Indulge in the ultimate dessert experience with this Peanut Butter Cup Chocolate Roll. This recipe masterfully combines a light, fluffy chocolate sponge cake with a rich, creamy peanut butter filling, all enveloped in a decadent chocolate ganache. If you’ve ever dreamed of a dessert that tastes exactly like a giant, sliceable peanut butter cup, your search is over. We’ve crafted this guide to be completely foolproof, ensuring you get a perfect, crack-free roll every single time.
Whether you’re baking for a special occasion or simply treating yourself, this chocolate roll is guaranteed to impress. It’s a show-stopping centerpiece that delivers on both flavor and presentation.
Why This is the Best Peanut Butter Cup Chocolate Roll
This isn’t just another dessert recipe; it’s a carefully crafted guide to creating a memorable culinary masterpiece. The balance of rich chocolate and nutty, sweet peanut butter is simply divine. The light sponge cake provides the perfect texture to complement the dense, luscious filling.
- Unforgettable Flavor: The combination of deep cocoa and creamy peanut butter is a classic for a reason. This recipe elevates it to a whole new level.
- Perfectly Spongy Texture: Our method ensures a flexible, moist chocolate cake that rolls up beautifully without cracking.
- Crowd-Pleasing Dessert: This is the perfect dessert for holiday gatherings, birthdays, or any event where you want to leave a lasting impression. Check out our Pecan Pie Cheesecake for another crowd-pleaser.
Understanding the Core Components
Three key elements work in harmony to create this incredible dessert. Understanding each one is the first step toward baking perfection.
The Flourless Chocolate Sponge
The secret to a roll that won’t crack lies in the cake itself. This recipe uses a flourless chocolate sponge, which is naturally gluten-free and incredibly flexible. Whipped egg whites give it structure and a light, airy texture that is simply divine.
The Creamy Peanut Butter Cup Filling
We move beyond simple peanut butter for a filling that truly tastes like the inside of a peanut butter cup. By combining creamy peanut butter with cream cheese, powdered sugar, and a hint of vanilla, we create a filling that is stable, rich, and perfectly balanced.
The Silky Chocolate Ganache
A simple yet elegant chocolate ganache provides the finishing touch. Made with just two ingredients—high-quality chocolate and heavy cream—it drapes over the roll for a glossy, professional finish that tastes as good as it looks.
Key Ingredients You’ll Need
For the best results, use high-quality ingredients. Here’s what you’ll need to have on hand:
For the Chocolate Cake:
- Large Eggs: Separated into yolks and whites. This is crucial for the cake’s structure.
- Granulated Sugar: To sweeten the cake and help stabilize the egg whites.
- Unsweetened Cocoa Powder: Use a high-quality Dutch-process cocoa for a deep, rich chocolate flavor.
- Vanilla Extract: Enhances the chocolate flavor.
- Salt: Balances the sweetness.
For the Peanut Butter Filling:
- Creamy Peanut Butter: Use a standard commercial brand like Jif or Skippy for the best consistency.
- Cream Cheese: Full-fat, softened to room temperature for a smooth, lump-free filling.
- Powdered Sugar: To sweeten and thicken the filling.
- Heavy Cream: Adds richness and a light, whipped texture.
For the Chocolate Ganache:
- Semi-Sweet Chocolate Chips: Or a chopped chocolate bar.
- Heavy Cream: The foundation of any great ganache.
Step-by-Step Guide to the Perfect Peanut Butter Cup Chocolate Roll
Follow these instructions closely for a flawless result. We’ll walk through making the cake, preparing the filling, and assembling the final dessert.
1. Prepare the Chocolate Sponge Cake
First, 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 sides to act as handles. In a large bowl, beat the egg whites until foamy, then gradually add half the sugar and continue beating until stiff, glossy peaks form. In a separate bowl, beat the egg yolks with the remaining sugar until pale and thick. Gently fold the egg yolk mixture and the sifted cocoa powder into the egg whites until just combined. Spread the batter evenly in the prepared pan and bake for 12-15 minutes.
2. Roll and Cool the Cake
This is the most critical step for a crack-free roll. As soon as the cake comes out of the oven, turn it out onto a clean kitchen towel dusted heavily with cocoa powder or powdered sugar. Gently peel off the parchment paper. While the cake is still hot, carefully roll it up with the towel inside. Let it cool completely in this rolled-up shape. For another amazing no-bake dessert, try our popular No-Bake Chocolate Eclair Cake.
3. Mix the Peanut Butter Filling
While the cake cools, prepare the filling. In a large bowl, beat the softened cream cheese and creamy peanut butter together until smooth. Gradually beat in the powdered sugar until fully incorporated. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the peanut butter mixture until it’s light and fluffy.
