If you are a fan of luscious desserts that combine two irresistible flavors, this Decadent Chocolate Peanut Butter Cake Roll Recipe is going to steal your heart at first bite. Imagine a tender, moist chocolate sponge rolled snugly around a creamy, dreamy peanut butter and cream cheese filling, all topped with a silky, rich chocolate ganache. Each forkful is like a celebration of smooth, velvety textures and bold flavors that perfectly balance sweet and savory. Whether you’re treating yourself or impressing guests, this cake roll delivers a show-stopping dessert experience that feels both homely and indulgent.
Ingredients You’ll Need
Gathering the right ingredients is surprisingly simple for this recipe, yet each one plays a vital role in achieving that perfect harmony of flavors and textures. From eggs that provide structure and lift, to peanut butter that adds richness and unmistakable flavor, every component is essential for making this cake roll truly decadent.
- 4 large eggs, room temperature: Ensure the eggs are at room temperature for better volume when beaten, essential for the airy sponge base.
- ¾ cup granulated sugar: Sweetens the cake while helping to create its tender crumb.
- 1 teaspoon vanilla extract: Adds a warm, aromatic depth to both the cake and filling.
- ¼ cup unsweetened cocoa powder: Gives the chocolate flavor its rich, intense color and taste without added sweetness.
- ¼ cup all-purpose flour: Provides structure with just the right amount of lightness.
- ½ teaspoon baking powder: Helps the cake rise gently, ensuring a soft texture perfect for rolling.
- ¼ teaspoon salt: Balances sweetness and enhances the chocolate and peanut butter flavors.
- 1 cup heavy whipping cream, cold: Whipped into stiff peaks, it creates the fluffy, luscious filling.
- 8 oz cream cheese, softened: Adds tang and creaminess that contrasts beautifully with the peanut butter.
- ½ cup creamy peanut butter: The star flavor in the filling, providing a smooth and rich taste.
- ½ cup powdered sugar: Sweetens the filling to perfection and dusts the towel for easy rolling.
- ½ teaspoon vanilla extract: Enhances the filling’s flavor complexity.
- 1 cup semi-sweet chocolate chips: Melts into the glossy ganache that crowns the cake.
- ½ cup heavy cream (for ganache): Heated to create a silky chocolate glaze that sets gently on top.
How to Make Decadent Chocolate Peanut Butter Cake Roll Recipe
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F and lining a 10×15-inch jelly roll pan with parchment paper, making sure to grease it well so the cake doesn’t stick. Then, beat your room temperature eggs on high speed for 4–5 minutes until they become thick, pale, and fluffy—this aeration is crucial for your cake’s lift. While continuing to beat, slowly add granulated sugar and vanilla extract until combined. Next, sift together the cocoa powder, all-purpose flour, baking powder, and salt, then gently fold this dry mix into the egg mixture. The key is to fold carefully to preserve as much air as possible for that light texture. Pour the batter into the prepared pan, spreading it evenly, and bake for 10–12 minutes until the cake springs back to the touch.
Step 2: Roll the Cake
Once your cake is baked, the trick to a perfect roll is to do it immediately while still warm. Turn the cake out onto a clean kitchen towel generously dusted with powdered sugar. Peel away the parchment paper gently, then roll the cake up along with the towel, starting from the short end. This pre-rolling, while warm, prevents the cake from cracking later. Allow the rolled cake to cool completely on a wire rack.
Step 3: Make the Peanut Butter Filling
With the cake cooling, prepare the luscious filling by beating together the softened cream cheese and creamy peanut butter until smooth and well combined. Add powdered sugar and vanilla extract, mixing to a silky consistency. In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold it into the peanut butter mixture—this makes the filling wonderfully airy and light, perfectly balancing the denser cake.
Step 4: Assemble the Cake Roll
Carefully unroll the cooled cake, taking care not to crack it, and spread the peanut butter filling evenly across the surface. Then roll the cake back up, this time without the towel, sealing in all that creamy goodness. Place it seam-side down on your serving tray and chill for at least one hour to let the flavors meld and the filling set.
Step 5: Prepare the Chocolate Ganache and Finish
Finally, prepare the ganache to elevate this cake roll to pure decadence. Heat the remaining half cup of heavy cream until steaming but not boiling, then pour it over the semi-sweet chocolate chips. Let it sit for a minute before stirring until smooth and glossy. Pour this rich ganache evenly over the chilled cake roll and allow it to set before slicing. The ganache gives the cake a silky finish that ties all the flavors together gorgeously.
How to Serve Decadent Chocolate Peanut Butter Cake Roll Recipe
Garnishes
To make your cake roll even more inviting, consider sprinkling some chopped peanuts on top for added crunch and a peanut-forward visual punch. Alternatively, a gentle drizzle of extra peanut butter warmed slightly to a pourable texture creates an impressive swirl over the ganache. A light dusting of cocoa powder or a few fresh berries also makes for a lovely contrast both in color and flavor.
Side Dishes
This cake roll shines wonderfully on its own as a dessert star, but if you want to complete your spread, serve it alongside fresh fruit like strawberries or raspberries to cut through the richness. A scoop of simple vanilla ice cream or a dollop of whipped cream complements the creamy filling and soft cake perfectly. For coffee or tea lovers, a robust coffee pairs beautifully, enhancing the chocolate and peanut butter flavors.
