Name: Reese’s Peanut Butter Cup Roll Cake Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; ⅓ cup unsweetened cocoa powder; 4 large eggs; ¾ cup granulated sugar; 2 tablespoons vegetable oil; 1 teaspoon vanilla extract; ¼ cup milk; 1 cup creamy peanut butter; 4 oz cream cheese, softened; ½ cup powdered sugar; 1 cup heavy whipping cream; 1 cup semi-sweet chocolate chips; ½ cup heavy cream; Chopped Reese’s Peanut Butter Cups; Drizzle of melted peanut butter

Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

⅓ cup unsweetened cocoa powder

4 large eggs

¾ cup granulated sugar

2 tablespoons vegetable oil

1 teaspoon vanilla extract

¼ cup milk

1 cup creamy peanut butter

4 oz cream cheese, softened

½ cup powdered sugar

1 cup heavy whipping cream (divided)

1 cup semi-sweet chocolate chips

Chopped Reese’s Peanut Butter Cups (optional, for garnish)

Drizzle of melted peanut butter (optional, for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.

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 until thick and pale, about 3 to 4 minutes. Add the vegetable oil, milk, and vanilla extract, and gently mix.

Step 4: Gradually fold the dry ingredients into the wet mixture until smooth, being careful not to deflate the batter.

Step 5: Pour the batter evenly into the prepared pan and spread it out. Bake for 10 to 12 minutes, or until the cake springs back when lightly touched.

Step 6: While still warm, turn the cake out onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper, then roll the cake up with the towel from the short end. Let it cool completely in this rolled shape.

Step 7: Prepare the filling by beating the peanut butter, softened cream cheese, and powdered sugar together in a large bowl until smooth and creamy.

Step 8: In another bowl, whip half of the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until light and fluffy.

Step 9: Carefully unroll the cooled cake and spread the peanut butter filling evenly over it. Roll the cake back up tightly without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.

Step 10: To make the ganache, heat the remaining heavy cream until just simmering. Pour it over the chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth and let cool slightly.

Step 11: Remove the chilled cake from the fridge and pour the ganache over the top, allowing it to drip down the sides.

Step 12: Garnish with chopped Reese’s Peanut Butter Cups and a drizzle of melted peanut butter for an extra decadent touch. Serve chilled.

Tips & Variations

For an extra rich cake, use dark cocoa powder instead of regular unsweetened cocoa powder.

Try swapping creamy peanut butter for crunchy to add texture in the filling.

If you don’t have a jelly roll pan, use a similar sized baking sheet with sides to get a thin, even cake layer.

Make sure to beat the eggs and sugar until thick and pale to create a light, fluffy sponge cake.

FAQs

Can I use natural peanut butter instead of creamy?

You can use natural peanut butter, but it may affect the texture of the filling, making it slightly less smooth. Stir it well before using to incorporate the oils.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm helps prevent cracks. Also, use a clean, lightly dusted kitchen towel to roll it gently but firmly. Cooling completely in the rolled shape helps it set without breaking when you unroll it later.