Description
This Peanut Butter Cup Cake Roll is a delectable dessert combining a light chocolate sponge cake with a creamy peanut butter filling. Rolled to perfection and drizzled with melted chocolate, it’s a perfect treat for special occasions or any time you crave a rich, peanut buttery delight.
Ingredients
Scale
For the Chocolate Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Peanut Butter Filling:
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1/4 cup heavy cream
For the Topping:
- 1/2 cup chocolate chips, melted
- Powdered sugar for dusting
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper to prevent sticking.
- Beat eggs and sugar: In a mixing bowl, beat the 4 large eggs and 1/2 cup granulated sugar together for about 5 minutes until the mixture is pale, thick, and fluffy. Add 1 teaspoon vanilla extract and mix to combine.
- Sift and fold dry ingredients: Sift together 1/2 cup all-purpose flour, 1/4 cup cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gently fold this dry mixture into the egg and sugar batter until just combined, being careful not to deflate the mixture.
- Bake the cake: Pour the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched, indicating it is done.
- Roll the cake to cool: Immediately after baking, turn the cake out onto a kitchen towel dusted generously with powdered sugar. Carefully roll the cake up in the towel and allow it to cool completely. This helps the cake maintain its shape when filled.
- Prepare peanut butter filling: In a separate bowl, mix together 1/2 cup creamy peanut butter, 1 cup powdered sugar, and 1/4 cup heavy cream until the mixture is smooth, fluffy, and easy to spread.
- Assemble the cake roll: Once the cake has cooled, carefully unroll it. Spread the peanut butter filling evenly over the entire surface. Roll the cake back up gently but firmly.
- Add chocolate drizzle and chill: Drizzle the melted 1/2 cup chocolate chips over the cake roll. Place the cake in the refrigerator to chill for 1-2 hours to set.
- Serve: Before slicing, dust the chilled cake roll lightly with powdered sugar for an elegant finish. Slice and serve.
Notes
- Use a fresh kitchen towel dusted with powdered sugar to prevent the cake from sticking during rolling.
- Ensure the cake is completely cooled before spreading the filling to avoid melting the peanut butter mixture.
- You can substitute creamy peanut butter with natural peanut butter for a less sweet filling.
- The chocolate drizzle can be replaced with peanut butter drizzle or left off if preferred.
- Store leftovers wrapped tightly in the refrigerator for up to 3 days.
