🍫 Peanut Butter Cup Cake Roll

This Peanut Butter Cup Cake Roll is a rich, chocolatey Swiss roll filled with a fluffy peanut butter cream and studded with mini peanut butter cups — a dream dessert for any chocolate-peanut butter lover!

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🍫 Peanut Butter Cup Cake Roll

Prep Time: 25 minutes
Bake Time: 12 minutes
Total Time: ~1 hour (includes cooling & rolling)
Servings: 10–12 slices

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📝 Cake 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
• 2 tablespoons milk
• Powdered sugar (for dusting towel)

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🥜 Peanut Butter Filling:

• 1 cup heavy whipping cream
• 1/2 cup peanut butter (creamy)
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 cup mini peanut butter cups, chopped

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🍫 Optional Chocolate Ganache Topping:

• 1/2 cup chocolate chips
• 1/4 cup heavy cream

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👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. In a bowl, whisk together flour, cocoa, baking powder, and salt.
3. In another large bowl, beat eggs with sugar for 4–5 minutes until thick and pale. Stir in vanilla and milk.
4. Gently fold in the dry ingredients. Spread batter evenly into prepared pan.
5. Bake for 11–13 minutes or until the cake springs back when lightly pressed.
6. Immediately loosen edges and invert cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and roll cake (with towel) from the short end. Let cool completely.

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🧁 Filling:

1. Beat heavy cream until soft peaks form. Add peanut butter, powdered sugar, and vanilla, and beat until smooth and fluffy.
2. Unroll cooled cake, spread evenly with peanut butter filling, then sprinkle with chopped peanut butter cups. Re-roll gently.

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🍫 Optional Ganache:

1. Heat cream until simmering, pour over chocolate chips, let sit 2 minutes, then stir until smooth.
2. Pour over chilled cake roll and let set.

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✅ Tips:

• Cake must be rolled while warm to prevent cracking.
• Chill the roll for 30+ minutes before slicing for clean cuts.
• Use natural peanut butter only if it’s very smooth.

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🧊 Storage:

• Refrigerate up to 5 days, tightly wrapped.
• Can be frozen (without ganache) for up to 2 months.