Description
Indulge in the perfect combination of chocolate and peanut butter with this soft, rolled cake filled with creamy peanut butter frosting and topped with mini chocolate chips. A dessert dream for peanut butter lovers!
Ingredients
For the Cake:
1 cup all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
3 large eggs
1/3 cup water
1/3 cup vegetable oil
1 tsp vanilla extract
For the Filling:
1 cup creamy peanut butter
1 cup powdered sugar
1/2 cup heavy cream
For Garnish:
1/2 cup mini chocolate chips
Instructions
Step 1: Make the Cake
Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
In a separate bowl, beat together the eggs, water, vegetable oil, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the top springs back when lightly touched.
Step 2: Roll the Cake
While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar.
Gently peel off the parchment paper. Roll the cake up tightly with the towel, starting from the short end. Let it cool completely.
Step 3: Prepare the Filling
In a large bowl, beat together the peanut butter, powdered sugar, and heavy cream until smooth and fluffy. Adjust the consistency with more cream if needed.
Step 4: Assemble the Roll Cake
Once the cake is cool, carefully unroll it. Spread an even layer of the peanut butter filling over the surface, leaving a small border around the edges.
Roll the cake back up tightly without the towel. Transfer it seam-side down onto a serving platter.
Step 5: Garnish
Warm a small amount of peanut butter and drizzle it over the cake.
Sprinkle the top with mini chocolate chips for an extra touch of decadence
Step-by-Step Guide
1. Prepare the Pan: Properly greasing the pan and lining it with parchment is non-negotiable for easy release. Ensure the parchment overhangs slightly for handles.
2. Mix with Care: When combining wet and dry ingredients, mix only until the batter is smooth and no flour streaks remain. Overmixing can lead to a tough cake.
3. Perfect the Bake: Bake until the center of the cake springs back when gently pressed. A toothpick should come out clean. Do not overbake.
4. The Critical Roll: Invert the warm cake onto a powdered sugar-dusted towel immediately. Peel the parchment off slowly and roll the cake with the towel from the short end. This sets the “muscle memory” for the final roll.
5. Cool Completely: Let the rolled cake cool fully on a wire rack. Filling a warm cake will melt the frosting and create a mess.
Serving Suggestions
For a beautiful presentation, slice the cake with a warm, sharp knife for clean cuts. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of chocolate syrup or a sprinkle of sea salt on top can elevate the flavors. This cake pairs wonderfully with a glass of cold milk or a rich cup of coffee.
How-to Summary
Create a chocolate sponge cake, bake it in a jelly roll pan, and roll it warm in a towel to shape. Once cool, unroll, spread with a fluffy peanut butter frosting, then re-roll. Finish with a peanut butter drizzle and mini chocolate chips for a stunning, delicious dessert.
Frequently Asked Questions
Can I use natural peanut butter?
We recommend using standard creamy peanut butter. Natural peanut butter can separate and make the filling oily and difficult to spread.
My cake cracked when rolling. What happened?
Cracking often occurs if the cake was overbaked (too dry) or if it cooled completely before the initial roll. Rolling while warm is essential for flexibility.
Can I make this ahead of time?
Yes! The assembled cake can be wrapped tightly in plastic wrap and refrigerated for up to 2 days. Let it sit at room temperature for 30 minutes before serving.
What can I substitute for heavy cream in the filling?
For a lighter option, whole milk or half-and-half can be used, but the filling will be less rich and fluffy. Add liquid gradually to reach the desired consistency.
How do I store leftovers?
Cover the cake or store slices in an airtight container in the refrigerator for up to 4 days. The cake may firm up when cold.
Common Mistakes to Avoid
- Overbaking the cake, which leads to dryness and cracking.
- Adding the filling before the cake has cooled completely, causing the frosting to melt and ooze.
- Using a pan larger than 10×15 inches, resulting in a cake that’s too thin.
- Not rolling the cake with the towel immediately after baking to train its shape.
- Spreading the filling all the way to the edges, which will squeeze out when rolling.
Conclusion
This Chocolate Peanut Butter Roll Cake is a show-stopping dessert that masterfully balances rich cocoa with creamy peanut butter. While the process requires attention to detail—especially during the rolling stage—the impressive result is well worth the effort. By following the step-by-step guide and avoiding common pitfalls, you’ll create a moist, perfectly rolled cake that is sure to delight any crowd. It’s the ultimate treat for anyone who loves the classic flavor combination.