Peanut Butter Cup Chocolate Roll Cake: The Ultimate Decadent Dessert

The History

The Peanut Butter Cup Chocolate Roll Cake is a modern confection that blends two beloved American dessert traditions: the classic chocolate roll cake (also known as a jelly roll or Swiss roll) and the iconic peanut butter cup. While the origins of the Swiss roll date back to 19th-century Europe—possibly Austria or Germany—the American version evolved in the early 20th century, particularly popularized by home bakers during the Great Depression due to its simple ingredients and elegant presentation.

On the other hand, peanut butter cups, especially brands like Reese’s, became cultural staples in the United States starting in the 1920s. Their rich combination of creamy peanut butter encased in milk chocolate captivated sweet lovers across generations. It was only a matter of time before these two indulgent treats merged into one spectacular dessert.

The Peanut Butter Cup Chocolate Roll Cake emerged in the late 20th century as home bakers began experimenting with fusion desserts, inspired by holiday baking shows, food blogs, and gourmet cookbooks. This dessert gained popularity in the 2010s, thanks to viral recipes on platforms like Pinterest, Instagram, and YouTube. Its appeal lies not just in flavor but in visual drama—a beautifully rolled chocolate sponge wrapped around a luscious peanut butter filling, often studded with chopped peanut butter cups and finished with a glossy chocolate ganache.

Today, it stands as a showstopper at birthday parties, holiday gatherings, and dessert tables across the country. Whether served at Thanksgiving alongside pies or as a centerpiece at Easter brunches, this cake represents the pinnacle of American comfort-meets-creativity in baking.

Ingredients Breakdown

Creating the perfect Peanut Butter Cup Chocolate Roll Cake requires careful attention to each component: the chocolate sponge, the peanut butter filling, the ganache coating, and the garnishes. Here’s a detailed breakdown of every ingredient and its role:

For the Chocolate Sponge Cake:

Granulated Sugar (¾ cup): Provides sweetness and helps aerate the eggs during beating, contributing to the cake’s light texture.
Large Eggs (4 whole eggs + 4 egg yolks): The backbone of the sponge structure. Whole eggs provide volume when whipped; extra yolks add richness and moisture.
Vanilla Extract (1 tsp): Enhances flavor and balances the deep cocoa taste.
All-Purpose Flour (⅔ cup): Offers structure without making the cake dense. Sifted for lump-free incorporation.
Cocoa Powder (½ cup, unsweetened natural or Dutch-process): Gives the cake its signature chocolate flavor and dark color. Dutch-process yields a smoother, less acidic taste.
Baking Powder (1 tsp): A leavening agent that ensures the cake rises properly while maintaining softness.
Salt (¼ tsp): Balances sweetness and enhances overall flavor complexity.
Hot Coffee (¼ cup, optional): Deepens the chocolate flavor and helps bloom the cocoa. Can substitute with hot water if needed.
Butter (2 tbsp, melted and cooled): Adds moisture and tenderness to the crumb.

For the Peanut Butter Filling:

Creamy Peanut Butter (1 cup, preferably no sugar added): The star ingredient. Choose natural or processed based on preference for sweetness and texture.
Unsalted Butter (½ cup, softened): Blends smoothly with peanut butter for a creamy consistency and adds richness.
Powdered Sugar (2 cups, sifted): Sweetens and thickens the filling, helping it hold shape when rolled.
Heavy Cream or Milk (2–3 tbsp): Adjusts the consistency for easy spreading without thinning too much.
Vanilla Extract (1 tsp): Complements the nuttiness of peanut butter.
Salt (¼ tsp): Sharpens flavors and prevents cloying sweetness.
Mini Peanut Butter Cups (½ cup, finely chopped): Adds texture and bursts of chocolate-peanut flavor throughout the filling.

