Peanut Butter Cup Cake Roll Recipe

Ingredients

The Base:

• 4 large eggs
• 1 cup granulated sugar
• 1/3 cup water
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar (for dusting)

The Filling:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1/2 cup chopped peanut butter cups

The Ganache:

• 1/2 cup heavy whipping cream
• 1 cup semisweet chocolate chips

Garnish:

• Chopped peanut butter cups (for garnish)

Instructions on the next page 👇👇

Directions

1. Prepare the Cake: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease the paper. In a large mixing bowl, beat the eggs until they are thick and pale, about 5 minutes. Gradually add the granulated sugar, beating until the mixture is fluffy. Add water and vanilla extract to the egg mixture, mixing well.

2. Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add these dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.

3. Cool and Roll the Cake: While the cake is baking, dust a clean kitchen towel with powdered sugar. Once the cake is done, immediately turn it out onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from the short end, roll the cake up with the towel inside. Let it cool completely on a wire rack.

4. Prepare the Filling: In a mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. In another bowl, beat the creamy peanut butter and vanilla extract until smooth. Gently fold the whipped cream into the peanut butter mixture until well combined and fluffy. Finally, fold in the chopped peanut butter cups.

5. Assemble the Cake Roll: Unroll the cooled cake and spread the peanut butter filling evenly over the surface. Carefully roll the cake back up without the towel, starting from the short end. Place the cake roll seam-side down on a serving platter.

6. Prepare the Ganache Topping: In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips. Let it sit for 2-3 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly before pouring it over the cake roll, letting it drip down the sides.

7. Garnish and Serve: Garnish the cake roll with additional chopped peanut butter cups. Refrigerate for at least 1 hour before slicing and serving. Enjoy this decadent Peanut Butter Cup Cake Roll, a perfect blend of rich chocolate and creamy peanut butter flavors!

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