Can I make the cake ahead of time?

Yes, you can make Peanut Butter Cup Roll Cake a day in advance. Store it tightly wrapped in the refrigerator and slice just before serving.

How do I prevent the roll from cracking?

To keep your Peanut Butter Cup Roll Cake from cracking, roll the cake in a towel while it’s still warm. This helps it form without splitting later.

Can I use natural peanut butter?

Natural peanut butter may be too oily and loose for this recipe. For best texture, use creamy shelf-stable peanut butter in your Peanut Butter Cup Roll Cake .

Can I freeze the roll cake?

Absolutely. Wrap your Peanut Butter Cup Roll Cake tightly in plastic and foil, then freeze for up to one month. Thaw in the fridge overnight before serving.

Peanut Butter Cup Roll Cake Rich,Irresistiblerecipeslolyta

Name: Decadent Reese’s Peanut Butter Cup Roll Cake Recipe
Prep time: 25 min
Cook time: 12 min
Total time: PT-487757H28M
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 4 large eggs; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; ; 1/2 cup creamy peanut butter; 4 oz cream cheese, softened; 1/2 cup powdered sugar; 1/2 teaspoon vanilla extract; 1 cup heavy cream, whipped to stiff peaks; ; 1/2 cup heavy cream; 3/4 cup semi-sweet chocolate chips; ; Chopped peanut butter cups

Description

Peanut Butter Cup Roll Cake is a showstopping dessert filled with fluffy chocolate sponge, creamy peanut butter filling, and topped with ganache and chopped peanut butter cups.

Ingredients

Scale

FOR THE CAKE:

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

4 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract

FOR THE FILLING:

1/2 cup creamy peanut butter

4 oz cream cheese, softened

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

1 cup heavy cream, whipped to stiff peaks

FOR THE GANACHE:

1/2 cup heavy cream

3/4 cup semi-sweet chocolate chips

TOPPING:

Chopped peanut butter cups

Instructions

1. Preheat oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper.

2. In a bowl, sift flour, cocoa powder, baking powder, and salt. Set aside.

3. Beat eggs and sugar until thick and pale. Add vanilla. Gently fold in dry ingredients.

4. Spread batter evenly in pan. Bake 10–12 minutes or until sponge springs back.

5. Immediately turn cake onto a towel dusted with powdered sugar. Peel off parchment and roll up cake with the towel. Let cool completely.

6. To make filling, beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream gently.

7. Unroll cooled cake, spread filling evenly, and roll back up without towel.

8. To make ganache, heat cream and pour over chocolate chips. Stir until smooth. Spread over rolled cake.

9. Top with chopped peanut butter cups and chill until set.

Notes

Use room-temperature eggs for maximum sponge volume.

Don’t overbake or the roll will crack.

This Peanut Butter Cup Roll Cake can be made a day ahead and stored chilled.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 31g
Sodium: 180mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 6g
Cholesterol: 95mg

Keywords: peanut butter cup roll cake, chocolate roll cake, peanut butter filling, holiday cake, chocolate swiss roll