This peanut butter cup roll cake looks impressive, but it is built from three simple parts: a light chocolate sponge, a fluffy peanut butter cream, and a glossy chocolate ganache. Roll it up, drizzle it, pile chopped peanut butter cups on top, and every slice shows a pretty spiral of chocolate and peanut butter. It is a great dessert for holidays, birthdays, and potlucks, and you can make it a day ahead.
Why You’ll Love This Recipe
- A showstopper that is easier than it looks. The sponge is flexible and rolls while warm.
- Peanut butter and chocolate in every bite. Cocoa sponge, creamy filling, and ganache.
- Make ahead. The cake tastes best after a few hours in the fridge.
- Great for sharing. One roll cuts into about 10 slices.
What Is a Cake Roll?
A cake roll (also called a Swiss roll) is a thin sponge cake baked in a shallow pan. While it is still warm, you roll it up in a towel so it learns the shape, let it cool, then unroll it, spread on the filling, and roll it again. Because the cake is rolled while warm, it bends without cracking.
Ingredients
Chocolate sponge
- 5 large eggs, separated, at room temperature
- 3/4 cup (150 g) granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/2 cup (65 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting the towel
Peanut butter cream filling
- 4 oz (115 g) cream cheese, softened
- 1/2 cup (125 g) creamy peanut butter
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240 ml) cold heavy cream
- 1/2 cup chopped peanut butter cups (such as Reese’s), optional
Chocolate ganache
- 1/2 cup (85 g) semi-sweet chocolate chips
- 1/4 cup (60 ml) heavy cream
To decorate
- 1 cup chopped peanut butter cups
- Powdered sugar, for dusting
- Whipped cream, optional
Ingredient Notes
- Eggs: Room-temperature eggs whip to more volume, which makes a lighter sponge. Cold eggs separate more easily, so separate them first and let the whites and yolks come to room temperature.
- Peanut butter: Use regular creamy peanut butter. Natural peanut butter separates and makes the filling loose.
- Heavy cream: Keep it very cold so it whips to stiff peaks.
- Peanut butter cups: Chop them and chill them for a few minutes so they stay firm.
Instructions
- Prepare the pan. Heat the oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan, line it with parchment paper, and grease the parchment.
- Whip the yolks. Beat the egg yolks with 1/2 cup of the sugar and the vanilla for 3 to 4 minutes, until pale and thick.
- Combine the dry ingredients. Sift the flour, cocoa, baking powder, and salt together. Fold them into the yolk mixture. The batter will be thick.
- Whip the whites. In a clean bowl, beat the egg whites until foamy. Add the remaining 1/4 cup sugar gradually and beat until stiff, glossy peaks form.
- Fold. Stir a third of the whites into the batter to loosen it, then gently fold in the rest until no streaks remain. Do not stir hard, or you will lose the air.
- Bake. Spread the batter evenly in the pan and bake for 10 to 12 minutes, until the cake springs back when touched lightly.
- Roll while warm. Dust a clean kitchen towel generously with powdered sugar. Turn the hot cake out onto the towel, peel off the parchment, and roll the cake up with the towel, starting from a short end. Cool completely on a rack, about 1 hour.
- Make the filling. Beat the cream cheese, peanut butter, powdered sugar, and vanilla until smooth. In another bowl, whip the cold cream to stiff peaks. Fold the whipped cream into the peanut butter mixture in two additions. Fold in the chopped peanut butter cups, if using.
- Fill and re-roll. Gently unroll the cooled cake. Spread the filling evenly, leaving a 1 inch border. Roll the cake up again without the towel, ending seam side down.
- Chill. Wrap the roll and refrigerate for at least 1 hour so it firms up and slices cleanly.
- Add the ganache. Heat the cream until it just begins to steam, pour it over the chocolate chips, wait 2 minutes, and stir until smooth. Let it cool for 5 to 10 minutes, until it thickens slightly.
- Decorate. Spoon or drizzle the ganache over the roll. Top with chopped peanut butter cups, a dusting of powdered sugar, and whipped cream if you like.
Tips for Success
- Roll the cake while it is hot. This is the secret to a roll that doesn’t crack.
- Do not overbake. A dry sponge cracks when rolled. Take it out as soon as it springs back.
- Whip the whites to stiff peaks, but stop before they look dry and clumpy.
