Irresistible Peanut Butter Cup Chocolate Roll That Wows

You want a dessert that makes people gasp a little when you slice it? Meet the Peanut Butter Cup Chocolate Roll. It’s rich, it’s dramatic, and it’s surprisingly doable on a weeknight. You’ll whip up a cocoa-scented sponge, roll it around a creamy peanut butter filling, then finish with a glossy chocolate ganache and a shower of peanut butter cup chunks. Boom—dessert mic drop.

Why This Roll Wins Every Time

Chocolate and peanut butter already rule, but a rolled cake adds that fancy swirl magic. It looks like bakery-level artistry without the stress. You bake a thin sheet, roll it warm, fill it, then roll again. No sculpting, no tiers, no tears—just a little finesse and a lot of payoff.

Plus, it slices like a dream. Each slice shows bold swirls of fluffy peanut butter cream tucked inside tender chocolate sponge, topped with melty ganache and a crunchy crown of peanut butter cups. Honestly, it’s the dessert equivalent of a mic drop. IMO, it even beats cupcakes.

The Blueprint: What You’ll Need

For the chocolate sponge

• 4 large eggs, room temp
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1/4 cup whole milk, warm

For the peanut butter filling

• 6 tablespoons unsalted butter, softened
• 3/4 cup creamy peanut butter (not the super-oily natural kind)
• 1 1/4 cups powdered sugar
• 1/4 teaspoon salt
• 3–4 tablespoons heavy cream (to loosen)
• 1 teaspoon vanilla

For the ganache and topping

• 1 cup semi-sweet chocolate chips or chopped chocolate
• 1/2 cup heavy cream
• 1 teaspoon corn syrup (optional, for shine)
• 1–1 1/2 cups chopped peanut butter cups
• Flaky sea salt (optional, but highly recommended)

Tools: 10×15-inch jelly roll pan, parchment paper, clean kitchen towel, electric mixer, offset spatula, cooling rack. FYI, a silicone spatula will save your sanity here.

Game Plan: From Batter to Roll

1. Preheat your oven to 350°F (175°C). Line the jelly roll pan with parchment and lightly grease it. Don’t skip the parchment, unless you enjoy peeling cake off metal. I do not.
2. Whip eggs and sugar on high until thick, pale, and tripled in volume—about 5 minutes. Beat in vanilla.
3. In a bowl, whisk flour, cocoa, baking powder, and salt. Sift if it looks clumpy. Fold the dry mix into the egg foam gently. Stream in warm milk and fold just until combined. Keep that batter airy—overmixing = sadness.
4. Spread batter evenly in the pan. Bake 9–11 minutes, until the cake springs back when touched and pulls slightly from the edges.
5. While it bakes, dust a clean kitchen towel with powdered sugar. When the cake is done, loosen edges, flip it onto the towel, and peel off the parchment. Roll the cake up in the towel (short side to short side). Let it cool completely, seam-side down.

Why the Towel Roll Matters

You “train” the cake to hold a spiral shape while it cools. If you skip this, it might crack when you fill it. The sugared towel prevents sticking and also makes you feel like an old-school pastry pro. Win-win.

Peanut Butter Cloud Filling

Cream butter and peanut butter together until smooth and fluffy—about 2 minutes. Beat in powdered sugar and salt. Add vanilla and enough cream to make it spreadable but sturdy. You want it lush, not runny.

Texture check: Drag a spoon through it. The trail should hold for a second, then slowly blend back. Too thick? Add a splash more cream. Too thin? A bit more sugar.

Make-Ahead Note

You can mix the filling up to 2 days ahead. Cover and chill. Let it come to room temp and rewhip before spreading, or you’ll tear the sponge. Ask me how I know.

Assemble Without Meltdowns

1. Gently unroll the completely cooled cake. It’ll still curl—good sign.
2. Spread the peanut butter filling in an even layer, leaving a 1/2-inch border on the far edge. Don’t overfill or you’ll create a peanut butter avalanche.
3. Roll it back up tightly but calmly. Use the parchment or towel to help guide it. Wrap the roll in plastic and chill 30–60 minutes to set the shape.

