Irresistible Peanut Butter Cup Chocolate Roll Cake (Easy Swirl Dessert)

Why You’ll Love This Peanut Butter Cup Chocolate Roll Cake

This recipe is built for that “wow” moment when you slice it and see the spiral.

• Big bakery vibes without complicated steps
• The perfect combo of chocolate + peanut butter
• A smooth, creamy center with surprise bites of peanut butter cups
• Ganache on top makes it look polished and party-ready
• Easy to prep ahead (and even easier to serve)

What Is a Chocolate Roll Cake?

A roll cake (often called a Swiss roll or jelly roll) is a thin sheet of sponge cake baked in a shallow pan, then rolled up with a filling. The sponge is light and flexible, so it can bend without breaking when handled correctly.

This version is all about that classic pairing:

• Chocolate sponge: soft, springy, roll-friendly
• Peanut butter filling: creamy, fluffy, and stable
• Chopped peanut butter cups: texture + candy-shop flavor
• Chocolate ganache: glossy, rich, and sliceable

Tools You’ll Need

You don’t need fancy equipment—just the right basics.

• Jelly roll pan (about 15×10-inch is typical)
• Parchment paper
• Mixing bowls (2–3)
• Hand mixer or stand mixer
• Fine-mesh sieve (for cocoa/powdered sugar)
• Rubber spatula
• Offset spatula (helpful for spreading)
• Clean kitchen towel (lint-free) or a second sheet of parchment
• Cooling rack
• Small saucepan (for ganache) or microwave-safe bowl
• Sharp serrated knife (best for slicing)

Ingredients for Peanut Butter Cup Chocolate Roll Cake

For the Chocolate Sponge

• 4 large eggs, room temperature
• 3/4 cup (150g) granulated sugar
• 1 tsp vanilla extract
• 1/2 cup (60g) all-purpose flour
• 1/3 cup (30–35g) unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt

For rolling

• 2–3 Tbsp powdered sugar (for dusting the towel)

For the Peanut Butter Filling

• 3/4 cup (190g) creamy peanut butter
• 4 Tbsp (56g) unsalted butter, softened
• 1 cup (120g) powdered sugar, sifted
• 1 tsp vanilla extract
• 2–4 Tbsp heavy cream (as needed for texture)
• 1 cup chopped mini peanut butter cups (plus extra for topping)

For the Chocolate Ganache

• 6 oz (170g) semi-sweet chocolate, chopped (or chips)
• 3/4 cup (180ml) heavy cream
• Optional: 1 Tbsp peanut butter (stir in for a softer PB-chocolate vibe)

Topping Ideas (Pick Your Favorite)

• More chopped peanut butter cups
• Peanut butter drizzle
• Chocolate curls or shavings
• A light dusting of cocoa or powdered sugar

Step-by-Step Instructions

1) Prep the Pan + Towel (The “No-Stress Roll” Setup)

1. Heat oven to 350°F (175°C).
2. Line your jelly roll pan with parchment. Leave a small overhang on two sides for easy lifting.
3. Lightly grease the parchment (especially corners).
4. Lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar.

2) Make the Chocolate Sponge Batter

1. In a bowl, whisk together:
   • flour
   • cocoa powder
   • baking powder
   • salt
2. In a separate large bowl, beat eggs and sugar on medium-high until pale, thick, and glossy—about 4–6 minutes.
   • When you lift the whisk, the batter should fall in ribbons and sit briefly on the surface.
3. Beat in vanilla.
4. Sift the dry ingredients over the egg mixture, then fold gently with a spatula until no dry streaks remain.

Pro tip: Gentle folding keeps the batter airy, which keeps the sponge light and flexible.

3) Bake the Sponge

1. Spread batter evenly into the prepared pan.
2. Smooth the top—an even thickness helps prevent cracking.
3. Bake 10–12 minutes, or until:
   • The top springs back lightly
   • The cake looks set
   • No wet batter remains

4) Flip + Roll While Warm

1. As soon as the cake comes out, run a thin knife around the edges (if needed).
2. Quickly flip the cake onto the powdered-sugar towel.
3. Peel off the parchment carefully.
4. Starting at the short end, roll the cake up with the towel inside.

Let the cake cool completely while rolled—about 45–60 minutes.

This step “trains” the sponge to hold a rolled shape later.

Make the Peanut Butter Filling

5) Whip the Filling to Creamy Perfection

1. Beat softened butter and peanut butter until smooth and creamy.
2. Add powdered sugar (sifted) and beat until fluffy.
3. Mix in vanilla.
4. Add heavy cream 1 tablespoon at a time until it’s:
   • spreadable
   • fluffy
   • not runny
5. Fold in chopped peanut butter cups.

Assemble the Roll Cake

6) Unroll + Fill

1. Carefully unroll the cooled cake.
2. Spread filling evenly across the surface using an offset spatula.

Leave a border:

• Leave about 1/2 inch at the far edge to prevent filling squeeze-out when re-rolling.

