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Decadent Peanut Butter Cup Chocolate Roll

Soft chocolate sponge cake rolled with creamy peanut butter filling and chopped peanut butter cups for an indulgent dessert.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Sponge Cake
  • 0.75 cup all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 4 eggs large
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk
Peanut Butter Filling
  • 1 cup creamy peanut butter
  • 0.75 cup powdered sugar
  • 0.5 cup heavy cream
  • 0.5 cup peanut butter cups chopped
  • 0.25 cup melted chocolate for drizzle

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Jelly roll pan
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. Whisk flour, cocoa powder, baking powder, and salt in a bowl.
  3. Beat eggs and sugar until thick and fluffy.
  4. Mix in vanilla extract and milk.
  5. Fold dry ingredients gently into the batter.
  6. Spread batter evenly into prepared pan.
  7. Bake for 10–12 minutes until cake springs back.
  8. Invert cake onto powdered sugar dusted towel and roll while warm.
  9. Cool completely before unrolling.
  10. Beat peanut butter, powdered sugar, and cream until fluffy.
  11. Spread filling over cake and sprinkle peanut butter cups.
  12. Roll cake again and drizzle melted chocolate on top.
  13. Chill 30 minutes before slicing.

Notes

Dust with powdered sugar or drizzle caramel sauce for extra decadence.