- Fold gently. The air in the whites is what keeps the sponge light.
- Cool the cake completely before filling, or the cream will melt.
- Chill before slicing, and use a sharp, warm knife for clean cuts.
- A few cracks are fine. The ganache and toppings cover them.
Variations
- Extra chocolatey: Fold mini chocolate chips into the filling.
- Peanut butter ganache: Warm a little peanut butter with the cream in the ganache.
- Banana twist: Add thin banana slices before rolling.
- Salted topping: Sprinkle flaky salt over the ganache.
- Individual slices: Serve each slice with a spoonful of whipped cream.
Storage and Make-Ahead
- Refrigerator: Up to 4 days, covered. Add the ganache and decorations on the day you serve it for the best look.
- Freezer: Freeze whole or sliced, wrapped tightly, for up to 1 month. Thaw in the fridge overnight.
- Make ahead: Bake and roll the sponge a day ahead, then fill it the next day.
Frequently Asked Questions
Why did my cake roll crack? It was probably overbaked, or it cooled before it was rolled. Roll it while it is still hot and take it out of the oven as soon as it springs back.
Can I make a cake roll ahead of time? Yes. The filled roll keeps in the fridge for up to 4 days, and the flavors blend nicely overnight.
Can I freeze a roll cake? Yes. Wrap it tightly and freeze for up to 1 month, then thaw overnight in the refrigerator.
Can I use natural peanut butter? It is not recommended. Natural peanut butter separates and makes the filling soft and greasy.
Do I have to use a towel? The towel helps the cake keep its shape as it cools. Parchment paper works too, but a lightly floured or sugared towel is the easiest.
What size pan do I need? A 10×15 inch jelly roll pan. A larger pan makes a thinner sponge that bakes faster.
Peanut Butter Cup Roll Cake
A soft chocolate sponge rolled around creamy peanut butter filling, finished with chocolate ganache and chopped peanut butter cups. Step-by-step recipe with tips to prevent cracking.
Ingredients
Method
- Prepare the pan. Heat the oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan, line it with parchment paper, and grease the parchment.
- Whip the yolks. Beat the egg yolks with 1/2 cup of the sugar and the vanilla for 3 to 4 minutes, until pale and thick.
- Combine the dry ingredients. Sift the flour, cocoa, baking powder, and salt together. Fold them into the yolk mixture. The batter will be thick.
- Whip the whites. In a clean bowl, beat the egg whites until foamy. Add the remaining 1/4 cup sugar gradually and beat until stiff, glossy peaks form.
- Fold. Stir a third of the whites into the batter to loosen it, then gently fold in the rest until no streaks remain. Do not stir hard, or you will lose the air.
- Bake. Spread the batter evenly in the pan and bake for 10 to 12 minutes, until the cake springs back when touched lightly.
- Roll while warm. Dust a clean kitchen towel generously with powdered sugar. Turn the hot cake out onto the towel, peel off the parchment, and roll the cake up with the towel, starting from a short end. Cool completely on a rack, about 1 hour.
- Make the filling. Beat the cream cheese, peanut butter, powdered sugar, and vanilla until smooth. In another bowl, whip the cold cream to stiff peaks. Fold the whipped cream into the peanut butter mixture in two additions. Fold in the chopped peanut butter cups, if using.
- Fill and re-roll. Gently unroll the cooled cake. Spread the filling evenly, leaving a 1 inch border. Roll the cake up again without the towel, ending seam side down.
- Chill. Wrap the roll and refrigerate for at least 1 hour so it firms up and slices cleanly.
- Add the ganache. Heat the cream until it just begins to steam, pour it over the chocolate chips, wait 2 minutes, and stir until smooth. Let it cool for 5 to 10 minutes, until it thickens slightly.
- Decorate. Spoon or drizzle the ganache over the roll. Top with chopped peanut butter cups, a dusting of powdered sugar, and whipped cream if you like.
Notes
• Eggs: Room-temperature eggs whip to more volume, which makes a lighter sponge.
Cold eggs separate more easily, so separate them first and let the whites and yolks come to room temperature.
• Peanut butter: Use regular creamy peanut butter. Natural peanut butter separates and makes the filling loose.
• Heavy cream: Keep it very cold so it whips to stiff peaks.
• Peanut butter cups: Chop them and chill them for a few minutes so they stay firm.
