Peanut Butter Chocolate Cake Roll Recipe

Indulge in the perfect balance of creamy peanut butter and rich chocolate with this delightful cake roll. A heavenly treat for any occasion!


  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup powdered sugar (for dusting)
  • 1/2 cup creamy peanut butter
  • 1/2 cup heavy cream
  • 1/4 cup powdered sugar (for filling)


  1. Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
  2. In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract until thick and pale, about 5 minutes.
  3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
  4. Spread the batter evenly into the prepared jelly roll pan. Bake for 12-15 minutes or until the cake springs back when lightly touched.
  5. While the cake is baking, lay out a clean kitchen towel and sift powdered sugar evenly over it.
  6. Once the cake is done, immediately loosen the edges with a knife and turn it out onto the prepared towel. Carefully peel off the parchment paper.
  7. Starting from the short end, gently roll the cake and towel together. Place seam side down on a wire rack to cool completely.
  8. While the cake is cooling, prepare the filling. In a mixing bowl, beat together the peanut butter, heavy cream, and powdered sugar until smooth and creamy.
  9. Once the cake has cooled, carefully unroll it and spread the peanut butter filling evenly over the surface, leaving a small border.
  10. Roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour before serving.
  11. Before serving, dust the cake roll with powdered sugar. Slice and enjoy!

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