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Decadent Chocolate Peanut Butter Cake Roll

A showstopper dessert that combines a soft chocolate sponge wrapped around a creamy peanut butter filling, finished with a glossy chocolate glaze.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the chocolate sponge
  • 4 large eggs Whipped to a thick texture
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup milk Adds moisture to the sponge
  • 1/4 cup vegetable oil For richness
  • 1 cup all-purpose flour Spoon and leveled to avoid density
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
For the peanut butter filling
  • 1 cup creamy peanut butter Smooth and spreadable
  • 1/4 cup unsalted butter Softened for easy mixing
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 2 tbsp milk or cream To thin the filling if needed
For the glaze (optional)
  • 1 cup chocolate chips Semi-sweet or dark
  • 1/2 cup heavy cream Warmed for melting
  • 1 pinch salt
Extras
  • 2 tbsp powdered sugar For dusting the towel
  • 1 sheet parchment paper For lining the pan

Method
 

Make the cake
  1. Prep the pan: Line a jelly roll pan with parchment and lightly grease the parchment.
  2. Whisk dry ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. Beat eggs and sugar: In a mixing bowl, beat the eggs and granulated sugar together on medium-high until thick, pale, and ribbony.
  4. Add liquids: Blend in the vanilla, milk, and vegetable oil. Fold in the dry ingredients gently until just combined.
  5. Bake: Spread the batter in the prepared pan and bake until the cake springs back to a light touch.
  6. 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.
  7. Cool completely.
Fill, roll, and finish
  1. 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.
  2. Unroll the cake: Gently unroll the cake from the towel. Spread the filling evenly, stopping a half inch from the edge.
  3. Re-roll: Roll the cake back up without the towel. Wrap in plastic and chill for 30 to 60 minutes to set.
  4. 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.

Notes

Store the cake roll covered in the fridge for 3 to 4 days. To freeze, wrap slices in plastic and freeze for up to 2 months. Thaw in the fridge overnight before serving.