Introduction
Have you ever wished you could make a super fancy dessert that looks like it came from a bakery but is actually really easy? What if I told you that you can create a soft, chocolatey cake filled with creamy peanut butter goodness — all rolled up like a sweet, magical log?
Today, we’re going to learn how to make a Chocolate Peanut Butter Roll, and it’s going to be one of your new favorite desserts! Let’s dive in and see just how easy and fun this is to make.
Overview
What makes this Chocolate Peanut Butter Roll so special?
- It’s rich and chocolatey with a creamy peanut butter center.
- It looks impressive — like something from a fancy bakery!
- It’s actually super easy — even if you’re new to baking.
Time needed: About 1 hour total (including cooling)
Difficulty level: Easy — if you can mix and roll, you can do it!
This is the perfect recipe for birthdays, family parties, or just because you feel like treating yourself.
Essential Ingredients
Here’s what you need to make this magical cake:
For the Cake:
- 4 large eggs – They help the cake stay light and fluffy.
- 1/2 cup granulated sugar – Sweetens the cake perfectly.
- 1 cup all-purpose flour – Gives the cake its soft body.
- 1/2 cup unsweetened cocoa powder – Adds deep, rich chocolate flavor.
- 1/2 teaspoon baking powder – Helps the cake rise just enough.
- 1/4 teaspoon salt – Balances the sweetness.
- 1/4 cup powdered sugar – For sprinkling (prevents sticking when rolling).
For the Filling:
- 1/2 cup smooth peanut butter – Creamy and delicious!
- 1 cup powdered sugar – Sweetens the filling.
- 1/2 cup heavy cream – Makes the filling soft and fluffy.
- 1/4 cup chopped mini peanut butter cups – Fun little bursts of extra flavor!
Substitutions:
- No heavy cream? Use whipped topping (like Cool Whip) instead.
- Want it nut-free? Use sunflower seed butter or cookie butter.
- No peanut butter cups? Add mini chocolate chips or crushed Oreos.
Step-by-Step Instructions
Let’s bake this beauty together! Here’s the easiest way:
1. Get the Oven Ready
Set the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper for easy cleanup.
2. Make the Cake Batter
In a big bowl, beat eggs and sugar together with a mixer for about 5 minutes. It should turn light and fluffy — like soft clouds.
In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
Slowly fold the dry mix into the fluffy eggs. Be gentle so you don’t lose all that air!
3. Bake the Cake
Spread the batter evenly into your prepared pan.
Bake for 12–15 minutes. Touch the top — if it springs back lightly, it’s ready!
4. Roll the Cake
Lay out a clean kitchen towel and sprinkle it all over with powdered sugar.
Flip the hot cake onto the towel. Peel off the parchment paper.
Roll up the cake with the towel (like a sleeping bag). Let it cool for 10 minutes.
5. Make the Filling
Whip the heavy cream until you see soft peaks.
Add powdered sugar and peanut butter. Whip again until smooth and creamy.
6. Fill and Roll
Unroll the cooled cake gently.
Spread the peanut butter cream all over the inside.
Sprinkle chopped mini peanut butter cups all over the filling!
Roll up the cake again — tight but gentle so it doesn’t crack.
7. Finish
Sprinkle the top with more powdered sugar.
Slice and enjoy!
Assembly Tips and Presentation
Use a serrated knife to slice clean pieces.
Dust the top with cocoa powder or powdered sugar for a pretty finish.
Drizzle with melted chocolate if you want it extra fancy.
Top with extra peanut butter cups or whipped cream!
Serving tip: Serve slices slightly chilled — it makes the filling even creamier!
Storage and Make-Ahead Tips
Storage: Wrap the roll tightly in plastic wrap and store in the fridge for up to 3 days.
Freezing: You can freeze the whole roll! Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Make-ahead tips: Bake and roll the cake ahead of time. Keep it wrapped in the fridge. Fill it just before serving for the freshest taste!
Recipe Variations
Want to mix it up? Try these fun ideas:
- Chocolate Hazelnut Roll: Swap peanut butter for Nutella.
