why make this recipe
Peanut Butter Cup Chocolate Roll Cake combines the rich flavors of chocolate and creamy peanut butter. This dessert creates a delightful experience for anyone who loves the classic combination. Not only is it visually appealing, but it is also a fun treat for birthdays, parties, or any special occasion. With its soft and moist cake, smooth filling, and decadent ganache, it is sure to impress your family and friends.
how to make Peanut Butter Cup Chocolate Roll Cake
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup sugar
- 1/3 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1 cup chocolate ganache
- Mini peanut butter cups for topping
Directions:
- Preheat your oven to 350°F (175°C) and prepare a jelly roll pan with parchment paper.
- In a bowl, mix flour, cocoa powder, baking powder, and salt.
- In another bowl, beat eggs and sugar until light. Add milk, oil, and vanilla; mix well.
- Combine wet and dry ingredients, pour into the pan, and spread evenly.
- Bake for 12-15 minutes.
- While the cake is baking, mix peanut butter and powdered sugar until smooth.
- Once the cake is done, roll it in a clean kitchen towel until cool.
- Unroll the cake, spread the peanut butter mixture, then re-roll.
- Pour chocolate ganache over the cake and top with mini peanut butter cups.
- Chill in the fridge before serving.
how to serve Peanut Butter Cup Chocolate Roll Cake
Once chilled, slice the cake into pieces and serve on a plate. You can add extra mini peanut butter cups or whipped cream on top for a special touch. This cake is perfect as a sweet end to any meal or as a snack during the day.
how to store Peanut Butter Cup Chocolate Roll Cake
Store any leftover cake in an airtight container in the refrigerator. It will last for about 3-4 days. If you want to keep it longer, you can freeze the rolled cake without the ganache for up to 2 months. Just thaw it in the fridge before adding the ganache and toppings.
tips to make Peanut Butter Cup Chocolate Roll Cake
- Make sure to prepare your jelly roll pan properly with parchment paper to prevent sticking.
- Keep an eye on the cake while it bakes, as ovens can vary in temperature.
- When rolling the cake, do it gently to avoid cracking. Use a clean kitchen towel for easier rolling.
- Use heavy cream with your ganache for a glossy finish that adds richness.
variation
For a different flavor, try substituting the cocoa powder with a different flavored cake mix like vanilla or pumpkin. You can also add chopped nuts or use crunchy peanut butter for added texture.
FAQs
Q: Can I use crunchy peanut butter instead of creamy?
A: Yes, crunchy peanut butter will add extra texture and flavor to your cake.
Q: How can I make this cake chocolate only, without peanut butter?
A: Simply omit the peanut butter filling and use chocolate ganache only for filling and topping.
Q: Can I make this cake ahead of time?
A: Absolutely! You can prepare the cake a day in advance, just be sure to store it properly in the fridge.
Peanut Butter Cup Chocolate Roll Cake
Ingredients
Cake Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup sugar
- 1/3 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Filling Ingredients
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup heavy cream
Topping Ingredients
- 1 cup chocolate ganache
- to taste Mini peanut butter cups For topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a jelly roll pan with parchment paper.
- In a bowl, mix flour, cocoa powder, baking powder, and salt.
- In another bowl, beat eggs and sugar until light. Add milk, oil, and vanilla; mix well.
- Combine wet and dry ingredients, pour into the pan, and spread evenly.
- Bake for 12-15 minutes.
Filling
- While the cake is baking, mix peanut butter and powdered sugar until smooth.
- Once the cake is done, roll it in a clean kitchen towel until cool.
- Unroll the cake, spread the peanut butter mixture, then re-roll.
Topping
- Pour chocolate ganache over the cake and top with mini peanut butter cups.
- Chill in the fridge before serving.