Description
Peanut Butter Cup Cake Roll
A deliciously decadent dessert with chocolate cake and peanut butter filling, topped with rich chocolate ganache and more Reese’s cups! A perfect treat for any peanut butter and chocolate lover.
Ingredients:
For the Cake:
3 large eggs
¾ cup (150g) granulated sugar
2 teaspoons brewed coffee or water
1 teaspoon vanilla extract
¼ cup (20g) unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon baking powder
¾ cup (93g) all-purpose flour
Powdered sugar (for rolling)
For the Filling & Topping:
2 ounces (113g) cream cheese, softened
⅓ cup (89g) peanut butter
1 cup (113g) powdered sugar
1 teaspoon vanilla extract
4 tablespoons + ⅔ cup (59ml + 158ml) heavy whipping cream
7 regular size Reese’s peanut butter cups, chopped (about 1 cup chopped)
1 cup semi-sweet chocolate chips
Instructions:
Make the Cake:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with foil and spray with cooking spray (preferably one with flour).
In a mixing bowl, beat eggs at high speed for 3 minutes until frothy and dark yellow. Add sugar, brewed coffee (or water), and vanilla extract. Mix well.
Stir in cocoa powder, salt, and baking powder, then gradually mix in the flour until just combined.
Spread the batter evenly in the prepared pan (it will be thin, so use a spatula to spread it to the edges). Bake for 10-15 minutes, until it springs back when lightly touched on top.
While the cake bakes, set a clean kitchen towel on a flat surface and sprinkle with about ¼ cup of powdered sugar.
Once the cake is done, turn it out immediately onto the prepared towel. Carefully peel off the foil. Roll the cake from one short end, using the towel to help, and let it cool completely (at least 1 hour, or refrigerate overnight).
Make the Filling:
In a mixing bowl, beat cream cheese and peanut butter until smooth. Add powdered sugar and mix until crumbly, then add vanilla extract and 2 tablespoons of heavy whipping cream. Mix until smooth, adding up to 2 more tablespoons of cream to reach a spreadable consistency.
Stir in ½ cup of chopped peanut butter cups.
Assemble the Cake:
Unroll the cooled cake carefully. Spread the peanut butter filling over the cake, leaving 1-inch borders at both ends.
Re-roll the cake tightly, and scoop out any filling that spills out. Cover it with plastic wrap and chill for at least 1 hour.
Make the Topping:
Place the chocolate chips and 2/3 cup heavy whipping cream in a microwave-safe bowl. Microwave for 30-60 seconds, then whisk until smooth. Chill the ganache for about 20 minutes or freeze for 10 minutes until it thickens to a pourable consistency.
Place the cake on a wire rack set over a cookie sheet. Pour the ganache evenly over the top and let it drip down the sides. Sprinkle with the remaining chopped peanut butter cups.
Chill the cake until the ganache sets, about 30 minutes.
Serve:
Slice and serve the cake roll chilled, and enjoy!
Storage:
Store wrapped in plastic in the refrigerator for up to 24 hours before serving.
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Step-by-Step Guide
Follow these detailed steps for success. First, ensure all ingredients are at room temperature, especially eggs and cream cheese, for optimal mixing. When baking the thin cake, watch closely after 10 minutes to prevent over-baking, which causes cracking. The roll-while-hot step is crucial; use the towel to roll tightly but gently. For the filling, add the extra cream one tablespoon at a time until it’s perfectly spreadable but not runny. When re-rolling with filling, use the towel to guide a tight roll without squeezing filling out. For the ganache, chilling is key—it should coat a spoon thickly but still pour smoothly.
Serving Suggestions
Serve each chilled slice on its own plate. For a restaurant-style presentation, drizzle a small pool of extra peanut butter or chocolate sauce on the plate first. A dollop of freshly whipped cream or a scoop of vanilla ice cream complements the rich flavors perfectly. Garnish with a mini Reese’s cup or a sprinkle of sea salt to enhance the sweet and salty profile. This cake roll is ideal for potlucks, birthday celebrations, or as a show-stopping holiday dessert.
How-to Summary
To summarize: Prepare a thin chocolate cake in a jelly roll pan. Roll it hot in a powdered sugar-dusted towel and cool completely. Make a creamy peanut butter and cream cheese filling, fold in chopped candy, and spread it over the unrolled cake. Re-roll, chill, then coat with a simple chocolate ganache and garnish with more peanut butter cups. Chill to set before slicing.
Frequently Asked Questions
Can I make this cake roll ahead of time? Yes, you can assemble the entire roll (including ganache) and store it, wrapped tightly, in the refrigerator for up to 24 hours before serving. This often makes it easier to slice cleanly.
What can I use instead of brewed coffee? Water is a fine substitute, but the coffee deepens the chocolate flavor without adding a coffee taste. You could also use milk or a milk alternative.
My cake cracked when rolling. What went wrong? The most common causes are over-baking the cake (making it dry) or letting it cool too much before the initial roll. Ensure you roll it immediately out of the oven while still pliable.
Can I freeze the peanut butter cup cake roll? It’s possible but not ideal. Freezing can alter the texture of the creamy filling and make the cake drier. For best quality, refrigerate and consume within a few days.
Is there a substitute for cream cheese in the filling? For a different texture, you could use additional whipped cream or marshmallow fluff, but cream cheese provides necessary structure and tang that balances the sweetness.
Common Mistakes to Avoid
- Over-mixing the cake batter: Mix just until the flour is incorporated to keep the cake tender.
- Skipping the towel roll: This step trains the cake to roll and prevents later cracking.
- Using cold filling on the cake: Ensure your filling is soft and spreadable so you don’t tear the delicate cake.
- Pouring ganache that is too hot or too thin: Always chill the ganache briefly to a thickened, pourable consistency so it coats the cake without sliding off.
- Not sealing the ends: Leaving a 1-inch border prevents the filling from spilling out when you roll.
Conclusion
This Peanut Butter Cup Cake Roll is a masterpiece of textures and flavors, combining soft chocolate cake, rich peanut butter cream, and decadent chocolate ganache. While it requires careful steps, the impressive result is well worth the effort. By following the detailed guide and avoiding common pitfalls, you can create a stunning dessert that will delight any crowd. Remember to chill thoroughly for clean slices, and enjoy every bite of this perfect peanut butter and chocolate union.