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.