For the Chocolate Ganache Coating:

Dark Chocolate (8 oz, finely chopped): High-quality chocolate with at least 60% cocoa for a glossy, firm finish.
Heavy Cream (1 cup): Heated to melt the chocolate smoothly, creating a silky glaze.
Unsalted Butter (1 tbsp): Adds shine and smooth mouthfeel to the ganache.
Corn Syrup (1 tsp, optional): Prevents cracking and gives the ganache a professional sheen.

For Garnish:

Whole or halved mini peanut butter cups: Pressed onto the surface for visual impact and extra indulgence.
Crushed peanuts: Adds crunch and nutty aroma.
Chocolate shavings or curls: For elegance and layered chocolate flavor.
Peanut butter drizzle: Optional artistic touch using warmed peanut butter thinned with oil.

Step-by-Step Recipe

Step 1: Prepare the Baking Pan

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan (or 9×13-inch rimmed baking sheet) with parchment paper, leaving an overhang on the longer sides for easy removal. Lightly grease the parchment and dust with cocoa powder, tapping out excess. This prevents sticking and avoids white flour streaks on your dark cake.

Step 2: Make the Chocolate Sponge

In a large heatproof bowl, combine eggs, egg yolks, sugar, and vanilla. Place over a pot of simmering water (double boiler method), whisking constantly for 5 minutes until warm to the touch and sugar dissolves.
Remove from heat and beat with a hand mixer or stand mixer on high speed for 8–10 minutes until thick, pale, and tripled in volume. The ribbon stage is achieved when lifting the beaters creates trails that slowly dissolve.
Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture in three additions using a spatula, rotating the bowl and folding from the bottom up to retain air.
Stir in the melted butter and hot coffee (if using) until just combined. Do not overmix.
Pour the batter into the prepared pan, spreading evenly with an offset spatula. Tap gently on the counter to release air bubbles.

Step 3: Bake the Cake

Bake for 12–15 minutes, until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. Avoid overbaking—this cake must remain flexible for rolling.

Step 4: Roll the Cake Immediately

While the cake bakes, lay a clean kitchen towel on the counter and generously sprinkle it with powdered sugar or cocoa powder.
As soon as the cake comes out of the oven, run a knife around the edges and invert it onto the sugared towel. Carefully peel off the parchment paper.
Starting from one of the short ends, gently roll the cake up in the towel like a jelly roll. This “pre-roll” sets the shape and prevents cracking when filled later. Let cool completely on a wire rack, seam side down, about 45–60 minutes.

Step 5: Prepare the Peanut Butter Filling

In a large bowl, beat softened butter and peanut butter until smooth and creamy. Gradually add sifted powdered sugar, mixing on low speed to avoid clouds of dust. Add vanilla, salt, and 2 tablespoons of cream. Beat until fluffy and spreadable. Fold in chopped peanut butter cups. If too thick, add another half tablespoon of cream.

Step 6: Unroll and Fill

Once the cake is completely cool, carefully unroll it on a clean surface.
Evenly spread the peanut butter filling over the entire surface, staying about ½ inch from the edges to prevent oozing.
Gently re-roll the cake along the same axis, using the help of the parchment or a new towel if needed. Place seam side down on a serving platter.

Step 7: Make and Apply the Ganache

Place chopped chocolate in a heatproof bowl. Heat heavy cream in a saucepan until steaming (do not boil). Pour over chocolate and let sit for 2 minutes.
Add butter and corn syrup (if using). Stir gently until smooth and glossy.
Let ganache cool slightly (about 5–10 minutes) until it thickens but is still pourable.
Pour ganache over the top of the rolled cake, using an offset spatula to spread evenly over the top and sides. Allow some to drip naturally for a professional look.

Step 8: Garnish and Chill

Immediately press mini peanut butter cups around the top and sides. Sprinkle crushed peanuts and chocolate shavings. Drizzle with warmed peanut butter if desired. Refrigerate for at least 1 hour to set the ganache and firm the filling before slicing.

