There are few desserts as delightfully nostalgic and show-stopping as a Decadent Chocolate Peanut Butter Cake Roll! Imagine ultra-light chocolate sponge wrapped around a dreamy, fluffy peanut butter filling, then draped in glossy chocolate ganache. This stunning treat is surprisingly achievable, thanks to a clever rolling technique and a handful of pantry staples. Whether you’re baking for a special celebration or a weekend indulgence, this cake roll blends all the flavors we crave—rich chocolate, salty-sweet peanut butter, and a hint of childhood magic—in every bite.
Ingredients You’ll Need
The ingredients for this Decadent Chocolate Peanut Butter Cake Roll are all about balance: tender cake, creamy filling, and luscious ganache. Each plays a key role, making this dessert as beautiful as it is delicious.
- All-purpose flour: Gives the cake just enough structure without weighing it down.
- Unsweetened cocoa powder: Adds deep, chocolaty flavor and color to the sponge.
- Baking powder: Ensures the cake bakes up light and springy.
- Salt: Brings out the richness of both the chocolate and peanut butter for perfect balance.
- Large eggs: Help the sponge cake rise, stay moist, and provide that signature rollable texture.
- Granulated sugar: Sweetens the cake and assists with a tender crumb.
- Vanilla extract: Rounds out the chocolate with warm, aromatic notes.
- Vegetable oil: Keeps the cake moist and soft, even after rolling.
- Whole milk: Adds tender richness and helps the batter blend smoothly.
- Creamy peanut butter: For the filling, you’ll want the smooth kind for easy spreading and maximum flavor.
- Unsalted butter (softened): Gives the filling a melt-in-your-mouth creaminess.
- Powdered sugar: Sweetens but also helps the filling hold its shape and stay fluffy.
- Heavy cream (for filling & ganache): Adds lusciousness to the filling and makes the ganache silky and glossy.
- Semi-sweet chocolate chips: Melt easily for a ganache that’s perfectly smooth and rich without being bitter.
- Peanut butter (optional swirl for ganache): For a decorative touch and an extra pop of peanut flavor on top.
How to Make Decadent Chocolate Peanut Butter Cake Roll
Step 1: Prepare Your Cake Pan
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it—even a tiny bit of sticking could spell trouble for rolling! This step ensures the finished cake slides out effortlessly for a neat, crack-free roll.
Step 2: Mix the Dry Ingredients
Sift together the flour, unsweetened cocoa powder, baking powder, and salt in a medium bowl. Sifting is key—the cocoa can be clumpy, and you want a fine, even mixture so the cake’s crumb is as light as air. Set aside.
Step 3: Beat Eggs and Sugar Until Light
In a large bowl, use a hand mixer to whip the eggs and granulated sugar together on high for about 3–4 minutes. This isn’t just blending—you’re looking for a thick, pale ribbon to form. The volume you beat in here is what gives your cake that classic, rollable sponge texture.
Step 4: Add Wet Ingredients
Continue with vanilla extract, vegetable oil, and whole milk, mixing on low just until combined. This trio gently enriches the cake without deflating all that lovely air you just whipped into the eggs and sugar.
Step 5: Combine Wet and Dry
Gently fold your sifted dry ingredients into the wet mixture using a spatula. Be patient and aim for a smooth batter with no streaks. Overmixing here can make your cake dense, but careful folding keeps it cloud-soft.
Step 6: Bake the Cake
Pour the batter into your prepared pan and spread it to the corners in an even layer. Bake for 10–12 minutes—don’t walk away! This thin cake bakes quickly, and you’ll know it’s done when the top springs back gently when touched.
Step 7: Roll While Warm
As soon as the cake comes out, lay a clean kitchen towel flat and dust it generously with powdered sugar. Turn the warm cake onto the towel, peel off the parchment, and immediately (and gently) roll up the cake from the short end, wrapping the towel inside. This trick trains your cake to hold its rolled shape and prevents cracking—let it cool completely in this little spiral.
Step 8: Make the Peanut Butter Filling
While your cake cools, beat the creamy peanut butter and softened butter until ultra-smooth. Add powdered sugar and heavy cream, then whip until light and fluffy. Give it a quick taste—if you’re a PB superfan, an extra spoonful never hurts.
Step 9: Fill and Re-roll the Cake
Carefully unroll your cooled cake (don’t worry about a few tiny cracks; the filling will help glue it together). Spread the peanut butter filling edge to edge. Roll the cake back up, this time without the towel. Wrap the whole roll tightly in plastic wrap and refrigerate for at least an hour. This sets the swirl and makes slicing a breeze.
