Ever think about how Reese’s cups could be the secret ingredient to chaos in a breakfast? I woke up craving something sweet and salty, and somehow ended up folding peanut butter cups into a cake roll. There’s something wild about biting into a soft sponge that suddenly gives way to melted peanut butter, with that crispy shell providing a little crunch mid-bite.
This isn’t your standard dessert. It’s messy, it’s fun, and it somehow feels like a rebellion against the usual. Right now, it’s perfect — a mix of nostalgia and a little bit of “why not?” For anyone who has ever looked at a candy bar and wondered if it belongs in every meal, this is your moment. It’s a good reminder that sometimes, you just go ahead and make your sweet tooth happy.
Why I Love This Recipe (And You Will Too)
- It’s super quick when you’re craving something that’s both decadent and silly.
- Using Reese’s cups shifts a basic sponge into a totally different realm — salty, nutty, chocolate-y chaos.
- Perfect for mornings where you don’t want tradition, but still want to start the day with a grin.
- It’s a weird, satisfying middle ground between breakfast and dessert.
- Honestly, baking this mess makes me feel like a kid again, which is probably the point.
Sometimes you just gotta fold candy into cake and see what happens. No plans, no rules — just whatever ends up in your hand that feels right.
Reese’s Cup Cake Roll
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- Baking sheet
- Kitchen towel
- Cooling rack
Ingredients
- 4 large eggs at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour sifted
- 1/2 cup unsweetened cocoa powder sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped Reese’s cups roughly chopped so they distribute well in batter
- 1/4 cup peanut butter smooth or chunky based on preference
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together eggs, sugar, and vanilla until the mixture is pale, thick, and bubbles form when whisked — about 3-4 minutes.
- Sift the flour, cocoa powder, baking powder, and salt into the wet ingredients. Gently fold the dry ingredients into the wet with a rubber spatula until just combined, avoiding overmixing to keep the batter airy.
- Fold in the chopped Reese’s cups evenly, distributing their pieces throughout the batter.
- Pour the batter onto the prepared baking sheet, spreading it into an even layer with the spatula. Bake for about 15-20 minutes until the cake springs back when lightly pressed and a toothpick inserted comes out clean.
- Remove from the oven and immediately invert the hot cake onto a clean kitchen towel dusted with cocoa powder or powdered sugar. Carefully peel off the parchment paper.
- While still warm, spread the peanut butter evenly over the surface of the cake.
- Starting from one long edge, gently roll the cake up into a tight spiral using the towel to help lift and shape it, creating a cake roll. Let it cool completely on a wire rack.
- Once cooled, slice into individual portions and serve. Optional: drizzle melted chocolate or garnish with chopped Reese’s on top for extra flair.
Notes
Plus, if you manage to not eat the entire roll in one sitting, it makes for a pretty wild brunch story. Or maybe just a reason to never trust my baking ideas again. Either way, I’m going to keep messing around with this concept — because why not keep the chaos coming?
