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
Scale
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.
