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Peanut Butter Cup Chocolate Roll

A rich chocolate sponge cake rolled with creamy peanut butter filling and chopped peanut butter cups.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake
  • 0.75 cup all-purpose flour
  • 0.25 cup cocoa powder
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 4 eggs large
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk
Peanut Butter Filling
  • 0.75 cup creamy peanut butter
  • 0.5 cup cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped cream
  • 1 cup chopped peanut butter cups

Equipment

  • Mixing bowls
  • Jelly roll pan
  • Hand mixer or stand mixer
  • Spatula

Method
 

  1. Preheat oven to 350°F and line a jelly roll pan with parchment paper.
  2. Whisk flour, cocoa powder, baking powder, and salt.
  3. Beat eggs and sugar until thick and pale.
  4. Fold dry ingredients into egg mixture and spread batter in pan.
  5. Bake 10–12 minutes until cake springs back.
  6. Roll cake in powdered sugar dusted towel and cool.
  7. Beat peanut butter, cream cheese, sugar, and vanilla until smooth.
  8. Spread filling, sprinkle peanut butter cups, and roll cake.

Notes

Roll the cake while warm to prevent cracking.