Peanut Butter Roll Cake

Okay, so this Peanut Butter Roll Cake? It’s a peanut butter lover’s dream. Soft, fluffy cake wrapped around creamy peanut butter filling—sweet, rich, and just the right amount of gooey.

I made it for a weekend treat, and it was gone so fast. That swirl of peanut butter in every bite? Totally addictive.

It looks fancy, but don’t worry—it’s super easy. Just bake, roll, and chill. Let’s make it together—you’re gonna want to keep this one on repeat!

Why You’ll Love This Recipe

• Bakery-Style Results at Home: The final look is elegant and polished, but the steps are beginner-friendly with guidance.
• Flavors That Work: Classic chocolate and peanut butter create a balanced and satisfying flavor.
• Moist and Tender Texture: The cake stays soft and flexible for rolling, while the filling is fluffy and creamy without being too sweet.
• Make-Ahead Approved: This roll cake actually tastes better after a few hours of chilling, making it ideal for prepping ahead.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 30 minutes (measuring, mixing, and preparing the filling)
• Bake Time: 10 to 12 minutes (the cake bakes quickly)
• Cooling Time: 30 minutes for the cake to cool
• Assembly Time: 20 minutes
• Chilling Time (optional but recommended): 1 hour to help the ganache set

Total Time: 1 hour 45 minutes to 2 hours

Servings:
This recipe yields one roll cake, which can be sliced into 10 to 12 servings depending on the thickness of each piece.

Difficulty:
Easy to Intermediate – The steps are simple, but rolling the cake requires a gentle hand. If it cracks a little, don’t worry—it will be covered in ganache.

Required Kitchen Tools

• 10×15 inch jelly roll pan: Essential for getting the right sponge thickness. A standard baking sheet will be too large.
• Parchment paper: Prevents sticking and helps lift the cake after baking.
• Clean kitchen towel: Used to roll the cake while it’s warm. Choose one without texture or lint.
• Mixer (hand or stand): For beating eggs and making a smooth filling.
• Rubber spatula: Helps with gentle folding and spreading.
• Whisk and bowls: For mixing dry ingredients and separating tasks.
• Sifter or mesh strainer: To dust powdered sugar and avoid clumps.
• Wire rack: For cooling the cake evenly.
• Offset spatula (optional): Makes spreading the filling easier.

Ingredients for the Chocolate Cake

This chocolate sponge is airy, flexible, and made without oil or butter so it rolls without cracking:

• 3 large eggs, room temperature
  Eggs are the base of the sponge. They provide volume and stability when whipped with sugar.
• ¾ cup (150g) granulated sugar
  The sugar adds sweetness and helps create a light, fluffy texture when whipped with the eggs.
• 2 teaspoons brewed coffee or warm water
  Coffee deepens the cocoa flavor without making the cake taste like coffee. Water works if you prefer.
• 1 teaspoon vanilla extract
  Balances the chocolate and gives warmth to the flavor.
• ¼ cup (20g) unsweetened cocoa powder, sifted
  Adds the chocolate base. Sifting removes lumps for a smoother batter.
• ¼ teaspoon salt
  Enhances flavor and balances the sweetness.
• 1 teaspoon baking powder
  Gives the cake lift and helps it bake evenly.
• ¾ cup (93g) all-purpose flour, spooned and leveled
  The structure of the cake. Don’t pack the flour or the sponge will be dense.
• Powdered sugar (for dusting)
  Used on the kitchen towel to prevent the cake from sticking when rolled. You’ll also use a little to dust the cake later if you prefer a simple finish.

Ingredients for the Peanut Butter Filling & Chocolate Topping

This part makes the cake shine. It’s rich, nutty, and creamy with added crunch from the chopped candy.

Peanut Butter Cream Filling:

• 2 ounces (56g) cream cheese, softened
  Adds creaminess and a slight tang to balance the sweet peanut butter.
• ⅓ cup (89g) creamy peanut butter
  The heart of the flavor. Use a smooth commercial peanut butter (like Jif or Skippy) for best texture.
• 1 cup (113g) powdered sugar
  Sifted to keep the filling smooth. It sweetens and stiffens the mixture.
• 1 teaspoon vanilla extract
  Adds depth to the filling’s flavor.
• 4 tablespoons heavy whipping cream
  Lightens the filling to a spreadable consistency. Add more if needed, a tablespoon at a time.
• 7 regular-size Reese’s peanut butter cups, chopped (about 1 cup total)
  These are folded in at the end for added texture and rich chocolate-peanut butter bites in every slice.

Chocolate Ganache Topping:

• 1 cup semi-sweet chocolate chips
  Use good quality chips or chopped baking chocolate for a smoother ganache.
• ⅔ cup heavy whipping cream
  Heated and poured over the chocolate to create a silky, pourable topping.

How to Make Peanut Butter Roll Cake – Step-by-Step Instructions

Step 1: Prepare the Pan and Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Lightly spray a 10×15-inch jelly roll pan with nonstick spray.
3. Line the pan with parchment paper, making sure the paper hangs slightly over the sides so you can lift the cake out easily.
4. Spray the top of the parchment lightly or grease it with butter. This helps prevent sticking.

