Peanut Butter Cup Cake Roll

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Peanut butter cup cake roll is the perfect cake for peanut butter and chocolate lovers. This easy cake roll recipe is rich chocolate cake filled with creamy peanut butter filling. It’s topped with chocolate ganache and covered in peanut butter cups!

WHY did it take me so long to make a peanut butter cake roll??!!

Basically, this is the BEST CAKE ROLL EVER.

PIN IT NOW TO SAVE FOR LATER!

Peanut Butter Cup Cake Roll - it's an elegant dessert that is actually an easy recipe to make! Chocolate cake filled with peanut butter cup filling - the perfect dessert!

Thanksgiving is on Thursday. (EEK!) Are you ready? I most certainly am not. I’ve still got work to do, groceries to buy, and I’m having a bunch of the Sacramento bloggers over for a party tomorrow. But while I am stressing over Thanksgiving dinner, I’m not worried about dessert. This bad boy is in the freezer, just waiting to be attacked with forks.

Last week I told Mel I wanted to make a how to make a cake roll video. I was trying to decide what flavor cake roll to make and he was all, “Duh. Peanut butter!”

That man is so smart. I think it’s why I love him so much. (That, and he’s funny. And cute.)

I realized that, in all the cake rolls I’ve ever made (and there are a lot of them), I’ve never made one with peanut butter. !!??

I’m making it up to you all with this cake roll recipe.

It’s a Peanut Butter Cup Cake Roll: chocolate cake filled with peanut butter cup filling. Then it’s glazed with ganache and topped with more peanut butter cups.

You’ll notice this has the “Mel ate it” tag. Because, obviously.

Peanut Butter Cup Cake Roll Recipe

Cake rolls are really easy to make. They’re that dessert that everyone oooohs and aaaaahs over. They think you’re Houdini or something because, you know, you got filling inside a cake roll. It’s magic!

(Do you ever eat a ho-ho and picture a hundred factory workers rolling tiny cake rolls? I totally do. I know it’s all machines, but don’t kill my fun.)

I promise you, the peanut butter cup cake roll is easy to make. The recipe is a little time intensive, just because of all the cooling and waiting, but the recipe itself is EASY. You can make the cake batter with a hand mixer and one bowl, and the same goes for the filling. The only thing special you need for this recipe is the right pan. If you order yourself a jelly roll pan today, you’ll have it in time for Thanksgiving (well, if you’re an Amazon Prime member, that is).

However, in case you’ve never seen my photo tutorial on making a cake roll, I decided to make you a how-to video. You can check it out below.

Peanut Butter Cup Cake Roll - it's an elegant dessert that is actually an easy recipe to make! Chocolate cake filled with peanut butter cup filling - the perfect dessert!

But before you go, remember the rules of cake roll making:

  1. It’s better to overbake the cake then under bake it.
  2. Roll it while it’s hot. (That’s a song, right?)
  3. If you don’t get powdered sugar all over the far wall of your kitchen when you flip over your cake, you may not have used enough on your towel. 😉
  4. Again, roll it while it’s hot. (I can’t help it, it’s catchy.)
  5. Be sure to chill it before you frost and or slice it. This gives the filling time to firm up a bit so it doesn’t squish out when you cut it.
  6. You can always top this with a sprinkle of powdered sugar instead of ganache.
  7. If it cracks, it could be for so many reasons. Not cooked enough, over cooked, humid air, dry air, Mercury is in retrograde, etc. Just use some filling to paste it together and add more ganache and peanut butter cups on top. NO ONE WILL KNOW.

Items used to make a cake roll:

HOW TO MAKE A PEANUT BUTTER CUP CAKE ROLL:


See? Isn’t that easy? It means you need to make this for Thanksgiving. Or Christmas. OR JUST TODAY.

