Chocolate Peanut Butter Cake Roulade is the kind of dessert that instantly feels special, yet it is made with simple ingredients and clear steps that home bakers can confidently follow. From the soft chocolate sponge to the creamy peanut butter filling and glossy chocolate topping, this cake delivers big flavor in every slice while looking elegant enough for celebrations, holidays, or dinner parties.
Table of Contents
Why You’ll Love This Chocolate Peanut Butter Cake Roulade
This Chocolate Peanut Butter Cake Roulade combines classic flavors that almost everyone loves. The chocolate cake is light and flexible, making it easy to roll without cracking. The peanut butter filling is rich, creamy, and perfectly balanced, not overly sweet or heavy. Chopped peanut butter cups add texture and surprise in every bite.
You will also love how versatile this recipe is. It can be made ahead, sliced cleanly, and served chilled or at room temperature. Despite its impressive appearance, the process is approachable even if you have never made a cake roll before.
Ingredients for Chocolate Peanut Butter Cake Roulade
Chocolate Cake
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup brewed coffee or hot water
- 1 teaspoon vanilla extract
- Powdered sugar, for rolling
Peanut Butter Filling
- 8 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1 to 1 1/2 cups chopped peanut butter cups
Chocolate Topping
- 1 cup semi sweet chocolate chips
- 1/2 cup heavy whipping cream
- Extra chopped peanut butter cups, optional
Ingredient Notes and Substitutions
If you prefer not to use coffee, hot water works perfectly and still enhances the chocolate flavor. For a lighter filling, you can reduce the powdered sugar slightly. If peanut butter cups are not available, chopped chocolate or peanut butter chips make a good alternative. This recipe contains no alcohol or pork products, making it family friendly as written.
Step-by-Step Instructions
Step 1: Prepare the Pan and Oven
Preheat your oven to 350°F. Line a 10×15 inch jelly roll pan with parchment paper and spray lightly with nonstick spray. Dust a clean kitchen towel generously with powdered sugar and set it aside.
Step 2: Make the Chocolate Cake Batter
In a large bowl, beat the eggs and granulated sugar with an electric mixer until pale, thick, and slightly fluffy. In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture. Stir in the hot coffee or water and vanilla extract until just combined.
Step 3: Bake the Cake
Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes, or until the cake springs back lightly when touched. Do not overbake, as this can cause cracking when rolling.
Step 4: Roll the Cake While Warm
Immediately turn the hot cake out onto the powdered sugar towel. Carefully peel off the parchment paper. Starting from the short end, gently roll the cake up in the towel. Let it cool completely rolled up, which helps set its shape.
Step 5: Make the Peanut Butter Filling
In a large bowl, beat the cream cheese and peanut butter until smooth. Add the powdered sugar and vanilla extract and mix well. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the peanut butter mixture. Stir in the chopped peanut butter cups.
Step 6: Fill and Roll the Cake
Once the cake is completely cool, carefully unroll it. Spread the peanut butter filling evenly over the surface, leaving a small border around the edges. Gently reroll the cake without the towel. Place seam side down on a serving plate and refrigerate for at least 30 minutes.
Step 7: Add the Chocolate Topping
Heat the heavy cream until hot but not boiling, then pour it over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth. Pour the ganache over the chilled cake and spread gently. Sprinkle with additional chopped peanut butter cups if desired.
Pro Tips for Success
- Roll the cake while it is still warm to prevent cracking.
- Use room temperature eggs for better volume in the sponge.
- Do not overmix the batter, as this can make the cake dense.
- Chill the filled cake before adding the topping for cleaner slices.
- Use a sharp knife wiped clean between cuts for neat servings.
Flavor Variations
- Swap the peanut butter filling for almond butter or cashew butter.
- Add a thin layer of raspberry jam under the peanut butter filling.
- Sprinkle mini chocolate chips inside the filling for extra texture.
- Use dark chocolate chips for a deeper chocolate flavor.
Serving Suggestions
Serve this Chocolate Peanut Butter Cake Roulade sliced into thick rounds with a glass of cold milk or a hot cup of coffee. It also pairs beautifully with fresh berries or a light drizzle of warm chocolate sauce for special occasions.
Storage and Freezing Instructions
Store the cake covered in the refrigerator for up to 3 days. For longer storage, wrap the unglazed roulade tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator, then add the chocolate topping before serving.
Chocolate Peanut Butter Cake Roulade Recipe
- Total Time: 45 minutes
- Yield: 10 slices
Description
This Chocolate Peanut Butter Cake Roulade features a soft chocolate sponge rolled with a creamy peanut butter filling and finished with a rich chocolate ganache for an elegant yet approachable dessert.
Ingredients
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup brewed coffee or hot water
- 1 teaspoon vanilla extract
- Powdered sugar, for rolling
- 8 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup heavy whipping cream
- 1 to 1 1/2 cups chopped peanut butter cups
- 1 cup semi sweet chocolate chips
- 1/2 cup heavy whipping cream
Instructions
- Preheat oven to 350°F and line a 10×15 inch jelly roll pan with parchment paper.
- Beat eggs and granulated sugar until pale and thick.
- Whisk cocoa powder, flour, baking powder, and salt, then gently fold into egg mixture.
- Stir in coffee or hot water and vanilla extract.
- Spread batter evenly in pan and bake for 13 to 15 minutes.
- Turn hot cake onto a powdered sugar towel, remove parchment, and roll up gently.
- Let cake cool completely while rolled.
- Beat cream cheese and peanut butter until smooth, then mix in powdered sugar and vanilla.
- Whip heavy cream to stiff peaks and fold into peanut butter mixture.
- Stir in chopped peanut butter cups.
- Unroll cooled cake, spread filling evenly, and reroll without towel.
- Refrigerate cake for at least 30 minutes.
- Heat heavy cream and pour over chocolate chips, then stir until smooth.
- Spread chocolate ganache over cake, slice, and serve.
Notes
Roll the cake while warm to prevent cracking and chill before slicing for clean, neat servings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | 7 g |
| Carbohydrates | 38 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sodium | 210 mg |
FAQ About Chocolate Peanut Butter Cake Roulade
Why did my cake crack when rolling?
Cracking usually happens if the cake is overbaked or not rolled while warm. Make sure to bake just until set and roll immediately after removing it from the oven.
Can I make this recipe ahead of time?
Yes, this roulade is perfect for making ahead. You can prepare it a day in advance and keep it refrigerated until serving.
Can I use natural peanut butter?
Natural peanut butter can work, but it may create a softer filling. Stir it very well before using, or use a stabilized creamy peanut butter for best texture.
How do I keep the filling from squeezing out?
Avoid overfilling and leave a small border around the edges. Chilling the cake before slicing also helps the filling stay in place.
Final Thoughts
Chocolate Peanut Butter Cake Roulade is a dessert that looks impressive, tastes indulgent, and still feels approachable for home bakers. With its soft chocolate sponge, creamy filling, and rich topping, it is guaranteed to become a favorite for birthdays, holidays, and anytime you want a truly special treat.