Reese's Peanut Butter Cake

This chocolate peanut butter swirl cake brings together two irresistible flavors in one stunning dessert. A tender chocolate cake base wraps around a smooth peanut butter cream filling, finished with velvety chocolate ganache and scattered chunks of peanut butter cups. The spiral design makes this treat a showstopper at any table, while delivering that iconic chocolate-peanut butter combo everyone craves.

INGREDIENTS

• Salt: 1/4 teaspoon, for taste balance
• Large eggs: 3, for cake structure
• Heavy cream: 1 cup, for making ganache
• All-purpose flour: 1 cup, for cake foundation
• Vanilla extract: 1/2 teaspoon (for cake) and 1/2 teaspoon (for filling), adds depth
• Baking powder: 1 teaspoon, for lift
• Boiling water: 1/4 cup, to dissolve cocoa
• Granulated sugar: 1 cup, sweetens the cake
• Powdered sugar: 1 cup, sweetens filling
• Unsalted butter: 1/2 cup, softened, for creamy filling
• Creamy peanut butter: 1 cup, for filling
• Unsweetened cocoa powder: 1/4 cup, gives chocolate flavor
• Semi-sweet chocolate chips: 1 cup, for topping
• Chopped Reese's Peanut Butter Cups: 1/2 cup, for decoration

INSTRUCTIONS

Step 7:

Sprinkle chopped peanut butter cups over the cake and wait for ganache to firm up before cutting.

Step 6:

Warm cream until bubbles form at edges, then pour over chocolate chips and stir until smooth. Pour this ganache over your rolled cake.

Step 5:

Mix together peanut butter, powdered sugar, butter, and vanilla until smooth. Carefully unroll the cake when cool and spread filling across it. Roll it back up without the towel.

Step 4:

Pour batter into prepared pan and bake 12-15 minutes. After baking, flip onto a towel dusted with sugar, remove parchment, and roll cake with towel while warm. Let it cool completely.

Step 3:

Beat eggs and sugar in another bowl until light and fluffy. Add cocoa and vanilla, then slowly mix in dry ingredients and boiling water until well combined.

Step 2:

Combine flour, baking powder, and salt in a small bowl.

Step 1:

Heat oven to 350°F (175°C). Line a jelly roll pan with parchment and lightly coat with cooking spray.

Serving and Storage Tips

• Store any leftover cake in the refrigerator for up to 3 days.
• Let the cake cool in the fridge for 30 minutes before serving for cleaner slices.

Helpful Notes

• You can throw extra chopped peanut butter cups into the filling for more texture.
• A standard baking sheet works if you don't own a jelly roll pan—just watch the baking time carefully.

Tips from Well-Known Chefs

• Don't rush the cooling process before unrolling to avoid cracks in your cake.

The Ultimate Dessert for Chocolate and Peanut Butter Lovers

Anyone crazy about that chocolate-peanut butter combo will go wild for this swirled treat.

Tips for the Perfect Roll Cake

Rolling your cake while it's still hot trains it to curl nicely, making your final assembly much easier.

FAQs

How do I prevent my cake from cracking?

Roll it up with the towel right after baking while it's still hot and flexible.

Can I use a different filling?

Sure! Try cream cheese frosting, Nutella, or even caramel for something different.

Can I freeze this cake?

You can freeze the rolled cake but add the ganache and toppings after you thaw it.

What size pan should I use?

A 10x15-inch jelly roll pan works best for this dessert.

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Summary

This Reese's-inspired chocolate and peanut butter cake is a showstopping delight. A soft chocolate sponge cake is rolled up with a creamy center of peanut butter. On the outside, a rich ganache adds smoothness, while bits of Reese's cups bring crunch and flair. Ideal for parties or evenings where you want to impress, this treat combines beloved flavors into one unforgettable dessert.