Amazing 1-step Chocolate Peanut Butter Cake Roll

Oh my goodness, if you are looking for a dessert that truly feels like a special occasion, but comes together faster than you’d think, then listen up! Sometimes you just need that perfect marriage of flavors—that deep, comforting chocolate swooshing against the salty, sweet delight of peanut butter. Well, I’ve finally perfected my absolute favorite rendition of the Chocolate Peanut Butter Cake Roll, and trust me, this is the one you want in your recipe binder.

I remember making simple jelly rolls with my aunt when I was small, trying to get them to look perfect, usually ending up with a sticky, slightly misshapen log. But this version? It’s foolproof because the sponge is just right, and the combination of the creamy filling and that shiny ganache topping is just heavenly. If you want to see other amazing desserts, check out my thoughts on decadent desserts, but seriously, save room for this one!

Why This Chocolate Peanut Butter Cake Roll Recipe Works

I’ve tried a few sponge cake recipes that crumble into sad, dry pieces the second you try to roll them. Not this one! This recipe is designed for rolling success, giving you that impressive look without all the stress. It’s all about the balance of those rich chocolate notes against the salty peanut butter goodness.

• Incredibly lightweight sponge cake that bends instead of breaking.
• A peanut butter filling that sets up beautifully firm, not soupy.
• That stunning, glossy chocolate ganache finishes the look perfectly.
• The flavor profile is spot-on—sweet, salty, and deeply chocolatey!

For those interested in other great ideas for sweet spreads, you should take a peek at my favorite cream recipes for fillings—they might inspire your next bake!

The Perfectly Spongy Chocolate Cake Base

This sponge cake is beaten specifically to incorporate tons of air early on. The secret here is using good quality, unsweetened cocoa powder. It gives you that deep, dark chocolate flavor without adding excess liquid or density that would make the cake tough to manage when rolling it up.

Creamy Peanut Butter Filling for Your Chocolate Peanut butter Cake Roll

The filling couldn’t be simpler, but the texture is everything! You need it smooth enough to glide onto the cake delicately, but firm enough to keep its shape once chilled. The best way to guarantee creaminess is making absolutely sure your butter is truly soft—almost mushy—before you even think about beating it in. No cold streaks allowed!

Gathering Ingredients for the Chocolate Peanut Butter Cake Roll

Okay, let’s talk supplies! Getting all your bits and pieces ready beforehand—we bakers call that *mise en place*—is practically half the battle won, especially with something delicate like this roll. You don’t want to be scrambling for the heavy cream while your chocolate is seizing up, right? I’ve broken down exactly what you need for the three main stars of the show: the cake, the luscious filling, and that shiny chocolate top.

Make sure you visit a great resource like this one on peanut butter cookies if you need to stock up on quality PB!

For the Chocolate Sponge Cake

This is what we need to get that perfect light bubble structure:

• 4 large eggs (Remember my tip—room temperature eggs whip up like magic!)
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• Pinch of salt

For the Peanut Butter Filling

This has to be perfectly smooth so it spreads easily! Please remember the butter needs to be fully softened.

• 1 cup powdered sugar
• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 2 tablespoons milk

For the Chocolate Ganache Topping

For that rich, beautiful melt-in-your-mouth chocolate coating:

• 4 ounces semi-sweet chocolate, chopped (Don’t skimp here; good chocolate makes a real difference!)
• 1/2 cup heavy cream

Step-by-Step Instructions for Your Chocolate Peanut Butter Cake Roll

Alright, here’s where the real magic happens! Don’t be intimidated by the rolling; it’s actually kind of fun once you get into the rhythm. We are moving fast in the beginning, but the cooling time is your friend, giving you time to make that incredible filling. If you remembered to use room temperature eggs, this first part will be a breeze!

When you’re ready for more deep chocolate action after this, check out my guide on making super moist chocolate cake with ganache—it’s a classic for a reason.

Baking the Delicate Chocolate Cake Layer

First things first, get that oven humming at 375°F (190°C) and make sure that 10×15 jelly roll pan is lined perfectly with parchment paper. That paper is your best friend here.

Now for the batter: Beat those eggs and sugar until they are thick and look pale yellow—this is crucial for volume! It needs to ribbon off the whisk. Next, sift your dry ingredients—the flour, cocoa powder, baking powder, and salt—together. When you add those dry ingredients back into the egg fluff, you absolutely must fold gently, or you knock all the air out! Just stir until you don’t see streaks of flour. Stir in the vanilla and quickly spread it evenly.

Into the oven it goes for a short 10 to 12 minutes. It bakes fast, so don’t wander far! You want it done when a toothpick pops out clean.

