This Chocolate Peanut Butter Roll is a delightful dessert that combines a light chocolate sponge cake with a creamy peanut butter filling, accented by bits of chopped mini peanut butter cups. It's an impressive treat that's surprisingly simple to make, perfect for gatherings or satisfying a sweet craving.

Why I Love This Recipe

I appreciate how this recipe brings together the classic flavors of chocolate and peanut butter in a visually appealing roll. The lightness of the sponge cake complements the richness of the filling, and the addition of peanut butter cup pieces adds a delightful texture. It's a crowd-pleaser that's both elegant and comforting.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large eggs
1 cup granulated sugar
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
Powdered sugar (for dusting)
1 cup heavy cream
½ cup powdered sugar
½ cup smooth peanut butter (such as Skippy or Jif)
½ cup chopped mini peanut butter cups

Directions

Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, allowing it to extend up the sides. Lightly spray with cooking spray to keep the parchment in place.
In a large bowl, beat the eggs and granulated sugar together for about 5 minutes until the mixture is pale and has tripled in volume.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a rubber spatula, being careful not to deflate the batter.
Pour the batter into the prepared pan and spread it evenly. Tap the pan lightly on the counter to release any large air bubbles.
Bake for 10-12 minutes, or until the cake springs back when lightly touched in the center.
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from the short end, roll the cake and towel together into a log. Allow it to cool completely on a wire rack.
For the filling, whip the heavy cream until soft peaks form. Fold in the powdered sugar and peanut butter until smooth and well combined.
Once the cake has cooled, gently unroll it. Spread the filling evenly over the surface, leaving a small border around the edges. Sprinkle the chopped peanut butter cups over the filling.
Carefully re-roll the cake without the towel, ensuring a tight spiral. Place the roll seam-side down on a serving platter.
Dust the top with powdered sugar before serving.

Servings and Timing

Servings: 10 slices
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Cooling Time: 30 minutes
Total Time: Approximately 1 hour

Variations

Nut-Free Option: Substitute the peanut butter with sunflower seed butter and use nut-free chocolate candies.
Chocolate Ganache Topping: Drizzle a simple chocolate ganache over the top for added richness.
Fruit Addition: Add a layer of sliced bananas or strawberries on top of the filling before rolling for a fruity twist.

Storage and Reheating

Storage: Wrap the roll tightly in plastic wrap and store in the refrigerator for up to 3 days.
Freezing: Freeze the wrapped roll for up to 1 month. Thaw in the refrigerator overnight before serving.
Reheating: This dessert is best served chilled or at room temperature. If desired, let it sit out for 15-20 minutes before slicing.

FAQs

How can I prevent the cake from cracking when rolling?

Rolling the cake while it's still warm and pliable helps prevent cracks. Also, be gentle and avoid overbaking, which can dry out the cake.

Can I use natural peanut butter in the filling?

Natural peanut butter can be used, but it may result in a looser filling. Ensure it's well-stirred and consider chilling the filling before spreading.

What if I don't have a jelly roll pan?

A rimmed baking sheet of similar size can work, but ensure the batter is spread evenly and the pan is properly lined to prevent sticking.

Can I make this dessert ahead of time?

Yes, the roll can be made a day in advance. Store it wrapped in the refrigerator and dust with powdered sugar just before serving.

Is it possible to add other mix-ins to the filling?

Absolutely! Chopped nuts, mini chocolate chips, or even a swirl of caramel can be added to the filling for extra flavor and texture.

Conclusion

This Chocolate Peanut Butter Roll is a delightful combination of flavors and textures that's sure to impress. Its elegant appearance belies its straightforward preparation, making it a perfect choice for both special occasions and everyday indulgence. I find it to be a versatile dessert that brings joy to any gathering.

Chocolate Peanut Butter Roll

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Author: Sue
Prep Time: 20 minutes
Cooling Time:: 30 minutes
Cook Time: 10–12 minutes
Total Time: ~1 hour
Yield: 10 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This easy Chocolate Peanut Butter Roll combines a light, fluffy chocolate sponge cake with a creamy peanut butter filling and chopped mini peanut butter cups. A decadent, crowd-pleasing dessert perfect for holidays, gatherings, or whenever you're craving chocolate and peanut butter.

Instructions

Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment and spray lightly.
Beat eggs and granulated sugar until pale and tripled in volume (about 5 mins).
Sift flour, cocoa, baking powder, and salt; fold into egg mixture gently.
Pour batter into pan, spread evenly, and tap to release air bubbles.
Bake for 10–12 minutes, until cake springs back when touched.
Invert onto a powdered sugar-dusted kitchen towel, peel parchment, and roll with towel. Cool on wire rack.
Whip heavy cream to soft peaks. Fold in powdered sugar and peanut butter until smooth.
Unroll cooled cake, spread filling evenly, and sprinkle with peanut butter cups.
Re-roll cake without towel. Place seam-side down on serving platter.
Dust with powdered sugar before serving.