Peanut Butter Cake Roll

Satisfy your sweet tooth with this over-the-top Chocolate Peanut Butter Cake Roulade. You’ve got rich chocolate cake that hugs a creamy peanut butter whipped filling. It rolls up into a looker of a dessert and tastes out of this world. Pop it out for birthdays, holidays, or anytime you’re craving something super tasty.

INGREDIENTS

• Heavy cream: 2½ cups, whipped until fluffy for the filling
• Powdered sugar: 1½ cups, brings sweetness to the filling
• Creamy peanut butter: ½ cup, creamy goodness for the core
• Milk: 2 cups, keeps everything moist
• Vanilla extract: 1 tsp, a boost of flavor
• Eggs: 3 large, keep it all together and give some lift
• Unsalted butter: 2 cups, softened to add richness
• Salt: ¼ tsp, a pinch to round things out
• Baking powder: 1½ tsp, gets the cake puffy
• Unsweetened cocoa powder: 2 cups, brings deep chocolate flavor
• Granulated sugar: 2 cups, sweetens the cake layers
• All-purpose flour: 2 cups, the main structure

INSTRUCTIONS

Step 8:

Sling the log in plastic wrap and stick it in the fridge for 1 hour to chill. That way, it slices clean every time.

Step 7:

Flip the cake out onto a towel sprinkled with cocoa powder. Frost the surface evenly with peanut butter filling, then roll it up firmly.

Step 6:

Blend together peanut butter and powdered sugar for the filling. Whip heavy cream until it forms soft peaks, then fold it in gently with your peanut butter mix.

Step 5:

Smooth the cake batter evenly in your lined baking tray. Bake for about 12 to 15 minutes. Take it out and let it cool for a bit before moving on.

Step 4:

Tip dry ingredients into the wet mix carefully. Stir them together until there aren’t any lumps.

Step 3:

In another bowl, cream up the butter with granulated sugar until you get a fluffy texture. Mix in eggs one at a time, then add vanilla and milk.

Step 2:

Combine flour, cocoa, baking powder, and salt in a bowl and give it a good whisk.

Step 1:

Get your oven hot at 350°F (175°C). Grease a tray, then line it with parchment to stop sticking.

Serving and Storage Tips

• Slice the log after chilling for at least one hour so the pieces stay neat and tidy.
• You can stash extra slices in the fridge for 3 days, or wrap and freeze to keep them even longer.

Helpful Notes

• Grab dark cocoa powder if you want the chocolate to knock your socks off.
• For crunchies, sprinkle in some chopped peanuts or chocolate chips to the filling.

Tips from Well-Known Chefs

• Roll out the cake with a clean towel dusted in cocoa for zero sticking. That’ll keep your log smooth and together.

Perfect for Special Occasions

Show off at any party or gathering—this chocolate and peanut butter number always earns you a crowd of fans. Its bold flavors and creamy filling mean it’s a surefire hit for big moments (or honestly, just a Tuesday).

FAQs

Can I swap in another nut butter?

Absolutely—try almond or cashew butter instead if you want to switch up the flavor.

Is it possible to prep this ahead?

Go ahead and make it a day before you need it, then just keep it in the fridge until showtime.

Can this be frozen?

Yep. Wrap it up snug in plastic, stick it in the freezer for up to two months, and thaw in your fridge before eating.

Got any slicing tricks?

A serrated knife works best here. Wipe it off between slices so every cut comes out sharp.

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Summary

This indulgent dessert pairs a soft chocolate sponge cake with a smooth, whipped peanut butter center. The cake is baked, rolled up while warm, and stuffed with a sweet, creamy filling. Chill it, slice it, and showcase the spiral combination of chocolate cake and peanut butter filling. Perfect for holidays, dinner parties, or treating yourself to a little luxury!