Peanut Butter Cup Cake Roll
This dessert has all the flavors of a peanut butter cup rolled up into one mouth-watering cake. A deliciously moist chocolate cake base, a creamy sweet peanut butter filling, and a rich smooth chocolate ganache over top.
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Servings: 12
Ingredients
For the cake:
- 3 large eggs
- 3/4 cup granulated sugar
- 2 tbsp brewed coffee or hot water
- 1 tsp vanilla extract
- ¼ cup unsweetened cocoa powder
- ¼ tsp salt
- 1 tsp baking powder
- ¾ cup all-purpose flour
- Approx. ¼ cup powdered sugar for rolling
For the filling:
- 2 oz. cream cheese softened
- 1/3 cup smooth peanut butter
- 1 cup confectioner’s sugar
- 1 tsp vanilla extract
- 4 tbsp whipping cream
- ½ cup chopped peanut butter cups (~4 peanut butter cups)
For the ganache:
- 2/3 cup whipping cream
- 1 cup semi-sweet chocolate chips
- 2 peanut butter cups, chopped
Instructions
- Preheat oven to 350 degrees
- Line a 10x15” jelly roll pan with non-stick cooking spray and parchment paper. Make sure to leave a bit hanging over the edge of the pan
- : In a medium bowl using a hand mixer, beat the eggs at high speed until frothy (about 3 minutes)
- Beat in the sugar, coffee or hot water, and vanilla until combined
- Carefully beat in cocoa, salt, and baking powder on low speed until combined
- Using a rubber spatula, fold in the flour until just combined. Being careful to not overmix
- Spread batter onto prepared pan and use a spatula to spread to the corners of the pan
- Bake in preheated oven for 10-15 minutes
- While the cake is baking in the oven, lay out a clean tea towel on a large cutting board and sprinkle liberally with confectioner’s sugar (roughly ¼ cup)
- Immediately when the cake comes out of the oven, transfer face down onto the tea towel and carefully remove the parchment paper
- Beginning at the short end of the cake, carefully roll up into a tight log. Transfer onto a wire rack and let cool completely
- While the cake is cooling, begin making the filling by beating softened cream cheese and peanut butter together until smooth
- Slowly beat in powdered sugar, vanilla, and 2 whipping cream until smooth
- Using a spatula, mix in ½ cup of the chopped peanut butter cups and set aside
- To assemble the cooled cake, unroll carefully, and spread the filling out evenly in one layer. Make sure to leave about 1 inch from each side
- Carefully re-roll the cake back into a log, cover tightly in plastic wrap, and chill for at least 1 hour
- To make the ganache, microwave chocolate chips and whipping cream in 30-second increments until smooth and pourable, Allow to cool slightly then pour over top of the chilled cake and top with chopped peanut butter cups. Slice and serve!