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–+ servings
Peanut Butter Roll

Peanut Butter Roll

Discover the ultimate Peanut Butter Roll cake a dreamy blend of chocolate and creamy peanut butter in a swirly roll perfect for any celebration.
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Prep Time 25 minutes
Cook Time 15 minutes
Cooling & Rolling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 10 people
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup heavy cream
  • to garnish Mini peanut butter cups, chopped or whole

Equipment

  • 10x15-inch Jelly Roll Pan
  • Parchment Paper
  • Stand Mixer or Hand Mixer
  • Mixing Bowls (Large and Medium)
  • Whisk and Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and grease it lightly.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, beat the eggs and sugar for 3-5 minutes until thick and pale.
  4. Slowly mix in the oil and vanilla, then alternate adding the dry ingredients and buttermilk, starting and ending with dry mix.
  5. Pour batter into the pan and spread evenly. Bake for 12-15 minutes.
  6. While the cake bakes, lay a clean kitchen towel on the counter and dust it with powdered sugar.
  7. Once baked, immediately invert the cake onto the sugared towel and peel off the parchment paper.
  8. Roll the cake up from the short end with the towel inside and let it cool completely on a wire rack.
  9. In a large bowl, beat together softened butter and peanut butter until smooth. Add powdered sugar and vanilla, mixing at low speed. Then add heavy cream and beat until fluffy.
  10. For the ganache, microwave chocolate chips and heavy cream in 30-second bursts, stirring until smooth. Set aside to cool slightly.
  11. Unroll the cooled cake and spread the peanut butter filling evenly over the surface, leaving a small border.
  12. Carefully re-roll the cake without the towel and place seam-side down on a serving plate.
  13. Pour the ganache over the top and sprinkle with mini peanut butter cups.
  14. Chill the cake roll for at least an hour before slicing for clean cuts.

Nutrition

Calories: 260kcalCarbohydrates: 30gProtein: 6gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 18gVitamin A: 400IUCalcium: 50mgIron: 1.5mg

Notes

For buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar. Use crunchy peanut butter for extra texture or almond butter for a nutty twist. To store, wrap in plastic and refrigerate for up to 4-5 days or freeze for up to 2 months, thawing in the fridge. For clean slices, chill the cake roll in the fridge before cutting, using a warm knife for neat edges.
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