Peanut Butter Cup Chocolate Roll Cake

Peanut Butter Cup Chocolate Roll Cake (Decadent & Irresistible)

Peanut Butter Cup Chocolate Roll Cake is a show-stopping dessert that combines a light, fluffy chocolate sponge cake with a creamy peanut butter filling and chunks of peanut butter cups. Rolled into a beautiful swirl and finished with a chocolate drizzle, this cake looks bakery-quality but is surprisingly easy to make at home. It’s perfect for birthdays, holidays, or when you want an extra-special dessert.

Ingredients

For the Chocolate Sponge Cake:

• 4 large eggs (room temperature)

• 3/4 cup granulated sugar

• 1/4 cup vegetable oil

• 1/4 cup milk

• 1 teaspoon vanilla extract

• 1/2 cup all-purpose flour

• 1/4 cup cocoa powder

• 1 teaspoon baking powder

• 1/4 teaspoon salt

For the Peanut Butter Filling:

• 1 cup creamy peanut butter

• 1/2 cup powdered sugar

• 1/2 cup whipped cream or heavy cream (whipped)

• 1 teaspoon vanilla extract

For the Peanut Butter Cup Layer:

• 1 cup peanut butter cups (chopped)

For the Chocolate Topping:

• 1/2 cup semi-sweet chocolate chips

• 1/4 cup heavy cream

Instructions

1. Prepare the Pan and Oven
   Preheat the oven to 180°C (350°F). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

2. Make the Chocolate Sponge
   In a large bowl, beat eggs and sugar until thick, pale, and fluffy. Gently mix in oil, milk, and vanilla. Sift together flour, cocoa powder, baking powder, and salt, then fold into the batter carefully to keep it airy.

3. Bake the Cake
   Pour the batter evenly into the prepared pan and spread gently. Bake for 10–12 minutes, or until the cake springs back when lightly touched.

4. Roll the Cake
   While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper. Starting from the short end, roll the cake and towel together. Let it cool completely.

5. Prepare the Peanut Butter Filling
   In a bowl, beat peanut butter, powdered sugar, vanilla, and whipped cream until smooth and creamy.

6. Assemble the Roll Cake
   Carefully unroll the cooled cake. Spread the peanut butter filling evenly, then sprinkle chopped peanut butter cups over the filling. Gently roll the cake back up without the towel.

7. Make the Chocolate Topping
   Heat heavy cream until just warm and pour over chocolate chips. Let sit for 1 minute, then stir until smooth. Drizzle over the rolled cake.

8. Chill and Serve
   Refrigerate for at least 30 minutes before slicing for clean, beautiful swirls.

Tips and Variations

• Extra Chocolate: Add chocolate chips to the filling.

• Smooth Finish: Use a warm knife to slice neatly.

• Make Ahead: Can be made one day in advance.

• No Cracks: Rolling the cake while warm prevents cracking.

• Serving: Serve chilled or slightly softened.

Storage

Store Peanut Butter Cup Chocolate Roll Cake in an airtight container in the refrigerator for up to 3 days.