Peanut Butter Cup Chocolate Roll Cake

Creamy, chocolatey, and peanut-butter-packed — this Peanut Butter Cup Chocolate Roll Cake is the kind of dessert that makes every celebration feel a little more indulgent. Think of a light, cocoa sponge baked thin, spread with smooth peanut butter, and rolled into a neat spiral that reveals a beautiful ribbon of filling when sliced. Fun fact: the rolled cake technique goes back centuries and was originally used to stretch ingredients while keeping desserts elegant. This version keeps things simple and approachable, with everyday pantry staples and no complicated piping or layers.

This recipe is special because it blends the comfort of peanut butter with classic chocolate in a format that’s easier and faster than a layer cake. It’s perfect for busy bakers, family gatherings, and anyone who wants dessert without fuss. If you’ve loved our buttery sheet cakes or chocolate loaf recipes, you’ll find this roll familiar but delightfully different. Ready to bake something impressive with minimal effort? Let’s get rolling.

What is Peanut Butter Cup Chocolate Roll Cake?

What’s in a name? A lot, apparently — and a lot of peanut butter and chocolate, too. A Peanut Butter Cup Chocolate Roll Cake is essentially a soft chocolate sponge rolled around a creamy peanut butter filling, often inspired by the flavors of chocolate peanut butter candies. Why the dramatic name? Who doesn’t like imagining a cake that tastes like your favorite candy but looks more grown-up on the dessert table? Ever think that “the way to a man’s heart is through his stomach.” Well, this cake might just be the shortcut.

Is it showy enough to bring to a party? Absolutely. Is it easy enough for a weeknight treat? Also yes. Give it a try and see how quickly it disappears.

Why You’ll Love This:

• Incredible flavor contrast: The cocoa in the sponge gives a deep, slightly bittersweet backdrop for the creamy, salty-sweet peanut butter filling. Each bite delivers a satisfying balance of richness and lightness.
• Cost-effective and simple: You don’t need fancy ingredients. With pantry staples like flour, cocoa, eggs, sugar, and peanut butter, you save money compared to store-bought specialty cakes and candy.
• Versatile and family-friendly: Kids adore the peanut butter and chocolate combo, and adults appreciate the classic flavors. It’s great for birthdays, potlucks, or a weekend dessert.

Compared to a layered peanut butter cake, this roll is quicker to prepare, uses fewer dishes, and still delivers a “wow” factor when sliced. If you’ve enjoyed our simpler chocolate desserts on the blog, this recipe is a natural next step. Ready to whip one up at home? You’ll thank yourself later.

How to Make:

Quick Overview

This roll cake is straightforward: whisk a light, airy sponge, spread a creamy peanut butter filling, and roll while warm so it holds its spiral. It’s simple to prepare, bakes quickly, and delivers a soft texture with a creamy center. Standout element: the silky peanut butter center that contrasts the tender cocoa sponge. Prep time is about 15 minutes, bake time 15–20 minutes, and cooling plus assembly takes another 20–30 minutes.

Ingredients

3/4 cup all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder, sifted if lumpy
1 teaspoon baking powder
3 large eggs, at room temperature
1 cup granulated sugar
1/2 cup creamy peanut butter, smooth and at room temperature for easy spreading
1 teaspoon vanilla extract
1/4 teaspoon salt
Powdered sugar for dusting, for a light finish