Fixing Minor Cracks

Small cracks happen. Breathe. Ganache covers everything like a forgiving chocolate blanket. If a big tear forms, patch it with a smear of filling and keep rolling.

Ganache Glam and Crunchy Crown

1. Heat cream until steaming (barely bubbling). Pour over chocolate and corn syrup in a bowl. Wait 2 minutes, then stir until smooth and glossy. If lumps remain, microwave in 10-second bursts and stir again.
2. Set your chilled roll on a rack over a sheet pan. Pour ganache down the center and coax it over the sides with an offset spatula. Let it drip—drama is the point.
3. While the ganache is still soft, scatter chopped peanut butter cups on top. Add a pinch of flaky salt for that sweet-salty pop. IMO, the salt makes the chocolate taste 20% chocolatier. Science? Maybe. Delicious? Absolutely.

Chill Time

Refrigerate 20–30 minutes to set the glaze. Slice with a warm, clean knife (run under hot water, wipe, repeat). You’ll get neat spirals and proud nods from your inner perfectionist.

Flavor Boosts and Smart Swaps

• Double chocolate hit: Add 1/2 teaspoon espresso powder to the sponge. It deepens cocoa flavor without tasting like coffee.
• Nutty twist: Fold in 1/3 cup finely chopped roasted peanuts into the filling for crunch.
• PB variations: Swap almond butter or cookie butter if peanut allergies lurk. Adjust cream and sugar to match thickness.
• Frosting alternative: Skip ganache and dust with cocoa and powdered sugar. Lighter look, still a mood.
• Festive energy: Drizzle with melted peanut butter in zigzags over the ganache. It screams “holiday party hero.”

Storage Tips

• Store covered in the fridge for up to 4 days. The sponge stays moist thanks to the filling.
• Slice just before serving for prettiest swirls.
• Freeze (undecorated) up to 2 months. Thaw overnight in the fridge, then glaze and top.

Serving Moves That Wow

Plate slices with a drizzle of warm chocolate and a dollop of whipped cream. Strawberries add color and fresh vibes. If you want max drama, serve on a dark platter so the ganache gleams like a chocolate mirror. Yes, we’re being extra. Yes, it’s worth it.

Portion Planning

One roll serves 8–10, depending on how generous you feel. For parties, make two and stack them on a long board with extra candy and peanuts. People will circle like happy sharks.

FAQ

My cake cracked. Did I ruin it?

Nope. Small cracks happen for lots of reasons—overbaking, rolling too cool, dry batter. Ganache hides nearly everything. Next time, pull the cake as soon as it springs back and roll it warm in a sugared towel.

Can I use natural peanut butter?

You can, but stir it very well. Natural PB can split and make the filling greasy. If you go that route, add more powdered sugar and chill the filling slightly before spreading.

How do I keep the roll tight without squeezing out the filling?

Spread a thinner layer at the starting edge and a tad thicker in the middle. Roll slowly, lift the towel to guide, and pause every turn to tuck. Chill the filled roll before glazing—it sets the spiral.

What if I don’t own a jelly roll pan?

Use a rimmed baking sheet around 10×15 inches. If your pan is slightly larger, keep batter thickness even and check doneness early. Too small, and the cake bakes thick and cracks more easily.

Can I make it less sweet?

Yes. Use darker chocolate (70%), reduce powdered sugar in the filling by 2–3 tablespoons, and add a pinch more salt. The flaky sea salt on top also balances sweetness like a charm.

Any gluten-free tips?

Sub a high-quality 1:1 gluten-free flour blend. Sift well and don’t overbake. The egg foam structure does most of the lifting, so it translates nicely to GF bakes. FYI, line and grease thoroughly—GF sponges stick more.

Conclusion

This Peanut Butter Cup Chocolate Roll looks fancy, tastes outrageous, and doesn’t ask for advanced pastry wizardry. You whip, you roll, you glaze, you flex. Serve it once and watch it become your signature “oh-wow-you-made-this?” dessert. IMO, that swirl alone earns a standing ovation.