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Peanut Butter Cup Cake Roll
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Peanut Butter Cup Cake Roll

This Peanut Butter Cup Cake Roll is like a Reese's in cake roll form! Chocolate cake filled with peanut butter cup filling - it's such an easy recipe!
Prep Time 2 hours 45 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings 12 servings
Calories 394 kcal
Author Dorothy Kern

Ingredients

For the Cake

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons brewed coffee or water
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup all purpose flour
  • Powdered sugar to aid in rolling

For the Filling & Topping:

  • 2 ounces cream cheese softened
  • 1/3 cup peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons + 2/3 cup heavy whipping cream
  • 7 regular size Reese’s peanut butter cups chopped (about 1 cup chopped)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Make the Cake: preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
  2. Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract. Mix in cocoa, salt, and baking powder, then mix in flour. Stir just until blended.
  3. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 10-15 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back.
  4. While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
  5. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or you can wrap it and chill it overnight).
  6. Make the Filling: beat cream cheese and peanut butter with a hand mixer until smooth. Beat in powdered sugar until crumbly, then add vanilla and 2 tablespoons heavy whipping cream. Mix until smooth and a spreadable consistency, adding up to 2 additional tablespoons of heavy whipping cream. Stir in 1/2 cup chopped peanut butter cups.
  7. Assemble Cake: Unroll the cooled cake carefully and then spread the filling on the cake, leaving 1” without filling at either end. Re-roll cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting.
  8. Make the topping: place chocolate chips and 2/3 cup heavy whipping cream in a microwave safe bowl or measuring cup. Microwave for about 30-60 seconds, then whisk until smooth. Chill for about 20 minutes or freeze for 10, until it thickens to a pourable but not watery consistency.
  9. Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Top with remaining chopped peanut butter cups. Chill until set. Slice and serve.
  10. May be stored, wrapped in plastic, in the refrigerator for 24 hours before serving.
Nutrition Facts
Peanut Butter Cup Cake Roll
Amount Per Serving (1 slice)
Calories 394 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 10g 50%
Cholesterol 71mg 24%
Sodium 948mg 40%
Total Carbohydrates 49g 16%
Dietary Fiber 3g 12%
Sugars 39g
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

Click here to see more PEANUT BUTTER recipes!

Check out some of my other favorite cake roll recipes:

Chocolate Coconut Cake Roll

Gingerbread Cake Roll with Eggnog Whipped Cream

Mint Chip Cake Roll

 

Cake Roll Recipes from Friends:

Lightened Up Banana Split Cake Roll, from It’s Yummi
Hot Chocolate Cake Roll from Will Cook for Smiles
Bailey’s Chocolate Cake Roll from Lemons for Lulu
Candy Cane Cake Roll from Wine and Glue

**Did you make this recipe? Don’t forget to give it a star rating below!**

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96 comments

  1. do you by chance have video on how you decorated the strawberry cake roll. Its beautiful and i’m not the greatest decorator..I have tip and all just don’t know which one you used..thx

  2. “It’s better to overbake the cake then under bake it.” – how do you do that? How do I over bake something and then under bake it? That doesn’t make sense

  3. Easy to make and very good!!! 😉🎉🌞🎄🍭🇺🇸. 10 Stars!! 🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

  4. It was very good and delicious! Definitely a chocolate lovers and peanut butter lovers dream.

  5. Hubby saw this on FB and said, “Don’t tease me.” So I had to make it. DELICIOUS but so rich. Just a small slice will do you. Thumbs up all the way around. Family loved it. Tried to give i 5 stars but he rating feature isn’t working right I think.

  6. I find it’s much easier to line jelly roll pan with parchment paper, sprayed with Pam & sprinkled with flour. Also, before flipping, I lay powdered sugar coated towel over the top of pan & hold in place with cooling rack while flipping over to let cool.

  7. Excellent roll cake and crazy delicious!

  8. I made this with crushed Butterfingers and it turned out fabulous! I will definitely make this again.

  9. Love this recipe, have made it a few times. I actually use crunchy peanut butter and just add 1/4 cup or so. I don’t really measure for the filling. But as far as ganache I line my pan with parchment paper and put the rack in, followed by a good coating of nonstick spay. Then ganache and top with crumbled cups. Use the plastic wrap from the rolls to set the rack upon and mix all the drippings evenly on the parchment paper. After all is said and done you have a perfect peanut butter cup jelly roll, but from the paper you get a nice peanut butter cup dark chocolate bark or brittle, if you may. Crack it up and store it the fridge. Goes great on waffles or pancakes!

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