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Peanut butter cup cake roll is the perfect cake for peanut butter and chocolate lovers. This easy Reese’s 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! Basically, this is the BEST CAKE ROLL EVER.

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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!

What is a Reese’s Cake Roll?

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.

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.

Peanut Butter Cup Cake Roll Recipe

Why you’ll love this 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!

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. Order yourself a jelly roll pan today!

cake roll on white plate sliced

How to make a Peanut Butter Chocolate Cake Roll

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

  • Make the cake by beating the eggs for a full 3 minutes (5 if using a hand mixer). Then mix in the rest of the ingredients and bake in a jelly roll pan.
  • While the cake is baking lay a kitchen towel onto a work surface and cover it with powdered sugar.
  • Flip the hot cake over onto the powdered sugar towel and roll it up into the towel. You can also use parchment paper for this.
  • Once it’s cool, make the filling by mixing all the ingredients. Carefully unroll the cake and fill it, then reroll it.
  • Make the ganache frosting and glaze the top, covering it with more peanut butter cups.
slice of cake roll on white plate

Expert Cake Roll Tips

  • It’s better to overbake the cake then under bake it. It’s done when it lightly springs back when touched.
  • Roll it while it’s hot. (That’s a song, right?)
  • 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. 😉
  • Again, roll it while it’s hot. (I can’t help it, it’s catchy.)
  • 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.
  • You can always top this with a sprinkle of powdered sugar instead of ganache.
  • 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.
  • You can make the cake ahead (before frosting) – wrap it in plastic wrap and chill for up to 2 days. Freeze unfrosted cake for up to one month.

Other Cake Roll Recipes

Peanut Butter Cup Cake Roll on a white platter

Peanut Butter Cup Cake Roll

4.24 from 117 votes
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
Yield 12 servings
Serving Size 1 slice


For the Cake

  • 3 large eggs
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons brewed coffee or water
  • 1 teaspoon vanilla extract
  • ¼ cup (20g) unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ¾ cup (93g) all-purpose flour
  • Powdered sugar to aid in rolling

For the Filling & Topping:

  • 2 ounces (113g) cream cheese softened
  • cup (89g) peanut butter
  • 1 cup (113g) powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons + ⅔ cup (59ml + 158ml) heavy whipping cream
  • 7 regular size Reese’s peanut butter cups chopped (about 1 cup chopped)
  • 1 cup semi-sweet chocolate chips
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  • Make the Cake: preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • May be stored, wrapped in plastic, in the refrigerator for 24 hours before serving.

Recipe Video

Recipe Nutrition

Serving: 1slice | Calories: 394kcal | Carbohydrates: 49g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 948mg | Fiber: 3g | Sugar: 39g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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!**



Last Updated on April 30, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. We haven’t tried it yet, but this was my first attempt at making a roll cake, and the directions were very clear and helpful! It all worked exactly as the recipe said it would. The cake even easily came off of the foil.

  2. Hi…the cake of the pumpkin rolls I make is almost the same ratio of ingredients except for the pumpkin of course….3/4 cup flour…. for the people who say its dry I think I would try cutting back 1/4 cup of flour since your adding 1/4 cup of cocoa…..I am going to try this…. I think that’s where the problem lies.

  3. Dorothy, I made this roll for Easter as with the peanut butter sandwiches & BOTH were hits! I plan on going through a lot of your recipes since we’re all stuck in our homes. It’s not a chore for me as we live in the country so going out isn’t too much of a big deal for us. Saturday night there was an awesome show in the sky! MY son & I watched as the stars played in the sky, the big & little dipper seem like we could walk across the road, up the hill & touch them! ANYWAY…you are making baking so much fun for me & my sons! ESPECIALLY peanut butter! I’m sorry I didn’t take pictures as the roll looked a “little” like yours but still pretty! THANKS!

  4. So I just got done with the cake part… as a 30 year pumpkin roller I greased my jelly roll pan then put wax paper on that it peeled off cake flawlessly. I used tea towel with powdered sugar but cheated with the rolling part was scared to break it so I wrapped a rolling pin in press n seal and dusted with powdered sugar and used that to keep the shape. So easy!! In fridge over night then for the filling I’m so excited!!

  5. Is the cake a little dry? My family loves it and couldn’t wait to cut into it. Isbetter if it sits overnight?

  6. Does the foil lined pan make a difference? I tried using wax paper lined with grease and flour. Made 3 and each broke into five pieces. I got them together with the peanut butter. Not sure what I’m doing wrong? Still the taste turned out great. 5 stars all the way

    1. I used one of those tin pans you can buy at the dollar store, same size required, think I put 2 together as they are kind of flimsy and I was afraid it would bend all over, did use a piece of foil as well, lots of spray and conf. sugar as directed. Think it must have been the wax paper. Mine, amazingly, hardly broke anywhere. (I was too cheap and don’t bake enough to buy the real pan).

    2. I’ve made cake rolls before but never with foil. I used foil this time, just to follow the recipe to a tee, and it made my cake crack… I’m assuming because the foil wasn’t big enough and I had to use two pieces. When I make the usual cake rolls, I just spray the jelly roll pan with cooking spray, and put wax (or parchment) paper on top THEN the cake batter. It has never cracked before.

  7. I am hardly a baker or chef, hahaha, but this looked so good, had to at least try. Delicious, and a lot easier than I thought, the rolling part was intimidating but really turned out pretty simple, followed directions very carefully. Sooooo good. I did use the 2 extra heavy creams in the filling, and thought the ganache was a bit thick so thinned that out, but the result is great. Going to try the carrot cake next, can’t wait!