Dessert

Irresistible Peanut Butter Cup Chocolate Roll Recipe

ByAndria Russo February 23, 2026February 23, 2026

Introduction

This Irresistible Peanut Butter Cup Chocolate Roll combines a light cocoa sponge cake with a creamy peanut butter filling and chunks of peanut butter cups for a decadent treat. Topped with rich chocolate ganache, it’s perfect for celebrations or any time you crave a luscious dessert.

A close-up of a chocolate roll cake slice shows multiple layers starting with a dark, moist chocolate cake surrounding a lighter, creamy beige filling, rolled tightly to reveal a swirl pattern. The top layer is covered with shiny, smooth chocolate ganache that drips slightly down the sides. On top of the ganache are small chunks of golden toffee and chocolate pieces, adding texture and contrast. The dessert sits on a white plate with a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chocolate Sponge Cake:

¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
4 large eggs at room temperature
¾ cup granulated sugar
2 tbsp vegetable oil
1 tsp vanilla extract
¼ cup milk

Peanut Butter Filling:

¾ cup creamy peanut butter
½ cup powdered sugar
½ cup heavy cream
1 tsp vanilla extract
1 cup chopped peanut butter cups

Optional Ganache Topping:

½ cup heavy cream for ganache
¾ cup semi-sweet chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang for easy removal later.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
Step 3: In a separate large bowl, beat the eggs and granulated sugar on high speed for 4–5 minutes until the mixture becomes thick and pale.
Step 4: Add the vegetable oil, milk, and vanilla extract to the egg mixture, stirring gently to combine.
Step 5: Fold the dry ingredients gently into the wet ingredients until the batter is smooth. Spread it evenly into the prepared pan.
Step 6: Bake for 10–12 minutes, or until the cake springs back when touched lightly.
Step 7: While still warm, invert the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel. Allow it to cool completely.
Step 8: To make the filling, beat the peanut butter and powdered sugar until smooth. Add the heavy cream and vanilla extract, then fold in the chopped peanut butter cups.
Step 9: Unroll the cooled cake and spread the peanut butter filling evenly over the surface. Gently re-roll the cake without the towel and place it seam-side down.
Step 10: For the ganache, heat the heavy cream until steaming and pour it over the chocolate chips. Let it sit for 2 minutes, then stir until smooth. Spread or drizzle the ganache over the rolled cake.
Step 11: Chill the cake for 30 minutes to set the ganache. Slice and serve, optionally garnishing with additional peanut butter cup pieces.

Tips & Variations

For a twist, replace peanut butter with almond butter or add chopped nuts to the filling for extra texture.
Use a well-dusted kitchen towel to prevent sticking when rolling the cake.
If you prefer a less sweet filling, reduce the powdered sugar slightly.

Storage

Store the cake roll wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw in the fridge before serving. Reheat slightly to soften ganache if desired.