A quick welcome to this tasty treat

This Peanut Butter Cup Chocolate Roll Cake is a soft chocolate sponge filled with a light peanut butter cream and studded with chopped peanut butter cups. It looks fancy but is easy to make at home. If you like chocolate and peanut butter together, this roll cake will be a hit. For another simple chocolate-peanut treat, check out this easy dump cake version for a faster option.

What makes this version worth baking

This cake balances rich chocolate sponge with a whipped, airy peanut butter filling. It’s showy for guests but forgiving to make. The chopped mini peanut butter cups inside give a fun crunch and surprise in every slice. If you want a slightly different technique for a roulade, see this helpful cake roulade guide.

How to build the Peanut Butter Cup Chocolate Roll Cake

This section walks you through the full process from batter to ganache finish in simple steps.

Ingredients

• 4 large eggs, room temperature
• 3/4 cup (150g) granulated sugar
• 1/2 cup (40g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 3/4 cup (180ml) heavy whipping cream, cold
• 1/2 cup (125g) creamy peanut butter
• 1/4 cup (30g) powdered sugar
• 1 tsp vanilla extract (for filling)
• Optional: A pinch of salt (for filling)
• 1/2 cup (75g) mini peanut butter cups, chopped
• 1/4 cup (60ml) heavy cream (for ganache)
• 100g (3.5 oz) semi-sweet chocolate, chopped (for ganache)
• Extra peanut butter cups for topping
• Crushed peanuts (optional)

Directions

1. Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
2. In a bowl, beat eggs and granulated sugar for 5 minutes until thick and pale. Add 1 tsp vanilla extract and mix.
3. In another bowl, sift together cocoa powder, flour, baking powder, and 1/4 tsp salt.
4. Gently fold the dry mixture into the egg mixture until just combined. Do not overmix.
5. Spread batter evenly in the prepared pan and bake 10–12 minutes, or until the cake springs back when touched.
6. Immediately flip the cake onto a clean towel dusted with cocoa powder or powdered sugar. Peel off the parchment.
7. Roll the cake up gently inside the towel and let it cool completely rolled.
8. For the peanut butter filling: beat cold heavy cream until soft peaks form. In a separate bowl, mix peanut butter, powdered sugar, 1 tsp vanilla, and a pinch of salt until smooth. Fold whipped cream into the peanut butter mixture until light and fluffy. Stir in chopped mini peanut butter cups.
9. Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface.
10. Roll the cake back up tightly (without the towel). Wrap in plastic wrap and chill in the fridge at least 1 hour to set.
11. For the ganache: heat 1/4 cup heavy cream until just simmering. Pour over chopped chocolate and let sit 1 minute, then stir until smooth. Let ganache cool slightly.
12. Pour ganache over the rolled cake, top with extra chopped peanut butter cups and crushed peanuts if you like. Chill briefly to set before slicing cleanly.

Best ways to serve this roll cake

Slice the roll into 1-inch pieces with a sharp knife. Wipe the knife between cuts to keep slices tidy. Serve chilled or slightly cool at room temperature so the ganache is glossy but the filling stays set. For parties, plate slices with extra chopped peanut butter cups as a garnish.

Storing your Peanut Butter Cup Chocolate Roll Cake

Wrap the cake tightly in plastic wrap and store in the fridge for up to 4 days. You can freeze slices individually in airtight containers for up to 2 months. Thaw in the fridge before serving.

Handy tips for a perfect roll cake

• Beat eggs and sugar well — that lift gives the sponge its light texture.
• Use a clean, lightly dusted towel to roll the cake; this helps prevent cracks.
• Chill the cake before glazing so the filling keeps its shape.
• Warm the ganache just enough to pour; let it cool slightly so it doesn’t soak into the cake.
• For a simpler version, try the one-bowl dump cake idea when you’re short on time.

Small changes you can try

• Swap mini peanut butter cups for chopped regular peanut butter cups or chopped Reese’s.
• Use crunchy peanut butter for added texture.
• Replace ganache with a simple chocolate glaze or dust with cocoa powder for a lighter finish. Read more ideas from this gooey roll inspiration.

Nutrition snapshot (estimate)

Per slice (based on 12 slices): about 320–380 kcal, 18–22g fat, 36–42g carbs, 5–7g protein. Values vary with portion size and exact ingredients.

Simple serving ideas for the family

• Serve with cold milk for kids.
• Add a scoop of vanilla ice cream for a dessert plate.
• Offer fruit like sliced bananas or strawberries for a fresh contrast.

Drinks and dishes that pair well

• Cold milk or coffee for a classic match.
• A scoop of vanilla ice cream or a dollop of whipped cream.
• For adults, a small glass of port or a chocolate stout pairs nicely.

Common questions answered

Q: Can I make the cake a day ahead?

A: Yes. Bake and roll the cake, make the filling, assemble and chill overnight. Add ganache and toppings the next day for the freshest look.

Q: My cake cracked when rolling. What can I do?

A: Don’t worry. Fill the cake and press the roll gently to hide cracks. Chilling and a smooth ganache helps hide imperfections.

Q: Can I use peanut butter powder instead of creamy peanut butter?

A: You can, but rehydrate per the package directions so the filling stays smooth and creamy.

Q: How do I get clean slices?

A: Chill the roll well, use a sharp knife, and wipe it between cuts. A warm knife helps with ganache; dip in hot water, dry, then slice.

Q: Is there a gluten-free option?

A: Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend and check other ingredients for gluten-free labels.

Conclusion

If you want more peanut-butter-and-chocolate roll ideas, these recipes will inspire you: Peanut Butter Cup Cake Roll – Crazy for Crust, Chocolate Peanut Butter Cake Roll Recipe – Something Swanky, and Reese’s Peanut Butter Cup Roll Cake | Cupcakes & Kale Chips.

Peanut Butter Cup Chocolate Roll Cake

A soft chocolate sponge filled with airy peanut butter cream and chopped peanut butter cups, this roll cake is a delightful treat that's easy to make at home.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 slices

Calories 350 kcal

Ingredients

  

For the Cake

• 4 large large eggs, room temperature
• 3/4 cup granulated sugar 150g
• 1/2 cup unsweetened cocoa powder 40g
• 1/2 cup all-purpose flour 65g
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract

For the Peanut Butter Filling

• 3/4 cup heavy whipping cream, cold 180ml
• 1/2 cup creamy peanut butter 125g
• 1/4 cup powdered sugar 30g
• 1 tsp vanilla extract for filling
• 1 pinch salt optional
• 1/2 cup mini peanut butter cups, chopped 75g

For the Ganache

• 1/4 cup heavy cream 60ml
• 100 g semi-sweet chocolate, chopped 3.5 oz

For Topping

• Extra peanut butter cups
• Crushed peanuts optional

Instructions

 

Preparation

• Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper.
• In a bowl, beat eggs and granulated sugar for 5 minutes until thick and pale. Add 1 tsp vanilla extract and mix.
• In another bowl, sift together cocoa powder, flour, baking powder, and 1/4 tsp salt.
• Gently fold the dry mixture into the egg mixture until just combined. Do not overmix.
• Spread batter evenly in the prepared pan and bake for 10–12 minutes, or until the cake springs back when touched.
• Immediately flip the cake onto a clean towel dusted with cocoa powder or powdered sugar. Peel off the parchment.
• Roll the cake up gently inside the towel and let it cool completely rolled.

Making the Filling

• For the peanut butter filling: beat cold heavy cream until soft peaks form.
• In a separate bowl, mix peanut butter, powdered sugar, 1 tsp vanilla, and a pinch of salt until smooth.
• Fold whipped cream into the peanut butter mixture until light and fluffy.
• Stir in chopped mini peanut butter cups.
• Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface.

Assembly

• Roll the cake back up tightly (without the towel). Wrap in plastic wrap and chill in the fridge for at least 1 hour to set.

Making the Ganache

• For the ganache: heat 1/4 cup heavy cream until just simmering.
• Pour over chopped chocolate and let sit 1 minute, then stir until smooth.
• Let ganache cool slightly.
• Pour ganache over the rolled cake, top with extra chopped peanut butter cups and crushed peanuts if you like.
• Chill briefly to set before slicing cleanly.

Notes

Wrap the cake tightly in plastic wrap and store in the fridge for up to 4 days. You can freeze slices individually in airtight containers for up to 2 months. Thaw in the fridge before serving.

Keyword Chocolate Dessert, Chocolate Roll Cake, Dessert Recipe, Peanut Butter Cake, Roll Cake