Tips

Don’t skip the pre-roll: Rolling the cake while warm is essential to train it to stay coiled after filling.
Use room temperature ingredients: Especially for the filling—cold butter or peanut butter won’t blend smoothly.
Chill the ganache-coated cake uncovered first: This prevents condensation under the chocolate layer.
Slice with a sharp, hot knife: Dip the blade in hot water and wipe dry between cuts for clean slices.
Make ahead friendly: Assemble the cake (without ganache) up to 1 day in advance. Store wrapped in plastic in the fridge. Add ganache and garnish just before serving.
Avoid overbaking: Even 1–2 extra minutes can dry out the sponge. Set a timer and check early.
Adjust sweetness: Use dark chocolate ganache and unsweetened peanut butter to balance the sugar load.
Roll tightly but gently: Too tight may squeeze out filling; too loose creates gaps.

Variations and Customizations

The Peanut Butter Cup Chocolate Roll Cake is highly adaptable. Try these creative twists:

Flavor Variations:

Chocolate-Peanut Butter Swirl: Swirl melted peanut butter into the cake batter before baking for a marbled effect.
Cookie Butter Version: Replace peanut butter filling with speculoos or Biscoff spread for a spiced alternative.
White Chocolate Drizzle: After applying dark ganache, drizzle melted white chocolate in zigzags for contrast.
Sea Salt Finish: Sprinkle flaky sea salt over the ganache to enhance the sweet-salty profile.

Dietary Modifications:

Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend containing xanthan gum.
Dairy-Free: Use plant-based butter, coconut cream, and dairy-free chocolate. Ensure peanut butter is vegan-friendly.
Lower Sugar: Use sugar-free powdered sugar, unsweetened cocoa, and dark chocolate (70%+). Opt for natural peanut butter without added sugar.
Keto-Friendly: Replace sugar with erythritol or monk fruit sweetener, use almond flour blend (though texture will vary), and choose keto-approved chocolate.

Fun Themes and Occasions:

Holiday Edition: Add crushed candy canes or peppermint extract for Christmas. Use red and green M&Ms instead of peanut butter cups for festive flair.
Birthday Surprise: Hide colorful sprinkles or small candies inside the filling for a fun reveal.
Adult Version: Add 1–2 tbsp bourbon, rum, or Baileys to the peanut butter filling for a boozy twist.
Nut-Free Alternative: Use sunflower seed butter or soy nut butter instead of peanut butter, and swap peanut butter cups for rice crispy treats or chocolate truffles.

Health Considerations and Nutritional Value

While undeniably indulgent, understanding the nutritional content helps you enjoy this dessert mindfully.

Approximate Nutrition per Serving (1 of 12 slices):

Calories: 420–480
Total Fat: 28–32g (Saturated Fat: 12–15g)
Cholesterol: 85–100mg
Sodium: 220–280mg
Total Carbohydrates: 40–45g (Dietary Fiber: 2–3g, Sugars: 30–35g)
Protein: 7–9g

Key Considerations:

High in Saturated Fat: From butter, chocolate, and peanut butter. Enjoy in moderation, especially for those monitoring heart health.
Rich in Added Sugars: Contributes significantly to daily limits. Consider reducing powdered sugar or using natural sweeteners in the filling.
Source of Protein and Healthy Fats: Peanuts offer plant-based protein, monounsaturated fats, and nutrients like niacin and vitamin E.
Energy-Dense: Ideal as an occasional treat, not a daily snack. Pair with fruit or Greek yogurt to balance the meal.
Allergen Alert: Contains eggs, dairy, wheat, and peanuts—major allergens. Always label clearly when serving at gatherings.

Ways to Lighten It Up:

Use reduced-fat peanut butter (though texture may suffer).
Replace half the butter in the filling with Greek yogurt.
Use a lighter ganache with more cream and less chocolate.
Serve smaller slices with fresh berries on the side.

