Peanut Butter Cup Chocolate Roll Cake Recipe
This Peanut Butter Cup Chocolate Roll Cake Recipe brings together rich chocolate and creamy peanut butter in one amazing dessert.
Equipment
- Large Mixing Bowl
- Electric mixer
- 15x10 inch jelly roll pan
- Parchment paper
- Clean kitchen towel
- Wire cooling rack
- Rubber spatula
- Measuring cups and spoons
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup softened butter
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 375°F degrees.
- Line jelly roll pan with parchment paper.
- Mix flour, cocoa, baking powder, and salt.
- Beat eggs and sugar until thick and pale.
- Add water and vanilla to egg mixture.
- Fold dry ingredients into wet ingredients gently.
- Spread batter evenly in prepared pan.
- Bake for 12-15 minutes until springs back.
- Turn cake onto powdered sugar-dusted towel immediately.
- Roll cake in towel while still warm.
- Cool completely on wire rack for 30 minutes.
- Beat peanut butter, powdered sugar, and butter.
- Add vanilla and cream to filling mixture.
- Unroll cooled cake carefully and spread filling.
- Roll cake again without towel this time.
- Wrap in plastic wrap and refrigerate overnight.
Notes
- Use room temperature ingredients This ensures smooth mixing and better texture in your Peanut Butter Cup Chocolate Roll Cake Recipe.
- Don't overbake the cake A slightly underdone cake rolls easier without cracking.
- Roll while warm Hot cake is more flexible and less likely to break during rolling.
- Chill overnight This allows flavors to meld and makes slicing much easier.
- Dust with powdered sugar This prevents the towel from sticking to the cake surface.