake.
Share your Peanut Butter Cup Chocolate Roll! Tag us @HannahCooking with #PeanutButterCupChocolateRoll; we’re dying to see your version and hear about your homemade kitchen stories!
⭐️ Rate this Peanut Butter Cup Chocolate Roll recipe and let us know what twists or ingredients you used!
Related
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Peanut Butter Cup Chocolate Roll
Equipment
- 1 Jelly roll pan (10x15 inch)
- 1 Electric mixer (For fluffy eggs)
- 1 Kitchen towel (For initial roll)
Ingredients
- 4 large Eggs - Room temperature
- ¾ cup Granulated sugar - White sugar
- ½ cup All-purpose flour - Sifted
- ¼ cup Cocoa powder - Unsweetened
- 1 cup Creamy peanut butter - Smooth style
- 4 oz Cream cheese - Softened
- ½ cup Chocolate chips - For drizzle
- ¼ cup Peanut butter cups - Chopped
Instructions
- Whisk the eggs and sugar on high speed for five minutes until thick and pale.
- Fold in the sifted flour and cocoa by hand to maintain the batter volume.
- Bake the thin layer of batter at 350°F for 12 minutes until springy.
- Invert onto a towel and roll immediately to set the shape while warm.
- Beat peanut butter, cream cheese, and sugar until the filling is perfectly smooth.
- Unroll the cooled cake and spread the filling evenly before re-rolling tightly.
- Drizzle with melted chocolate and top with crushed candy for the final look.
- Chill the cake for one hour to ensure clean and professional slicing.
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