Step 2: Make the Chocolate Cake Batter

1. In a large mixing bowl, add the eggs and granulated sugar.
2. Beat them with a mixer on high speed for 3 to 5 minutes, until the mixture becomes thick, pale, and fluffy. This step is crucial—this air gives the sponge structure.
3. Add the vanilla extract and coffee (or water). Mix just until combined.
4. In a separate bowl, whisk together the flour, cocoa powder (sifted), baking powder, and salt.
5. Gradually sift or sprinkle the dry ingredients into the egg mixture.
6. Gently fold the dry ingredients into the batter using a rubber spatula or on the lowest mixer speed. Don’t overmix—stop as soon as no dry streaks remain.

Step 3: Bake the Cake

1. Pour the batter into the prepared pan.
2. Use an offset spatula or the back of a spoon to spread it evenly into the corners.
3. Bake for 10 to 12 minutes, or until the top is set and springs back when gently touched.
   • Do not overbake—it needs to stay soft and flexible.

Step 4: Roll the Cake While Warm

This is a key step for preventing cracks later.

1. Lay a clean lint-free kitchen towel flat on your counter.
2. Generously dust it with powdered sugar using a sifter or mesh strainer.
3. Once the cake is done, remove it from the oven and immediately turn it out onto the towel (parchment side up).
4. Carefully peel off the parchment paper.
5. Starting from one short end, roll the cake up in the towel while it’s still warm.
6. Let it cool completely in the rolled-up shape—this helps it “remember” the shape and makes final rolling easier.

Step 5: Make the Peanut Butter Filling

While the cake is cooling, prepare the filling:

1. In a bowl, beat together the softened cream cheese and peanut butter until smooth.
2. Add the powdered sugar and vanilla extract, and beat until fluffy.
3. Pour in the heavy cream, one tablespoon at a time, and beat until the filling is creamy and spreadable.
4. Gently fold in the chopped Reese’s peanut butter cups.
5. Set the filling aside or refrigerate it while the cake continues to cool.

Step 6: Assemble the Cake

1. Once the cake is completely cool, gently unroll it. If it cracks a little, don’t worry—just go slowly and handle with care.
2. Use a spatula to spread the peanut butter filling evenly across the surface, leaving a small border (about ½ inch) around the edges.
3. Carefully reroll the cake (without the towel this time), starting from the same end you rolled before.
4. Place the roll seam side down on a serving platter or tray.
5. Refrigerate the cake for at least 30 minutes before adding the topping. This helps it firm up and makes the ganache easier to apply.

Make the Chocolate Ganache Topping

This smooth ganache adds the final touch and makes the cake feel complete.

1. Place 1 cup of semi-sweet chocolate chips in a heat-safe bowl.
2. In a small saucepan, heat ⅔ cup of heavy whipping cream over medium heat until it just begins to simmer (do not boil).
3. Immediately pour the hot cream over the chocolate chips.
4. Let it sit for 2 minutes without stirring—this helps the chocolate melt.
5. Whisk the mixture slowly from the center outward until a shiny, smooth ganache forms.
6. Let it cool slightly (about 5–10 minutes) until it’s pourable but not runny.

Decorating the Cake

1. Remove the chilled roll cake from the refrigerator.
2. Pour the ganache over the top of the roll, letting it drip slightly down the sides.
3. Use a spoon or offset spatula to gently spread it across the top if needed.
4. Optional: Sprinkle with extra chopped peanut butter cups, crushed peanuts, or a light dusting of cocoa powder.
5. Chill the cake for another 15–30 minutes to help the ganache set before slicing.

How to Serve Peanut Butter Roll Cake

Use a sharp, serrated knife for clean slices. Wipe the knife clean between cuts for the neatest presentation.

• Serve with a glass of milk or a warm drink like hot cocoa or coffee.
• For extra indulgence, add a dollop of whipped cream or a drizzle of melted peanut butter on the plate.

How to Store Peanut Butter Roll Cake

Refrigerator: Store the cake covered with plastic wrap or in an airtight container for up to 4 days.

• Freezer: Wrap the uncut roll in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Tips and Tricks for Success

• Use room temperature eggs: They whip better and give the cake a stable structure.
• Don’t overbake the cake: Keep it soft and springy so it rolls without cracking.
• Roll while warm: This helps the sponge form the roll shape and avoid breakage.
• Cool completely before filling: Warm cake will melt the filling and make rolling messy.
• Chill before slicing: The cake sets better and slices cleaner when cold.
• Use commercial creamy peanut butter: Natural peanut butters can separate and affect texture.

Nutrition

Nutrient	Per Slice (Approximate)
Calories	410–450 kcal
Total Fat	26g
Saturated Fat	12g
Carbohydrates	42g
Sugars	30g
Protein	7g
Fiber	2g
Sodium	160mg

Nutrition values are estimates based on 12 servings and may vary depending on specific ingredients used.

Peanut Butter Roll Cake FAQs

Can I use natural peanut butter?
Stick with commercial creamy peanut butter for a smooth filling that holds up well.

My cake cracked a little while rolling—what do I do?
Don’t worry. Ganache will cover small cracks, and the cake will still taste delicious.

Can I freeze Peanut Butter Roll Cake?
Yes! Wrap tightly and freeze up to 2 months. Thaw in the fridge overnight before serving.

Can I make it nut-free?
For allergies, try sunflower seed butter and omit peanut butter cups—flavor will change, but texture stays similar.

Conclusion

This Peanut Butter Roll Cake brings together soft chocolate sponge, creamy peanut butter filling, and a rich ganache topping. Each bite is a perfect balance of sweet, nutty, and chocolatey flavors. This recipe is approachable for home bakers and makes an impressive dessert for any occasion. If you follow the steps, use the tips, and give yourself a little time, you’ll have a bakery-worthy roll to share.