Peanut Butter Cup Chocolate Roll Cake
Creamy, chocolatey, and peanut-butter-packed, this roll cake is a delightful dessert that combines the flavors of chocolate and peanut butter in a simple, elegant format.
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Servings: 8 servings
Equipment
- Jelly Roll Pan
- Mixing Bowl
- Electric Mixer
- Spatula
Ingredients
Dry Ingredients
- 3/4 cup All-purpose flour spooned and leveled
- 1/4 cup Unsweetened cocoa powder sifted if lumpy
- 1 teaspoon Baking powder
Wet Ingredients
- 3 large Eggs at room temperature
- 1 cup Granulated sugar
- 1/2 cup Creamy peanut butter smooth and at room temperature
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
For Dusting
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Lightly grease the parchment if necessary.
- In a medium bowl, whisk together the flour, cocoa powder, and baking powder until evenly combined.
- In a large bowl, beat the eggs and sugar together with an electric mixer on high speed until pale and fluffy, about 5 minutes.
- Add the peanut butter and vanilla extract to the egg-sugar mixture and beat on low until incorporated.
- Gradually fold the dry ingredients into the wet mixture using a spatula until no streaks remain.
- Pour the batter into the prepared jelly roll pan and spread it evenly. Tap the pan lightly to remove air bubbles.
- Bake for 15–20 minutes or until the top springs back and a toothpick comes out clean.
- Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Roll the cake up in the towel and let it cool completely.
- Once cooled, unroll the cake and spread additional peanut butter or frosting over the surface. Re-roll the cake tightly.
- Dust the outside with powdered sugar, slice, and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 2 months.