Peanut Butter Cup Chocolate Roll

Soft, fudgy, and filled with a creamy peanut butter center, this dessert is perfect for sharing or slicing for lunchbox treats. The Peanut Butter Cup Chocolate Roll bakes quickly and stays moist, making it great for parties and easy make-ahead serving. For a show-stopping presentation idea, try this chocolate cake roll trifle.

Why You’ll Love This Peanut Butter Cup Chocolate Roll

• Decadent chocolate meets smooth peanut butter for an irresistible flavor combo.
• Quick bake time makes it great for last-minute gatherings.
• Rolls and slices neatly for easy serving and storage.
• Family-friendly dessert that appeals to kids and adults.
• Holds up well in the fridge for simple make-ahead planning.

Ingredients Needed

• Dry Ingredients: 1 cup all-purpose flour, 1 cup granulated sugar, 1/3 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
• Wet Ingredients: 3 large eggs, 1/3 cup milk, 1/3 cup vegetable oil, 1 teaspoon vanilla extract
• Filling: 1 cup creamy peanut butter, 1 cup powdered sugar, 1/4 cup heavy cream
• Glaze & Topping: 1/2 cup chocolate chips, Chopped peanut butter cups for topping

Step-by-Step Instructions 5

1. Preheat and prepare the pan

Preheat your oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.

2. Mix dry ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Mix wet ingredients

In another bowl, beat together the eggs, milk, oil, and vanilla extract until smooth.

4. Combine and spread

Pour the wet ingredients into the dry and mix until just combined, then spread the batter evenly into the prepared pan.

5. Bake and cool slightly

Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool slightly.

6. Make the peanut butter filling

While cooling, mix the peanut butter and powdered sugar until smooth. In another small bowl, whip the heavy cream until soft peaks form, then fold into the peanut butter mixture.

7. Roll, glaze, and chill

Once the cake is cool, invert it onto clean parchment, spread the peanut butter filling evenly, and carefully roll the cake tightly. Melt the chocolate chips with a little cream to make a drizzle, pour over the roll, top with chopped peanut butter cups, then chill until set before slicing and serving.

Serving Suggestions Peanut Butter Cup Chocolate Roll

• Serve slices with a scoop of vanilla ice cream for contrast.
• Drizzle extra warmed peanut butter or salted caramel over slices.
• Pair with fresh berries for brightness and a pop of color.
• Make mini slices for a dessert platter alongside a chocolate strawberry cup for variety.

Tips for Success Peanut Butter Cup Chocolate Roll

• Don’t overbake the cake — remove when a toothpick comes out clean to keep it flexible for rolling.
• Cool just enough to handle before inverting; too hot and the filling will melt, too cold and cracks can form.
• Use room-temperature peanut butter for a smoother filling consistency.
• Chill the rolled cake well before slicing to get clean, neat slices.
• For a lighter pairing, serve a small slice with a creamy peanut butter protein smoothie.

Variations

• Nut-free: replace peanut butter with sunflower seed butter and use sunflower seed butter cups for topping.
• Peanut butter swirl: fold some chocolate chips into the filling for texture.
• Mini rolls: bake in smaller pans to make individual-sized roll slices for parties.

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