If you are looking for a show-stopping dessert that combines rich, velvety chocolate with the creamy, nutty goodness of peanut butter, this Chocolate Peanut Butter Cake Roulade Recipe will steal your heart. This rolled cake is not only stunning to look at but also a dream come true for anyone who loves that perfect balance of sweet and slightly salty flavors. The tender chocolate sponge cradles a luxuriously smooth peanut butter cream filling, making every bite a celebration of flavor and texture that’s surprisingly simple to achieve at home.
Ingredients You’ll Need
Gathering the right ingredients is the first exciting step toward making this delightful dessert. Each component plays a vital role in creating the perfect cake roulade, from the tender crumb of the chocolate cake to the luscious, fluffy peanut butter filling.
- Half a cup of unsalted butter: Softened butter adds richness and moisture to the cake for a tender bite.
- One cup granulated sugar: Sweetens the cake and helps create a light texture when creamed with butter.
- Two large eggs: They bind the ingredients together while adding structure and richness.
- One teaspoon vanilla extract: Enhances the flavors and adds a warm, aromatic touch.
- Half a cup of milk: Keeps the batter smooth and helps create a moist cake.
- One cup all-purpose flour: Forms the base of the cake, providing structure and body.
- Half a cup unsweetened cocoa powder: Gives the cake its rich chocolate flavor and dark color.
- Half a teaspoon baking powder: Ensures the cake rises just right for a light texture.
- Quarter teaspoon salt: Balances the sweetness and enhances the chocolate flavor.
- Half a cup creamy peanut butter: The star of the filling, lending its signature nutty creaminess.
- Half a cup powdered sugar: Sweetens and smooths the peanut butter filling.
- One cup heavy cream: Whipped to soft peaks, it makes the filling airy and luscious.
How to Make Chocolate Peanut Butter Cake Roulade Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 350°F (175°C) to make sure it’s just right when the batter is ready. Prepare a baking sheet by greasing it lightly and lining it with parchment paper—this will help the delicate cake release easily after baking, which is key to rolling that perfect roulade.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Getting these dry ingredients mixed well creates an evenly flavored batter and ensures your cake bakes beautifully without any surprises.
Step 3: Cream Butter and Sugar
In a separate large bowl, beat the softened butter with the granulated sugar until the mixture becomes light, fluffy, and a little pale. This step is crucial for that tender crumb. Next, add the eggs one at a time, mixing well after each, and stir in the vanilla extract and milk until everything is beautifully combined.
Step 4: Mix the Batter
Gently fold the dry ingredients into the wet mixture, taking care not to overmix. This keeps your cake tender and moist. Once combined, pour the batter evenly onto your prepared baking sheet, smoothing the top so it bakes evenly.
Step 5: Bake the Cake
Pop the cake into your preheated oven and bake for 12 to 15 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. When baking is complete, allow the cake to cool for a bit before moving on—cooling is key to avoiding cracks during rolling.
Step 6: Prepare the Peanut Butter Filling
While the cake cools, mix the creamy peanut butter and powdered sugar in a bowl until smooth and luscious. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture to create a light, rich filling that will melt in your mouth.
Step 7: Assemble the Roulade
When the cake has cooled, carefully flip it out onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper gently so you don’t tear the cake. Spread your peanut butter filling evenly across the surface. Then, starting from one edge, use the towel to help you roll the cake into a tight log—this is where the magic happens, turning a simple cake into a dramatic roulade.
Step 8: Chill and Serve
Wrap your roulade in plastic wrap and place it in the refrigerator for at least one hour. Chilling allows the filling to set and flavors to meld beautifully, making slicing a breeze and the taste even better. Once chilled, slice and get ready to wow your friends and family with this delightful Chocolate Peanut Butter Cake Roulade Recipe.
How to Serve Chocolate Peanut Butter Cake Roulade Recipe
Garnishes
A dusting of cocoa powder or powdered sugar is a simple way to add a pretty finishing touch. For extra indulgence, sprinkle some chopped peanuts, chocolate shavings, or even a drizzle of melted peanut butter or chocolate ganache. These garnishes add texture, richness, and a bit of flair that makes your presentation irresistible.
Side Dishes
This roulade pairs wonderfully with fresh berries like raspberries or strawberries, whose tartness cuts through the richness. A scoop of vanilla ice cream or a dollop of lightly whipped cream also complements the flavors beautifully, creating a dessert experience that feels luxurious yet balanced.
