Chocolate Peanut Butter Cake Roulade

This cake is pure gooey goodness. Chocolate, peanut butter, and a melt-in-your-mouth texture. It’s rich, messy, and totally irresistible.

I made it on a lazy Sunday, and it might be my favorite cake ever. The base is fudgy and soft, and the top? All creamy peanut butter magic. It’s like a brownie and a cheesecake had a baby.

It’s sweet, salty, and oh-so-satisfying. Every bite is warm and gooey with chocolate pockets throughout. Trust me, you’ll be scraping the pan for crumbs.

Let’s get baking. This one’s a keeper—and it’s way easier than it looks. You’re gonna love it.

Why You’ll Love This Recipe

• Reliable Sponge Texture: This cocoa sponge has a high egg ratio, which keeps it airy and pliable enough to roll without tearing. No cracks when you follow the chilling and rolling method properly.
• Creamy, Balanced Filling: The peanut butter filling is whipped with butter, cream cheese, and heavy cream. It’s sweetened just enough to round out the saltiness, but not so much that it becomes cloying.
• Make-Ahead Friendly: This roulade tastes even better after a few hours of chilling. That makes it ideal for holidays or dinner parties when you want to prep dessert ahead of time.
• Visually Impressive: Clean spirals and a dusting of powdered sugar (or a drizzle of ganache) make it look like something from a patisserie—but you made it at home.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 30 minutes
• Bake Time: 10 minutes
• Chill & Assembly Time: About 60 minutes
• Total Time: Around 1 hour 40 minutes

Servings
This roulade makes 10–12 slices. It can easily serve a group or be portioned throughout the week for indulgent snacking.

Difficulty
Intermediate. It’s not hard, but it does require attention to timing and technique—especially when rolling the warm cake in a towel (a classic trick that keeps the sponge memory-flexed until it’s filled).

Required Kitchen Tools

• Jelly Roll Pan (10×15-inch): This shallow baking sheet is ideal for roulades. A standard baking sheet won’t give you the right thickness.
• Parchment Paper: Prevents sticking. You’ll want to line the pan and leave some overhang for easy lifting.
• Hand or Stand Mixer: Whipping the eggs properly is critical to the sponge’s structure.
• Fine-Mesh Sieve: For sifting dry ingredients, which helps avoid clumps and ensures a light batter.
• Offset Spatula: For spreading batter and filling evenly without tearing the sponge.
• Clean Kitchen Towel & Powdered Sugar: Essential for the pre-roll step—this helps the cake remember its shape and prevents sticking.
• Wire Rack: For cooling the cake evenly and quickly before filling.

Ingredients

For the Chocolate Sponge Cake:

This sponge is built on whipped eggs for volume and flexibility. A bit of milk and melted butter adds richness, while cocoa powder keeps it deeply chocolatey without weighing it down.

• ¾ cup (94g) all-purpose flour – Spoon and level carefully to avoid a dense cake.
• ¼ cup (21g) unsweetened cocoa powder – Use Dutch-processed for a smoother, darker flavor or natural if you prefer a brighter note.
• 1 teaspoon baking powder – Helps the cake rise gently and evenly.
• ¼ teaspoon salt – Essential for balance.
• 4 large eggs, at room temperature – Whip to ribbon stage for structure. Don’t shortcut this.
• ¾ cup (150g) granulated sugar – Gradually added to the eggs for stability and sweetness.
• 1 teaspoon vanilla extract – Rounds out the cocoa flavor.
• ¼ cup (60ml) whole milk – Adds moisture without making the batter too heavy.
• 2 tablespoons (30g) unsalted butter, melted and cooled – Gives the cake a tender crumb without disrupting its lift.

For the Peanut Butter Cream Filling:

This filling is creamy, not overly sweet, and pipes or spreads easily. It complements the sponge without overpowering it.

• ½ cup (130g) creamy peanut butter – Choose a no-stir variety for smoothness.
• 4 oz (113g) full-fat cream cheese, softened – Adds body and a slight tang.
• ¼ cup (57g) unsalted butter, softened – For richness and smooth texture.
• 1 cup (120g) powdered sugar – Sift before adding to avoid lumps.
• ¼ cup (60ml) heavy cream – Whips up to lighten the filling; add more if needed for spreadability.

For Dusting & Decoration:

• Powdered sugar – Used to coat the towel and optionally dust the finished roll.
• Optional garnish: Cocoa powder, mini chocolate chips, chopped peanuts, or chocolate curls.

Variations for Chocolate Peanut Butter Cake Roulade

• Nut-Free Option: Swap peanut butter for cookie butter or sunflower seed butter to keep the allergy-friendly twist.
• Fruit Swirl: Add 2 tablespoons of raspberry jam on top of the peanut butter layer before rolling for a peanut butter & jelly twist.
• Chocolate Boost: Fold mini chocolate chips into the filling or drizzle the finished roulade with a simple chocolate ganache.
• Savory Sweet Play: Mix a pinch of flaky sea salt into the filling or sprinkle over the top for that salty-sweet contrast.
• Holiday Flair: Add crushed peppermint to the filling and top for a festive touch.