- Cookies and Cream Roll: Replace peanut butter cups with crushed Oreos.
- Double Chocolate Roll: Add mini chocolate chips to the filling.
- Fruit and Chocolate Roll: Add sliced strawberries inside with the cream.
- Holiday Twist: Add peppermint extract to the filling for a Christmas version.
Conclusion
Making a Chocolate Peanut Butter Roll might sound fancy, but it’s really just mixing, baking, and rolling with love. It’s the kind of dessert that wows everyone — but only you will know how easy it really was!
Don’t be afraid to experiment: swap fillings, add toppings, and make it your own. The best part about baking is making it fun and personal.
So grab your mixing bowl and make this sweet chocolate dream come true!
Print
Chocolate Peanut Butter Roll
Description
Have you ever wished you could make a super fancy dessert that looks like it came from a bakery but is actually really easy? What if I told you that you can create a soft, chocolatey cake filled with creamy peanut butter goodness — all rolled up like a sweet, magical log?
Ingredients
For the Cake:
-
4 large eggs – They help the cake stay light and fluffy.
-
1/2 cup granulated sugar – Sweetens the cake perfectly.
-
1 cup all-purpose flour – Gives the cake its soft body.
-
1/2 cup unsweetened cocoa powder – Adds deep, rich chocolate flavor.
-
1/2 teaspoon baking powder – Helps the cake rise just enough.
-
1/4 teaspoon salt – Balances the sweetness.
-
1/4 cup powdered sugar – For sprinkling (prevents sticking when rolling).
For the Filling:
-
1/2 cup smooth peanut butter – Creamy and delicious!
-
1 cup powdered sugar – Sweetens the filling.
-
1/2 cup heavy cream – Makes the filling soft and fluffy.
-
1/4 cup chopped mini peanut butter cups – Fun little bursts of extra flavor!
Substitutions:
-
No heavy cream? Use whipped topping (like Cool Whip) instead.
-
Want it nut-free? Use sunflower seed butter or cookie butter.
-
No peanut butter cups? Add mini chocolate chips or crushed Oreos.
Instructions
Set the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper for easy cleanup.
In a big bowl, beat eggs and sugar together with a mixer for about 5 minutes. It should turn light and fluffy — like soft clouds.
In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
Slowly fold the dry mix into the fluffy eggs. Be gentle so you don’t lose all that air!
Spread the batter evenly into your prepared pan.
Bake for 12–15 minutes. Touch the top — if it springs back lightly, it’s ready!
Lay out a clean kitchen towel and sprinkle it all over with powdered sugar.
Flip the hot cake onto the towel. Peel off the parchment paper.
Roll up the cake with the towel (like a sleeping bag). Let it cool for 10 minutes.
Whip the heavy cream until you see soft peaks.
Add powdered sugar and peanut butter. Whip again until smooth and creamy.
Unroll the cooled cake gently.
Spread the peanut butter cream all over the inside.
Sprinkle chopped mini peanut butter cups all over the filling!
Roll up the cake again — tight but gentle so it doesn’t crack.
Sprinkle the top with more powdered sugar.
Slice and enjoy!
FAQs
Can I make this Chocolate Peanut Butter Roll gluten-free?
Yes! Just use a gluten-free all-purpose flour blend. Make sure it’s meant for 1:1 substitution.
What if my cake cracks when I roll it?
That’s okay! Dust it with powdered sugar or drizzle chocolate over the top — it will still look and taste amazing!
Can I use crunchy peanut butter instead of smooth?
Definitely! Crunchy peanut butter adds a fun texture.
How do I make it extra chocolatey?
Add chocolate chips to the filling or drizzle melted chocolate on top after rolling.
Is this Chocolate Peanut Butter Roll healthy?
It’s a treat — but compared to store-bought desserts, it has simple, homemade ingredients you can trust.
How long will leftovers stay fresh?
Keep leftovers in the fridge for up to 3 days. Always wrap them tightly to keep them from drying