Peanut Butter Cup Chocolate Roll Cake
A delightful dessert combining chocolate and peanut butter in a rolled cake format, perfect for any occasion.
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.