Looking for a dish that wows your guests without stressing you out? There is something truly magical about the combination of salty peanut butter and rich cocoa on a cold winter evening.
This peanut butter chocolate roll is the perfect way to end any holiday meal. It looks like it came from a fancy bakery, but I promise you can make it right in your own kitchen.
Why This Recipe Is a Winner
You will love how the light sponge cake wraps around that creamy peanut butter filling. It is a classic flavor duo that everyone in the family will enjoy. This recipe is a total showstopper for your next winter gathering or holiday party.
Even though it looks complicated, the steps are very straightforward. You get an impressive dessert without needing professional pastry skills. Plus, you can make it ahead of time to save your sanity during busy weeks.
Simple Method
The secret to a great roll is all in the timing. You will bake a thin chocolate sponge and roll it while it is still warm. This prevents cracking and keeps the cake tender and flexible. Once it is cool, you just fill, reroll, and glaze for a professional finish.
Ingredients for Your Peanut Butter Chocolate Roll
Most of these items are pantry staples you likely have on hand right now.
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar for dusting
- 1 cup creamy peanut butter
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup heavy whipping cream, whipped to stiff peaks
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
- 6 mini peanut butter cups, chopped
Step-by-Step Directions
- Preheat oven to 375°F (190°C) and line a 15x10x1-inch jelly roll pan with parchment paper, greasing the paper.
- Beat egg whites in a large bowl until soft peaks form; gradually add 1/4 cup sugar and beat until stiff peaks form.
- In a separate bowl, beat egg yolks, remaining 1/2 cup sugar, and vanilla until thick and lemon-colored.
- Sift together flour, cocoa, baking powder, and salt; fold into the egg yolk mixture.
- Gently fold the egg whites into the chocolate batter until no white streaks remain.
- Spread batter evenly into the prepared pan and bake for 10 to 12 minutes or until the top springs back when touched.
- Immediately invert cake onto a kitchen towel dusted with powdered sugar; peel off parchment and roll cake and towel together from the narrow end. Cool completely.
- For the filling, beat peanut butter, cream cheese, and 1 cup powdered sugar until smooth; fold in the whipped cream.
- Unroll cooled cake, spread peanut butter filling to within 1/2 inch of edges, and re-roll tightly without the towel.
- In a small saucepan, heat 1/3 cup heavy cream until simmering; pour over chocolate chips, let sit for 5 minutes, then stir until smooth.
- Pour ganache over the cake roll and garnish with chopped peanut butter cups. Chill for at least 1 hour before serving.
Best Ways to Enjoy It
Serve this chilled with a hot cup of coffee or a cold glass of milk. The rich chocolate ganache pairs perfectly with a little extra whipped cream on the side. Set the table, light a candle, and enjoy this soul-warming treat with your favorite people tonight.
Keep It Fresh
Store any leftovers in the refrigerator in an airtight container for up to three days. This cake actually tastes better after the flavors have a chance to meld. You can also freeze the unglazed roll for up to one month. Just thaw it in the fridge overnight before adding the ganache and serving.
Tips for Best Results
- Don’t skip the towel roll while the cake is hot to prevent cracking.
- Use room temperature cream cheese for a perfectly smooth filling.
- Fold the egg whites gently to keep the sponge light and airy.
- Dust your kitchen towel generously with powdered sugar so the cake doesn’t stick.
- For the holidays, garnish with extra festive sprinkles or a drizzle of white chocolate.
- Wait for the ganache to cool slightly before pouring so it stays thick.
Ways to Switch It Up
- Swap the peanut butter for almond butter for a different nutty twist.
- Use dark chocolate chips in the ganache for a deeper flavor.
- Add a pinch of cinnamon to the cake batter for extra warmth.
- Top with crushed pretzels for a salty and crunchy finish.
Common Questions
What if my cake cracks while rolling?
Do not worry! The chocolate ganache is very forgiving and will hide most small cracks. Just keep rolling and cover those spots with extra chopped peanut butter cups.
Can I make this a day ahead?
Yes, this is a fantastic make-ahead dessert for entertaining. It needs at least an hour to chill anyway, so making it the night before is perfect. Keep it covered in the fridge until you are ready to serve.
I hope this cozy recipe brings a little extra sweetness to your winter evenings. Give it a try and let the rich flavors warm you up. Happy cooking!
— Lidia
Ingredients
- 4 large eggs , separated
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/2 cup all -purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon sal t
- 2 tablespoons powdered sugar for dusting
- 1 cup creamy peanut butter
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup heavy whipping cream, whipped to stiff peaks
- 1/2 cup semi -sweet chocolate chips
- 1/3 cup heavy cream
- 6 mini peanut butter cups, chopped
Instructions
- Preheat oven to 375°F (190°C) and line a 15x10x1-inch jelly roll pan with parchment paper, greasing the paper.
- Beat egg whites in a large bowl until soft peaks form; gradually add 1/4 cup sugar and beat until stiff peaks form.
- In a separate bowl, beat egg yolks, remaining 1/2 cup sugar, and vanilla until thick and lemon-colored.
- Sift together flour, cocoa, baking powder, and salt; fold into the egg yolk mixture.
- Gently fold the egg whites into the chocolate batter until no white streaks remain.
- Spread batter evenly into the prepared pan and bake for 10 to 12 minutes or until the top springs back when touched.
- Immediately invert cake onto a kitchen towel dusted with powdered sugar; peel off parchment and roll cake and towel together from the narrow end. Cool completely.
- For the filling, beat peanut butter, cream cheese, and 1 cup powdered sugar until smooth; fold in the whipped cream.
- Unroll cooled cake, spread peanut butter filling to within 1/2 inch of edges, and re-roll tightly without the towel.
- In a small saucepan, heat 1/3 cup heavy cream until simmering; pour over chocolate chips, let sit for 5 minutes, then stir until smooth.
- Pour ganache over the cake roll and garnish with chopped peanut butter cups. Chill for at least 1 hour before serving.
