Decadent Chocolate Peanut Butter Cake Roll Recipe
If you have a soft spot for rich, luscious desserts that combine the best of both worlds, then this Decadent Chocolate Peanut Butter Cake Roll Recipe is absolutely going to steal your heart. Imagine a tender, chocolate-infused sponge cake rolled gently with a creamy peanut butter and cream cheese filling, all crowned with a glossy, silky chocolate ganache. Each bite offers the perfect balance of sweet, salty, and indulgent textures that feel both comforting and elegant. Whether you’re planning a special occasion or craving a delightful sweet treat, this cake roll is a recipe you’ll want to keep close.
Ingredients You’ll Need
Every ingredient in the Decadent Chocolate Peanut Butter Cake Roll Recipe plays a vital role, from building the soft cake base to creating that rich, creamy filling and the decadent glossy finish. These simple, timeless ingredients come together to create a dessert that’s greater than the sum of its parts.
- All-purpose flour: Provides the structure needed for a tender, yet sturdy cake roll.
- Unsweetened cocoa powder: Adds that deep chocolate flavor and rich color to the sponge.
- Baking powder: Helps the cake rise perfectly light and fluffy.
- Salt: Enhances all the sweet and chocolatey flavors.
- Large eggs: Give the cake its airy, spongy texture when whipped well.
- Granulated sugar: Sweetens and helps with the cake’s structure and tenderness.
- Light brown sugar: Adds moisture and a hint of caramel complexity.
- Vanilla extract: Brings warmth and rounds out the flavors wonderfully.
- Creamy peanut butter: The star filling ingredient for that signature sweet and nutty punch.
- Cream cheese (softened): Adds a smooth tanginess that balances the sweetness of the peanut butter filling.
- Powdered sugar: Sifts in sweetness and keeps the filling silky smooth.
- Heavy cream: Whipped into peaks for airiness in the filling and used hot to make the ganache topping luscious and shiny.
- Semi-sweet chocolate: Melts into a decadent ganache that finishes the cake roll perfectly.
How to Make Decadent Chocolate Peanut Butter Cake Roll Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper. Sift together your flour, cocoa powder, baking powder, and salt to ensure there are no lumps and the dry ingredients are evenly combined. In a separate bowl, beat the eggs with granulated and brown sugars until the mixture becomes thick, pale, and full of air bubbles—this is what makes your cake light and fluffy. Stir in the vanilla for a fragrant touch. Gently fold the dry ingredients into the egg mixture, taking care not to overmix so that the batter stays airy.
Step 2: Bake and Roll the Cake
Spread the batter evenly into your prepared pan and bake for 10 to 12 minutes, or until the cake springs back when touched. While the cake is baking, lay out a clean kitchen towel dusted generously with powdered sugar—this will help with rolling the cake without sticking. When the cake is fresh from the oven, carefully invert it onto the towel, peel off the parchment paper, and roll the cake up from the short end with the towel inside. This step shapes the cake and prevents cracking later. Let it cool completely while wrapped.
Step 3: Make the Peanut Butter Filling
Beat the peanut butter, softened cream cheese, and powdered sugar until you get a smooth, creamy texture. In a separate bowl, whip the heavy cream to soft peaks, then fold it gently into the peanut butter mixture to keep it light and fluffy. This filling creates the perfect creamy contrast to the chocolate cake’s deep richness.
Step 4: Assemble the Cake Roll
Once your cake has fully cooled, carefully unroll it and spread the peanut butter filling evenly across the surface. Roll the cake back up gently, this time without the towel, so the filling stays in place and the roll looks clean and neat.
Step 5: Prepare the Ganache Topping
Heat the heavy cream just until it starts to simmer, then pour it over your chopped semi-sweet chocolate. Let it rest for a minute, then stir until smooth and glossy. Pour or spread the ganache over the cake roll, letting it drip just slightly on the edges for a luscious finish. Refrigerate the whole cake for at least 30 minutes to let the ganache set before slicing.
How to Serve Decadent Chocolate Peanut Butter Cake Roll Recipe
Garnishes
To elevate presentation, sprinkle crushed peanuts over the ganache for a crunchy contrast, or add mini chocolate chips to echo the indulgent chocolate flavor. A dusting of cocoa powder or a light swirl of whipped cream on the side adds elegance and flair.
Side Dishes
Serve slices alongside fresh berries, like raspberries or strawberries, which bring a pop of acidity and bright color to balance the richness. A scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream also pairs beautifully, making this dessert feel extra special.
Creative Ways to Present
For a stunning dessert platter, slice the cake roll into thick rounds and stand them upright, alternating the direction for visual appeal. Wrap individual slices in decorative parchment or cellophane tied with a ribbon for gifting or party favors. You can even drizzle a bit of salted caramel on top to bring a new twist to this classic combination.