4. Assemble and Chill Your Roll
Once the cake is completely cool, gently unroll it. Spread the peanut butter filling evenly over the cake, leaving a small border around the edges. Carefully re-roll the cake, this time without the towel. Wrap the roll tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or until firm. This step is essential for clean slices.
5. Coat with Chocolate Ganache
For the final touch, make the ganache. Place the chocolate chips in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy. Place the chilled cake roll on a wire rack and pour the ganache over the top, using a spatula to spread it evenly. Let the ganache set in the refrigerator for at least 30 minutes before slicing and serving.
Pro Tips for a Flawless Chocolate Roll
Worried about the cake cracking? These tips will ensure success.
- Don’t Overbake the Cake: An overbaked cake is a dry cake, and a dry cake will crack. Watch it closely and pull it from the oven as soon as a toothpick comes out clean.
- Roll it While It’s Hot: This is the golden rule. Rolling the warm cake “trains” it to hold the rolled shape as it cools, making it much less likely to crack later.
- Be Generous with the Dusting Towel: Use plenty of powdered sugar or cocoa powder on your towel to prevent any sticking.
Storing Your Chocolate Roll
This Peanut Butter Cup Chocolate Roll should be stored in the refrigerator due to the cream cheese filling and ganache. Keep it tightly covered in an airtight container or wrapped in plastic wrap. It will stay fresh and delicious for up to 4-5 days. It’s an excellent make-ahead dessert! If you love make-ahead recipes, our Sausage Stuffed Shells are a perfect dinner option.
Frequently Asked Questions
Absolutely! This dessert is perfect for making ahead. You can assemble the entire roll, wrap it tightly, and store it in the refrigerator for up to 2 days before glazing and serving. This allows the flavors to meld beautifully.
The most important step is to roll the cake in a towel dusted with powdered sugar or cocoa powder while it is still hot from the oven. This ‘trains’ the cake to hold the shape as it cools, making it flexible and preventing cracks.
Stored properly in an airtight container, the Peanut Butter Cup Chocolate Roll will stay fresh and delicious for up to 5 days in the refrigerator.
Yes, the cake portion of this recipe is naturally gluten-free as it uses cocoa powder and no flour. Just ensure all your other packaged ingredients (like chocolate chips and powdered sugar) are certified gluten-free.
For the best results, use a standard commercial creamy peanut butter like Jif or Skippy. Natural peanut butters that separate are not ideal as they can make the filling oily or grainy.
The Ultimate Peanut Butter Cup Chocolate Roll
Peanut Butter Cup Chocolate Roll: The Ultimate Recipe
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan, line with parchment paper, leaving an overhang on the sides. Grease the parchment as well.
- In a large bowl, beat egg whites with an electric mixer until foamy. Gradually add half of the granulated sugar and continue to beat until stiff, glossy peaks form.
- In a separate bowl, beat the egg yolks with the remaining sugar and vanilla extract until pale and thick, about 3-4 minutes.
- Sift the cocoa powder and salt over the egg yolk mixture and mix to combine. Gently fold the egg yolk mixture into the stiff egg whites until just combined, being careful not to deflate the whites.
- Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Immediately turn the hot cake out onto a clean kitchen towel heavily dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up with the towel inside. Let it cool completely on a wire rack.
- For the filling: In a large bowl, beat the softened cream cheese and peanut butter until smooth. Add the powdered sugar and mix until combined. In a separate bowl, whip the 1/2 cup of cold heavy cream to stiff peaks. Gently fold the whipped cream into the peanut butter mixture.
- Gently unroll the cooled cake. Spread the peanut butter filling evenly over the surface, leaving a small border. Reroll the cake tightly (without the towel). Wrap in plastic wrap and chill for at least 2 hours.
- For the ganache: Place chocolate chips in a heatproof bowl. Heat 3/4 cup of heavy cream in a saucepan until it simmers. Pour the hot cream over the chocolate chips and let it stand for 5 minutes. Whisk until smooth.
- Place the chilled cake on a wire rack over a baking sheet. Pour the ganache over the roll, spreading to cover completely. Refrigerate for at least 30 minutes to set the ganache before slicing.
Notes
Tip 2: Ensure the cake is fully cooled before unrolling and adding the filling to prevent melting.
Tip 3: For clean slices, use a hot, sharp knife. Dip the knife in hot water and wipe it clean between each cut.
Share Your Masterpiece!
We are so excited for you to try this Peanut Butter Cup Chocolate Roll recipe! It’s a true showstopper that we know you’ll love making and sharing. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to share a photo of your beautiful creation on Pinterest!