Creative Ways to Present
Try slicing the roulade and serving it atop a long elegant platter lined with a zigzag of chocolate sauce or peanut butter drizzle. For parties, you can even cut bite-sized rounds and offer them as petite desserts. Wrapping individual slices with delicate mint leaves or edible flowers can elevate your presentation to something truly special.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap any leftover roulade tightly in plastic wrap and store it in the refrigerator. It should keep well for up to three days without losing its moistness or flavor, making it perfect for preparing in advance.
Freezing
If you want to enjoy this dessert later, freeze the roulade by wrapping it securely in plastic wrap and then in aluminum foil. It will keep in the freezer for up to one month. When ready to eat, thaw overnight in the refrigerator to maintain its perfect texture.
Reheating
This roulade is best enjoyed chilled, so reheating isn’t recommended. If you like your cake at room temperature, simply unwrap and let it sit on the counter for about 30 minutes before serving to soften the filling gently.
FAQs
Can I substitute crunchy peanut butter for creamy in this Chocolate Peanut Butter Cake Roulade Recipe?
You definitely can! Crunchy peanut butter will add delightful texture to the filling; just be sure to whip the cream thoroughly to keep the filling light despite the added bits.
Is it possible to make this roulade gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free baking blend with similar properties. Just watch for any changes in batter consistency so you get that perfect rollable cake texture.
How do I prevent the cake from cracking when rolling?
The key is rolling the cake while it’s still slightly warm and using a kitchen towel dusted with cocoa powder to gently guide the roll. Also, spreading the filling evenly but not too thickly helps the cake roll smoothly without cracks.
Can I use a different nut butter in place of peanut butter?
Yes, almond butter or cashew butter can be delicious substitutes and will still deliver creamy, rich filling. Just ensure they’re smooth enough to blend easily with the heavy cream.
What is the best way to slice the roulade for serving?
Use a sharp serrated knife and wipe it clean between cuts. Slice gently with a back-and-forth motion to maintain clean, pretty slices that show off the beautiful swirl of cake and filling.
Final Thoughts
Trust me, once you make this Chocolate Peanut Butter Cake Roulade Recipe, it will become one of your go-to desserts for special occasions or anytime you want to impress with something truly scrumptious. It’s a fantastic way to combine two classic flavors in a light, elegant form that’s surprisingly easy to make. Get ready to delight your taste buds and those of everyone you share it with!
Print
Chocolate Peanut Butter Cake Roulade Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Peanut Butter Cake Roulade combines a light and fluffy cocoa sponge cake with a creamy, luscious peanut butter filling. Rolled into a perfect log, this dessert is chilled to set and sliced to serve, making it an elegant and indulgent treat for any occasion.
Ingredients
Cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Peanut Butter Filling:
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 cup heavy cream
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease a baking sheet and line it with parchment paper to ensure the cake doesn’t stick.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside for later.
- Cream the butter and sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy. This aerates the batter for a tender cake. Then add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and milk until the mixture is fully combined.
- Mix the batter: Gradually fold the dry ingredient mixture into the wet ingredients until just combined, taking care not to overmix. Pour the batter evenly onto the prepared baking sheet and spread it out smoothly.
- Bake the cake: Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven and let it cool slightly.
- Prepare the peanut butter filling: In a bowl, mix the creamy peanut butter and powdered sugar until smooth. Separately, whip the heavy cream until soft peaks form, then gently fold it into the peanut butter mixture until fully combined and fluffy.
- Assemble the roulade: Once the cake is cool enough to handle, invert it onto a clean kitchen towel dusted generously with cocoa powder. Carefully peel off the parchment paper. Spread the peanut butter filling evenly over the cake surface. Using the towel to help, roll the cake tightly from one edge into a log shape.
- Chill and serve: Wrap the rolled cake in plastic wrap and refrigerate for at least one hour to set the filling and enhance the flavors. Once chilled, slice into portions and serve your delicious chocolate peanut butter cake roulade.
Notes
- Ensure the butter is fully softened for easier creaming with sugar.
- Cooling the cake slightly before rolling prevents cracking.
- Use a clean kitchen towel dusted with cocoa powder to avoid sticking during rolling.
- Chilling the roulade helps the filling firm up and flavors meld together.
- For a nut-free version, substitute peanut butter with sunflower seed butter or cream cheese filling.
