I’ll never forget the first time I pulled this Peanut Butter Cup Chocolate Roll Cake out of the oven. The scent of rich chocolate flooded my kitchen, warm and intoxicating, promising something truly special. I was experimenting, craving that perfect marriage of fluffy chocolate cake and creamy peanut butter, the kind reminiscent of my favorite candy but in a stunning, swirled dessert. The moment I unrolled the cooled cake to spread that silky filling, watching it hold its shape without a single crack, I did a little happy dance right there on the linoleum. This recipe isn’t just a dessert; it’s a moment of pure, unadulterated joy, and now I can’t wait to share every detail with you.
Ingredients
- For the Chocolate Cake Roll:
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1/3 cup whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder (I use Dutch-processed for a deeper color)
- 1 teaspoon instant espresso powder (trust me, do not skip this!)
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- For the Peanut Butter Filling:
- 1 cup heavy whipping cream, very cold
- 1 (8 oz) block full-fat cream cheese, softened to room temperature
- 1 cup creamy peanut butter (not the natural, oily kind)
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- For Garnish:
- Chocolate shavings or cocoa powder
- Crushed peanut butter cups
Let’s talk ingredients, because a few choices here make all the difference. I tested this with both natural and conventional peanut butter, and the conventional, shelf-stable kind (like Jif or Skippy) is a must for a stable, non-oily filling that won’t weep. The instant espresso powder doesn’t make the cake taste like coffee; it just intensifies the chocolate flavor in a way that made my whole family say “wow.” And for the eggs and milk, room temperature is non-negotiable—it helps create that light, airy batter that’s essential for a roll cake that won’t crack. I learned that the hard way on a chilly morning attempt!(See the next page below to continue…)