Peanut Butter Cup Chocolate Roll Cake wraps a thin cocoa sponge around peanut-butter whipped cream and chopped miniature peanut butter cups. It serves eight and records 20 minutes of preparation, 15 minutes of cooking, and 35 minutes total. The warm sponge is first rolled inside a powdered-sugar towel, cooled for about 10 minutes, then unrolled, filled, and rolled again. That training roll gives the cake its curved memory and reduces cracking when the filling is added.
Peanut Butter Cup Chocolate Roll Cake Ingredients
Cake: 4 large eggs; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup granulated sugar; 1/4 cup powdered sugar, for dusting.
Filling: 1/2 cup smooth peanut butter; 1/2 cup heavy cream; 1 cup powdered sugar; 1/4 cup mini peanut butter cups, chopped.
If you enjoy this recipe, you may also like Raspberry Lemon Cake.
How to Make Peanut Butter Cup Chocolate Roll Cake
- Prepare Baking Sheet: Preheat your oven to 175°C (350°F). Line a 9x13-inch baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, beat the eggs and granulated sugar until light and fluffy, approximately 5 minutes.
- Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt. Gradually fold these dry ingredients into the egg mixture until just combined.
- Bake Cake: Pour the batter into the prepared baking sheet and spread it evenly. Bake for 12-15 minutes or until the cake is fully set and springs back when touched.
- Prepare Cooling Towel: While the cake bakes, prepare a clean kitchen towel and sprinkle it with powdered sugar.
- Roll Cake: When the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Peel off the parchment paper and gently roll the cake up with the towel. Let it cool for about 10 minutes.
- Make Filling: In a separate bowl, whip the heavy cream until soft peaks form. Fold in the powdered sugar and peanut butter until smooth.
- Fill and Roll Cake: Once the cake has cooled, carefully unroll it. Spread the peanut butter cream evenly across the surface and sprinkle the chopped mini peanut butter cups. Roll the cake back up, ensuring it’s tight but not too tight to prevent cracking.
- Finish Cake: Dust the rolled cake with powdered sugar before serving.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Heat the oven to 175°C or 350°F and line a nine-by-13-inch baking sheet with parchment. Beat exactly four large eggs with one-half cup granulated sugar for about five minutes until light and fluffy. Sift one cup flour, one-half cup cocoa, one-half teaspoon baking powder, and one-quarter teaspoon salt, then fold them gently into the egg mixture. Spread evenly in the pan and bake 12 to 15 minutes until set and springy. Dust a clean towel with one-quarter cup powdered sugar. Immediately invert the cake, peel away parchment, roll cake and towel together, and cool about 10 minutes. Whip one-half cup cream to soft peaks, fold in one cup powdered sugar and one-half cup peanut butter, then unroll, fill, add one-quarter cup chopped mini cups, reroll, and dust.
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Critical Visual and Timing Cues
The egg-and-sugar mixture needs the full approximately five-minute beating stage to become pale, thick, and fluffy enough to support the sponge. Sift the four dry ingredients together and stop folding as soon as no dry streak remains. Spread batter to consistent depth all the way into the pan corners. At 12 to 15 minutes, the cake should be fully set and spring back lightly when touched; overbaking makes rolling harder. Prepare the sugared towel before the cake emerges because inversion and rolling must happen immediately. Peel parchment carefully, keep the towel within the first roll, and cool only about 10 minutes. Filling should be smooth and spreadable, with soft whipped-cream peaks preserved.
Serving and Storage
After the filled sponge is rolled tightly but without crushing it, dust the exterior with powdered sugar and cut it into eight servings. Use a serrated knife with gentle sawing strokes and wipe it between cuts for a clean spiral. Refrigerate leftovers promptly because the filling contains heavy cream, and cover them so the exposed sponge does not dry. The recipe contains wheat, eggs, dairy, and peanuts; miniature peanut butter cups may also contain soy or other package-specific allergens. No chocolate ganache, exterior peanut-butter frosting, whole-candy garnish, vanilla, butter, milk, coffee, or decorative sauce appears in the source. Preserve the simple powdered-sugar finish.
Practical Kitchen Notes
Keep the two powdered-sugar measures distinct. One-quarter cup is used only to dust the towel and help prevent sticking; one full cup belongs in the peanut-butter filling. Cake sugar is one-half cup granulated sugar. The sponge contains four eggs, one cup flour, one-half cup unsweetened cocoa, one-half teaspoon baking powder, and one-quarter teaspoon salt, with no added fat listed. Filling uses one-half cup smooth peanut butter and one-half cup heavy cream, followed by one-quarter cup chopped mini peanut butter cups. Do not replace the mini cups with chocolate chips or add them to the batter. The stated 35-minute total includes the recorded work while the method separately names about 10 minutes of cooling.
Details Worth Preserving
Line the pan neatly and leave enough parchment to lift or release the thin sponge. Set out the clean towel and measure its powdered sugar before baking begins. When the sponge is done, work decisively: invert, remove the paper, and roll from a short edge with the towel enclosed. Rest it seam-side down for about 10 minutes so the shape sets. Meanwhile whip the cream and finish the peanut-butter mixture without overworking it. Unroll slowly and accept a gentle curl at the edge. Spread filling evenly but leave a small far-edge margin, scatter chopped cups across the whole surface, reroll with steady pressure, and dust only after the seam is secure.
Recorded Recipe Tips
Conclusion
Peanut Butter Cup Chocolate Roll Cake makes 8 servings in 35 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Peanut Butter Cup Chocolate Roll Cake make?
It makes 8 servings and serves 8.
- → How long does Peanut Butter Cup Chocolate Roll Cake take?
The recipe records 20 minutes of preparation, 15 minutes of cooking, and 35 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → Why is the warm cake rolled in a towel?
Rolling it immediately with the powdered-sugar towel teaches the thin sponge its spiral shape while it is flexible and helps reduce cracking later.
- → Where do the two powdered-sugar amounts go?
Use one-quarter cup to dust the towel and one cup in the peanut-butter cream filling. Keep those measures separate.