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Chocolate peanut butter roll cake on parchment paper and wooden board, covered in glossy chocolate ganache and topped with chopped Reese's peanut butter cups and crushed peanuts, one slice cut away revealing spiral of dark chocolate sponge and peanut butter cream filling

Peanut Butter Cup Chocolate Roll

A light and airy chocolate sponge cake rolled around a velvety peanut butter cream cheese filling. Finished with a decadent chocolate drizzle and crushed peanut butter cups.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 10 people
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

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

Equipment

  • 1 Jelly roll pan 10x15 inch
  • 1 Electric mixer For fluffy eggs
  • 1 Kitchen towel For initial roll

Method
 

  1. Whisk the eggs and sugar on high speed for five minutes until thick and pale.
  2. Fold in the sifted flour and cocoa by hand to maintain the batter volume.
  3. Bake the thin layer of batter at 350°F for 12 minutes until springy.
  4. Invert onto a towel and roll immediately to set the shape while warm.
  5. Beat peanut butter, cream cheese, and sugar until the filling is perfectly smooth.
  6. Unroll the cooled cake and spread the filling evenly before re-rolling tightly.
  7. Drizzle with melted chocolate and top with crushed candy for the final look.
  8. Chill the cake for one hour to ensure clean and professional slicing.

Notes

Roll the cake in a clean towel while still hot to prevent cracking. Use room temperature eggs for maximum volume in the sponge.