I love a dessert that feels like a gift. My Decadent Peanut Butter Cup Chocolate Roll Recipe for Dessert Lovers gives you a rich chocolate sponge, a creamy peanut butter filling, and little bits of peanut butter cups for crunch and joy. I wrote this so home bakers can make a showy dessert without fuss.
Dad James always asked for more peanut butter cups at the table. I remember him smiling as we sliced this roll together, and that memory makes the recipe feel like a warm hug.
What You’ll Need
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder, sifted
- 3/4 cup all purpose flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil or melted butter
- 1/4 cup milk, warmed
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 1/2 to 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup chopped peanut butter cups plus extra for garnish
- 6 ounces semisweet chocolate, chopped
- 1/3 cup heavy cream for ganache
- Sea salt, optional
If you want more dessert ideas, I also collect other rich treats in my guide to decadent desserts and I often pull flavor ideas from there.
My Trusted Kitchen Tools
- 10 by 15 inch jelly roll pan or rimmed baking sheet
- Parchment paper that fits the pan
- Large mixing bowl and medium bowl for dry ingredients
- Hand mixer or stand mixer
- Spatula for folding
- Clean kitchen towel for rolling the cake
- Wire rack for cooling
- Small saucepan for ganache or microwave safe bowl
- Sharp knife for neat slices
Bringing It All Together
- Preheat the oven to 350 degrees Fahrenheit and line the pan with parchment.
- Whisk the dry ingredients in a bowl and set them aside.
- Beat the eggs and sugar until pale and fluffy, about 5 minutes.
- Fold in the oil, milk, and vanilla gently.
- Sift the dry mix over the egg mix and fold until just combined.
- Pour the batter into the prepared pan and smooth it to the edges.
- Bake until the cake springs back and a toothpick comes out clean, about 10 to 12 minutes.
- Lay a clean towel on the counter and dust it lightly with cocoa or powdered sugar.
- Invert the warm cake onto the towel and remove the parchment.
- Roll the cake from the short side with the towel inside and let it cool rolled up.
- Beat the cream cheese and butter until smooth, then add peanut butter and vanilla.
- Add powdered sugar slowly until the filling is smooth and spreadable.
- Unroll the cooled cake gently, spread the filling evenly, and sprinkle chopped peanut butter cups.
- Roll the cake back tightly without the towel and wrap it in plastic wrap.
- Chill the roll for at least two hours to set.
- Heat cream until it steams, pour over chopped chocolate, let sit one minute, then stir to make ganache.
- Spread ganache over the chilled roll and add extra chopped cups and a pinch of sea salt if you like.
- Chill again briefly to let the ganache set, then slice with a sharp knife and serve.
Making It Your Own (Swaps & Ideas)
I like simple swaps when I want a new twist. Try peanut butter with crunchy peanut butter for texture or swap cream cheese for mascarpone for a silkier fill. For a nut free version, use cookie butter instead of peanut butter and leave out the chopped cups. If you love mint with chocolate, pair this roll with my fun version of chocolate peppermint cookie cups for a festive table. For extra peanut butter flavor, stir a little powdered peanut butter into the filling.
How We Love to Serve It
I cut this roll into thick slices for family style sharing. It pairs well with cold milk or a shot of espresso. For parties, I plate small slices with a dollop of whipped cream and a few extra chopped peanut butter cups. You can also serve warm slices with a scoop of vanilla ice cream for a hot and cold contrast. If you want a neat look, chill the roll until firm and use a serrated knife to slice clean pieces.
I sometimes place a thin layer of ganache underneath each slice to keep the plate tidy. When guests come over, I set the roll on a pretty board and let people take their own slices. This dessert travels well, so I will bring it to potlucks and family dinners.
A Few Tips For Success
- Use room temperature eggs for better volume in the sponge.
- Do not overmix the batter after adding flour; fold gently to keep the cake light.
- Roll while the cake is warm to prevent cracks. The towel helps shape it.
- Chill the roll before slicing so the filling and ganache hold their shape.
- Use a serrated knife and wipe it between cuts for neat slices.
- If your ganache is thick, warm it slightly so it spreads smoothly.
Saving Some For Later
You can store the roll in the fridge for up to 4 days in an airtight container. For longer storage, wrap the roll tightly in plastic wrap and foil and freeze for up to 2 months. Thaw it overnight in the fridge before slicing. If you freeze slices, place wax paper between slices to keep them from sticking. Reheat a slice briefly in the microwave if you want a warm bite, but do so for only a few seconds so the filling does not melt completely.
From My Kitchen to Yours
This roll is one of those treats that feels fancy but comes together with few tricks. I hope the Decadent Peanut Butter Cup Chocolate Roll Recipe for Dessert Lovers becomes a favorite for your family like it is for mine. Make it for birthdays, holidays, or quiet Sunday dessert, and save a slice for Dad or Mom to make the memory sweeter.
Your Questions, Answered
Decadent Peanut Butter Cup Chocolate Roll Recipe for Dessert Lovers: Can I make the sponge ahead of time?
Yes. You can bake the sponge a day ahead, keep it wrapped in plastic wrap, and refrigerate. Bring it to room temperature before unrolling and filling so it rolls without breaking.
Decadent Peanut Butter Cup Chocolate Roll Recipe for Dessert Lovers: What if my cake cracks when I roll it?
If it cracks a little, do not worry. Fill the gap with extra filling and press the roll gently. Chilling the roll will help hide small cracks and make slicing easier.
Decadent Peanut Butter Cup Chocolate Roll Recipe for Dessert Lovers: Can I skip the ganache?
You can. The roll tastes great with just the filling and chopped peanut butter cups. Ganache adds shine and richness, but plain offers a cleaner peanut butter and chocolate balance.
Print
Decadent Peanut Butter Cup Chocolate Roll
- Total Time: 2 hours 42 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich chocolate sponge rolled with creamy peanut butter filling and crunchy peanut butter cups, perfect for dessert lovers.
Ingredients
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder, sifted
- 3/4 cup all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil or melted butter
- 1/4 cup milk, warmed
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 1/2 to 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup chopped peanut butter cups plus extra for garnish
- 6 ounces semisweet chocolate, chopped
- 1/3 cup heavy cream for ganache
- Sea salt, optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line the pan with parchment.
- Whisk the dry ingredients in a bowl and set them aside.
- Beat the eggs and sugar until pale and fluffy, about 5 minutes.
- Fold in the oil, milk, and vanilla gently.
- Sift the dry mix over the egg mix and fold until just combined.
- Pour the batter into the prepared pan and smooth it to the edges.
- Bake until the cake springs back and a toothpick comes out clean, about 10 to 12 minutes.
- Lay a clean towel on the counter and dust it lightly with cocoa or powdered sugar.
- Invert the warm cake onto the towel and remove the parchment.
- Roll the cake from the short side with the towel inside and let it cool rolled up.
- Beat the cream cheese and butter until smooth, then add peanut butter and vanilla.
- Add powdered sugar slowly until the filling is smooth and spreadable.
- Unroll the cooled cake gently, spread the filling evenly, and sprinkle chopped peanut butter cups.
- Roll the cake back tightly without the towel and wrap it in plastic wrap.
- Chill the roll for at least two hours to set.
- Heat cream until it steams, pour over chopped chocolate, let sit one minute, then stir to make ganache.
- Spread ganache over the chilled roll and add extra chopped cups and a pinch of sea salt if you like.
- Chill again briefly to let the ganache set, then slice with a sharp knife and serve.
Notes
Store in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
Keywords: peanut butter, chocolate, dessert, cake, roll