Ingredients

Chocolate Sponge Cake:

¾ cup granulated sugar
4 large eggs, separated
4 additional egg yolks
1 tsp vanilla extract
⅔ cup all-purpose flour, sifted
½ cup unsweetened cocoa powder, sifted
1 tsp baking powder
¼ tsp salt
¼ cup hot coffee or hot water
2 tbsp unsalted butter, melted and cooled

Peanut Butter Filling:

½ cup unsalted butter, softened
1 cup creamy peanut butter (natural or conventional)
2 cups powdered sugar, sifted
2–3 tbsp heavy cream or whole milk
1 tsp vanilla extract
¼ tsp salt
½ cup mini peanut butter cups, finely chopped

Chocolate Ganache:

8 oz high-quality dark chocolate, finely chopped
1 cup heavy cream
1 tbsp unsalted butter
1 tsp light corn syrup (optional)

Garnish:

12–16 mini peanut butter cups, whole or halved
¼ cup crushed roasted peanuts
Chocolate shavings or curls
Optional: 2 tbsp peanut butter, warmed for drizzling

Directions

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper; grease and dust with cocoa.
Whisk eggs, yolks, sugar, and vanilla over simmering water until warm. Beat with mixer until thick and pale (~10 min).
Fold in sifted dry ingredients (flour, cocoa, baking powder, salt) gently. Stir in melted butter and hot coffee.
Pour into pan, spread evenly, and bake 12–15 min until set. Don’t overbake.
Immediately invert onto a powdered sugar-dusted towel. Remove parchment and roll cake in towel. Cool completely.
Beat butter and peanut butter until smooth. Add powdered sugar, cream, vanilla, and salt. Mix until fluffy. Fold in chopped peanut butter cups.
Unroll cooled cake, spread filling evenly, then re-roll gently. Place seam-side down on serving tray.
Heat cream until steaming. Pour over chopped chocolate; let sit 2 min. Stir in butter and corn syrup until smooth.
Cool ganache slightly, then pour over cake. Spread evenly and allow to drip down sides.
Garnish immediately with peanut butter cups, crushed peanuts, and chocolate shavings. Drizzle with peanut butter if desired.
Refrigerate 1 hour to set. Slice with a hot, clean knife. Serve chilled or slightly softened.

FAQ

Can I make this cake ahead of time?

Yes! Assemble the unfilled or filled roll (before ganache) up to 24 hours in advance. Wrap tightly in plastic and refrigerate. Add ganache and garnish just before serving.

Why did my cake crack when rolling?

Common causes: overbaking, skipping the pre-roll, or cooling too long before rolling. Always roll while warm and use a towel to support the roll.

Can I freeze the roll cake?

Yes. Freeze the unfilled sponge for up to 1 month. Thaw at room temperature before filling. Fully assembled cake (with ganache) can be frozen for up to 2 weeks—wrap in plastic and foil. Thaw overnight in the fridge.

What can I use instead of peanut butter?

Try almond butter, cashew butter, sunflower seed butter (nut-free), or even cookie butter for a different flavor profile.

Can I use store-bought chocolate cake roll?

You can, but homemade sponge is far more flexible and flavorful. If using store-bought, choose a plain or chocolate version and ensure it’s fresh and moist.

How do I store leftovers?

Keep covered in the refrigerator for up to 5 days. Bring to room temperature for 20 minutes before serving for best texture.

Is this cake suitable for kids?

Absolutely! Kids love the peanut butter cup surprise. Just be mindful of choking hazards with whole mini cups for young children.

Can I make individual roll cakes?

Yes! Divide the batter among muffin tins lined with parchment circles for mini rolls, or use a half-sheet pan for a larger batch.

Summary

The Peanut Butter Cup Chocolate Roll Cake is a luxurious fusion of a tender chocolate sponge, creamy peanut butter filling, and rich chocolate ganache—studded with your favorite candy for ultimate indulgence.

Perfect for holidays, birthdays, or any occasion that calls for a show-stopping dessert, this cake combines nostalgia, flavor, and elegance in every slice.