Ultimate Peanut Butter Cup Chocolate Roll
A rich, fudgy chocolate sponge cake rolled with a creamy peanut butter filling and pockets of melty peanut butter cups, delivering a nostalgic and indulgent homemade dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 4 large eggs, separated (room temperature)
- 3/4 cup (150g) granulated sugar, divided
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour, sifted
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup (250g) creamy peanut butter (natural or smooth)
- 1/2 cup (60g) powdered sugar, sifted
- 1/4 cup (60ml) heavy cream or full-fat coconut cream
- 1 teaspoon vanilla extract
- 1 cup (about 150g) mini peanut butter cups, chopped roughly
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper and lightly grease it.
- Separate the eggs, placing the whites in a clean, dry bowl and the yolks in another.
- Whisk the egg yolks with 1/2 cup (100g) sugar and vanilla extract until pale and slightly thickened, about 2-3 minutes.
- Sift together the cocoa powder, flour, and salt. Gradually fold into the egg yolk mixture until combined but do not overmix.
- Whip the egg whites on medium speed until soft peaks form. Gradually add the remaining 1/4 cup (50g) sugar and continue beating until stiff, glossy peaks appear.
- Gently fold the egg whites into the chocolate batter in thirds, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes until the cake springs back lightly and a toothpick comes out with moist crumbs.
- Remove cake from oven and immediately invert the pan onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and roll the cake up in the towel from the short side. Let cool completely.
- Prepare the peanut butter filling by beating peanut butter, powdered sugar, cream, and vanilla until smooth and fluffy.
- Unroll the cooled cake gently and spread the peanut butter filling evenly over the surface. Sprinkle chopped peanut butter cups over the filling.
- Roll the cake back up without the towel, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to set.
- Before serving, dust with powdered sugar if desired. Slice with a sharp knife, wiping it clean between slices.
Notes
Use room temperature eggs for better volume. Whip egg whites in a clean, grease-free bowl. Fold egg whites gently to keep sponge light. Roll cake while warm in a powdered sugar-dusted towel to prevent cracking. Use high-quality peanut butter and peanut butter cups for best flavor. Refrigerate roll before slicing for easier, cleaner cuts. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend. For dairy-free, use coconut cream instead of heavy cream.
Nutrition
- Serving Size: 1 slice (1/10th of r
- Calories: 320
- Sugar: 18
- Fat: 20
- Carbohydrates: 28
- Protein: 7
Keywords: peanut butter cup, chocolate roll, chocolate sponge cake, peanut butter filling, homemade dessert, easy dessert, nostalgic dessert