7) Roll It Back Up (Clean Spiral Trick)

1. Roll the cake back up (without the towel this time), using gentle pressure to keep it snug.
2. Wrap the roll in plastic wrap and chill 30–45 minutes.

Make the Chocolate Ganache

8) Ganache, the Easy Way

1. Place the chocolate in a heatproof bowl.
2. Heat cream until steaming (not boiling).
3. Pour hot cream over the chocolate. Let’s sit for 2 minutes.
4. Stir slowly until glossy and smooth.

Optional: Stir in 1 tablespoon peanut butter for a subtle PB note.

Let ganache cool 5–10 minutes until it thickens slightly (you want it pourable but not watery).

Finish + Decorate

9) Top It Like a Bakery Cake

1. Place chilled cake roll on a rack over a tray (easy cleanup).
2. Pour ganache over the top, letting it drip naturally down the sides.
3. Sprinkle chopped peanut butter cups on top while the ganache is still soft.

Optional finishing touches:

• Peanut butter drizzle (warm PB slightly and drizzle)
• Chocolate curls
• Dusting of cocoa powder for contrast

Serving Ideas

Turn slices into a full dessert moment with simple add-ons:

• A drizzle of warm peanut butter over each plate
• A few mini peanut butter cups beside the slice
• Chocolate sauce swoosh on the plate
• A dusting of powdered sugar right before serving

Variations (To Keep This Recipe Fresh)

1) Reese ‘s-Style Extra Peanut Butter Cup Version

• Add more chopped cups to the filling
• Add a second layer of chopped cups before rolling

2) Peanut Butter Cream Cheese Filling

For a tangy, creamy twist:

• Replace 2 Tbsp butter with 2 Tbsp cream cheese
• Beat until smooth, then continue as written

3) Peanut Butter Mousse-Style Filling

For a lighter texture:

• Fold in 1 cup whipped cream at the end
• Chill longer before slicing (it sets best when cold)

4) Crunchy Peanut Butter Filling

• Use crunchy peanut butter
• Reduce the chopped peanut butter cups slightly so slices stay clean

Make-Ahead, Storage, and Freezing

Make Ahead

This cake is ideal for prepping in stages:

• Day 1: Bake, roll, cool
• Day 2: Fill, chill, ganache, decorate

Storage

• Store covered in the fridge for up to 3–4 days
• Keep it wrapped or in an airtight container so the sponge stays soft

Freezing

Yes, you can freeze it:

• Freeze without ganache for best results (optional but recommended)
• Wrap in plastic wrap, then foil
• Freeze up to 1 month
• Thaw overnight in the fridge, then add ganache before serving

Troubleshooting: Fix Common Roll Cake Problems

“My cake cracked!”

Common causes:

• Overbaked sponge
• Rolled too late (it cooled flat)
• Batter spread unevenly (thin spots dry out faster)

Fixes:

• Bake just until set and springy
• Roll immediately after baking
• Spread batter evenly and smooth the top

“My cake stuck to the parchment!”

Try this:

• Grease the parchment lightly
• Flip while hot
• Peel parchment slowly at a low angle

“My filling squeezed out!”

Causes:

• Too much filling
• Filled too close to the edge
• Not chilled before slicing

Fixes:

• Leave a border
• Use a slightly thicker filling
• Chill the assembled roll before cutting

“My ganache is too thin!”

• Let it cool longer before pouring
• Add a little more melted chocolate if needed

“My ganache is too thick!”

• Warm it gently in short bursts
• Stir in a splash of warm cream

FAQs: Peanut Butter Cup Chocolate Roll Cake

How do you keep a cake roll from cracking?

• Don’t overbake
• Roll the cake while warm
• Cool it rolled, then fill later
• Keep the sponge evenly baked (spread batter level)

What size pan should I use for a roll cake?

A standard jelly roll pan (often around 15×10 inches) works best because it creates a thin, rollable sponge. If your pan is larger, your cake may be too thin; smaller, it may be too thick to roll neatly.

Can I make this cake the day before?

Yes—this is a great make-ahead dessert. Bake and roll the sponge, then fill and chill the next day. Add ganache close to serving for the glossiest finish.

How long should I chill the roll before slicing?

At least 30–45 minutes after filling. If you want ultra-clean slices, chill 1–2 hours.

Can I use crunchy peanut butter in the filling?

Absolutely. It adds texture and a nutty bite. Just keep the chopped peanut butter cups a little smaller so slices stay tidy.

Final Thoughts

This Peanut Butter Cup Chocolate Roll Cake is the kind of dessert that gets people leaning in for a closer look—then going back for a second slice. The swirl is dramatic, the flavor combo is classic, and once you learn the warm-roll technique, you’ll want to make roll cakes for every occasion.