I never thought a cake could stir up memories of sneaking Reese’s from my kid brother’s stash, doubled with the chaos of trying to juggle life’s daily mess. This isn’t some fancy preview; it’s the smell of melted peanut butter filling curling through the oven, kinda like a secret I want to keep all to myself.
What makes this roll so real right now? It’s the perfect mix of nostalgic candy comfort and a push to try something wild in the kitchen—something that’s not just for the weekend, but for those days when you need a mini rebellion. It’s simple, but it flips traditional cake on its head.
Why I Love This Recipe (And You Will Too)
- It’s like childhood, but grown-up enough to share with friends.
- Quick to throw together when you’re tired but craving that chocolate-peanut combo.
- Flexes your baking muscles without any fancy techniques.
- Hides a surprise inside that gets all the oohs and ahs.
- Reminds me that sometimes, chaos makes the best memories—and desserts.
Plus, it’s the kind of thing you can’t exactly mess up—at least, I haven’t figured out how yet. Sometimes that’s exactly what you need on a busy weekday. Or maybe just whenever you’re craving a little sweet chaos.
Peanut Butter & Chocolate Roll Cake
Equipment
- Mixing bowls
- Whisk or electric mixer
- Baking sheet or jelly roll pan
- Parchment paper
- Clean kitchen towel or silicone cake roll mat
- Spatula
- Cooling rack
Ingredients
- 4 large eggs room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ¼ tsp salt
- ½ cup unsweetened cocoa powder for a chocolate flavor
- ¾ cup peanut butter smooth or chunky as preferred
- ½ cup powdered sugar for the filling
- ½ cup semi-sweet chocolate chips or chopped chocolate
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, then lightly grease and flour it to prevent sticking.
- In a large bowl, whisk together eggs and sugar until the mixture becomes pale, thick, and slightly fluffy—about 3-4 minutes. Add vanilla extract and whisk until combined.
- Sift together flour, salt, and cocoa powder into a separate bowl. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to deflate the batter.
- Pour the batter onto the prepared baking sheet and spread evenly with a spatula to form a thin, smooth layer—try to get it as even as possible for uniform baking.
- Bake for about 12-15 minutes, or until the top is slightly firm to the touch and a toothpick inserted into the center comes out clean.
- Remove the sponge from the oven and immediately invert it onto a clean kitchen towel or silicone mat dusted with cocoa powder. Carefully peel off the parchment paper.
- While the sponge is still warm, gently roll it up from the short end with the towel or mat inside—this helps set the shape and prevents cracking as it cools.
- In a small bowl, mix the peanut butter, powdered sugar, and a pinch of salt to make a smooth, creamy filling. Warm it slightly if necessary to soften.
- Unroll the cooled sponge gently and spread a generous layer of the peanut butter mixture evenly over the surface.
- Sprinkle the chocolate chips or chopped chocolate over the peanut butter layer for added richness and texture.
- Carefully re-roll the sponge, starting from the same short end, pressing gently to seal the seam and encase the filling inside.
- Once re-rolled, transfer the cake to a serving plate and chill in the refrigerator for at least 30 minutes to set before slicing and serving.
Notes
It’s not about perfection. It’s about bringing a little messy joy into the kitchen—like that time I tried to make a fancy cake and ended up covered in flour.
This roll cake might not change the world, but it sure makes my afternoon a little sweeter, and maybe that’s enough. Or maybe I’ll just hide a few pieces before anyone else finds out.
