Why You’ll Love This Recipe

• Combines classic chocolate and peanut butter flavors
• Light, airy cake texture with a rich and creamy filling
• Easy-to-follow steps for a beautiful rolled presentation
• Perfect for celebrations, holidays, or just a delicious homemade treat
• Can be made ahead and stored for convenience

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 3 large eggs
• 1 cup granulated sugar
• ¼ cup whole milk
• 1 tsp vanilla extract
• Powdered sugar (for dusting)

For the Peanut Butter Filling:

• 1 cup creamy peanut butter
• 4 oz cream cheese, softened
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream, whipped to stiff peaks

For the Chocolate Ganache (Optional Topping):

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• 1 tbsp unsalted butter

Directions

Prepare the Cake:

1. Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Grease the parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate large bowl, beat the eggs and sugar together until light and fluffy, about 3-5 minutes.
4. Add the milk and vanilla extract to the egg mixture and mix until combined.
5. Gradually fold the dry ingredients into the wet mixture until just combined.
6. Spread the batter evenly into the prepared jelly roll pan.
7. Bake for 10-12 minutes, or until the cake springs back when lightly pressed.
8. Immediately dust a clean kitchen towel with powdered sugar and turn the cake out onto the towel. Peel off the parchment paper and gently roll the cake up in the towel (starting from the short end). Let it cool completely while rolled.

Make the Peanut Butter Filling:

1. In a medium bowl, beat the peanut butter and softened cream cheese together until smooth.
2. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
3. Fold in the whipped cream to create a fluffy filling.

Assemble the Cake Roll:

1. Once the cake has cooled, carefully unroll it from the towel.
2. Spread the peanut butter filling evenly over the surface of the cake.
3. Gently roll the cake back up without the towel, keeping the filling inside.
4. Wrap the cake roll in plastic wrap and refrigerate for at least 1-2 hours to set.

Make the Chocolate Ganache (Optional Topping):

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Remove from heat and pour over the chocolate chips. Let it sit for 2 minutes.
3. Stir in the butter until the mixture becomes smooth and glossy.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 25 minutes
• Cook Time: 10-12 minutes
• Chill Time: 1-2 hours

Variations

• Nut-Free Option: Swap peanut butter for cookie butter or a nut-free spread.
• Different Fillings: Try a chocolate mousse or vanilla cream filling instead of peanut butter.
• Crunchy Peanut Butter: Use crunchy peanut butter for added texture.
• Drizzle Toppings: Drizzle caramel or white chocolate over the top for extra sweetness.
• Gluten-Free: Use a gluten-free flour blend for a gluten-free version.

Storage/Reheating

• Refrigeration: Store the cake roll in an airtight container in the refrigerator for up to 3 days.
• Freezing: Wrap the roll tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.
• Reheating: This cake is best served chilled or at room temperature, so reheating isn’t necessary.

FAQs

1. Can I make this cake roll in advance?

Yes! You can prepare the cake roll a day in advance and store it in the refrigerator until ready to serve.

2. What if my cake cracks while rolling?

If small cracks appear, don’t worry! The filling and ganache will help cover them. Be sure to roll the cake while it’s warm to minimize cracking.

3. Can I use natural peanut butter?

It’s best to use regular creamy peanut butter, as natural peanut butter may separate and affect the texture.

4. How do I prevent the cake from sticking to the towel?

Dust the towel generously with powdered sugar before rolling the cake to prevent sticking.

5. Can I skip the ganache topping?

Absolutely! The cake roll is delicious on its own, but the ganache adds an extra layer of decadence.

6. What if I don’t have a jelly roll pan?

You can use a similar-sized baking sheet, but ensure the batter is spread evenly to avoid uneven baking.

7. Can I use whipped topping instead of fresh whipped cream?

Yes, but fresh whipped cream gives the filling a better texture and flavor.

8. How do I slice the cake roll neatly?

Use a sharp knife and wipe it clean between slices for the best presentation.

9. Can I use a different type of chocolate for the ganache?

Yes! Dark chocolate, milk chocolate, or white chocolate can all be used based on your preference.

10. Can I add mix-ins to the filling?

Certainly! Try adding mini chocolate chips or crushed peanuts for extra texture.

Conclusion

This Peanut Butter Swirl Cake Roll is the ultimate dessert for peanut butter and chocolate lovers. With its light and fluffy cake, creamy peanut butter filling, and optional rich chocolate ganache, it’s a treat that’s as beautiful as it is delicious. Whether for a special occasion or just because, this cake roll is sure to be a crowd-pleaser. Give it a try and enjoy every indulgent bite!

Print