Peanut Butter Cup Cake Roll Recipe

Indulge in the perfect marriage of chocolate and peanut butter with this delightful Peanut Butter Cup Cake Roll. A heavenly swirl of moist chocolate cake envelops a creamy peanut butter filling, creating a decadent treat that’s sure to please any dessert lover.


For the Cake:

  • 3/4 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup water

For the Filling:

  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 2 tablespoons unsalted butter, softened
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream

For the Chocolate Ganache:

  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream


  1. Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, leaving an overhang on the long sides. Grease the parchment paper as well.
  2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the egg yolks with 1/2 cup of granulated sugar until thick and pale. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the egg yolk mixture, alternating with the water, and mix until just combined.
  5. In another clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form.
  6. Gently fold the beaten egg whites into the chocolate batter until no streaks remain.
  7. Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula. Bake for 12-15 minutes or until the cake springs back when lightly touched.
  8. While the cake is baking, prepare the filling. In a mixing bowl, beat together the peanut butter, powdered sugar, softened butter, and salt until smooth and creamy.
  9. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until well combined. Refrigerate until ready to use.
  10. Once the cake is baked, remove it from the oven and immediately loosen the edges with a knife. Carefully lift the cake out of the pan using the parchment paper overhang and transfer it to a clean kitchen towel.
  11. Starting from one of the short ends, gently roll the cake and towel together into a tight spiral. Place the rolled cake seam side down on a wire rack and let it cool completely.
  12. Once the cake has cooled, carefully unroll it and spread the peanut butter filling evenly over the surface, leaving a small border around the edges.
  13. Carefully re-roll the cake, this time without the towel. Place it seam side down on a serving platter or tray.
  14. To make the chocolate ganache, place the chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 1-2 minutes. Stir until smooth and glossy.
  15. Pour the chocolate ganache over the cake roll, allowing it to drip down the sides. Use a spatula to spread the ganache evenly, if needed.
  16. Refrigerate the cake roll for at least 1 hour to allow the filling and ganache to set.
  17. Before serving, slice the cake roll into rounds and enjoy!

Note: This cake roll is best served chilled and can be stored in the refrigerator for up to 3 days.

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