Name: Irresistible Peanut Butter Cup Chocolate Roll Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: ¾ cup all-purpose flour; ¼ cup unsweetened cocoa powder; 1 tsp baking powder; ¼ tsp salt; 4 large eggs at room temperature; ¾ cup granulated sugar; 2 tbsp vegetable oil; 1 tsp vanilla extract; ¼ cup milk; ¾ cup creamy peanut butter; ½ cup powdered sugar; ½ cup heavy cream; 1 cup chopped peanut butter cups; ½ cup heavy cream for ganache; ¾ cup semi-sweet chocolate chips

If you’re anything like me and absolutely love the combo of chocolate and peanut butter, then you have to try this Irresistible Peanut Butter Cup Chocolate Roll Recipe. It’s one of those showstopper desserts that looks fancy but is actually super approachable. I remember making it for a last-minute dinner party and watching everyone’s eyes light up when I brought it out — it’s that kind of recipe that always gets compliments. What’s great is how the fluffy chocolate sponge cake perfectly wraps around a rich, creamy peanut butter filling studded with chopped peanut butter cups, making every bite decadently delicious.

This Irresistible Peanut Butter Cup Chocolate Roll Recipe works brilliantly whether you’re celebrating a birthday, a cozy weekend treat, or just need a pick-me-up dessert. The balance between the soft cake, smooth peanut butter cream, and chunks of peanut butter cups is pure magic. Plus, it’s super adaptable — you can make it ahead of time, freeze it, and it still tastes like you just made it fresh. Trust me, once you master this, you’ll want it in your dessert rotation for sure!

Ingredients You’ll Need

The ingredients here come together to form a chocolate sponge that’s light and airy, combined with a creamy, sweet peanut butter filling that’s enhanced by crunchy peanut butter cups. When you pick your ingredients, especially the peanut butter cups, try to go for good quality brands to get that authentic, rich flavor.

All-purpose flour: Make sure it’s fresh and sifted if it’s clumpy to keep the cake light.
Unsweetened cocoa powder: Opt for natural cocoa powder for a deep chocolate flavor without extra sweetness.
Baking powder: This helps the sponge rise nicely and be fluffy.
Salt: Just a pinch to balance the sweetness and bring out the chocolate flavor.
Eggs: Room temperature eggs beat better and give the sponge its structure.
Granulated sugar: Sweetens the cake and helps create that lovely tender crumb.
Vegetable oil: Keeps the cake moist without altering the flavor.
Vanilla extract: Adds a warm, sweet undertone – don’t skip it!
Milk: Adds moisture and helps create a smooth batter.
Creamy peanut butter: Use a good-quality, smooth peanut butter for the filling’s creamy texture.
Powdered sugar: Sweetens the filling without graininess.
Heavy cream: Whipped into the filling to give it that light, fluffy texture.
Chopped peanut butter cups: These add the best little bursts of peanut butter-chocolate goodness within the filling.
Semi-sweet chocolate chips (optional): For the ganache topping, use good-quality chocolate chips for that shiny finish.

Variations

I love to play around with this Irresistible Peanut Butter Cup Chocolate Roll Recipe depending on the occasion or who I’m serving it to. Don’t be shy to tweak it a bit to suit your taste buds or dietary needs—it’s all about making it your own.

Almond Butter Swap: I once replaced the peanut butter with almond butter for a milder, nuttier flavor and got rave reviews from nut-allergy-sensitive friends.
Nutty Crunch: Adding crushed roasted peanuts to the filling gives a wonderful texture contrast – I highly recommend it if you love extra crunch.
Vegan Version: Substitute eggs with a flaxseed mix and use dairy-free cream to make it plant-based. It takes a little getting used to but still very tasty!
Seasonal Twist: Add a pinch of cinnamon or a splash of orange extract in the cake batter for seasonal flavors around the holidays.

How to Make Irresistible Peanut Butter Cup Chocolate Roll Recipe

Step 1: Prepare the Chocolate Sponge Cake Batter

First things first, preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, leaving some overhang to lift the cake out easily later. In a bowl, whisk together your dry ingredients—flour, cocoa powder, baking powder, and salt—so they’re evenly mixed and ready to gently fold into the wet ingredients. Meanwhile, beat the eggs and sugar on high speed for 4 to 5 minutes until the mixture is thick, pale, and has visibly increased in volume. This step is critical because it traps air that helps give your sponge a light texture.

Step 2: Combine Wet and Dry Ingredients

Once your eggs and sugar look perfect, carefully add the vegetable oil, milk, and vanilla extract, and mix just to combine. Then, using a spatula, gently fold your dry ingredients into the wet batter. Don’t overmix—fold until everything is just incorporated to keep that airiness intact. The batter should be smooth but light.

Step 3: Bake and Roll the Cake

Spread the batter evenly in your prepared pan to ensure an even sponge. Bake for about 10 to 12 minutes—watch closely and test by gently pressing the cake; it should spring back when touched. The key here is not to overbake because you want a soft, pliable cake that won’t crack when rolled. As soon as it’s out of the oven, invert it onto a kitchen towel that you’ve generously dusted with powdered sugar. Peel off the parchment paper, then roll the cake and towel together from the short end. Let it cool completely in the rolled position—it helps the sponge “remember” the shape and prevents cracking later.