Creative Ways to Present
Serve this cake roll sliced into generous rounds that reveal the swirl of chocolate and peanut butter filling—a stunning sight on any dessert plate. Try placing individual slices on dessert stands or plates with artistic splashes of chocolate sauce or peanut butter drizzles. You can also turn it into mini cake roll trifle cups by layering crumbled pieces with additional whipped cream and chopped peanuts for a fabulous party presentation.
Make Ahead and Storage
Storing Leftovers
This Decadent Chocolate Peanut Butter Cake Roll Recipe stores beautifully in the refrigerator when wrapped tightly in plastic wrap or kept in an airtight container. Leftovers stay fresh for up to 3 days, allowing the flavors to meld even more deliciously over time.
Freezing
For longer storage, you can freeze the cake roll wrapped securely in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to one month. When you’re ready to enjoy, thaw the cake roll overnight in the refrigerator to maintain its moist texture and rich flavor.
Reheating
Because this cake roll is best enjoyed chilled with creamy filling and ganache, reheating is not recommended as it may alter the texture. Instead, let frozen slices thaw fully in the fridge and serve at room temperature for the best experience.
FAQs
Can I use chunky peanut butter instead of creamy?
While chunky peanut butter can add a crunchy texture, it might make the filling a bit uneven and harder to spread smoothly. For the classic silky filling, creamy peanut butter is the best choice, but if you love texture, chunky can be mixed in gently for a bit of crunch.
Is it necessary to roll the cake while it’s warm?
Yes, rolling the cake while warm is essential to prevent cracks. The cake is still pliable at this point, so rolling with the towel helps it cool in the shape of the roll, making it easier to fill later without breaking.
Can I make this cake roll vegan or dairy-free?
This recipe relies heavily on dairy ingredients for its creamy texture and rich flavor. However, you could experiment with dairy-free cream cheese and whipping cream substitutes, as well as egg replacements, but results may vary and the texture might not be as light and fluffy.
What can I use if I don’t have cocoa powder?
Cocoa powder is key for that deep chocolate flavor and the right cake texture. Using melted chocolate instead could work, but you’d need to adjust other liquid ingredients. For best results, it’s advisable to use unsweetened cocoa powder as stated.
How long does the ganache take to set?
Ganache typically sets within 30 minutes to an hour in the refrigerator, depending on the thickness of the layer and room temperature. For the smoothest finish, let it chill undisturbed so it firms up without becoming too hard.
Final Thoughts
There’s nothing quite like the satisfaction of slicing into a homemade Decadent Chocolate Peanut Butter Cake Roll Recipe and seeing that beautiful swirl reveal itself. It’s a dessert that combines rich chocolate, creamy peanut butter, and a tender cake in a way that’s both comforting and exciting. Whether you’re a seasoned baker or trying something new, this recipe is a fantastic way to bring joy to your table and share something truly special with those you love. Give it a try—you might just find your new favorite dessert!
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Decadent Chocolate Peanut Butter Cake Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Decadent Chocolate Peanut Butter Cake Roll combines a light, airy chocolate sponge cake with a creamy peanut butter and cream cheese filling, all wrapped into a beautiful roll and topped with a rich chocolate ganache. Perfect for celebrations or a luxurious everyday dessert, it offers a delightful balance of chocolate and peanut butter flavors with a soft, moist texture.
Ingredients
Cake
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Filling
- 1 cup heavy whipping cream, cold
- 8 oz cream cheese, softened
- ½ cup creamy peanut butter
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream (for ganache)
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper. Grease both the parchment paper and the sides of the pan to prevent sticking. In a large bowl, beat the eggs for 4–5 minutes until they become thick and pale. Gradually add granulated sugar and 1 teaspoon vanilla extract, continuing to beat until the mixture is smooth and fully combined. Sift together the cocoa powder, flour, baking powder, and salt, then gently fold these dry ingredients into the egg mixture until fully incorporated with no streaks.
- Bake the Cake: Pour the prepared batter evenly into the lined pan. Bake for 10–12 minutes or until the cake springs back when lightly touched, indicating it is cooked through but still soft.
- Roll the Cake: Immediately turn the warm cake onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, gently roll the cake up with the towel. This step helps shape the cake roll and prevents cracking as it cools. Allow the rolled cake to cool completely at room temperature.
- Make the Filling: In a mixing bowl, beat together the softened cream cheese and creamy peanut butter until smooth and creamy. Add the powdered sugar and ½ teaspoon vanilla extract, mixing until combined. In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture to create a light, fluffy filling.
- Assemble the Cake Roll: Carefully unroll the cooled cake. Evenly spread the peanut butter filling over the entire surface of the cake. Then, re-roll the cake without the towel, sealing the filling inside. Place the roll seam-side down on a serving tray. Refrigerate for at least 1 hour to set the filling and allow flavors to meld.
- Prepare the Ganache: Heat ½ cup heavy cream until it just begins to steam. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit undisturbed for 1 minute to melt the chocolate, then stir gently until the ganache is smooth and glossy.
- Finish the Cake Roll: Pour the ganache evenly over the chilled cake roll and allow it to set at room temperature or in the refrigerator before slicing and serving. Enjoy your decadent chocolate peanut butter cake roll!
Notes
- Roll the cake while it is still warm to prevent cracking.
- The cake roll can be prepared a day in advance and stored wrapped in the refrigerator.
- For added texture and flavor, garnish with chopped peanuts or an extra drizzle of peanut butter before serving.
