Description
This Delicious Peanut Butter Cup Chocolate Roll is a rich and creamy dessert packed with chocolate flavor and smooth peanut butter filling. The soft chocolate sponge cake rolls beautifully around a fluffy peanut butter cream and is topped with silky chocolate drizzle and chopped peanut butter cups for the ultimate dessert experience. Perfect for holiday desserts, birthday parties, easy dessert ideas, family gatherings, and chocolate lovers, this recipe creates a bakery-style treat right at home.
Whether you need impressive dinner ideas, easy dessert recipes, holiday food ideas, or crowd-pleasing party desserts, this chocolate roll delivers incredible flavor and a beautiful presentation in every slice.
Ingredients
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 tablespoons milk
1/4 cup powdered sugar for towel dusting
1 cup creamy peanut butter
6 ounces cream cheese softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping
1/2 cup chopped peanut butter cups
1 cup semi-sweet chocolate chips
1/3 cup heavy cream
1/2 cup chopped peanut butter cups for garnish
Mini peanut butter cups for decoration
2 tablespoons melted peanut butter optional drizzle
Instructions
1. Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper.
2. Dust a clean kitchen towel generously with powdered sugar and set aside.
3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
4. In a large bowl, beat the eggs on high speed for 4 to 5 minutes until pale and fluffy.
5. Gradually add the sugar while mixing, then add vegetable oil, vanilla extract, and milk.
6. Gently fold the dry ingredients into the wet ingredients until fully combined.
7. Spread the batter evenly into the prepared pan.
8. Bake for 10 to 12 minutes until the cake springs back lightly when touched.
9. Immediately invert the warm cake onto the prepared towel and carefully remove the parchment paper.
10. Roll the cake inside the towel starting from the short end and allow it to cool completely.
11. Beat the peanut butter and cream cheese together until smooth.
12. Add powdered sugar and vanilla extract, mixing until creamy.
13. Fold in the whipped topping and chopped peanut butter cups.
14. Carefully unroll the cooled cake and spread the filling evenly across the surface.
15. Gently reroll the cake without the towel and place seam-side down on a serving platter.
16. Heat the heavy cream until steaming and pour over the chocolate chips.
17. Stir until smooth and glossy to create the ganache.
18. Drizzle the ganache over the cake and top with peanut butter cups and optional peanut butter drizzle.
19. Refrigerate for at least 1 hour before slicing and serving.
Notes
Roll the cake while it is still warm to prevent cracking and help maintain the perfect swirl shape.
Use room-temperature cream cheese and peanut butter for the smoothest filling texture.
Chill the cake thoroughly before slicing to create clean and beautiful dessert slices.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 240mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg
Keywords: peanut butter chocolate roll, chocolate swiss roll, peanut butter dessert, easy dessert recipe, holiday dessert, chocolate cake roll, homemade dessert, dessert ideas, party dessert