Decadent Chocolate Peanut Butter Cake Roll is what I make when I need a showstopper dessert that still feels cozy and doable. Maybe you have a birthday coming up, or you just want something special for the weekend that is more fun than a plain sheet cake. I get it. Rolling cakes can be a little intimidating, and nobody wants a cracked mess. But stick with me, and I’ll show you how to bake a gorgeous swirl that tastes like a peanut butter cup and slices like a dream. You’ve totally got this.
The Story Behind This Recipe
From my kitchen to yours—Decadent Chocolate Peanut Butter Cake Roll mixes everyday ingredients with bright flavor. Tested, tasted, and ready for your table. Decadent Chocolate Peanut Butter Cake Roll is what I make when I need a showstopper dessert that still feels cozy and doable. Maybe you have a…
What is a Reeses Cake Roll?
Think of a soft chocolate sponge, light as a cloud, wrapped around a creamy peanut butter filling. That’s the heart of a “Reeses” style roll. The sponge is delicate and springy, so it bends without breaking. The filling is smooth, sweet-salty, and just thick enough to hold its place. A glossy chocolate glaze on top brings it all together with a little shine and a lot of flavor.
When people hear “cake roll,” they sometimes picture a complicated technique, but it’s simple once you know the rhythm. Bake a thin cocoa sponge, roll it up while it’s warm with a towel, cool, unroll, spread with peanut butter cream, then roll it back up. The result looks bakery-level, but it’s totally home kitchen friendly. If you love peanut butter and chocolate, this is the dessert that fits both casual gatherings and fancy nights in. It’s basically the love child of a Swiss roll and a peanut butter cup.
I like to pair slices with a glass of cold milk or a small scoop of vanilla ice cream. If you’re into similar flavors, you might also love my take on brownies inspired by the same combo. Check out this sweet bite for later: Reeses Peanut Butter Chocolate Brownie.
“I tried this roll for my husband’s birthday, and it disappeared in minutes. The swirl stayed neat, the cake stayed soft, and that peanut butter filling was pure comfort.”
And yes, the Decadent Chocolate Peanut Butter Cake Roll tastes even better on day two after the flavors settle in a bit.
How to make a Peanut Butter Chocolate Cake Roll
Let’s walk through the process in a clear, no-fuss way. We’ll use a classic cocoa sponge and a fluffy peanut butter filling. You’ll need a jelly roll pan, parchment, and a clean kitchen towel. Keep everything prepped, and you’ll move from step to step with confidence.
Ingredients
- For the chocolate sponge: eggs, granulated sugar, vanilla, milk, vegetable oil, all-purpose flour, unsweetened cocoa powder, baking powder, salt
- For the peanut butter filling: creamy peanut butter, unsalted butter, powdered sugar, vanilla, pinch of salt, a splash of milk or cream
- For the glaze optional but recommended: chocolate chips, heavy cream, tiny pinch of salt
- Extras: powdered sugar for dusting the towel, parchment paper for the pan
Make the cake
- Prep the pan: Line a jelly roll pan with parchment. Lightly grease the parchment.
- Whisk dry ingredients: flour, cocoa, baking powder, salt.
- Beat eggs and sugar: Mix on medium-high until thick, pale, and ribbony. This is where the sponge gets its lift.
- Add liquids: Blend in vanilla, milk, and oil. Fold in the dry ingredients gently until just combined.
- Bake: Spread batter in pan and bake until the cake springs back to a light touch. Do not overbake.
- Roll while warm: Dust a clean towel with powdered sugar. Flip the hot cake onto the towel, peel off parchment, and roll up from the short side with the towel inside. Cool completely.
Fill, roll, and finish
- Make filling: Beat peanut butter and butter until smooth. Add powdered sugar, vanilla, and salt. Thin with a bit of milk until creamy and spreadable.
- Unroll the cake: Gently unroll. Spread the filling evenly, stopping a half inch from the edge.
- Re-roll: Roll the cake back up, this time without the towel. Wrap in plastic and chill 30 to 60 minutes to set.
- Glaze: Warm cream, pour over chocolate chips, let sit, then stir smooth. Pour along the top of the chilled roll. Let set before slicing.
That’s it. The Decadent Chocolate Peanut Butter Cake Roll looks fancy, but it’s just a few simple steps done in order. If you’re craving another fun swirl, bookmark this playful bake too: Brownie Cookie Roll. 
Expert Cake Roll Tips
- Whip the eggs fully: The egg-sugar mix should get thick and light. This gives the cake its soft structure without heavy butter creaming.
- Measure gently: Spooned and leveled flour prevents a dense cake. Too much cocoa or flour can lead to cracking.
