1. Why did my Peanut Butter Cup Cake Roll crack?

Cracking usually happens if the cake is overbaked or not rolled while still warm. To prevent this, bake just until the cake springs back lightly when touched and roll it immediately in a powdered sugar–dusted towel. This helps the sponge maintain flexibility and shape for your Peanut Butter Cup Cake Roll.

2. Can I make Peanut Butter Cup Cake Roll ahead of time?

Yes, this Peanut Butter Cup Cake Roll is perfect for making in advance. Prepare it up to one day ahead and store it tightly covered in the refrigerator. The flavors of the chocolate cake and peanut butter filling actually deepen as it rests, making it even more delicious the next day.

3. How should I store leftover Peanut Butter Cup Cake Roll?

Store leftover Peanut Butter Cup Cake Roll in an airtight container in the refrigerator for up to four days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and placed in a freezer-safe container for up to two months. Thaw in the refrigerator before serving.

4. Can I use crunchy peanut butter in this cake roll?

Yes, you can substitute crunchy peanut butter for creamy if you prefer added texture. Keep in mind that the filling will be slightly less smooth, but it will add a pleasant crunch that enhances the peanut butter cup flavor of the Peanut Butter Cup Cake Roll.

Peanut Butter Cup Cake Roll – Easy Recipe

Name: Peanut Butter Cup Cake Roll
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Cuisine: American
Ingredients: 4 large eggs; 3/4 cup (150 g) granulated sugar; 1 teaspoon vanilla extract; 1/4 cup (60 ml) vegetable oil; 3/4 cup (95 g) all-purpose flour; 1/4 cup (25 g) unsweetened cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup (250 g) creamy peanut butter; 1 cup (120 g) powdered sugar; 1/2 cup (113 g) unsalted butter, softened; 1 teaspoon vanilla extract (for filling); 1/4 cup (60 ml) heavy cream (for filling); 1 cup (170 g) semisweet chocolate chips; 1/2 cup (120 ml) heavy cream (for ganache)

Description

Peanut Butter Cup Cake Roll is a rich chocolate sponge cake rolled with a creamy peanut butter filling and topped with silky chocolate ganache. This decadent dessert combines the classic flavors of chocolate and peanut butter in a beautiful swirl that is perfect for holidays, birthdays, or any special occasion.

Ingredients

Scale

4 large eggs
3/4 cup (150 g) granulated sugar
1 teaspoon vanilla extract
1/4 cup (60 ml) vegetable oil
3/4 cup (95 g) all-purpose flour
1/4 cup (25 g) unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (250 g) creamy peanut butter
1 cup (120 g) powdered sugar
1/2 cup (113 g) unsalted butter, softened
1 teaspoon vanilla extract (for filling)
1/4 cup (60 ml) heavy cream (for filling)
1 cup (170 g) semisweet chocolate chips
1/2 cup (120 ml) heavy cream (for ganache)

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Instructions

Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
In a large bowl, beat the eggs and granulated sugar for about 5 minutes until thick and pale.
Mix in the vanilla extract and vegetable oil until fully combined.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
Spread the batter evenly into the prepared pan and bake for 10–12 minutes, or until the cake springs back when lightly touched.
Dust a clean kitchen towel with powdered sugar. Invert the warm cake onto the towel, peel off the parchment paper, and roll the cake up from the short end. Let it cool completely.
In a mixing bowl, beat together the peanut butter, powdered sugar, softened butter, vanilla extract, and heavy cream until smooth and creamy.
Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface, leaving a small border around the edges.
Re-roll the cake tightly without the towel and place seam-side down on a serving platter.
Heat the heavy cream for the ganache until just boiling, then pour over the chocolate chips. Let sit for 5 minutes, then stir until smooth.
Allow the ganache to cool slightly before pouring it over the cake roll, letting it drip down the sides.
Refrigerate for at least 30 minutes before slicing and serving.

Notes

Roll the cake while it is still warm to prevent cracking.
Do not overbake the sponge or it may become dry and difficult to roll.
Ensure the cake is completely cool before adding the filling to prevent melting.
Chill the cake before slicing for clean, defined swirls.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 32 g
Sodium: 220 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 95 mg