This Peanut Butter Chocolate Roll Cake is a stunning dessert that combines soft chocolate sponge cake with a rich, creamy peanut butter filling. Rolled into beautiful swirls and topped with silky chocolate ganache, caramel drizzle, and crunchy peanut butter cup pieces, every slice is packed with indulgent flavor. Perfect for celebrations, holidays, or whenever you want a bakery-style dessert at home, this cake delivers the ultimate chocolate and peanut butter combination.
Peanut Butter Chocolate Roll Cake Recipe
Ingredients
4 large eggs
3/4 cup granulated sugar
2 tablespoons vegetable oil
1/4 cup whole milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1 teaspoon espresso powder (optional)
1/4 cup powdered sugar (for dusting the towel)
4 ounces cream cheese softened
1/2 cup creamy peanut butter
1/4 cup unsalted butter softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
3–4 tablespoons heavy cream
1/3 cup salted caramel sauce plus more for drizzling
1 cup semi-sweet chocolate chips
3/4 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon light corn syrup or honey (optional)
3/4 cup mini peanut butter cups chopped
1/4 cup crunchy peanut butter cookies or graham cracker crumbs
2–3 tablespoons salted caramel sauce for drizzlingCook Mode Prevent your screen from going dark
Instructions
1. Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a slight overhang, and lightly grease the parchment and sides of the pan.
2. In a large mixing bowl, beat the eggs and granulated sugar with a hand mixer or stand mixer on high speed for 4–5 minutes, until the mixture is pale, thick, and has at least doubled in volume.
3. Whisk in the vegetable oil, whole milk, and vanilla extract on low speed just until combined, being careful not to deflate the eggs too much.
4. In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, fine sea salt, and espresso powder. Gently fold the dry ingredients into the egg mixture in two or three additions, stopping as soon as no dry streaks remain.
5. Pour the batter into the prepared pan and spread it evenly to the corners with an offset spatula. Bake for 10–12 minutes, or until the top springs back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs.
6. While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. As soon as the cake comes out of the oven, run a knife around the edges, invert it onto the towel, and carefully peel off the parchment paper.
7. Starting from a short side, roll the warm cake up in the towel, forming a tight but gentle spiral. Set the rolled cake on a wire rack and let it cool completely while wrapped in the towel.
8. To make the peanut butter filling, beat the softened cream cheese, creamy peanut butter, and unsalted butter together in a mixing bowl until smooth and creamy.
9. Add the powdered sugar and vanilla extract and beat until light and fluffy. Drizzle in 3 tablespoons of heavy cream and beat again until the mixture is smooth and spreadable, adding the remaining tablespoon of cream if needed to reach a thick frosting consistency.
10. Gently unroll the cooled cake, leaving it on the towel. It should curve slightly from being rolled—this is normal. Spread the peanut butter filling evenly over the cake, leaving about 1/2 inch of space around the edges.
11. Warm 1/3 cup of salted caramel sauce just until pourable, then drizzle a thick line of caramel along the long edge of the cake where you will begin rolling.
12. Starting at the caramel-lined edge, carefully roll the cake back up (without the towel this time), keeping the roll snug but not so tight that the filling squeezes out.
13. Wrap the filled cake roll tightly in plastic wrap and refrigerate for at least 1–2 hours, or until firm enough to handle easily and slice cleanly.
14. For the ganache, place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan or microwave-safe cup until it is steaming but not boiling.
15. Pour the hot cream over the chocolate chips, cover, and let sit for 1–2 minutes. Whisk until smooth and glossy, then stir in the unsalted butter and light corn syrup or honey, if using, for extra shine. Let the ganache cool until slightly thickened but still pourable.
16. Remove the chilled cake roll from the plastic wrap and place it on a wire rack set over a baking sheet. Pour the ganache over the top of the roll, letting it drip down the sides. Use an offset spatula to smooth the top if needed.
17. While the ganache is still soft, sprinkle the chopped mini peanut butter cups and cookie or graham crumbs over the top of the cake. Drizzle with additional salted caramel sauce for a bakery-style finish.
18. Refrigerate the decorated roll for 20–30 minutes to set the ganache, then transfer to a serving platter. Slice into 10–12 pieces with a sharp, warm knife, wiping the blade clean between cuts for the neatest swirls. Serve slightly chilled or at cool room temperature.
Health Benefits
1. Source of Protein
Peanut butter, eggs, and dairy ingredients provide protein that helps support muscle repair and keeps you feeling satisfied.
2. Energy Boosting Dessert
Carbohydrates from the cake and filling offer quick energy, making this dessert a great occasional treat.
3. Healthy Fats from Peanut Butter
Peanut butter contains healthy fats that support heart health and help maintain energy levels.
4. Antioxidants from Cocoa
Cocoa powder contains antioxidants that may help protect cells from oxidative stress.
5. Mood-Enhancing Treat
Chocolate-based desserts are known to boost mood and create a satisfying indulgent experience when enjoyed in moderation.
