This Decadent Chocolate Peanut Butter Cake Roll is pure dessert bliss—a classic pairing of rich chocolate and creamy peanut butter wrapped up in a pretty spiral, then draped in glossy chocolate ganache. Each slice is as impressive as it is delicious, boasting soft, chocolatey cake, a dreamy peanut butter filling, and that irresistible ganache finish. Whether you’re after a showstopping holiday centerpiece or simply want to spoil your friends and family, this recipe is guaranteed to wow at first bite.
Ingredients You’ll Need
The beauty of this Decadent Chocolate Peanut Butter Cake Roll is that it uses simple ingredients you probably already have in your pantry. Each component builds flavor and texture, ensuring you get a perfect balance of richness and lightness in every bite.
- Large Eggs: Whipping the eggs with sugar gives our cake that signature light, sponge-like texture perfect for rolling.
- Granulated Sugar: Sweetens the sponge and helps the eggs whip up thick and glossy.
- Vanilla Extract: A splash brings warmth and brightens both cake and filling.
- Vegetable Oil: Keeps the cake layer moist and tender, never dry.
- All-Purpose Flour: Provides structure while staying delicate enough for rolling without cracking.
- Unsweetened Cocoa Powder: Deepens the chocolate flavor—Dutch-process works for a darker, more intense taste.
- Baking Powder: Gives the cake a gentle lift so it doesn’t turn out dense.
- Salt: Just a pinch to balance and enhance all the flavors.
- Creamy Peanut Butter: Delivers that nutty, velvety filling texture classic to this dessert.
- Cream Cheese: Softened cream cheese adds richness and a bit of tang, keeping the filling fluffy.
- Powdered Sugar: Sweetens the filling and gives a silky finish.
- Milk: Loosens up the filling just enough for smooth spreading.
- Heavy Cream: Essential for making that luscious, shiny ganache topping.
- Semi-Sweet Chocolate Chips: Melted into the cream to become your glossy chocolate curtain.
How to Make Decadent Chocolate Peanut Butter Cake Roll
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F and lining a 10×15-inch jelly roll pan with parchment paper, making sure to leave a little overhang for easy lifting. A light greasing helps the cake release even more smoothly—no sticking, no stress! Have a clean kitchen towel (the larger, the better) ready for rolling later, and dust it generously with powdered sugar before the cake is done.
Step 2: Make the Chocolate Sponge Batter
In a large bowl, beat the eggs with the sugar and vanilla for about 5 minutes until the mixture turns thick, pale, and airy. This step is crucial—you’re relying on those whipped eggs for your sponge’s structure and lightness! Mix in the oil quickly, then sift together your flour, cocoa powder, baking powder, and salt. Gently fold this into the egg mixture, just until the streaks disappear, so you don’t lose any of that precious volume.
Step 3: Bake and Roll the Cake
Pour the batter into your prepared pan, spreading it out evenly. Bake for 10 to 12 minutes, watching for the cake to pull ever-so-slightly away from the sides and spring back when lightly pressed. Once it’s ready, immediately invert the hot cake onto the sugared towel, peel off the parchment, and roll it up gently, starting from a short end with the towel rolled inside. This sets the shape while the cake is still pliable. Let it cool completely—don’t rush this step!
Step 4: Mix Up the Peanut Butter Filling
While the cake cools, beat together creamy peanut butter, softened cream cheese, powdered sugar, a splash of milk, and vanilla extract until your filling is smooth, fluffy, and outrageously delicious. This creamy spread is what makes the Decadent Chocolate Peanut Butter Cake Roll so addictive!
Step 5: Fill and Re-Roll the Cake
Unroll your cooled cake slowly—don’t worry if the edges crack a tiny bit; the filling will take care of that! Spread the peanut butter filling edge to edge in a smooth, even layer. Gently re-roll the cake, this time without the towel, and place it seam-side down on your serving platter. It will already look fantastic, but we’re not done yet.
Step 6: Make and Add the Chocolate Ganache
For the grand finale, heat heavy cream until just simmering, then pour over the semi-sweet chocolate chips. Let them sit together for a minute or two, then stir until completely smooth and glossy. Let the ganache cool slightly (so it doesn’t melt the filling), then pour it over the rolled cake, smoothing the top and sides with a spatula if needed. A little chill time in the fridge—just 30 minutes—sets the ganache into a perfect sliceable crown.
