If you have a serious sweet tooth and a love for the perfect balance of rich chocolate and creamy peanut butter, you are going to fall head over heels for this Decadent Chocolate Peanut Butter Cake Roll Recipe. It combines a tender, chocolatey sponge cake rolled with a luscious peanut butter cream cheese filling, all topped with a silky chocolate ganache that will make your taste buds sing. Whether it’s a special occasion or just a treat-yourself kind of day, this cake roll is show-stopping and ridiculously satisfying.
Ingredients You’ll Need
This recipe uses a handful of simple but essential ingredients, each playing a crucial role in achieving the perfect taste, texture, and appearance of this cake roll. From the cocoa powder giving that deep chocolate flavor to the creamy peanut butter filling that adds richness and a delightful tang, every component matters.
- 3/4 cup all-purpose flour: Provides the structure to the sponge cake without making it too dense.
- 1/4 cup unsweetened cocoa powder: Adds rich chocolate flavor and a gorgeous dark color.
- 1 teaspoon baking powder: Helps the cake rise lightly and stay soft.
- 1/4 teaspoon salt: Enhances the flavors and balances the sweetness.
- 4 large eggs: The eggs create a tender and airy sponge texture.
- 3/4 cup granulated sugar: Sweetens and helps create a light, fluffy cake.
- 1 teaspoon vanilla extract: Adds warmth and depth to both batter and filling.
- 2 tablespoons vegetable oil: Keeps the cake moist without weighing it down.
- 1/4 cup milk: Adds moisture for a smooth batter consistency.
- Powdered sugar for dusting: Prevents sticking when rolling the cake and adds a pretty finish.
- 1 cup creamy peanut butter: The star ingredient of the filling, creamy and flavorful.
- 6 ounces cream cheese (softened): Adds tanginess and a silky smooth texture to the filling.
- 1/2 cup powdered sugar: Sweetens the peanut butter filling gently.
- 1 teaspoon vanilla extract (for filling): Enhances the flavor of the filling mixture.
- 1 cup whipped topping or whipped cream: Lightens the peanut butter filling so it’s fluffy and dreamy.
- Optional – Chocolate Ganache: 1/2 cup heavy cream and 1 cup semisweet chocolate chips melt together for a glossy, decadent finish.
How to Make Decadent Chocolate Peanut Butter Cake Roll Recipe
Step 1: Prepare and Bake the Chocolate Sponge Cake
Start by preheating your oven to 350°F, then lining a 10×15-inch jelly roll pan with parchment paper and lightly greasing it to ensure the cake doesn’t stick. In one bowl, whisk together the flour, cocoa powder, baking powder, and salt—this dry mix will bring the chocolatey, airy base for the cake. In a separate large bowl, beat the eggs and sugar until the mixture is thick, pale, and velvety, which takes around 3 to 5 minutes. This is key for creating a light sponge. Then, mix in the vanilla extract, vegetable oil, and milk for moisture and flavor. Carefully fold the dry ingredients into your wet mix until just combined to avoid deflating the batter. Pour this luscious batter into your pan and spread evenly for uniform baking.
Step 2: Roll the Cake While Warm
Once your cake is baked to perfection and springs back when you touch it lightly (about 10 to 12 minutes), it’s time for the neat trick that makes this cake roll so special. While still warm, carefully roll the cake with the parchment paper from the short end into a log shape. This step trains the cake to roll without cracking once cooled. Let it cool completely in this rolled position, which makes your final rolling with filling smooth and crease-free.
Step 3: Make the Peanut Butter Filling
While the cake cools, whip up the peanut butter filling. Beat together the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and luscious. Gently fold in the whipped topping or whipped cream to lighten the filling and add that melt-in-your-mouth texture that perfectly complements the dense cake.
Step 4: Assemble and Chill
Unroll the cooled cake gently, spread the peanut butter filling evenly all over the surface, and then roll the cake back up tightly, this time without the parchment paper. Wrapping the roll in plastic wrap and refrigerating for at least one hour allows the flavors to meld beautifully and the roll to firm up, making slicing easier and the whole dessert more satisfying.
Step 5: Optional Chocolate Ganache Topping
If you want to treat yourself to an extra layer of indulgence, heat the heavy cream until steaming (but not boiling), then pour it over the semisweet chocolate chips. Let sit for a minute to soften the chocolate, then stir until the ganache is smooth and glossy. Drizzle or spread this luscious ganache over your chilled cake roll right before serving for that irresistible finishing touch.
How to Serve Decadent Chocolate Peanut Butter Cake Roll Recipe
Garnishes
For extra flair, dust the top of your cake roll with a light sprinkle of powdered sugar or a handful of finely chopped roasted peanuts. This adds a subtle crunch and visual interest that will impress anyone lucky enough to taste it. Swirls of additional whipped cream piped alongside slices can also elevate the presentation wonderfully.
