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:
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4 large eggs – They help the cake stay light and fluffy.
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1/2 cup granulated sugar – Sweetens the cake perfectly.
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1 cup all-purpose flour – Gives the cake its soft body.
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1/2 cup unsweetened cocoa powder – Adds deep, rich chocolate flavor.
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1/2 teaspoon baking powder – Helps the cake rise just enough.
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1/4 teaspoon salt – Balances the sweetness.
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1/4 cup powdered sugar – For sprinkling (prevents sticking when rolling).
For the Filling:
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1/2 cup smooth peanut butter – Creamy and delicious!
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1 cup powdered sugar – Sweetens the filling.
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1/2 cup heavy cream – Makes the filling soft and fluffy.
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1/4 cup chopped mini peanut butter cups – Fun little bursts of extra flavor!
Substitutions:
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No heavy cream? Use whipped topping (like Cool Whip) instead.
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Want it nut-free? Use sunflower seed butter or cookie butter.
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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!