- Line the pan: Parchment is non-negotiable for easy release.
- Roll while warm: This sets the cake’s memory so it rolls again later without splitting.
- Use powdered sugar on the towel: Keeps the cake from sticking, and it won’t add grit.
- Don’t overbake: Pull the cake as soon as it springs back. Overbaking means dryness and cracks.
- Fix small cracks smartly: A drizzle of ganache or a dusting of cocoa hides tiny imperfections.
- Chill before slicing: A short chill gives ultra clean slices and a tidy swirl.
- Storage: Keep the roll covered in the fridge for 3 to 4 days. Bring to room temp before serving for best texture.
- Freezing: Wrap slices in plastic and freeze up to 2 months. Thaw in the fridge overnight.
Follow these and your Decadent Chocolate Peanut Butter Cake Roll will be soft, swirl-y, and photo ready every time.
Other Cake Roll Recipes
If you love the swirl life as much as I do, there are so many directions to go. A nutty coconut version is always a hit at potlucks, and it pairs beautifully with coffee. For a classy chocolate lover’s twist with a caramel note, check out this option: German Chocolate Coconut Pecan Roll Cake. The process is nearly identical, and once you’ve rolled one cake, you’re set for them all. Keep a favorite towel just for rolling so it stays super clean and soft.
Other Delicious Recipes
Sometimes you want a slice that is rich and fudgy without the roll. When that mood hits, I go for silky cheesecake or a candy bar inspired cake. Two treats that never fail are this lush Chocolate Fudge Truffle Cheesecake and the crunchy, peanutty joy of a Butterfinger-inspired bundt. Here’s the one I bake when I need a crowd pleaser: Butterfinger Bundt Cake. And if you’re into baking adventures on the lighter side, I also love crispy, sweet egg rolls filled with cheesecake filling and fruit. Save these fun bites too: Air Fryer Cherry Cheesecake Egg Rolls.
Common Questions
How do I keep my cake from cracking?
Roll it while it’s still warm and flexible, and don’t overbake. Make sure you measured your flour right and lined your pan with parchment.
Can I use a box cake mix?
For rolls, a homemade sponge works best because it’s lighter and more flexible. Box mix cakes are usually too soft and can tear.
What size pan should I use?
A standard jelly roll pan around 10 by 15 inches works great. Make sure to spread the batter evenly to get a thin, uniform layer.
How long should I chill the roll before slicing?
At least 30 minutes to set the shape. An hour is even better if you’ve added glaze.
Can I swap the filling?
Sure. Try chocolate whipped cream, hazelnut spread, or a simple vanilla buttercream. Just keep it thick enough so it doesn’t ooze out.
Ready to Roll Into Dessert Bliss
You’re set to bake a bakery-worthy swirl at home, and I hope this guide makes it feel totally doable. From whipping the eggs to that final glossy glaze, each little step adds up to a stunning Decadent Chocolate Peanut Butter Cake Roll. If you want more inspiration, take a peek at this detailed guide for a similar roll, Peanut Butter Cup Cake Roll – Crazy for Crust, or explore another take like the Chocolate Peanut Butter Swiss Roll – The Big Tasty Bite. Bake it, slice it, and share it with someone who needs a little chocolate-peanut butter joy today. And when it becomes your go-to dessert, you’ll know you’ve found a keeper in the Decadent Chocolate Peanut Butter Cake Roll.
Decadent Chocolate Peanut Butter Cake Roll
Ingredients
Method
- Prep the pan: Line a jelly roll pan with parchment and lightly grease the parchment.
- Whisk dry ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Beat eggs and sugar: In a mixing bowl, beat the eggs and granulated sugar together on medium-high until thick, pale, and ribbony.
- Add liquids: Blend in the vanilla, milk, and vegetable oil. Fold in the dry ingredients gently until just combined.
- Bake: Spread the batter in the prepared pan and bake until the cake springs back to a light touch.
- Roll while warm: Dust a clean towel with powdered sugar. Flip the hot cake onto the towel, peel off the parchment, and roll it up from the short side with the towel inside.
- Cool completely.
- Make filling: Beat the peanut butter and unsalted butter together until smooth. Add the powdered sugar, vanilla, and salt, then thin with a bit of milk until creamy and spreadable.
- Unroll the cake: Gently unroll the cake from the towel. Spread the filling evenly, stopping a half inch from the edge.
- Re-roll: Roll the cake back up without the towel. Wrap in plastic and chill for 30 to 60 minutes to set.
- Glaze: For the glaze, warm the heavy cream, pour it over the chocolate chips, let sit, then stir smooth. Pour over the top of the chilled roll and let set before slicing.
