Reese’s Peanut Butter Cup Roll Cake is a rich, elegant dessert that blends light chocolate sponge cake with a creamy peanut butter filling and irresistible chunks of Reese’s Peanut Butter Cups. This cake looks impressive on the table but is surprisingly approachable, making it perfect for holidays, birthdays, or anytime you want to wow guests without complicated techniques.

The chocolate sponge is soft, airy, and flexible, designed specifically for rolling without cracking. Inside, a fluffy peanut butter cream provides balance and richness, while chopped Reese’s cups add texture and that unmistakable chocolate-peanut butter flavor everyone loves. Each slice reveals a beautiful swirl that feels bakery-level yet homemade.

If you enjoy classic flavor combinations and desserts that feel special but comforting, this roll cake is a must-try. Below, you’ll find everything you need to make it successfully, from timing and ingredients to step-by-step guidance and helpful tips.

Why You’ll Love This Recipe

This Reese’s Peanut Butter Cup Roll Cake stands out for several reasons:

It combines chocolate and peanut butter in a light, not-too-sweet format
The sponge cake stays soft and flexible, making rolling easy
The filling is creamy, fluffy, and packed with peanut butter flavor
Chopped Reese’s cups add texture and visual appeal
It looks impressive but uses simple, straightforward techniques
Perfect for celebrations, holidays, or make-ahead desserts

Preparation and Cooking Time

This recipe comes together quickly, with most of the time spent on cooling and chilling.

Preparation Time: 20 minutes
Baking Time: 12–15 minutes
Cooling and Chilling Time: About 1½ hours
Total Time: Approximately 2 hours

Ingredients

Chocolate Roll Cake

4 large eggs, separated
3/4 cup granulated sugar, divided
1/4 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Peanut Butter Filling

1/2 cup heavy cream
1/2 cup creamy peanut butter
6–8 Reese’s Peanut Butter Cups, chopped

For Finishing

Powdered sugar, for dusting

Tools You’ll Need

10×15-inch jelly roll pan
Parchment paper
Electric mixer
Mixing bowls
Fine-mesh sieve
Clean kitchen towel
Offset spatula

Step-by-Step Instructions

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.

In a large bowl, beat the egg yolks with 1/2 cup of the sugar until thick, pale, and creamy. Stir in the vanilla extract.

In a separate bowl, sift together the cocoa powder, flour, and salt. Gently fold the dry ingredients into the egg yolk mixture until just combined.

Whip and Fold the Egg Whites

In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff, glossy peaks form.

Carefully fold the egg whites into the chocolate batter in batches, using gentle motions to keep the mixture light and airy.

Bake and Roll

Spread the batter evenly into the prepared pan. Bake for 12–15 minutes, or until the cake springs back lightly when touched.

While the cake is still warm, invert it onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper. Starting from the short end, gently roll the cake up with the towel and allow it to cool completely.

Make the Filling and Assemble

In a bowl, whip the heavy cream and peanut butter together until smooth, fluffy, and spreadable.

Carefully unroll the cooled cake. Spread the peanut butter cream evenly over the surface, leaving a small border around the edges. Sprinkle the chopped Reese’s Peanut Butter Cups evenly on top.

Gently re-roll the cake without the towel, keeping it tight but careful not to squeeze out the filling.

Chill and Finish

Refrigerate the rolled cake for at least 1 hour to set. Before serving, dust the top lightly with powdered sugar.

Serving Suggestions

Slice with a sharp knife for clean swirls
Serve chilled for the best texture
Pair with coffee, milk, or hot chocolate
Add a drizzle of melted chocolate for extra indulgence

Storage Tips

Store the roll cake covered in the refrigerator for up to 3 days. For best appearance, dust with powdered sugar just before serving.

Additions and Variations

Add mini chocolate chips to the filling for extra texture
Use crunchy peanut butter for a bit of bite
Drizzle melted chocolate or peanut butter over the top
Swap Reese’s cups for chopped peanut butter chocolate bars

This Reese’s Peanut Butter Cup Roll Cake delivers classic flavors in an elegant, sliceable dessert that’s guaranteed to impress while remaining approachable for home bakers.