Dessert

Irresistible Peanut Butter Cup Chocolate Roll Recipe

ByAndria Russo February 9, 2026February 9, 2026

Introduction

This Irresistible Peanut Butter Cup Chocolate Roll combines a light chocolate sponge cake with a creamy peanut butter filling and chunks of peanut butter cups. Topped with rich chocolate ganache, it’s a perfect dessert for any occasion that will delight peanut butter and chocolate lovers alike.

A close-up of a round five-layer slice of cake placed on a white plate with a white marbled surface underneath. The bottom layer is dark brown chocolate cake, followed by a beige creamy layer, then a light yellow cake layer, a thick dark chocolate layer, and topped with another beige creamy layer. The whole cake is covered with a glossy dark chocolate glaze that drips down the sides, decorated on top with small chunks of toffee or caramel bits. The textures range from soft cake to smooth cream and shiny melted chocolate glaze. 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 to help lift the cake out 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 is thick and pale.
Step 4: Add the vegetable oil, milk, and vanilla extract to the egg mixture and stir to combine.
Step 5: Gently fold the dry ingredients into the wet ingredients until the batter is smooth and evenly mixed. Spread the batter evenly into the prepared pan.
Step 6: Bake for 10–12 minutes, or until the cake springs back when lightly touched.
Step 7: Immediately invert the hot cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel. Let it cool completely in this rolled shape.
Step 8: To make the filling, beat the peanut butter and powdered sugar together until smooth. Then add the heavy cream and vanilla extract, mixing well. Fold in the chopped peanut butter cups.
Step 9: Unroll the cooled cake gently and spread the peanut butter filling evenly over it. Re-roll the cake without the towel and place it seam-side down on a serving plate.
Step 10: For the ganache, heat the heavy cream until steaming, then pour it over the chocolate chips. Let the mixture sit for 2 minutes, then stir until smooth. Spread or drizzle the ganache over the cake.
Step 11: Chill the roll for at least 30 minutes to set the ganache. Slice and serve, optionally garnishing with extra chopped peanut butter cups.

Tips & Variations

Make the roll ahead of time and chill it overnight for easier slicing and enhanced flavor.
Swap peanut butter for almond butter for a different nutty twist.
Add crushed nuts, such as toasted pecans or almonds, to the filling for added crunch.

Storage

Store the peanut butter cup chocolate roll covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly for up to 2 months. Thaw slices in the refrigerator before serving. Reheat ganache slightly at room temperature if it firms too much after chilling.

How to Serve

A close-up view of a multi-layered round cake slice showing five layers inside, starting with a dark brown chocolate cake base, followed by a light tan creamy layer, a rich dark chocolate layer, another light tan creamy layer, and topped with a dark brown chocolate cake layer. The outside is coated with smooth, glossy dark chocolate ganache, dripping down the sides and pooling slightly at the bottom. On top, there are small chunks of caramel-colored candy scattered. The cake sits on a white plate over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

Yes, but natural peanut butter may be more oily and less smooth, which could affect the texture of the filling. Stir well before using, and consider reducing additional fat like heavy cream slightly if the filling seems too loose.

What if I don’t have a jelly roll pan?

A rimmed baking sheet or shallow rectangular pan about 9×13 inches can work as a substitute. Just adjust the cake thickness for even baking and line it carefully with parchment paper for easy removal.