If you are looking for the ultimate indulgence, this Decadent Chocolate Peanut Butter Cake Roll Recipe is an absolute must-try. This scrumptious dessert combines the rich, fudgy goodness of chocolate sponge cake with a luscious, creamy peanut butter filling and a silky chocolate ganache topping. Every bite delivers a perfect harmony of flavors and textures that feels like a warm hug from your favorite sweet treat. It’s not only a feast for the taste buds but also a stunning centerpiece for any celebration or cozy night in. Trust me, once you make this cake roll, it will quickly become a cherished favorite in your recipe collection.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is the key to making this dessert both accessible and flavorful. Each element plays a special role — from the cocoa powder providing deep chocolate notes to the creamy peanut butter that adds richness and character to the filling.
- All-purpose flour: Essential for structure, helping the cake achieve a perfect tender crumb.
- Unsweetened cocoa powder: Adds intense chocolate flavor and a beautiful dark color.
- Baking powder: Gives the cake a delicate lift so it stays light and airy.
- Salt: Enhances the overall flavor by balancing sweetness and chocolate richness.
- Large eggs: Provide moisture, richness, and bind the ingredients together.
- Granulated sugar: Sweetens the cake and helps it rise evenly when beaten with eggs.
- Brown sugar: Adds warmth and a hint of caramel complexity to the cake’s sweetness.
- Vanilla extract: Brightens all the flavors with a fragrant sweetness.
- Creamy peanut butter: The star ingredient of the filling that offers smooth texture and nutty flavor.
- Cream cheese: Adds tang and creaminess, giving the filling a luscious mouthfeel.
- Unsalted butter: Brings richness and helps create a silky filling consistency.
- Powdered sugar: Sweetens and smooths out the filling to a fluffy perfection.
- Heavy cream: Used to make the ganache, providing a glossy, smooth finish.
- Semi-sweet chocolate chips: Melts into the ganache for a balanced chocolate flavor that’s not overly sweet.
How to Make Decadent Chocolate Peanut Butter Cake Roll Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F and lining a 10×15-inch jelly roll pan with parchment paper. Grease the parchment lightly to prevent sticking. Sift together your dry ingredients — flour, cocoa powder, baking powder, and salt — for even distribution and to keep the cake light. In a separate bowl, beat the eggs with granulated and brown sugars along with vanilla extract until the mixture is thick, pale, and fluffy; this step is essential for a tender cake. Gently fold the dry ingredients into the wet mixture, being careful not to overmix so the batter stays airy and smooth.
Step 2: Bake the Chocolate Sponge
Pour the batter evenly into the prepared pan and spread it out smoothly. Bake in your preheated oven for about 10 to 12 minutes, keeping a close eye on it. The cake should spring back lightly when pressed, signaling it’s done without drying out. As soon as it’s out of the oven, turn the cake onto a clean kitchen towel that’s dusted with powdered sugar—this helps prevent sticking. Gently peel off the parchment paper, then roll the cake up in the towel starting from the short end. Rolling while warm prevents cracking and trains the cake to hold its shape. Let it cool completely while rolled up.
Step 3: Make the Peanut Butter Filling
While the cake cools, prepare the filling by beating together creamy peanut butter, softened cream cheese, and unsalted butter until silky smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until the filling turns light and fluffy. This creamy mixture is the luscious heart of your Decadent Chocolate Peanut Butter Cake Roll Recipe, combining sweet, salty, and tangy notes in every spoonful.
Step 4: Assemble the Cake Roll
Once the cake has completely cooled in its rolled shape, carefully unroll it and spread the filling evenly over the surface with a spatula. Take your time here to ensure every inch is covered without applying too much pressure, which could crack the cake. Then gently roll the cake back up, this time without the towel, creating that perfect spiral of chocolate cake and peanut butter filling.
Step 5: Prepare the Chocolate Ganache
For the ganache, heat the heavy cream in a small saucepan just until it simmers—avoid boiling. Pour the hot cream over the semi-sweet chocolate chips in a bowl and let it sit for about 2 minutes to allow the chocolate to soften before stirring until smooth and glossy. Let the ganache cool slightly before pouring it evenly over the cake roll, creating a decadent coating that adds a beautiful shine and extra chocolate indulgence.
Step 6: Chill and Slice
Place the completed cake roll in the refrigerator for at least 30 minutes. Chilling firms the ganache and filling, which makes slicing easier and helps maintain clean, neat pieces. When ready, slice into generous portions and prepare to be wowed by the layers of flavor that the Decadent Chocolate Peanut Butter Cake Roll Recipe delivers.
How to Serve Decadent Chocolate Peanut Butter Cake Roll Recipe
Garnishes
Presentation is part of the fun with this cake roll. Sprinkling extra powdered sugar over the top adds a touch of elegance and a snowy, festive look. Alternatively, crushed or chopped peanuts can be sprinkled for a crunchy contrast that also highlights the peanut butter component. A few fresh berries or a drizzle of caramel sauce can make the dessert more visually appealing and add complementary flavors.
Side Dishes
This cake roll pairs wonderfully with fresh fruit to balance its richness. Sliced strawberries or raspberries add bright, tart notes that cut through the sweetness. A scoop of vanilla ice cream or a dollop of whipped cream can turn this treat into an even more indulgent dessert experience. For coffee lovers, serving alongside a freshly brewed cup enhances the chocolate and peanut butter flavors beautifully.