Directions

1. Preheat the oven to 350°F (175°C) and line a jelly roll pan (about 10×15 inches) with parchment paper. Smooth the paper so there are no big wrinkles. Lightly grease the parchment if your pan tends to stick.
2. In a medium bowl, whisk together the flour, cocoa powder, and baking powder until evenly combined. Sifting the cocoa helps avoid lumps.
3. In a large bowl, beat the eggs and sugar together with an electric mixer on high speed until the mixture is pale, thick, and fluffy — about 5 minutes. This aeration is what makes the sponge light.
4. Add the creamy peanut butter and vanilla extract to the egg-sugar mixture and beat on low until incorporated. If your peanut butter is very stiff, warm it for a few seconds in the microwave to loosen before mixing.
5. Gradually fold the dry ingredients into the wet mixture using a spatula. Fold gently until no streaks remain — avoid overmixing to keep the sponge tender.
6. Pour the batter into the prepared jelly roll pan and spread it evenly with an offset spatula or the back of a spoon. Tap the pan lightly on the counter to remove air bubbles.
7. Bake for 15–20 minutes or until the top springs back lightly and a toothpick inserted into the center comes out clean. Watch carefully after 12 minutes to prevent drying.
8. Immediately after removing from the oven, place a clean kitchen towel dusted with powdered sugar on top of the cake and carefully invert the cake onto the towel. Peel off the parchment paper. While still warm, roll the cake up in the towel from the short end and let it cool completely on a wire rack. Rolling warm prevents cracking.
9. Once cooled, unroll the cake gently and spread additional peanut butter or your favorite frosting evenly over the surface, leaving a small border. Re-roll the cake without the towel, tightening slightly so the spiral is uniform.
10. Dust the outside with powdered sugar, slice into 1-inch pieces, and serve. For cleaner slices, chill the cake for 30 minutes before cutting and wipe the knife between cuts.

What to Serve With:

• A scoop of vanilla ice cream or salted caramel gelato to balance the richness.
• Fresh berries or a berry compote for a bright, tart contrast.
• Whipped cream lightly sweetened with honey or maple.
• Hot coffee, espresso, or a cold glass of milk — classic pairings that bring out the chocolate and peanut butter notes.
• For a brunch or dessert board, add toasted nuts, sliced apples, and chocolate-covered pretzels for texture variety.

Top Tips for Perfecting:

• Use room temperature eggs and peanut butter for easier mixing and a smoother batter.
• Don’t overbake: check at 12–15 minutes depending on your oven. The sponge should still be soft and bendable — overbaking leads to cracks when rolling.
• Roll while warm: rolling the cake while it’s still warm and flexible prevents cracks and helps it hold shape.
• For a richer filling, mix peanut butter with a little softened butter or cream cheese to create a fluffier texture.
• If you want a deeper chocolate flavor, swap 1 tablespoon of flour for an extra tablespoon of cocoa powder, but monitor moisture and folding to avoid drying.

Storing and Reheating Tips:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 4 days. This keeps the peanut butter center stable and the cake moist.
• Freezing: Wrap the whole roll tightly in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Slicing for Freezing: Alternatively, freeze individual slices between parchment layers for easy single-serve thawing.
• Reheating: If chilled, let slices sit at room temperature for 15–20 minutes before serving, or warm gently in a 300°F oven for 5–8 minutes to soften the filling without melting it completely.

FAQs

Can I use crunchy peanut butter instead of creamy?
Yes. Crunchy peanut butter adds a pleasant texture contrast. Keep in mind it may be slightly harder to spread when cold, so let it come to room temperature first.

Can I make this cake nut-free?
You can substitute sunflower seed butter or a soy-based butter if avoiding nuts. Flavor will differ slightly but still be delicious.

What if my cake cracks when rolling?
If it cracks, that usually means it was slightly overbaked or cooled before rolling. Try warming the cake briefly in a low oven and re-roll, or use a frosting seam to hide small cracks.

Can I add chocolate chips or chopped peanut butter cups?
Yes — sprinkle a light layer of mini chocolate chips or chopped peanut butter cups over the peanut butter filling before re-rolling for extra texture. Avoid adding large chunks that may tear the sponge.

How thin should the cake be spread in the pan?
Aim for an even layer about 1/2 inch thick across the jelly roll pan. This ensures even baking and a manageable roll size.

Is this recipe suitable for beginner bakers?
Absolutely. The steps are straightforward and forgiving. Follow the tips on rolling and baking time, and you’ll have a beautiful dessert with minimal stress.

Conclusion

This Peanut Butter Cup Chocolate Roll Cake is a delightful, approachable dessert that combines nostalgia and elegance in one easy recipe. It’s quick to prepare, budget-friendly, and perfect for sharing with family or impressing guests without a lot of fuss. For inspiration and a similar take on the candy-inspired roll, check out Peanut Butter Cup Cake Roll – Crazy for Crust. Give this recipe a try and enjoy the smiles that follow when dessert is served.