Make Ahead and Storage
Storing Leftovers
After enjoying this fabulous cake roll, wrap any leftovers tightly in plastic wrap or an airtight container and refrigerate. It keeps wonderfully for 3 to 4 days and the flavors actually deepen and meld nicely overnight, making each subsequent slice just as satisfying.
Freezing
If you’d like to save the cake roll for later, freeze it before adding the ganache topping by wrapping it securely in plastic wrap followed by aluminum foil. This way, it stays moist and fresh for up to one month. When ready to enjoy, thaw it overnight in the refrigerator, then add the ganache fresh for that perfect, glossy finish.
Reheating
Because this cake roll is best served chilled, reheating isn’t necessary. If you prefer a slightly softer texture, let your slice sit at room temperature for about 15 minutes before serving or give it a quick 5 to 10 seconds in the microwave to soften the ganache just a touch without melting it completely.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add a delightful texture contrast to the smooth cake roll. Just keep in mind that it might make spreading the filling a bit more challenging, so mix well for an even consistency.
Is it possible to make the cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Make sure it contains xanthan gum or add a teaspoon to help mimic the structure of wheat flour. The cake might be a bit more delicate, so handle with care when rolling.
Can I substitute cream cheese for mascarpone in the filling?
Mascarpone is a wonderful alternative if you want a milder, richer filling. It will create a slightly creamier texture but keep the delightful tang and balance with the peanut butter very much intact.
What is the best way to prevent the cake from cracking when rolling?
Rolling the cake while it is still warm and immediately after baking, using a powdered sugar-dusted towel, helps to “train” the cake to hold its shape and prevents cracking once the filling is added.
How long can I keep the cake roll refrigerated before it loses freshness?
Stored properly in an airtight container, the cake roll keeps fresh for up to 4 days in the refrigerator. Beyond that, the cake may start to dry out and the ganache can lose its sheen, so enjoy it sooner rather than later!
Final Thoughts
Trust me, once you try this Decadent Chocolate Peanut Butter Cake Roll Recipe, it will quickly become your go-to dessert whenever you want to impress with something indulgent yet approachable. The combination of fluffy chocolate cake, creamy peanut butter filling, and silky ganache is a match made in heaven that’s perfect for celebrations or simply treating yourself. Don’t hesitate—grab those ingredients and bake up some magic today!
Print
Decadent Chocolate Peanut Butter Cake Roll Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Decadent Chocolate Peanut Butter Cake Roll features a light and fluffy cocoa sponge cake rolled with a creamy peanut butter and cream cheese filling, and topped with a luscious chocolate ganache. Perfect for any occasion, this American dessert combines rich chocolate and nutty peanut butter flavors in a beautifully presented Swiss roll.
Ingredients
For the Cake:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
For the Filling:
- ¾ cup creamy peanut butter
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar
- ½ cup heavy cream
For the Ganache Topping:
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure no lumps remain.
- Beat Eggs and Sugars: In a separate large mixing bowl, beat the 4 large eggs with granulated sugar and light brown sugar for 5 minutes until the mixture becomes thick and pale. Stir in the vanilla extract to infuse flavor.
- Combine Batter: Gently fold the dry ingredients into the egg mixture until just combined to avoid deflating the batter, ensuring a light and airy cake.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 10 to 12 minutes, or until the top springs back when touched lightly.
- Roll the Cake: While the cake bakes, lay out a clean kitchen towel and generously dust it with powdered sugar. When the cake is done, immediately invert it onto the sugared towel. Carefully peel off the parchment paper and roll the cake up in the towel from the short end to shape it. Allow it to cool completely while rolled.
- Make the Filling: In a mixing bowl, beat the creamy peanut butter, softened cream cheese, and powdered sugar until smooth and well combined. In a separate bowl, whip the heavy cream to soft peaks and gently fold it into the peanut butter mixture for a light, fluffy filling.
- Assemble the Roll: Carefully unroll the cooled cake and spread the peanut butter filling evenly across the surface. Then, re-roll the cake tightly, this time without the towel to maintain the filling inside.
- Prepare the Ganache: Heat the heavy cream until just simmering, then pour it over the chopped semi-sweet chocolate. Let it sit for 1 minute to soften the chocolate, then stir until smooth and glossy.
- Finish and Chill: Pour or spread the ganache evenly over the cake roll. Refrigerate the cake for at least 30 minutes to allow the ganache to set and for easier slicing.
Notes
- Chilling the cake roll before slicing ensures clean, neat slices.
- This cake roll can be frozen before applying the ganache for up to one month for convenient make-ahead dessert.
- For added texture, consider incorporating crushed peanuts or mini chocolate chips into the filling.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