Creative Ways to Present
If you want to impress guests, serve the slices on a wooden board with a dusting of cocoa powder around the edges or create miniature individual rolls for a charming treat at parties. Layering slices with additional peanut butter filling and topping with whipped cream can transform it into a layered trifle variation. Personalizing each slice with a chocolate drizzle or edible gold flakes elevates the cake roll into showstopper territory.
Make Ahead and Storage
Storing Leftovers
After enjoying your Decadent Chocolate Peanut Butter Cake Roll Recipe, wrap any leftovers tightly in plastic wrap or store them in an airtight container in the refrigerator. The cake will stay fresh for up to 3 days, maintaining its moisture and flavor without drying out.
Freezing
This cake roll freezes beautifully, making it perfect for preparing ahead of time. Wrap it carefully in plastic wrap and then aluminum foil to protect against freezer burn. You can freeze it for up to 1 month. When ready to enjoy, thaw it overnight in the refrigerator for the best texture.
Reheating
Because this dessert is best enjoyed chilled or at room temperature, it’s not recommended to microwave or warm it. Instead, simply let the refrigerated or thawed cake sit on the counter for 15-20 minutes to take the chill off before serving, allowing the ganache to soften slightly and flavors to shine through.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, you can substitute crunchy peanut butter if you prefer some texture in your filling. Just be aware it will make the filling a bit less smooth, which some people love for contrast.
Is it possible to make this cake gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend in place of regular flour, making sure it includes a binding agent like xanthan gum. This swap keeps the texture tender and the cake delicious.
How long does the ganache need to cool before pouring?
Let the ganache cool just enough so it’s pourable but not hot—usually about 5 minutes after stirring. This ensures it spreads smoothly without melting the filling underneath.
Can I prepare the filling in advance?
Yes, the peanut butter filling can be made a day ahead and stored in the refrigerator. Bring it to room temperature and give it a quick stir before spreading to restore its fluffy texture.
What’s the best way to slice the cake roll cleanly?
Use a sharp serrated knife and slice gently with a sawing motion. Chilling the cake before cutting helps the layers hold together, giving you neat, beautiful slices every time.
Final Thoughts
This Decadent Chocolate Peanut Butter Cake Roll Recipe truly is a divine celebration of two classic flavors coming together in a spectacular way. Whether you’re treating family, impressing friends, or simply indulging yourself, this recipe’s rich, creamy, and perfectly balanced character makes it unforgettable. So go ahead, gather those simple ingredients, and enjoy creating a dessert that will bring smiles and warm hearts all around your table.
Print
Decadent Chocolate Peanut Butter Cake Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Decadent Chocolate Peanut Butter Cake Roll is a luscious dessert featuring a moist cocoa sponge cake rolled with a creamy peanut butter and cream cheese filling, all topped with a silky chocolate ganache. Perfect for celebrations or a special treat, this recipe combines rich flavors with a soft, tender texture for an irresistible indulgence.
Ingredients
For the Cake
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
For the Filling
- 3/4 cup creamy peanut butter
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Ganache
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
Instructions
- Prepare the cake batter: Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure a smooth batter. In a separate large bowl, use a mixer to beat the eggs with both granulated and brown sugars along with vanilla extract until the mixture becomes thick, pale, and fluffy, about 4 to 5 minutes. Gently fold the dry ingredients into the egg mixture just until combined, being careful not to deflate the batter.
- Bake the cake: Pour the prepared batter evenly into the lined jelly roll pan and smooth the surface. Place in the oven and bake for 10 to 12 minutes, or until the cake springs back when lightly pressed. Remove from the oven immediately and prepare to roll while warm to prevent cracking.
- Roll the cake while warm: Turn the hot cake out onto a clean kitchen towel dusted generously with powdered sugar to prevent sticking. Carefully peel off the parchment paper. Starting from the short end, roll the cake up gently in the towel. Allow it to cool completely in this rolled shape to set the curve and prevent cracking when filled.
- Make the filling: In a mixing bowl, beat together the creamy peanut butter, softened cream cheese, and unsalted butter until smooth and well combined. Add the powdered sugar and vanilla extract, then beat again until the filling is fluffy and smooth.
- Fill and re-roll the cake: Once the cake is completely cooled, carefully unroll it from the towel. Spread the peanut butter and cream cheese filling evenly over the cake surface. Gently roll the cake back up without the towel to seal in the filling.
- Prepare the ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let it sit for about 2 minutes to allow the chocolate to melt, then stir gently until smooth and glossy.
- Finish and chill: Allow the ganache to cool slightly before pouring it over the rolled cake, spreading it evenly for full coverage. Place the cake roll in the refrigerator and chill for at least 30 minutes to set the ganache and make slicing easier. Slice into 10 portions and serve.
Notes
- For a pretty presentation, dust the top with extra powdered sugar or sprinkle with chopped peanuts before serving.
- This cake roll can be prepared a day ahead and stored in the fridge to enhance flavors. Remove it from the refrigerator about 30 minutes before serving to bring it to room temperature for the best texture and taste.
- Be gentle when rolling and unrolling the cake to avoid cracks—rolling it while warm helps in flexibility.
- Use a sharp serrated knife dipped in hot water and wiped dry for clean slices.
