🍫 Peanut Butter Cup Cake Roll Recipe

Here’s a recipe for a Peanut Butter Cup Cake Roll — a rich, chocolatey rolled cake filled with a fluffy peanut butter filling and topped with ganache. It’s like a giant Swiss roll meets a peanut butter cup!

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🍫 Peanut Butter Cup Cake Roll Recipe

Ingredients

For the Chocolate Cake:

• 4 large eggs

• 3/4 cup granulated sugar

• 1 tsp vanilla extract

• 1/4 cup vegetable oil

• 1/4 cup buttermilk

• 1/2 cup all-purpose flour

• 1/4 cup unsweetened cocoa powder

• 1 tsp baking powder

• 1/4 tsp salt

For the Peanut Butter Filling:

• 1 cup creamy peanut butter

• 4 oz cream cheese, softened

• 1/4 cup butter, softened

• 1 cup powdered sugar

• 2–3 tbsp heavy cream (as needed, to thin)

For the Chocolate Ganache Topping:

• 1/2 cup heavy cream

• 4 oz semi-sweet chocolate chips or chopped chocolate

• Optional: chopped mini peanut butter cups or peanuts for garnish

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Instructions

1. Make the Cake:

1. Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper. Grease the paper.

2. In a large bowl, beat the eggs with an electric mixer for 2–3 minutes until thick and pale.

3. Add sugar, vanilla, oil, and buttermilk. Mix until combined.

4. Sift in flour, cocoa powder, baking powder, and salt. Fold gently until just incorporated.

5. Pour into prepared pan, spreading evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.

6. While still hot, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and gently roll the cake (with the towel) from the short end. Cool completely.

2. Make the Filling:

1. Beat peanut butter, cream cheese, and butter until smooth and creamy.

2. Add powdered sugar and mix until combined.

3. Add cream 1 tablespoon at a time until the mixture is spreadable but thick.

3. Assemble the Roll:

1. Unroll the cooled cake gently. Spread the peanut butter filling evenly over the surface.

2. Roll the cake back up (without the towel) tightly. Wrap in plastic wrap and refrigerate for at least 30 minutes.

4. Ganache Topping:

1. Heat heavy cream until just boiling. Pour over chocolate chips in a bowl.

2. Let sit 1–2 minutes, then stir until smooth.

3. Pour over chilled cake roll and smooth the top. Let set.

4. Garnish with chopped peanut butter cups or crushed peanuts if desired.

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🧊 Serving Tips

• Slice with a sharp knife wiped clean between cuts.

• Store covered in the fridge for up to 4 days.

Would you like a version with a boxed cake mix or gluten-free option?

🍫 Peanut Butter Cup Cake Roll Recipe