Introduction
Indulge in the rich, irresistible flavors of this Reese’s Peanut Butter Cup Roll Cake, a show-stopping dessert that combines velvety chocolate sponge cake with a luscious peanut butter filling and decadent chocolate ganache. Every bite delivers a perfect harmony of textures—soft cake, creamy filling, and crunchy Reese’s peanut butter cups. Aroma-wise, the rich cocoa and nutty peanut butter will fill your kitchen with warmth. Whether you’re a beginner baker or a seasoned pro, this recipe is straightforward yet impressive, making it ideal for holidays, parties, or a special weeknight treat. Let’s dive in!
Time and Servings
Prep Time: 30 minutes | Baking Time: 12 minutes | Chill Time: 30 minutes | Total Time: 1 hour 12 minutes | Servings: 10 slices
Ingredients
For the Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
For the Filling:
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 6 Reese’s peanut butter cups, chopped
For the Ganache:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Prepare the Cake: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a bowl, sift together flour, cocoa powder, baking powder, and salt.
- Mix the Batter: In a separate large bowl, beat the eggs and granulated sugar with an electric mixer until light and fluffy (about 5 minutes). Add vanilla extract and milk, mixing until combined. Gently fold in the dry ingredients until just incorporated.
- Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back when touched.
- Roll the Cake: While the cake is warm, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake (with the towel) from the short end. Let cool completely.
- Prepare the Filling: In a bowl, beat the peanut butter, powdered sugar, butter, and vanilla extract until creamy. Gently fold in the chopped Reese’s peanut butter cups.
- Assemble the Cake: Unroll the cooled cake and spread the peanut butter filling evenly over the surface. Re-roll the cake (without the towel) and place seam-side down on a serving platter.
- Make the Ganache: In a microwave-safe bowl, combine chocolate chips and heavy cream. Heat in 20-second intervals, stirring after each, until smooth and glossy. Let cool slightly, then pour over the rolled cake.
- Serve: Chill for 30 minutes to set the ganache. Slice and serve with additional chopped Reese’s peanut butter cups, if desired.
Pro Tips for Perfect Results
- Room Temperature Ingredients: Ensure eggs, butter, and milk are at room temperature for smooth blending.
- Don’t Overbake: The cake should be just set and springy to the touch to prevent cracking when rolled.
- Use a Light Hand: Fold dry ingredients gently to maintain the cake’s airy texture.
- Even Spreading: Use an offset spatula to spread both the batter and filling evenly.
- Chill Before Slicing: Let the ganache set fully for clean, neat slices.
Variations and Substitutions
- Gluten-Free: Swap all-purpose flour for a gluten-free 1:1 baking blend.
- Healthier Option: Use natural peanut butter with no added sugar and a sugar substitute like erythritol for the filling.
- Dairy-Free: Substitute butter with coconut oil and heavy cream with coconut cream for the ganache.
- Flavor Twists: Add a dash of cinnamon to the cake batter or sprinkle sea salt over the ganache for contrast.
Storage and Reheating Tips
- Storage: Keep covered in the refrigerator for up to 4 days.
- Freezing: Wrap tightly in plastic and freeze for up to 2 months. Thaw in the fridge before serving.
- Serving Tip: For best texture, let the cake sit at room temperature for 10 minutes before slicing.
FAQ
- Can I use crunchy peanut butter? Yes, but the filling may have a less smooth texture.
- Can I make this ahead of time? Yes, assemble the cake and store it (unglazed) in the fridge overnight. Add ganache before serving.
- What can I use instead of Reese’s cups? Try chopped peanuts or mini peanut butter chips.
- Can I bake this in a different pan? A standard 9×13-inch pan will work, but the cake will be thicker and may require slight adjustments in baking time.
Nutrition Estimate
Per serving (1 slice): 350 kcal | Protein: 7g | Carbohydrates: 37g | Fat: 21g (Saturated Fat: 9g)
Reese's Peanut Butter Cup Roll Cake
A rich chocolate sponge cake layered with a peanut butter filling and topped with decadent ganache, featuring crumbled Reese's cups for texture. Ideal for holidays, celebrations, or indulgent weeknight desserts, this roll cake combines soft, creamy, and crunchy elements in a vegan-friendly format. Perfectly balanced cocoa and peanut butter flavors.
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup unsalted butter softened
- 6 Reese’s peanut butter cups chopped
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it. Sift flour, cocoa powder, baking powder, and salt into a bowl. Beat eggs and granulated sugar with an electric mixer until light and fluffy (5 minutes). Add vanilla and milk, then gently fold in the dry ingredients. Spread the batter evenly into the pan and bake for 10–12 minutes until the cake springs back when touched. Invert the warm cake onto a kitchen towel dusted with powdered sugar. Remove parchment and roll gently from the short end. Let cool completely. In a bowl, mix peanut butter, powdered sugar, butter, vanilla, and chopped Reese’s cups until creamy. Spread the filling over the unrolled cake and re-roll it with the towel, placing it seam-side down. For ganache, microwave chocolate chips and heavy cream in 20-second intervals until smooth, then pour over the cake.
Notes
For best results, roll the cake while still warm and unmoistened. Use mini Reese's cups for reduced texture. Store in an airtight container in the refrigerator for up to 3 days. Can substitute dairy-free alternatives for vegan variation.