The Essential Rolling Technique for the Chocolate Peanut Butter Cake Roll

Right when it comes out of the oven, grab a clean kitchen towel and dust it generously with powdered sugar. Immediately flip that hot cake right onto the sugared towel—don’t hesitate! Peel off the parchment paper. Now, this is the test: starting from a short end, roll the cake and the towel up tightly together. You need to roll it while it’s hot so it remembers that shape!

Let it sit there, cooling completely, rolled up tight on a wire rack. If you find a tiny crack when you eventually unroll it later? Don’t panic for a second! It happens to everyone. The filling and the ganache are excellent cover-up artists, I promise you!

Preparing and Applying the Peanut Butter Filling

While that beautiful chocolate sponge is cooling in its towel sleeping bag, whip up the filling. You’re beating the powdered sugar, peanut butter, softened butter, and milk until it’s totally smooth and creamy—think thick spreadable frosting consistency. If your butter wasn’t soft, you’ll end up with lumps, so be sure!

Once the cake is totally, completely cool, gently unroll it. Spread that peanut butter filling all over the surface, but leave about a 1-inch gap empty on one of the long edges. This empty space seals the roll shut! Now, reroll the cake, leaving the towel behind this time. Nestle that completed roll seam-side down on your serving plate and tuck it into the fridge for at least 30 minutes to firm up.

Finishing the Chocolate Peanut Butter Cake Roll with Ganache

Time for the grand finale! Making ganache is almost easier than making frosting. Just chop up that semi-sweet chocolate into a heatproof bowl. Heat your heavy cream on the stove until it just barely starts to bubble—don’t let it boil hard!

Pour that hot cream straight over the chopped chocolate. Walk away for five minutes—seriously, step back and let the heat do the work. Then, take a whisk and stir it slowly until it turns into one glorious, smooth chocolate pool. Let it cool just slightly so it’s pourable but not hot. Then, pour it over your chilled cake roll, making sure it drips down those gorgeous sides. Back into the fridge it goes until that ganache sets firm enough to slice without making a huge mess!

Tips for a Perfect Chocolate Peanut Butter Cake Roll Every Time

So, you’ve got the recipe down, but how do you make sure it comes out looking like the picture and not, you know, a lumpy disaster? Experience really teaches you a few small tricks that make all the difference when dealing with sponge cakes. I learned most of these the hard way, but you don’t have to!

If you want to check out another cake that requires specific handling, my tips for cream cheese pound cake might give you some general technique ideas, though this roll is a whole other beast!

Handling the Cake Roll Without Cracks

The number one enemy of the cake roll is cracking, and the rolling step is where it all happens. You absolutely have to roll it while it’s hot! I know it sounds counterintuitive because you want it cool to fill, but the heat sets the fibers so they stretch instead of snapping. Make sure you dust that towel well with powdered sugar, or the cake will stick horribly to the fabric.

Also, when you line that pan, be generous with the parchment paper along the sides, letting it overhang a bit. That little bit of extra overhang acts like handles when you need to lift the hot cake out before you flip it. It gives you wiggle room!

Ingredient Substitutions for Your Chocolate Peanut Butter Cake Roll

Sometimes you might be out of peanut butter, or maybe you have a guest who loves a different nut butter. Don’t sweat it! You can totally substitute almond butter in place of the peanut butter for the filling if you want to mix things up flavor-wise. Just make sure the texture is similar to your standard creamy PB.

Also, remember my note about room temperature eggs? That’s not really a substitution, but it’s a non-negotiable tip for that airy sponge. Using cold eggs actually works against you by collapsing the volume you just worked so hard to beat into them!

Storage and Reheating Instructions for Your Chocolate Peanut Butter Cake Roll

Listen, you probably won’t have much left over because this Chocolate Peanut Butter Cake Roll disappears fast, but if you do manage to save some, storage is simple! Because we have peanut butter filling and a chocolate ganache topping, this definitely needs to stay chilly. You can’t leave this one on the counter, even for a little while.

I usually wrap the sliced roll tightly in plastic wrap, making sure the plastic doesn’t smash the beautiful ganache layer. Then, it goes right into the refrigerator. It keeps wonderfully fresh for about three to four days this way. I’ve honestly never had it last longer than that!

Now, here’s the big thing: don’t even think about reheating this! This is a dessert that depends completely on being served cold or slightly chilled, especially since the filling needs that firmness from the cold. Microwaving it would turn that lovely ganache into a sticky mess and possibly make the sponge rubbery. For the best experience, just pull it out of the fridge about 10 minutes before you plan to eat it. That little bit of warming up just lets the flavors bloom a bit!

If you’re looking for other easy, no-fuss ideas for delicious leftovers or quick treats, you might enjoy looking over some of my dessert-in-a-cup ideas—sometimes simple serving is the best way to go!

Serving Suggestions for the Chocolate Peanut Butter Cake Roll

Even though this Chocolate Peanut Butter Cake Roll is truly a showstopper all on its own, sometimes you just want a little something extra on the side to round out the plate, especially if you’re serving it after a big dinner. Honestly, this rich flavor combo doesn’t need much help, but a few simple drinks or garnishes really elevate the experience.

