Peanut Butter Cup Chocolate Roll Cake

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Rich, decadent, and made to impress—this Peanut Butter Cup Chocolate Roll Cake is what dessert dreams are made of. Imagine a moist chocolate sponge wrapped around a whipped peanut butter cream filling, swirled with a ribbon of silky caramel, all draped in ganache and topped with chopped peanut butter cups. It’s a showstopper that tastes even better than it looks.

Perfect for celebrations or as a weekend baking treat, this cake captures that nostalgic chocolate-peanut butter combo with a grown-up twist. It strikes that beautiful balance between indulgence and elegance, making it a guaranteed favorite at any gathering.

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What Kind of Cocoa Powder Should I Use?

For the deepest flavor and darkest color, go with Dutch-processed cocoa powder. It gives the cake a smoother, more intense chocolate flavor and helps the sponge stay tender. However, if all you have is natural cocoa powder, that works too—just expect a lighter cake in both flavor and hue.

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Ingredients for the Peanut Butter Cup Chocolate Roll Cake

For the Chocolate Sponge:

• 3/4 cup all-purpose flour
• 1/4 cup Dutch-processed cocoa powder (unsweetened)
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 tsp vanilla extract

For the Peanut Butter Filling:

• 1 cup heavy whipping cream
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract

For the Caramel Swirl:

• 1/2 cup thick caramel sauce (store-bought or homemade)

For the Chocolate Ganache Topping:

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream

Garnish:

• 6 mini peanut butter cups, chopped
• Crushed toffee or peanut brittle (optional, for crunch)

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How To Make the Peanut Butter Cup Chocolate Roll Cake

Step 1: Prepare the Sponge

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In a separate bowl, beat the eggs, granulated sugar, and brown sugar with a hand mixer on high for 5 minutes, until thick and pale. Stir in the vanilla. Gently fold in the dry ingredients, being careful not to deflate the mixture.

Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when touched.

Step 2: Roll the Cake

Once out of the oven, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Starting from the short side, gently roll the cake and towel together into a log. Let it cool completely.

Step 3: Make the Peanut Butter Filling

In a chilled bowl, beat the heavy cream until soft peaks form. Add peanut butter, powdered sugar, and vanilla. Beat until thick and fluffy.

Step 4: Assemble the Roll

Carefully unroll the cooled cake. Spread an even layer of peanut butter filling over the surface, leaving a 1/2-inch border. Drizzle the caramel sauce on top, then gently roll the cake back up (without the towel). Wrap in plastic and chill for at least 1 hour.

Step 5: Ganache and Garnish

Heat the cream in a microwave-safe bowl until just steaming. Pour over the chocolate chips and let sit for 2 minutes, then stir until smooth.

Unwrap the cake and place it seam-side down on a serving platter. Drizzle with ganache and top with chopped peanut butter cups and toffee bits.

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How to Serve and Store This Roll Cake

For clean slices, use a serrated knife and wipe it between cuts. This cake is best enjoyed slightly chilled so the ganache stays set but the filling remains creamy. Serve it as-is or with a small scoop of vanilla ice cream for an ultra-luxurious dessert.

To store, keep the roll cake wrapped in plastic wrap in the refrigerator for up to 4 days. You can also freeze individual slices (wrapped tightly) for up to 1 month. Thaw in the fridge overnight before serving.

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Frequently Asked Questions

How do I prevent the cake from cracking when rolling?

Roll the cake while it’s still warm, using a towel dusted with powdered sugar. This helps the sponge form a “memory” of the shape and cool in that curve.

Can I use crunchy peanut butter instead of creamy?

Yes! If you enjoy added texture in the filling, crunchy peanut butter works beautifully.

What kind of caramel should I use?

Look for a thick, spoonable caramel sauce. Store-bought versions labeled “dulce de leche” also work great. Homemade caramel is welcome if you’re feeling ambitious.

Can this be made ahead of time?

Absolutely. You can make the entire roll cake the day before. Just add the ganache and garnishes closer to serving time for the freshest look.

What if I don’t have a jelly roll pan?

A quarter-sheet pan (9×13) will work in a pinch, though your cake may be a bit thicker and may need an extra minute or two in the oven.

Can I make this gluten-free?

Yes! Substitute a 1:1 gluten-free flour blend and double-check that all other ingredients are certified gluten-free.

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Want More Cake Ideas with a Twist?

If this Peanut Butter Cup Chocolate Roll Cake is your style, you might love these irresistible bakes too:

• Bonnies Blue Ribbon Chocolate Dream Cake for a classic layered dessert with rich chocolate flavor.
• Strawberry Cheesecake Poke Cake when you’re craving fruity and creamy in one bite.
• Caramel Cheesecake Cookies if you’re after that caramel-cheesecake goodness in handheld form.
• Old-Fashioned Egg Custard Pie for a silky, nostalgic treat.
• Chocolate Instant Pudding for a smooth, rich dessert you can whip up in minutes.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go extra with the toppings? Add sea salt on the ganache? Or maybe switch the caramel for fudge?

I love seeing how you customize these recipes! Tag me and share your creation, or explore more of my sweet creations on my Pinterest: Life with Jam.

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