Peanut Butter Cup Cake

This decadent peanut butter cup cake roll combines two beloved flavors into one showstopping dessert. The light chocolate sponge cake embraces a creamy peanut butter filling studded with chopped Reese's cups, all draped in silky chocolate ganache for the ultimate chocolate-peanut butter experience.

I first created this cake roll for my son's birthday when he requested something with "maximum peanut butter cups." The look on his face when I revealed the spiral of peanut butter filling inside the chocolate cake convinced me this needed to become part of our celebration rotation.

Ingredients

• Fresh eggs: provide structure and lift to the sponge cake; texture is noticeably better with room temperature eggs
• Brewed coffee: enhances the chocolate flavor without adding coffee taste; use decaf if serving to children
• Unsweetened cocoa powder: creates the deep chocolate flavor; Dutch process gives a richer color if available
• Cream cheese: stabilizes the peanut butter filling and adds a slight tanginess that balances the sweetness
• Full fat peanut butter: gives the best flavor and texture; natural varieties work but may require extra powdered sugar to thicken
• Heavy whipping cream: with at least 36% fat content whips properly for both the filling and ganache
• Reese's peanut butter cups: create pockets of texture and extra peanut butter flavor; choose regular or miniature sizes

Step-by-Step Instructions

Prepare the cake pan:

Line a jelly roll pan completely with foil ensuring the edges are covered then spray generously with nonstick cooking spray focusing on the corners where sticking commonly occurs. Preheat your oven to exactly 350°F using an oven thermometer for accuracy as proper temperature is crucial for this thin cake.

Create the cake batter:

Whip the eggs until frothy about 30 seconds then gradually stream in sugar while beating for approximately 2 minutes until the mixture becomes pale yellow and slightly thickened. Gently blend in coffee and vanilla just until incorporated. In a separate bowl whisk together the dry ingredients then fold into the wet mixture using a spatula with gentle strokes just until no dry streaks remain; over mixing will create a tough cake.

Bake and roll while warm:

Spread the batter evenly using an offset spatula to create a uniform thickness throughout the pan. Bake until the center springs back when lightly touched typically 10–12 minutes. While baking lay a clean kitchen towel flat and dust generously with powdered sugar. Immediately upon removing from oven invert the warm cake onto the prepared towel then slowly roll from the short end incorporating the towel inside the roll. This initial rolling trains the cake to hold its shape later.

Create the peanut butter filling:

Beat cream cheese until completely smooth then add peanut butter and continue beating until fully incorporated scraping the bowl several times. Gradually add powdered sugar mixing on low speed then increase speed once incorporated. Add vanilla and heavy cream then whip until the mixture is fluffy and holds soft peaks about 2 minutes. Gently fold in chopped peanut butter cups using a folding motion to maintain the lightness of the filling.

Assemble the cake roll:

Unroll the cooled cake carefully leaving it on the towel and removing any stuck portions gently. Spread the peanut butter filling evenly leaving a half inch border on all sides to prevent overflow. Use the towel as assistance to reroll the cake tightly without squeezing out the filling. Wrap the finished roll in plastic wrap and refrigerate for at least one hour to set the filling and reinforce the shape.

Pin it

This cake always reminds me of my grandmother who taught me to make my first rolled cake. She swore by the warm rolling technique and would always say "patience makes perfect spirals" as we waited for the cake to cool. The peanut butter cup addition is my modern twist on her classic recipe.

Storage Tips

This cake roll keeps beautifully in the refrigerator for up to 4 days when wrapped tightly in plastic wrap. The flavors actually develop and improve after 24 hours as the moisture from the filling gently permeates the cake layer. For longer storage you can freeze individual slices on a baking sheet until firm then transfer to a freezer container with parchment between each slice. When ready to enjoy simply thaw in the refrigerator for about 2 hours.

Troubleshooting Common Issues

If your cake cracks during rolling it may have been overbaked or rolled when too cool. Don't panic. The filling will often hide minor cracks and the ganache covers the exterior completely. For severe cracking consider making a trifle by cutting the cake into cubes and layering with the filling in a glass bowl.

Serving Suggestions

For the ultimate dessert experience serve this cake roll with a scoop of vanilla ice cream which beautifully contrasts with the rich chocolate and peanut butter flavors. A light dusting of cocoa powder or a drizzle of warm peanut butter sauce over each slice elevates the presentation for special occasions. I find this cake is best served slightly chilled but not refrigerator cold; allow it to sit at room temperature for 15 minutes before serving to allow the flavors to fully bloom.

Pin it

Frequently Asked Questions

→ How do I prevent the cake from cracking when rolling?

Roll the cake while it's still warm using a powdered sugar-dusted towel. This helps shape it without cracking.

→ Can I substitute the Reese's peanut butter cups?

Yes, you can use other chocolate candies or omit them for a simpler filling.

→ How long should I chill the cake after rolling?

Refrigerate the rolled cake for at least 1 hour to set the filling and ensure easy slicing.

→ Can I make this dessert ahead of time?

Absolutely! You can prepare the rolled cake a day in advance and add the ganache topping just before serving for the best presentation.

→ What can I use if I don’t have heavy whipping cream?

You can use full-fat coconut cream as an alternative for the ganache if you're looking for a non-dairy substitute.