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
Scale
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.