Side Dishes
Serving this cake roll with fresh berries like strawberries or raspberries is a fantastic way to cut through the richness with a bright, tart contrast. A simple scoop of vanilla ice cream on the side offers a creamy balance that pairs perfectly with the peanut butter and chocolate flavors.
Creative Ways to Present
Create an elegant dessert platter by slicing the roll into neat rounds and stacking them slightly offset to showcase the beautiful spiral of chocolate and peanut butter filling. For parties, place individual slices on pretty plates garnished with a mint leaf and a drizzle of chocolate ganache or caramel sauce to wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake roll tightly wrapped in plastic wrap and stored in the refrigerator. This will maintain its freshness and prevent it from drying out, preserving the creamy filling and delicate cake texture for up to 3 days.
Freezing
You can freeze the uncut cake roll by wrapping it very well in plastic wrap and a layer of aluminum foil. Frozen this way, it will last up to a month. When ready to enjoy, thaw it overnight in the refrigerator so it retains its perfect texture without sogginess.
Reheating
This cake roll is best enjoyed chilled, but if you prefer it slightly warmed, let individual slices come to room temperature or warm gently for 10–15 seconds in the microwave. Avoid overheating to keep the texture and filling intact.
FAQs
Can I use natural peanut butter for the filling?
Natural peanut butter can work, but since it’s thinner and less creamy, you might want to adjust by chilling the filling longer or adding a bit more cream cheese to help it keep its shape and texture.
What if I don’t have a jelly roll pan?
A rimmed baking sheet with similar dimensions will work well. Just make sure it’s not too large so the cake layer stays thin enough to roll.
How long should I bake the cake?
About 10 to 12 minutes at 350°F. Keep a close eye—once the cake springs back when gently touched, it’s ready to come out to avoid drying out.
Can I make this cake roll vegan?
With some ingredient swaps like flax eggs, dairy-free cream cheese, and coconut whipped cream, you can create a vegan version. However, the texture may vary slightly from the original recipe.
Is the chocolate ganache necessary?
The ganache is optional but highly recommended for a luxe finish. If you prefer a simpler approach, the cake roll is delicious with just the filling and a dusting of powdered sugar.
Final Thoughts
Making this Decadent Chocolate Peanut Butter Cake Roll Recipe is such a delightful experience, from the scent of freshly baked chocolate sponge to the moment you take that first bite of creamy, peanut buttery bliss. It’s a recipe that brings joy and wow factor without requiring complicated techniques or exotic ingredients. I promise, once you try it, this cake roll will become a beloved favorite to share with friends, family, or just to treat yourself on those days that call for something truly special.
Print
Decadent Chocolate Peanut Butter Cake Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Decadent Chocolate Peanut Butter Cake Roll is a delightful dessert featuring a light, cocoa-flavored sponge cake rolled with a creamy peanut butter and cream cheese filling. Finished with an optional rich chocolate ganache, this cake roll combines classic flavors in a visually stunning and indulgent treat perfect for special occasions or everyday indulgence.
Ingredients
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
- 2 tablespoons vegetable oil
- 1/4 cup milk
- Powdered sugar for dusting
Peanut Butter Filling
- 1 cup creamy peanut butter
- 6 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping or whipped cream
Chocolate Ganache (optional)
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
- Beat eggs and sugar: In a large bowl, beat the eggs and granulated sugar using a mixer for about 3–5 minutes until the mixture is thick, pale, and fluffy.
- Add wet ingredients: To the egg mixture, add vanilla extract, vegetable oil, and milk. Mix gently to combine.
- Combine dry and wet ingredients: Gradually fold the dry ingredient mixture into the wet ingredients just until incorporated, taking care not to overmix to keep the batter light.
- Bake the cake: Pour the batter evenly into the prepared pan and spread smoothly. Bake in the preheated oven for 10–12 minutes, or until the cake springs back when lightly touched.
- Roll the cake warm: When the cake is done, immediately roll it up from the short end with the parchment paper still attached. This helps the cake hold its shape without cracking. Let it cool completely while rolled.
- Prepare the peanut butter filling: In a medium bowl, beat together the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped topping or whipped cream until evenly combined and fluffy.
- Fill and re-roll the cake: Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface. Re-roll the cake tightly without the parchment paper.
- Chill the cake roll: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to set and meld flavors.
- Make the chocolate ganache (optional): Heat the heavy cream in a small saucepan or microwave until steaming. Pour it over semisweet chocolate chips in a bowl. Let sit for 1 minute, then stir until smooth and glossy.
- Finish and serve: Drizzle or spread the ganache over the chilled cake roll before slicing and serving.
Notes
- Dust your towel or parchment paper with powdered sugar before rolling the cake to prevent sticking.
- For added crunch and texture, fold chopped peanuts into the peanut butter filling.
- Store any leftovers tightly covered in the refrigerator to maintain freshness.
