Peanut Butter Cup Chocolate Roll Cake

Why Make This Recipe

Peanut Butter Cup Chocolate Roll Cake is a delightful dessert that brings together the loved flavors of chocolate and peanut butter. This cake is not just tasty; it also has a fun, rolled shape that makes it look impressive for any occasion. If you want a dessert that is easy to make and very satisfying, this recipe is a great choice. It’s perfect for parties, family gatherings, or just a sweet treat at home.

How to Make Peanut Butter Cup Chocolate Roll Cake

Ingredients:

• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 3 large eggs
• 1 cup granulated sugar
• 1/4 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup peanut butter
• 1/2 cup powdered sugar
• 1 cup whipped cream

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 15×10 inch jelly roll pan and line it with parchment paper.
2. In a bowl, combine flour, cocoa powder, and baking powder.
3. In another bowl, beat eggs and sugar until thick and pale. Add milk, oil, and vanilla; mix well.
4. Gradually add the flour mixture to the egg mixture, stirring until just combined.
5. Spread the batter evenly in the prepared pan. Bake for about 15 minutes.
6. While the cake is baking, prepare a flat surface with powdered sugar dusted on it.
7. Once baked, remove the cake from the oven and let it cool for a few minutes before turning it out onto the prepared surface.
8. Spread peanut butter mixed with powdered sugar over the cake, then roll it up starting from the short side.
9. Place the rolled cake seam side down and let it cool completely.
10. Once cool, top with whipped cream, slice, and serve.

How to Serve Peanut Butter Cup Chocolate Roll Cake

This cake is best served chilled or at room temperature. You can slice it into pieces and arrange it on a nice plate. For extra decoration, add some chocolate shavings or more whipped cream on top. Pair it with a scoop of vanilla ice cream for a rich dessert experience.

How to Store Peanut Butter Cup Chocolate Roll Cake

To keep the cake fresh, store it in an airtight container in the refrigerator. It will last for about 3 to 5 days. If you want to keep it longer, you can freeze it. Wrap the cake tightly in plastic wrap, then place it in a freezer-safe container. It can be frozen for up to 2 months.

Tips to Make Peanut Butter Cup Chocolate Roll Cake

• Be careful when rolling the cake. If it cracks, you can cover it with whipped cream to hide any imperfections.
• Make sure your oven is preheated properly before baking to ensure the cake cooks evenly.
• Experiment with different flavors of whipped cream, like chocolate or a hint of vanilla, for a twist.

Variations

You can add chopped nuts or chocolate chips to the batter for added texture. For a fruity touch, try adding a layer of sliced bananas before rolling the cake.

FAQs

1. Can I use different nut butters?
   Yes, you can use almond butter or cashew butter if you prefer a different flavor.

2. Can I make this cake gluten-free?
   Yes, you can substitute all-purpose flour with a gluten-free flour blend.

3. What can I do if my cake cracks while rolling?
   If your cake cracks, don’t worry! Simply use more whipped cream to cover the cracks, and it will look delicious.

Peanut Butter Cup Chocolate Roll Cake

A delightful dessert combining chocolate and peanut butter in a rolled cake format, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Calories 250 kcal

Ingredients

  

Cake Ingredients

• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 3 large eggs
• 1 cup granulated sugar
• 1/4 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

Filling and Topping

• 1/2 cup peanut butter
• 1/2 cup powdered sugar
• 1 cup whipped cream For topping

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease a 15 x 10 inch jelly roll pan and line it with parchment paper.
• In a bowl, combine flour, cocoa powder, and baking powder.
• In another bowl, beat eggs and sugar until thick and pale. Add milk, oil, and vanilla; mix well.
• Gradually add the flour mixture to the egg mixture, stirring until just combined.
• Spread the batter evenly in the prepared pan.

Baking

• Bake for about 15 minutes.
• While the cake is baking, prepare a flat surface dusted with powdered sugar.
• Once baked, remove the cake from the oven and let it cool for a few minutes before turning it out onto the prepared surface.

Assembly

• Spread peanut butter mixed with powdered sugar over the cake, then roll it up starting from the short side.
• Place the rolled cake seam side down and let it cool completely.
• Once cool, top with whipped cream, slice, and serve.

Notes

Store in an airtight container in the refrigerator for 3 to 5 days or freeze for up to 2 months. If the cake cracks while rolling, cover it with whipped cream.

Keyword Chocolate Cake, Dessert Recipe, Party Dessert, Peanut Butter, Roll Cake