Description
This Reese’s Peanut Butter Cup Roll Cake combines a light and fluffy chocolate sponge cake with a creamy peanut butter and cream cheese filling, topped with a rich chocolate ganache and garnished with chopped Reese’s Peanut Butter Cups and a drizzle of melted peanut butter. Perfect for peanut butter lovers craving an indulgent yet elegant dessert.
Ingredients
Scale
For the Cake:
- 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
For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy whipping cream
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For Garnish (optional):
- Chopped Reese’s Peanut Butter Cups
- Drizzle of melted peanut butter
Instructions
- Preheat & Prepare Pan: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure the cake doesn’t stick.
- Make the Cake Batter: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. In another bowl, beat the four large eggs and granulated sugar until thick and pale, about 3 to 4 minutes. Then add vegetable oil, milk, and vanilla extract. Gradually fold the dry ingredients into the wet mixture until smooth and well combined.
- Bake the Cake: Pour the batter into the prepared jelly roll pan and spread evenly. Bake in the preheated oven for 10 to 12 minutes, or until the cake springs back lightly when touched.
- Roll the Cake: While the cake is still warm, carefully turn it out onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper, then roll the cake with the towel tightly from the short end to form a roll. Let it cool completely rolled up.
- Prepare the Filling: In a large mixing bowl, beat the creamy peanut butter, softened cream cheese, and powdered sugar together until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fluffy and well combined.
- Assemble the Roll Cake: Carefully unroll the cooled cake without tearing. Spread the peanut butter filling evenly over the surface. Then gently roll the cake back up tightly, this time without the towel. Wrap the roll in plastic wrap and chill in the refrigerator for at least 1 hour to set.
- Make the Ganache: Heat the heavy cream until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips and let sit for 2 minutes. Stir until the ganache is smooth and glossy, then allow it to cool slightly to thicken slightly.
- Finish & Garnish: Pour the ganache evenly over the chilled roll cake, letting it drip down the sides for a luscious look. Sprinkle chopped Reese’s Peanut Butter Cups on top and drizzle with melted peanut butter for an extra indulgent finish.
Notes
- Make sure the cake is still warm when rolling the first time to prevent cracking.
- Chilling the cake after assembling helps the filling set and makes slicing easier.
- You can substitute creamy peanut butter with natural peanut butter, but the texture may vary slightly.
- Use a serrated knife to slice the roll cake cleanly after chilling.
- Store the roll cake covered in the refrigerator and consume within 3 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Reese’s Roll Cake, Peanut Butter Roll Cake, Chocolate Roll Cake, Peanut Butter Cup Dessert, Chocolate Ganache Cake