How to Make Chocolate Peanut Butter Cake Roulade (Step-by-Step)

1. Preheat & Prepare Your Pan

Start by preheating your oven to 350°F (177°C). Lightly grease a 10×15-inch jelly roll pan, then line it with parchment paper, allowing some overhang for easy lifting. Grease the parchment lightly as well.

Lay a clean kitchen towel on your counter and generously dust it with powdered sugar. This will prevent sticking when you roll the cake.

2. Make the Chocolate Sponge Batter

Whip the eggs and sugar:
In a large bowl, beat 4 eggs and ¾ cup sugar on high speed using a hand or stand mixer. Continue for about 5–7 minutes, or until the mixture is pale, thick, and tripled in volume. This creates the structure for the cake.

Add vanilla:
Mix in 1 tsp vanilla extract just until incorporated.

Sift dry ingredients:
In a separate bowl, sift together ¾ cup flour, ¼ cup cocoa powder, 1 tsp baking powder, and ¼ tsp salt.

Fold in dry ingredients:
Gently fold the dry mixture into the whipped eggs using a rubber spatula. Work slowly and carefully to keep the air in the batter.

Add milk and butter:
Combine ¼ cup milk and 2 tbsp melted butter in a small bowl. Pour it down the side of the batter and fold gently until incorporated.

3. Bake the Sponge

Pour the batter into the prepared jelly roll pan. Spread it evenly with an offset spatula, making sure it reaches all corners.

Bake for 10–11 minutes, or until the cake springs back when gently touched. Avoid overbaking, or the sponge may crack during rolling.

4. Roll the Cake While Warm

Immediately after removing from the oven, run a knife around the edges. Turn the cake out onto the prepared towel, carefully peel off the parchment, and roll the cake with the towel, starting from the short end. Let it cool completely on a wire rack—this sets its rolled shape.

5. Make the Peanut Butter Cream Filling

While the cake is cooling, beat ½ cup creamy peanut butter, 4 oz softened cream cheese, and ¼ cup softened butter together until smooth and creamy.

Add 1 cup powdered sugar and beat until fluffy. Pour in ¼ cup heavy cream, and beat until light and spreadable. Add more cream if needed to loosen the texture slightly.

6. Fill and Re-Roll

Once the cake has fully cooled, carefully unroll it. If the inside is slightly curled, that’s okay.

Spread the peanut butter filling evenly across the cake, leaving a small border around the edges. Gently roll it back up—without the towel this time—and transfer to a platter, seam-side down.

How to Serve Chocolate Peanut Butter Cake Roulade

Slice the roulade using a sharp, thin-bladed knife. Wipe the blade between cuts for clean slices.

Serve as-is or with:

• A dusting of powdered sugar
• A drizzle of melted chocolate
• A dollop of whipped cream
• Crushed roasted peanuts or mini chips on top

Storing the Roulade

• Refrigerator: Wrap tightly in plastic wrap or store in an airtight container. Keeps well for up to 4 days.
• Freezer: Wrap in plastic and foil, then freeze for up to 1 month. Thaw in the fridge before serving.

Tips and Tricks for Success

• Whip the eggs properly: The volume of the sponge depends entirely on how well the eggs and sugar are whipped. You’re looking for a pale, thick ribbon that falls slowly when lifted.
• Don’t skip the towel roll: Rolling the warm cake in a towel is key to preventing cracks. It trains the sponge to “remember” its shape so it rolls easily later with the filling.
• Cool completely before filling: If the cake is warm, the peanut butter cream will melt and slide. Make sure the roll is fully cool before unrolling and spreading.
• Use an offset spatula: It makes spreading both batter and filling more precise and keeps the sponge from tearing.
• Wipe the knife: For clean slices, wipe your knife between each cut. A serrated or thin-bladed knife works best.

Nutrition

Serving Size	Calories	Fat	Carbs	Protein	Sugar
1 slice (1/12th)	~280	17g	28g	5g	18g

Nutrition values are approximate and may vary based on brands used.

FAQ

Can I make this cake ahead of time?
Yes! You can make the roulade a day in advance. Just wrap it tightly and keep it chilled until ready to serve. It actually tastes even better once it’s had time to set.

What’s the best way to roll the cake without cracking?
Roll it while it’s still warm using parchment paper or a clean kitchen towel dusted with cocoa powder. Let it cool in that rolled shape before filling—it helps train the cake to roll back up without breaking.

Can I freeze the roulade?
Absolutely. Wrap it in plastic wrap and then foil, and freeze for up to one month. Thaw overnight in the fridge before serving.

Can I use natural peanut butter instead of creamy?
You can, but it may affect the texture of the filling. Natural peanut butter is thinner and oilier, so your filling might be less fluffy. Stick to creamy for best results.

How do I store leftovers?
Keep any leftovers in the fridge in an airtight container. It’ll stay fresh for up to 4 days.

Conclusion

This Chocolate Peanut Butter Cake Roulade is one of those desserts that feels like a bakery treat but comes straight from your kitchen. It’s rich, creamy, and absolutely stunning on the plate. And honestly? It tastes even better the next day (if you have any leftovers!).

So whether you’re celebrating something special or just craving something indulgent, this roulade checks all the boxes. Give it a try—and don’t be surprised if it becomes your go-to showstopper for every occasion.