Why Make This Recipe
Chocolate Peanut Butter Roll Cake is a perfect treat for chocolate lovers and peanut butter fans alike. The rich chocolate cake combined with creamy peanut butter filling creates a delightful dessert that is both sweet and satisfying. This recipe is fun to make and perfect for any occasion, whether it’s a family gathering, a party, or just a special dessert at home. Plus, the roll cake looks impressive and tastes even better!
How to Make Chocolate Peanut Butter Roll Cake
Ingredients:
- Large eggs
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Granulated sugar
- Powdered sugar
- Smooth peanut butter
- Heavy cream
- Mini peanut butter cups
Directions:
- Preheat oven to 350°F and line a baking sheet with parchment paper, lightly coating it with cooking spray.
- Beat the eggs and granulated sugar for 5 minutes until tripled in volume and pale yellow.
- Sift together flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture.
- Spread the batter evenly on the baking sheet and bake for 10-12 minutes until a toothpick inserted in the center comes out clean.
- Dust a clean kitchen towel with powdered sugar and invert the warm cake onto the towel.
- Whip heavy cream to soft peaks, then fold in powdered sugar and peanut butter to make the filling.
- Unroll the warm cake and spread the filling, sprinkling with chopped peanut butter cups.
- Roll up the cake and refrigerate for at least 30 minutes before slicing.
How to Serve Chocolate Peanut Butter Roll Cake
Serve the Chocolate Peanut Butter Roll Cake chilled or at room temperature. You can slice it into rounds and place it on a plate. For an extra touch, drizzle some chocolate sauce on top or add more mini peanut butter cups for decoration. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
How to Store Chocolate Peanut Butter Roll Cake
Store any leftover Chocolate Peanut Butter Roll Cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze the roll cake for up to a month. Just make sure to wrap it tightly in plastic wrap before placing it in the freezer.
Tips to Make Chocolate Peanut Butter Roll Cake
- Make sure to beat the eggs and sugar well; this helps the cake become light and fluffy.
- Use a clean kitchen towel to roll the cake, and sprinkle it with powdered sugar to prevent sticking.
- Be gentle when folding the dry ingredients into the egg mixture; this keeps the batter airy.
- Let the cake cool completely before adding the filling to prevent it from melting.
Variation
You can add different flavors to the filling by using flavored creams or adding a layer of fruit, like banana slices, to enhance the flavor. You can also use crunchy peanut butter instead of smooth for added texture.
FAQs
1. Can I make this cake ahead of time?
Yes, you can make the cake a day in advance. Just wrap it tightly after it cools and store it in the fridge until you’re ready to serve.
2. What can I use if I don’t have heavy cream?
You can use whipped topping instead of heavy cream, but the taste and texture might be slightly different.
3. Can I make a gluten-free version of this cake?
Yes, you can use a gluten-free all-purpose flour substitute in place of regular flour for a gluten-free Chocolate Peanut Butter Roll Cake.
Chocolate Peanut Butter Roll Cake
Ingredients
For the Cake
- 4 large Large eggs
- 1 cup Granulated sugar
- 1 cup All-purpose flour
- 1/3 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
For the Filling
- 1 cup Smooth peanut butter
- 1 cup Heavy cream
- 1 cup Powdered sugar
For Topping
- 1/2 cup Mini peanut butter cups Chopped
Instructions
Preparation
- Preheat oven to 350°F and line a baking sheet with parchment paper, lightly coating it with cooking spray.
- Beat the eggs and granulated sugar for 5 minutes until tripled in volume and pale yellow.
- Sift together flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture.
- Spread the batter evenly on the baking sheet and bake for 10-12 minutes until a toothpick inserted in the center comes out clean.
- Dust a clean kitchen towel with powdered sugar and invert the warm cake onto the towel.
Filling
- Whip heavy cream to soft peaks, then fold in powdered sugar and peanut butter to make the filling.
- Unroll the warm cake and spread the filling, sprinkling with chopped peanut butter cups.
Assembly
- Roll up the cake and refrigerate for at least 30 minutes before slicing.