How to Serve Decadent Chocolate Peanut Butter Cake Roll
Garnishes
The Decadent Chocolate Peanut Butter Cake Roll loves a bit of flourish! Scatter chopped roasted peanuts, drizzle with extra melted peanut butter, or sprinkle with chocolate shavings for a bakery-style finish. A little edible gold leaf or a dusting of powdered sugar will send your presentation over the top, especially for special occasions.
Side Dishes
This cake roll is rich, so keep sides light and refreshing—think fresh berries, tangy raspberry sauce, or even a small scoop of vanilla ice cream. Unsweetened whipped cream also makes a beautiful contrast to all that chocolate and peanut butter goodness!
Creative Ways to Present
Slice the Decadent Chocolate Peanut Butter Cake Roll into thick rounds and arrange them in a fan on a platter, or line up individual slices on pretty dessert plates with a zigzag of ganache. For parties, cut into mini “swiss roll” slices and serve on a tiered stand with toothpicks for a finger-food twist that guests will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Decadent Chocolate Peanut Butter Cake Roll will keep beautifully in the fridge, covered tightly with plastic wrap or stored in an airtight container. The cake’s texture actually improves slightly after a day as the flavors meld together!
Freezing
If you want to get ahead for an event—or just surprise your future self—this cake roll freezes like a dream. Wrap the fully assembled but ungarnished roll in plastic wrap, then in foil, and freeze for up to two months. Thaw overnight in the refrigerator, then add ganache and garnishes before serving for that freshly baked look and taste.
Reheating
This dessert truly shines served chilled or at room temperature, so there’s no need to reheat. If you’ve frozen the roll, let it thaw in the fridge before slicing—this helps keep the filling smooth and prevents the ganache from cracking.
FAQs
Can I use natural peanut butter in the filling?
Natural peanut butter can be used, but make sure it’s very well stirred and not overly oily or runny. Creamy, stabilized peanut butter will give you the fluffiest, most stable filling.
What if I don’t have a jelly roll pan?
You can use a quarter sheet pan (usually around 9×13 inches), but the cake will be slightly thicker and may take a little longer to bake. Just watch it closely and test for that springy texture.
My cake cracked when I unrolled it—what should I do?
Minor cracks are perfectly normal and usually get hidden by the filling and ganache. If the cake breaks badly, press gently to reshape while re-rolling, and be generous when spreading on the ganache for a seamless finish.
Is there a gluten-free version of this recipe?
You can swap in a 1-to-1 gluten-free all-purpose flour blend for the regular flour. Most brands work beautifully—just be careful not to overmix the batter!
Can I make this roll in advance for a party?
Absolutely! The Decadent Chocolate Peanut Butter Cake Roll is an excellent make-ahead dessert. Assemble and refrigerate the whole roll up to a day ahead, then garnish right before serving for a stunning, stress-free treat.
Final Thoughts
If you’ve been dreaming of a sweet treat that delights both eyes and taste buds, you can’t go wrong with this Decadent Chocolate Peanut Butter Cake Roll. Gather your favorite people, slice up this beauty, and get ready for rave reviews—it’s the kind of dessert you’ll crave again and again!
Print
Decadent Chocolate Peanut Butter Cake Roll Recipe
- Total Time: 1 hour
- Yield: 8–10 slices 1x
- Diet: Vegetarian
Description
Indulge in the ultimate chocolate and peanut butter experience with this decadent Chocolate Peanut Butter Cake Roll. A rich chocolate sponge rolled with a creamy peanut butter filling, topped with a luscious chocolate ganache – a show-stopping dessert for any occasion.
Ingredients
For the chocolate sponge:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the peanut butter filling:
- ¾ cup creamy peanut butter
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For the chocolate ganache topping:
- ½ cup heavy cream
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line and grease a 10×15-inch jelly roll pan.
- Prepare the chocolate sponge: Beat eggs, sugar, and vanilla. Add oil, then fold in dry ingredients. Bake for 10–12 minutes, then roll and cool.
- Make the filling: Beat peanut butter, cream cheese, sugar, milk, and vanilla until smooth. Spread over cooled cake and re-roll.
- Create the ganache: Heat cream, pour over chocolate chips, stir until smooth. Pour over cake and refrigerate before serving.
Notes
- Cake can be made a day ahead and refrigerated.
- For added texture, sprinkle chopped peanuts over the ganache.
- For richer flavor, use Dutch-process cocoa.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 29g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