Step 4: Prepare the Peanut Butter Filling

While the cake is cooling, whip up the filling by beating the peanut butter and powdered sugar together until silky smooth. Next, add the heavy cream and vanilla extract, beating until the mixture is light and fluffy. Finally, fold in the chopped peanut butter cups for those delightful pieces that give the filling texture and bursts of flavor. This filling is rich but airy, so it’s the perfect complement to the light cake.

Step 5: Assemble the Roll

Carefully unroll the cooled cake and spread your peanut butter filling evenly over the surface. Roll it back up gently—this time without the towel—and place it seam-side down on a serving plate or dish. If you want to take it up a notch, you can top your roll with a shiny chocolate ganache or just dust it with powdered sugar.

Step 6: Optional Ganache Topping

For the ganache, heat the heavy cream just until steaming—don’t let it boil—and pour it over semi-sweet chocolate chips. Let it sit for a couple of minutes, then stir gently until smooth and glossy. Pour or drizzle the ganache over your roll and pop it into the fridge for at least 30 minutes to set. This step adds a beautiful finish and extra richness.

How to Serve Irresistible Peanut Butter Cup Chocolate Roll Recipe

A thick slice of layered cake stands tall on a white marbled surface, showing multiple layers of dark brown chocolate and light beige cake alternating with creamy caramel filling. The outside is covered with a shiny dark chocolate glaze that drips down the sides, pooling slightly at the bottom. On top of the cake, there are small chunks of light brown candy pieces scattered, adding texture and contrast against the glossy chocolate. The layers look moist and dense, with the caramel filling smooth and slightly melted between the cake layers. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it simple with some extra chopped peanut butter cups sprinkled over the top for that inviting crunch and peanut butter punch. Sometimes a little dusting of powdered sugar or a few chocolate shavings really elevates the look and flavor – it’s all about that beautiful presentation without a ton of fuss.

Side Dishes

This roll is a dessert star on its own, but if you want to round out a party spread, I love pairing it with fresh berries or a cool scoop of vanilla ice cream. The fruity brightness or creamy coldness really balances the rich peanut butter and chocolate flavors without overwhelming your palate.

Creative Ways to Present

For special occasions, I’ve served this roll sliced into individual rounds on a fancy platter, each decorated with a tiny swirl of whipped cream and a mini peanut butter cup on top. It’s a great way to make guests feel spoiled, and honestly, it’s perfect for birthday parties or holiday gatherings where everyone wants a piece of the action.

Make Ahead and Storage

Storing Leftovers

After enjoying a few slices, I usually wrap the remaining roll tightly in plastic wrap and store it in the refrigerator, where it stays fresh for up to 5 days. Because it’s got cream in the filling, refrigeration is key, and I find the flavors even deepen overnight, making the leftovers just as delightful.

Freezing

I’ve frozen individual slices by wrapping them well in plastic wrap and popping them in a freezer-safe container. They freeze beautifully for up to 2 months. When you want some, just thaw overnight in the fridge – this roll keeps its texture and taste surprisingly well.

Reheating

This dessert is best served chilled, so I don’t recommend reheating. However, if you like your ganache a little softer, leaving the cake at room temperature for 15-20 minutes before serving does the trick perfectly without drying it out.

FAQs

Can I make the Irresistible Peanut Butter Cup Chocolate Roll Recipe ahead of time?

Absolutely! In fact, making this roll a day ahead allows the flavors to meld beautifully. Just keep it wrapped well in the refrigerator until you’re ready to serve.
What if I don’t have peanut butter cups?

No problem! You can substitute chopped Reese’s pieces or even chopped peanuts and chocolate chunks for similar texture and flavor. Just make sure whatever you use complements peanut butter well.
How do I prevent the cake from cracking when rolling?

The trick is to roll the cake while it’s still warm, using a powdered sugar-dusted kitchen towel to help guide it without sticking. Cooling it in the rolled shape sets it perfectly to avoid cracks when you add the filling.
Can I use natural peanut butter instead of creamy peanut butter?

You can, but natural peanut butter tends to be oilier and less smooth, which might affect the texture of the filling. If you do use it, give it a good stir beforehand and consider reducing any extra liquid slightly.
Is there a gluten-free option for the cake?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Just make sure it’s one that includes xanthan gum or similar binding agents to help the sponge hold its structure.

Final Thoughts

This Irresistible Peanut Butter Cup Chocolate Roll Recipe has become one of my go-to desserts, especially when I want something that’s impressive but doesn’t require hours in the kitchen. It’s the kind of treat that makes you feel like a pro baker even if you’re a total beginner. If you love the classic peanut butter and chocolate duo, I seriously encourage you to give this a try and make it your own with those little tweaks. Trust me, your friends and family will be asking for the recipe (and maybe an extra slice!).