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Easy Peanut Butter Cup Cake Roll

Easy Peanut Butter Cup Cake Roll

For more decadent dessert ideas, explore our Death by Chocolate Bundt Cake recipe.

  • Total Time: 1 hour 45 minutes
  • Yield: 10 slices 1x

Ingredients

Scale

For the Cake:

  • 3/4 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/3 cup water
  • 1 teaspoon vanilla extract

For the Filling:

  • 2 cups powdered sugar
  • 1/2 cup creamy peanut butter
  • 1/4 cup butter, softened
  • 1/4 cup heavy whipping cream
  • 1/2 cup chopped peanut butter cups

For the Topping:

 

  • 1/2 cup chocolate ganache or melted chocolate

Instructions

  • Prepare Your Workspace: Preheat oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper and grease thoroughly.
  • Create the Cake Base: Sift together flour, cocoa powder, baking powder, and salt in a medium bowl. In a separate large bowl, beat eggs until they become thick and pale yellow, about 3 minutes.
  • Mix Wet Ingredients: Gradually add sugar to the beaten eggs, followed by water and vanilla extract. Mix until well combined and slightly fluffy.
  • Combine Carefully: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain the cake's light texture.
  • Bake to Perfection: Spread the batter evenly in the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
  • Roll While Warm: Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel, starting from the short end.
  • Cool Completely: Let the rolled cake cool on a wire rack while preparing the filling.
  • Prepare Filling: Beat together powdered sugar, peanut butter, softened butter, and heavy cream until smooth and creamy. The mixture should be spreadable but firm.
  • Fill and Roll: Unroll the cooled cake and spread the filling evenly, leaving a 1/2-inch border. Sprinkle with chopped peanut butter cups and carefully re-roll (without the towel).

 

  • Finish and Chill: Wrap the rolled cake in plastic wrap and refrigerate for at least one hour. Before serving, drizzle with chocolate ganache.
  • Author: Amanda
  • Prep Time: 30 minutes
  • Chill: 1 hour
  • Cook Time: 15 minutes