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This delicious Peanut Butter Cup Chocolate Roll Cake brings together the mouthwatering combo of deep chocolate and creamy peanut butter in a beautiful dessert that seems fancy but isn't hard to make. The fluffy chocolate base wraps around a velvety peanut butter cream packed with chopped peanut butter cup bits for an amazing treat that perfectly mixes sweet and rich flavors.
I whipped this cake up for my nephew's birthday when I needed something wow-worthy but was running behind. The amazed looks when I cut the first slice made it totally worth it, and now my family asks for it at practically every get-together.
Ingredients
- Large eggs: Four eggs give the cake its bounce and strength so it won't crack when you roll it up
- All-purpose flour: Builds the cake's base while staying airy enough for rolling
- Unsweetened cocoa powder: Adds that deep chocolate taste without going overboard on sweetness
- Baking powder: Just a bit helps the cake puff up slightly without getting too thick to roll
- Salt: Brings out all the tastes and cuts through sweetness
- Granulated sugar: Sweetens the batter and bulks up when mixed with eggs
- Powdered sugar: Goes on the towel during rolling and smooths out the filling
- Smooth peanut butter: Grab a regular brand like Jif or Skippy for the best results in your filling
- Heavy cream: Turns into a soft, fluffy base for spreading inside the cake
- Mini peanut butter cups: Gives you little bursts of chocolate-peanut butter goodness throughout
How To Make Delicious Peanut Butter Cup Chocolate Roll Cake
- Get your setup ready:
- Turn your oven to 350°F and put parchment on your baking sheet, making sure it goes up the sides so you can lift the cake out easily. A quick spray under the parchment helps it stick in place.
- Whip up the egg mixture:
- Beat eggs and granulated sugar for the full 5 minutes until it's triple the size and light yellow. This long mixing time puts air in the batter so your cake stays light enough to roll up later.
- Mix in dry stuff:
- Sift flour, cocoa powder, baking powder, and salt together to get rid of lumps, then gently fold into your egg mix. Use a rubber spatula in figure-eight moves through the middle to keep all that air inside.
- Cook the cake layer:
- Spread batter evenly using an offset spatula to reach every corner. Tap the pan lightly to pop big air bubbles. It'll bake fast, so check after 10 minutes – it's done when the middle bounces back if you touch it.
- Set up for rolling:
- While it's baking, lay out a clean kitchen towel and cover it with powdered sugar. This stops sticking when you roll. Work fast when the cake's done, flipping it right onto the towel before it cools and gets stiff.
- Fix the filling:
- Whip heavy cream until soft peaks form, then fold in powdered sugar and peanut butter. You want it thick enough to stay put but still easy to spread. Too thick? Add a splash of cream. Too runny? Chill it briefly.
- Put it all together:
- After cooling, unroll the cake carefully, spread filling leaving a small border, and scatter chopped peanut butter cups all over. Roll it back up using the towel as a guide but keeping it outside this time, helping you get a nice tight swirl without pressing too hard.
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This cake always takes me back to the chocolate peanut butter ice cream my grandma served during hot summer nights. It's a classic flavor match I turn to whenever I need something that'll definitely please everyone. Those little peanut butter cup chunks add just the right crunch that makes everyone smile with that first bite.
Avoiding Cake Cracks
Roll cakes often crack, but you can stop this from happening. Don't overbake your cake, even one extra minute can make it too dry to roll properly. Also, rolling while it's still warm trains it into the right shape. And don't rush the cooling before adding filling, as that's when tears usually happen. Got tiny cracks anyway? Don't sweat it—your filling and powdered sugar on top will hide those little flaws.
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Ideal Pairing Ideas
This cake tastes amazing with a scoop of vanilla ice cream or some lightly sweetened whipped cream on the side. For extra flair, pour warm chocolate sauce or caramel over each slice right before you serve it. The cake is best when it isn't cold, so if you've had it in the fridge, let it sit out about 20 minutes before cutting.
Keeping It Fresh
Your roll cake will stay tasty if you wrap it tight with plastic and keep it in the fridge. It'll be good for up to four days that way. Want to save it longer? Cut it into slices, put parchment paper between them, and store in an airtight container in the freezer. When you want some, just let a slice warm up for half an hour before eating.
Frequently Asked Questions
- → What can I do to avoid cracks in the cake?
Don’t let the cake dry out by overbaking it. Roll it gently when it's warm and cool completely before adding the filling. Sprinkling some powdered sugar stops it from sticking to the towel while rolling.
- → Is it okay to make this cake a day early?
Absolutely, you can prep this a day before and store it in your fridge. Be sure to wrap it well to keep it moist and fresh.
- → Which peanut butter gives the best results?
Stick to smooth, commercial styles like Skippy or Jif. They have a consistent texture, while natural ones may separate and mess with the filling.
- → How do I roll the sponge without breaking it?
Use your towel as support, gently guiding the roll without squeezing too hard. Be firm yet careful, and it’ll curl up perfectly.
- → Can this dessert be frozen?
Sure! Wrap it up snugly in plastic and foil for freezer storage lasting up to two months. Let it slowly defrost in your fridge before enjoying.
- → How should I serve this to impress?
Slice it neatly for individual portions. You can sprinkle some powdered sugar on top or dollop whipped cream for a fancy finish.