Peanut Butter Chocolate Roll (Printable Recipe)
Rich chocolate sponge rolled with peanut butter cream and crunchy candy—simple yet showstopping.
# Ingredients You'll Need:
→ Cake Base
01 -
4 large eggs
02 -
1/2 cup all-purpose flour
03 -
1/4 cup unsweetened cocoa powder
04 -
1 teaspoon baking powder
05 -
1/4 teaspoon salt
06 -
1/2 cup granulated sugar
07 -
Powdered sugar, for dusting
→ Filling
08 -
3/4 cup heavy cream
09 -
1/3 cup powdered sugar
10 -
1/2 cup smooth peanut butter
11 -
3/4 cup mini peanut butter cups, chopped
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper, ensuring it covers the sides. Lightly coat underneath with cooking spray.
02 -
In a large bowl, beat eggs and granulated sugar for 5 minutes until pale and tripled in volume. This aeration is key to a light sponge.
03 -
Sift flour, cocoa powder, baking powder, and salt. Gently fold into egg mixture using a rubber spatula in a figure-eight motion to preserve air.
04 -
Spread batter evenly on prepared pan. Tap to remove air bubbles. Bake for 10–12 minutes until the center springs back when lightly pressed.
05 -
While hot, invert cake onto a clean towel dusted with powdered sugar. Carefully peel off parchment. Roll cake in the towel and cool completely.
06 -
Whip heavy cream to soft peaks. Fold in powdered sugar and peanut butter until smooth. Add more cream if too thick or chill briefly if loose.
07 -
Unroll cooled cake. Spread filling evenly, leaving 1/2-inch border. Sprinkle chopped peanut butter cups. Re-roll cake without towel, forming a tight spiral.
08 -
Refrigerate cake at least 30 minutes before slicing for clean cuts. Dust with powdered sugar and serve at room temperature for best flavor.
# Extra Tips:
01 -
Rolling the cake while warm helps prevent cracks and sets the shape.
02 -
Filling consistency is key; adjust cream or chill time to achieve spreadable texture.
03 -
Cake improves in flavor and texture after chilling overnight.