Decadent Chocolate Peanut Butter Roll Cake: A Show-Stopping Dessert
If you're a fan of the irresistible duo of chocolate and peanut butter, this Chocolate Peanut Butter Roll Cake is your next must-try indulgence. Rich, moist chocolate sponge cake swirled with a creamy peanut butter filling and finished with a glossy chocolate ganache—it's as beautiful as it is delicious.
Perfect for holidays, birthdays, or just when you're craving a truly special treat, this dessert will impress your guests and satisfy every sweet tooth at the table.
🍫 Why You’ll Love This Cake
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Classic Flavor Pairing: Chocolate and peanut butter are a match made in dessert heaven.
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Elegant Presentation: Rolled to perfection and topped with chocolate candies, it's a feast for the eyes.
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Make-Ahead Friendly: Great for preparing in advance and storing in the fridge.
🧁 Ingredients
For the Cake:
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4 large eggs
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1/2 cup granulated sugar
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1/3 cup all-purpose flour
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1/4 cup unsweetened cocoa powder
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1/2 tsp baking powder
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1/4 tsp salt
For the Peanut Butter Filling:
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1/2 cup creamy peanut butter
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4 oz cream cheese, softened
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1/2 cup powdered sugar
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1/2 cup heavy whipping cream
For the Ganache Topping:
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1 cup semi-sweet chocolate chips
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1/2 cup heavy cream
To Decorate (optional):
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Mini peanut butter cups or chocolate candies
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Crushed peanuts for garnish
👩🍳 Instructions
1. Prepare the Cake:
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Preheat your oven to 350°F (175°C).
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Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
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In a mixing bowl, beat the eggs and sugar until light and fluffy.
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Sift in flour, cocoa powder, baking powder, and salt. Fold gently to combine.
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Pour the batter into the prepared pan and spread evenly.
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Bake for 10–12 minutes or until the cake springs back when touched.
2. Roll the Cake:
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While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar.
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Peel off the parchment and gently roll the cake up with the towel from the short end. Let it cool completely.
3. Make the Filling:
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Beat peanut butter and cream cheese until smooth.
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Add powdered sugar and whip until combined.
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In a separate bowl, whip heavy cream until stiff peaks form.
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Fold the whipped cream into the peanut butter mixture.
4. Fill and Re-Roll:
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Unroll the cooled cake and spread the filling evenly over the surface.
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Carefully re-roll the cake (without the towel) and place seam side down on a tray.
5. Add the Ganache:
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Heat heavy cream until just boiling and pour over the chocolate chips.
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Let sit for 2 minutes, then stir until smooth and shiny.
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Pour ganache over the roll cake and let it drip down the sides.
6. Decorate and Serve:
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Garnish with mini peanut butter cups and crushed peanuts for a final touch.
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Chill in the fridge for at least 1 hour before slicing and serving.
💡 Tips & Variations
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Swap out the peanut butter for Nutella or cookie butter for a fun twist.
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Use dark chocolate for a richer ganache flavor.
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Serve with a scoop of vanilla ice cream for the ultimate dessert experience.
📌 Final Thoughts
This Chocolate Peanut Butter Roll Cake isn’t just a dessert—it’s an experience. Whether you’re looking to impress your guests or just treat yourself, this luscious roll delivers on flavor, texture, and visual wow-factor. Give it a try and let me know how it turns out in the comments!