Description

Have you ever wished for a dessert that’s just as fun to make as it is to eat? If you have, you’re going to love this sweet treat. Today, we’re making a delicious, chocolatey, peanut-buttery dream: the Chocolate Peanut Butter Roll! It’s a soft, chocolaty cake wrapped around a creamy peanut butter filling with little bites of peanut butter cups tucked inside.

Ingredients

Here’s what you’ll need to make your roll perfect

Flour: Helps build the soft and tender cake
Cocoa Powder: Gives deep, rich chocolate flavor
Granulated Sugar: Sweetens the cake and helps it stay moist
Eggs: Make the cake fluffy and help it roll without cracking
Baking Powder: Gives a little lift to the sponge
Salt: Balances the sweetness and enhances the chocolate flavor
Powdered Sugar: Used both for the filling and dusting the towel and cake
Peanut Butter: Smooth peanut butter creates a creamy, dreamy filling
Heavy Cream: Whipped to make the filling light and fluffy
Mini Peanut Butter Cups: Chopped and scattered for surprise bites of chocolate and peanut butter magic

Substitutions and Variations

Flour: Use gluten-free flour if needed
Cocoa Powder: Dutch-process cocoa powder will make it even richer
Peanut Butter: Swap with almond butter or cashew butter if you want a twist
Heavy Cream: Use coconut cream for a dairy-free option

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Instructions

Step 1: Prep the Oven and Pan

Set your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper for easy removal.

Step 2: Make the Cake Batter

In a big bowl, beat the 4 eggs and ½ cup granulated sugar together. Beat until it’s light, fluffy, and pale. This should take about 5 minutes using a hand or stand mixer. In another bowl, sift together 1 cup flour, ½ cup cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt. Gently fold this dry mix into the egg mixture. Be careful not to overmix — you want a light and airy batter.

Step 3: Bake the Cake

Pour the batter into the prepared pan and spread it out evenly. Bake for 12–15 minutes, checking by lightly touching the surface. It should spring back when it’s ready.

Step 4: Prepare for Rolling

While the cake is baking, sprinkle a clean kitchen towel with ¼ cup powdered sugar all over. As soon as the cake comes out of the oven, flip it onto the powdered towel. Carefully peel off the parchment paper. Gently roll up the cake inside the towel from the short side. Let it cool for about 10 minutes.

Step 5: Make the Filling

In a clean bowl, whip the ½ cup heavy cream until it forms soft peaks. Add 1 cup powdered sugar and ½ cup peanut butter. Mix until smooth and creamy.

Step 6: Fill and Roll

Carefully unroll the cooled cake. Spread the peanut butter filling all over the surface. Sprinkle ¼ cup chopped mini peanut butter cups evenly over the filling. Roll the cake back up, tighter than before but not so tight that it cracks.

Step 7: Final Touch

Dust the rolled cake with extra powdered sugar. Slice and enjoy your beautiful Chocolate Peanut Butter Roll!