Chocolate Peanut Butter Cake Roulade Recipe

Why You’ll Love This Recipe

• Perfect Flavor Combo – Chocolate and peanut butter are a classic, irresistible pairing.
• Light and Fluffy Cake – The sponge cake is soft and delicate, making it easy to roll.
• Creamy, Dreamy Filling – The peanut butter filling is rich, smooth, and perfectly sweet.
• Gorgeous Presentation – This roulade looks like a bakery-quality dessert, but it’s surprisingly simple to make.
• Make-Ahead Friendly – You can prepare it in advance, making it perfect for gatherings.

Ingredients

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

For the Chocolate Cake

• all-purpose flour
• unsweetened cocoa powder
• granulated sugar
• large eggs
• milk
• vanilla extract
• baking powder
• salt

For the Peanut Butter Filling

• creamy peanut butter
• powdered sugar
• heavy cream
• vanilla extract

For the Ganache (Optional)

• heavy cream
• semi-sweet chocolate chips

Directions

Prepare the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, beat the eggs and granulated sugar until light and fluffy. Add the milk and vanilla extract, mixing well.
3. In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until well combined.
4. Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.

Roll the Cake

5. Remove the cake from the oven and cool for 5 minutes. Invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel from one short edge. Let it cool completely.

Prepare the Peanut Butter Filling

6. In a mixing bowl, beat together peanut butter, powdered sugar, heavy cream, and vanilla extract until smooth and fluffy.

Assemble the Roulade

7. Unroll the cooled cake and spread the peanut butter filling evenly on top. Carefully roll the cake back up and place it seam-side down on a serving plate.

Make the Ganache (Optional)

8. Heat the heavy cream in a saucepan until just simmering. Pour it over the chocolate chips and let sit for a few minutes. Stir until smooth, then drizzle over the rolled cake.

Serve

9. Slice and enjoy your chocolate peanut butter roulade!

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Cooling Time: 30 minutes
• Total Time: Approximately 1 hour

Variations

• Nut-Free Option – Swap peanut butter for a peanut-free spread like sunflower butter.
• Extra Chocolatey – Add chocolate chips to the peanut butter filling for extra texture.
• Mocha Twist – Add a teaspoon of espresso powder to the chocolate cake batter for a subtle coffee flavor.
• Salted Caramel Drizzle – Instead of ganache, drizzle salted caramel over the roulade for a sweet-salty contrast.
• Healthier Version – Use a sugar substitute and whole wheat flour for a lighter alternative.

Storage & Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Wrap the roulade tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: This cake is best served cold or at room temperature. If needed, let it sit out for 10-15 minutes before serving.

FAQs

How do I prevent my cake from cracking when rolling?

Rolling the cake in a kitchen towel while it’s still warm helps prevent cracks. Let it cool in the rolled shape before filling.

Can I use natural peanut butter?

Yes, but make sure it’s well-mixed, as natural peanut butter can be oily and may separate in the filling.

What if my cake breaks while rolling?

Don’t worry! The filling and ganache can help cover minor cracks. You can also use extra ganache to “glue” any broken sections.

Can I make this cake ahead of time?

Yes! You can prepare the roulade a day in advance and store it in the fridge until ready to serve.

How do I make the cake extra moist?

Avoid overbaking, and don’t skip the step of rolling the warm cake in a towel—it helps retain moisture.

Can I use a different filling?

Absolutely! Try Nutella, cream cheese frosting, or a whipped chocolate mousse for a twist.

What can I use instead of a jelly roll pan?

A similar-sized baking sheet with raised edges will work. Just ensure the batter is evenly spread.

Can I make this gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend.

How thick should the peanut butter filling be?

It should be spreadable but not runny. If it’s too thick, add a bit more heavy cream to loosen it.

Is the ganache necessary?

No, you can skip the ganache and dust the roulade with powdered sugar or cocoa powder instead.

Conclusion

This Chocolate Peanut Butter Cake Roulade is the perfect dessert for chocolate and peanut butter lovers. With its light, fluffy chocolate sponge and creamy peanut butter filling, it’s as delicious as it is beautiful. Whether you serve it with ganache or a simple dusting of powdered sugar, it’s guaranteed to be a crowd-pleaser. Try it today and enjoy every decadent bite!