My absolute go-to pairing is a simple cup of strong, hot coffee. The slight bitterness of the coffee cuts right through the richness of the peanut butter and chocolate so beautifully. It’s classic for a reason, folks!

If you’re going for a brighter presentation, skip the heavy sauces and look for tart fruit garnishes. A few fresh raspberries or thin slices of tart green apple placed around the plate offer a wonderful little burst of acidity. It keeps things from feeling too heavy.

And speaking of refreshing pairings, if you’re serving this on a warm evening, you might want to check out my favorite coconut lime daiquiri recipe. The bright citrus is surprisingly good with dark chocolate!

Frequently Asked Questions About Making a Cake Roll

Cake rolling can feel a little intimidating at first, I totally get it! Over the years of making various types of jelly rolls—and yes, mastering this Chocolate Peanut Butter Cake Roll—I’ve heard the same questions again and again. It’s usually just a couple of technique tweaks that fix everything right up. Don’t worry about getting it perfect the first time; practice always makes for better rolls!

If you’re looking for even more foolproof dessert ideas, check out my guide where I teach you 4 exquisite no-bake cake recipes. Sometimes keeping things simple is the way to go!

Can I make the Chocolate Peanut Butter Cake Roll ahead of time?

You absolutely can get a head start! This is great for holidays when you’re busy, since the chilling time is so important. The best approach is to bake the sheet cake, roll it up hot in the towel, and let it cool completely overnight in that rolled position. Do NOT fill it yet.

The next day, unroll the cooled cake, spread your peanut butter filling, and reroll it. Chill that filled roll for at least an hour. You can pour the ganache over the top right before serving, or, if you want to be totally set, glaze it the day before and keep it covered tightly in the fridge!

Why did my cake batter deflate when folding in the dry ingredients?

This is the number one reason why sponge cakes get tough or crack! When you mix the flour and cocoa into that beautiful, fluffy egg and sugar mixture, you have to be feather-light with your folding. You’re not stirring, you’re turning. Use a rubber spatula and cut down through the middle, then gently sweep the batter from the bottom up and fold it over the top. Do this slowly and stop as soon as the dry ingredients disappear. If you overmix, you are popping all those air bubbles you worked so hard to create, and those bubbles are what give the cake the flexibility it needs to roll without snapping.

How firm should the peanut butter filling be before rolling?

The filling consistency is really key for getting that clean slice later on. When you finish beating the filling, it should look exactly like thick peanut butter frosting—smooth, creamy, and capable of holding soft peaks if you lifted your mixer beaters out. It needs to be firm enough that when you spread it on the cake, it doesn’t ooze right to the edges of the cake layer under its own weight, which would squirt out the sides when you roll it up!

Estimated Nutritional Snapshot for This Chocolate Peanut Butter Cake Roll

I always look at these numbers, but honestly, when something tastes this good, I try not to stress too much over the daily count! This is definitely a rich dessert, so portion control is your friend. Remember, these numbers are just estimates based on the ingredients I listed and how they generally combine in a dessert like this. Your final count might vary depending on the exact brands of chocolate or peanut butter you use, but this gives you a good ballpark idea.

If you’re interested in trimming down the sugar in desserts generally, you might find my piece on the surprising sugar content of fruits an interesting read!

• Serving Size: 1 slice
• Calories: 350
• Sugar: 35g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 90mg

Just keep in mind, this is a treat! Enjoying a slice of this amazing Chocolate Peanut Butter Cake Roll is worth every single spoonful. Make it for a special occasion, share it with people you love, and don’t worry about the numbers too much—that’s my philosophy anyway!

Share Your Chocolate Peanut Butter Cake Roll Creations

Now listen, I’ve handed over all my secrets for making the most glorious Chocolate Peanut Butter Cake Roll imaginable. I’ve shown you the folding technique, the right way to temper the cream for the ganache, and the importance of that cooling towel trick.

But honestly, the very best part of baking is seeing what you all whip up in your own kitchens! I absolutely love when you try one of my treasured family recipes and make it your own. I need to know how it went for you!

Did the filling spread easily, or did you have to wrestle it a bit? Did your ganache set up perfectly shiny? Don’t keep those triumphs (and funny mishaps!) to yourself!

Please take a moment to rate this recipe right down below—it really helps other bakers in the community know what to expect. And if you snapped a beautiful picture of your finished, rolled-up masterpiece, share it on social media and tag me! I check my tags constantly, and seeing your chocolate peanut butter creations is the highlight of my week.

If you’re looking for more fun, manageable treats like this one, check out the whole section on snacks and treats on the blog. Happy baking, and I can’t wait to see those rolls!

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