Step 10: Make and Apply the Ganache
For the grand finale, heat the heavy cream (for ganache) until just steaming and pour it over the chocolate chips. After a minute, stir until smooth and glossy. If you want, swirl in a little more peanut butter for dramatic effect. Unwrap your chilled cake roll and pour the ganache over the top, spreading evenly. Chill for another 15–20 minutes before slicing and serving.
How to Serve Decadent Chocolate Peanut Butter Cake Roll
Garnishes
Take your Decadent Chocolate Peanut Butter Cake Roll to the next level with some simple garnishes. A dusting of powdered sugar, a scattering of chopped roasted peanuts, delicate chocolate shavings, or a few extra dollops of peanut butter all add flavor and flair to every slice. If you want a professional bakery look, pipe a few rosettes of whipped cream along the top right before serving.
Side Dishes
This cake roll is pretty fabulous on its own, but a scoop of vanilla ice cream or a glass of cold milk makes it even more indulgent. If you want to contrast all that richness, serve with fresh berries or a tangy raspberry sauce for a pop of brightness alongside the deep, nutty chocolate.
Creative Ways to Present
If you’re entertaining, slice the Decadent Chocolate Peanut Butter Cake Roll into thick rounds and plate each one on a swirl of chocolate sauce. Try cutting the cake into mini rolls for a dessert platter, or even freezing slices to use as a playful base for an ice cream sundae. No matter how you present it, this cake roll is bound to appear at the center of your dessert spread.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Decadent Chocolate Peanut Butter Cake Roll tightly wrapped in plastic and stored in the fridge. The cake stays moist, and the flavors only get dreamier with a bit of chill, making for excellent next-day treats.
Freezing
If you’d like to make this showstopper in advance, freeze the filled but unglazed cake roll for up to a month. Just wrap in several layers of plastic wrap and a layer of foil for best texture. When ready to serve, thaw in the fridge overnight, then glaze with ganache right before your event.
Reheating
While this dessert is best enjoyed cold or at room temperature, if you prefer a slightly softer experience, let chilled slices sit at room temp for 15–20 minutes before serving. Avoid microwaving, as it can make the ganache separate and alter the cake’s delicate texture.
FAQs
Can I use natural peanut butter in the filling?
Natural peanut butter can work, but because it’s thinner and oilier, your filling may be less fluffy and could separate. For the classic thick, creamy swirl, I recommend sticking to a smooth, stabilized peanut butter brand.
What if my cake cracks when I roll it?
Don’t stress! Small cracks can be disguised with the peanut butter filling and covered up by the ganache. Rolling the cake while it’s hot and using a dusted towel really helps keep things intact.
Can I make this Decadent Chocolate Peanut Butter Cake Roll gluten-free?
Yes—swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. Just make sure your cocoa powder and other mix-ins are also gluten-free. The result will still be gorgeously light and rollable.
How far ahead can I make this cake roll?
You can prepare the filled (but unglazed) cake roll up to 2 days in advance, keep it well wrapped in the fridge, and add the ganache before serving for maximum shine and freshness.
Is this recipe suitable for nut allergies?
Unfortunately, since peanut butter is a main feature in both the filling and topping, this is not a nut-free recipe. You could experiment with a seed butter alternative, but the texture and flavor will be different.
Final Thoughts
If you adore chocolate and peanut butter together, the Decadent Chocolate Peanut Butter Cake Roll might just be your new favorite dessert. It looks impressive, tastes even better, and is genuinely fun to make. Give it a try for your next celebration or as a sweet way to brighten up an ordinary day—your friends and family are practically guaranteed to request it again and again!
Print
Decadent Chocolate Peanut Butter Cake Roll Recipe
- Total Time: 2 hours
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich and delightful flavors of this Decadent Chocolate Peanut Butter Cake Roll. A soft and moist chocolate cake rolled with a creamy peanut butter filling, topped with a luscious chocolate ganache. This dessert is a perfect blend of chocolate and peanut butter goodness!
Ingredients
For the chocolate cake:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- ¼ cup whole milk
For the peanut butter filling:
- 1 cup creamy peanut butter
- ½ cup unsalted butter (softened)
- 1 cup powdered sugar
- 2 tablespoons heavy cream
For the chocolate ganache topping:
- ¾ cup semi-sweet chocolate chips
- ½ cup heavy cream
- 2 tablespoons peanut butter (optional swirl)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a jelly roll pan.
- Make the chocolate cake: Prepare and bake the chocolate cake batter in the pan.
- Roll the cake: Roll the baked cake in a towel and let it cool.
- Prepare the filling: Make the peanut butter filling and spread it on the cooled cake.
- Roll the cake: Roll the cake with the filling, chill, and prepare the ganache.
- Top with ganache: Pour the chocolate ganache over the cake and let it set before slicing.
Notes
- Chilling the cake before slicing helps maintain clean layers.
- You can freeze the filled (but unglazed) cake roll for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg
