Peanut Butter Cup Chocolate Roll
A decadent peanut butter cup chocolate roll combining rich chocolate sponge cake with creamy peanut butter filling for a perfect dessert treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 peanut butter cups, chopped
- 2 tablespoons melted butter
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat the eggs and granulated sugar together until thick and pale, about 5 minutes.
- Sift together cocoa powder, flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes until the cake springs back when touched.
- While hot, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper and roll the cake up in the towel. Let cool completely.
- In a medium bowl, mix peanut butter, powdered sugar, vanilla extract, and melted butter until smooth.
- Unroll the cooled cake and spread the peanut butter filling evenly over the surface. Sprinkle chopped peanut butter cups on top.
- Roll the cake back up without the towel and place seam-side down on a serving plate.
- Dust with additional powdered sugar if desired. Refrigerate for at least 1 hour before slicing and serving.
Notes
For extra richness, drizzle melted chocolate over the top before chilling or serve with whipped cream.