Description
Decadent Chocolate Peanut Butter Cake Roll
Indulge in this luscious chocolate peanut butter cake roll, a delightful combination of rich chocolate sponge cake and creamy peanut butter filling. Perfect for a special occasion or simply to satisfy your sweet tooth, this cake roll is sure to impress with its smooth, velvety texture and irresistible flavor.
Ingredients
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup creamy peanut butter
1 cup powdered sugar
1/2 cup heavy cream
Directions
1- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a baking sheet with parchment paper.
2- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
4- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5- Combine Ingredients: Gradually fold the dry ingredients into the butter mixture, alternating with the milk, until just combined. Be careful not to overmix.
6- Bake: Pour the batter into the prepared baking sheet, spreading it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly in the pan.
7- Prepare Filling: While the cake cools, make the peanut butter filling. In a medium bowl, mix the creamy peanut butter and powdered sugar until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until well combined.
8- Roll the Cake: Once the cake is cool, carefully invert it onto a clean kitchen towel that has been dusted with cocoa powder. Gently peel off the parchment paper. Spread the peanut butter filling evenly over the cake. Starting from one edge, carefully roll the cake into a log shape, using the towel to guide you.
9- Chill and Serve: Wrap the cake roll in plastic wrap and refrigerate for at least one hour. Slice and serve, enjoying every decadent bite.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 35 minutes | Kcal: 350 per serving | Servings: 8
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Step-by-Step Guide
Follow these detailed steps for a perfect cake roll. After baking, let the cake cool for just 5 minutes—it should still be warm and pliable. Lay a clean, lint-free kitchen towel on the counter and dust it generously with cocoa powder. Invert the warm cake onto the towel. Carefully peel off the parchment paper. Immediately, starting from one of the shorter ends, use the towel to roll the cake up tightly. Let it cool completely rolled up in the towel. This “pre-roll” step is crucial to prevent cracking when you later add the filling and roll it for the final time.
Serving Suggestions
This cake roll is a showstopper on its own, but a few garnishes elevate it. Dust the top with powdered sugar or a drizzle of melted chocolate. For a textural contrast, sprinkle chopped salted peanuts or mini chocolate chips on top before slicing. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs wonderfully with a cup of strong coffee or a glass of cold milk.
How-to Summary
Make a chocolate sponge cake, bake it on a sheet pan, and let it cool slightly. Roll the warm cake in a towel to set its shape. Unroll, spread with a fluffy peanut butter and whipped cream filling, then re-roll. Chill to firm up before slicing. The key is rolling the cake while warm to ensure a crack-free final product.
Frequently Asked Questions
Can I use natural peanut butter?
We recommend using standard creamy peanut butter. Natural peanut butter often separates and can be too oily, which may make the filling unstable and the cake soggy.
My cake cracked when rolling. What went wrong?
The cake was likely overbaked or cooled for too long before the initial roll. It’s essential to roll it while still warm and pliable. Slight surface cracks can often be hidden with a dusting of powdered sugar.
How far in advance can I make this?
You can make the cake roll 1-2 days in advance. Keep it tightly wrapped in plastic wrap in the refrigerator. For best texture and flavor, let it sit at room temperature for 20-30 minutes before serving.
Can I freeze the cake roll?
Yes, you can freeze it for up to 2 months. Wrap the unfilled, cooled cake roll in plastic and foil. Thaw in the refrigerator overnight before filling. You can also freeze the assembled roll; slice while slightly frozen for clean cuts.
What can I use instead of heavy cream?
For a stable filling, heavy cream is best. A full-fat coconut cream can be whipped as a dairy-free alternative, but it will impart a slight coconut flavor.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, making the cake tough instead of light and spongy. Fold until just combined.
- Overbaking the cake: An overbaked cake will be dry and crack. Check at the 12-minute mark; the cake should spring back when lightly touched.
- Rolling the cake when cold: Always perform the initial “pre-roll” with the warm cake to train its memory and prevent cracks.
- Using a runny filling: Ensure your whipped cream has reached soft peaks and your peanut butter is at room temperature for a spreadable, but not loose, consistency.
Conclusion
This Chocolate Peanut Butter Cake Roll is a stunning dessert that masterfully combines two beloved flavors. While it requires careful attention to timing—especially when rolling the cake—the impressive result is well worth the effort. By following the step-by-step guide and avoiding common pitfalls, you’ll create a decadent, professional-looking treat perfect for any celebration. Remember, the secret lies in the warm roll. Enjoy the process and the delicious reward!