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Decadent Chocolate Peanut Butter Cake Roll Recipe

Decadent Chocolate Peanut Butter Cake Roll Recipe


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4.8 from 36 reviews

  • Total Time: 55-62 minutes
  • Yield: 8 1x

Description

Smooth chocolate meets creamy peanut butter in this irresistible cake roll that dances between indulgence and comfort. Delicate chocolate sponge wraps around silky peanut butter filling, promising a dessert that melts hearts and satisfies sweet cravings with each elegant slice you savor.


Ingredients

Scale

Chocolate Cake Ingredients:

Main Dry Ingredients:

  • 3/4 cup (90 grams) all-purpose flour
  • 1/2 cup (50 grams) cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients:

  • 4 large eggs, room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup (60 milliliters) vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 milliliters) buttermilk

Peanut Butter Filling Ingredients:

  • 1 cup (250 grams) creamy peanut butter
  • 1/2 cup (113 grams) unsalted butter, softened
  • 2 cups (240 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons (45 milliliters) heavy cream

Chocolate Ganache Ingredients:

  • 1/2 cup (120 milliliters) heavy cream
  • 1 cup (170 grams) semi-sweet chocolate chips

Instructions

  1. Prepare the cake foundation by heating the oven to 350F (175C). Grease a 10×15-inch jelly roll pan and cover with parchment paper.
  2. Sift the dry ingredients including flour, cocoa powder, baking powder, baking soda, and salt into a separate bowl.
  3. Whip eggs and sugar at high speed for 3-5 minutes until the mixture transforms into a pale, voluminous consistency. Incorporate oil and vanilla extract, mixing thoroughly.
  4. Gently fold dry ingredients into the egg mixture, alternating with buttermilk. Mix until ingredients are just combined, avoiding overmixing.
  5. Transfer batter into the prepared pan, ensuring an even distribution. Bake for 10-12 minutes until a toothpick inserted comes out clean.
  6. Immediately after removing from oven, carefully roll the warm cake with parchment paper inside and allow to cool completely.
  7. Create the peanut butter filling by whipping peanut butter and softened butter until creamy. Gradually integrate powdered sugar and vanilla extract.
  8. Slowly add heavy cream, one tablespoon at a time, until the filling reaches a fluffy, spreadable consistency.
  9. Unroll the cooled cake and spread the peanut butter filling evenly across the surface.
  10. Carefully roll the cake back up, removing the parchment paper, and position seam-side down on a serving plate.
  11. Prepare chocolate ganache by heating heavy cream until it just begins to simmer. Pour over chocolate chips and let rest for 2-3 minutes.
  12. Stir the mixture until achieving a smooth, glossy texture.
  13. Drizzle warm ganache over the cake, allowing it to cascade down the sides elegantly.
  14. Refrigerate for 30 minutes to set the ganache before slicing and serving.

Notes

  • Use room temperature ingredients to ensure smooth mixing and even baking of the cake roll.
  • Carefully roll the warm cake with parchment paper to prevent cracking and create a tight, uniform shape.
  • Whip egg mixture thoroughly until pale and fluffy for a light, airy cake texture that won’t be dense or heavy.
  • Avoid overmixing batter to maintain a tender crumb and prevent tough, rubbery cake texture.
  • Pat chocolate chips dry before melting to prevent seizing and ensure silky smooth ganache.
  • Chill cake roll before serving to help filling set and make clean, precise slices.
  • Swap peanut butter with almond or sunflower seed butter for nut-free version.
  • Use gluten-free flour blend to make recipe celiac-friendly without compromising taste.
  • Prep Time: 15-20 minutes
  • Cook Time: 10-12 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 8
  • Calories: 424
  • Sugar: 32 g
  • Sodium: 152 mg
  • Fat: 30 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 19 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 34 g
  • Fiber: 3 g
  • Protein: 8 g
  • Cholesterol: 80 mg