Pin it
This mouthwatering Chocolate Roll Cake with Peanut Butter Cups brings together two fan favorites—smooth peanut butter and deep chocolate—in a showstopper dessert that looks fancy but isn't too hard to make. The fluffy chocolate cake rolls around a creamy peanut butter filling packed with chopped mini peanut butter cups for a treat nobody can resist.
I whipped up this cake for my nephew when his birthday came around and I was running short on time. Seeing everyone's amazed faces when they got their first glimpse inside made it totally worth the effort, and now my family won't let me show up to gatherings without it.
Ingredients
- Large eggs: You'll need four to give your cake the bounce and structure it needs for rolling without breaking
- All purpose flour: This forms the base of your cake while keeping it airy enough to roll up nicely
- Unsweetened cocoa powder: Gives that deep chocolate taste without making things overly sweet
- Baking powder: Just a bit helps the cake puff up slightly without getting too thick to roll
- Salt: Brings out all the flavors and cuts through sweetness
- Granulated sugar: Adds sweetness to the cake and helps create volume when mixed with eggs
- Powdered sugar: You'll use this for the towel dusting and in the filling for smooth sweetness
- Smooth peanut butter: Stick with brands like Skippy or Jif for the best texture in your filling
- Heavy cream: Creates a fluffy, spreadable filling that's rich and dreamy
- Mini peanut butter cups: Adds crunchy bits and pockets of peanut butter-chocolate goodness
Step-by-Step Instructions
- Get your baking setup ready:
- Start by heating your oven to 350°F and putting parchment on your baking sheet, making sure it goes up the sides for easy cake removal. A little cooking spray underneath helps the parchment stay put.
- Whip up the egg mixture:
- Beat your eggs and granulated sugar for the full 5 minutes until they've tripled in size and turned light yellow. This long mixing time puts air in the batter so your cake gets its lift without needing much leavening.
- Mix in dry stuff:
- Sift flour, cocoa powder, baking powder and salt together to get rid of any clumps, then gently fold into your egg mix. Use a rubber spatula in a figure eight pattern through the middle so you don't flatten all those air bubbles.
- Cook the cake:
- Spread your batter evenly with an offset spatula, getting into all the corners. Tap the pan lightly to pop big air bubbles. This thin cake cooks fast, so check it after 10 minutes – it's done when it springs back when you touch the middle.
- Set up for rolling:
- While it's baking, lay out a clean kitchen towel and cover it with powdered sugar so the cake won't stick. Work fast when the cake's done, flipping it right onto the towel before it cools and gets stiff.
- Mix your filling:
- Whip the heavy cream until soft peaks form, then carefully fold in powdered sugar and peanut butter. Your filling should be thick enough to stay put but easy to spread. Too thick? Add a bit more cream. Too runny? Chill it briefly.
- Put it all together:
- After cooling, carefully unroll the cake, spread filling leaving a small border, and scatter chopped peanut butter cups all over. Roll it back up using the towel to guide you (but don't roll the towel in this time), helping you get a nice tight spiral without squeezing too hard.
Pin it
This cake always takes me back to summers at my grandma's house, eating chocolate peanut butter ice cream on the porch. It's such a classic combo that never fails to please a crowd. I love how those little peanut butter cup pieces give you that awesome texture that makes everyone smile after their first bite.
Avoiding Cake Breaks
Roll cakes can crack if you're not careful, but a few tricks help stop this. Don't leave your cake in the oven too long—even a minute extra can make it too dry to roll without breaking. Rolling while it's still warm teaches the cake to hold that shape. And don't rush the cooling time before adding filling, as that's when most tears happen. Got tiny cracks anyway? Don't sweat it—your filling and a dusting of powdered sugar will cover them right up.
Make Ahead Options
This roll actually tastes better after chilling in the fridge, which makes it perfect when you're hosting. You can make it up to two days ahead and just keep it wrapped up in the refrigerator. Want to plan way ahead? The empty rolled cake can stay in the freezer for a month—just wrap it tight in plastic then foil while it's still rolled with the towel. Let it thaw in the fridge overnight before you unroll and add filling.
Serving Suggestions
This cake looks amazing by itself, but you can take it up a notch with some extras. Try pouring warm chocolate ganache over the top for a fancy look, or serve slices with a scoop of vanilla ice cream for that hot-cold magic. For big celebrations, put the cake on a long plate dusted with cocoa powder and scatter extra chopped peanut butter cups and fresh berries around it.
Pin it
Frequently Asked Questions
- → Is natural peanut butter okay to use?
Sure, but mix it well first to stop the filling from turning oily or runny.
- → How do I keep the cake from cracking?
Wrap it up while warm in a powdered sugar-dusted towel. This helps hold its shape and avoids cracks.
- → Can I make this in advance?
You can! Bake it a day ahead, chill it in the fridge, and dust it with sugar before serving.
- → What can I use instead of candy cups?
Try chopped nuts, chocolate chips, or even caramel chunks as substitutes.
- → Is it possible to freeze this dessert?
Yes! Wrap it well in plastic, freeze for up to a month, and thaw in the fridge overnight.
- → How can I make it gluten-free?
Swap regular flour for a good gluten-free baking mix to keep it light and fluffy.