We didn’t have much, but Grandma always had Reese’s cups in her cabinet. I’d sneak one late at night, crumbling chocolate and peanut butter on my fingertips. The smell of that melting chocolate mingled with peanut butter—never too sweet, just enough to make me forget everything else.
Now, years later, I get a craving that exact moment, that messy comfort. Turns out, rolling up a cake filled with peanut butter and chopped Reese’s is like wrapping up a childhood memory, compact and sweet, with a little bit of rebellion.
It’s not the prettiest cake, maybe. But it tastes like that rush of pure, unfiltered joy, like a mini rebellion against grown-up worries. Honestly, I never thought a rolled-up cake could feel so personal, so nostalgic, in just a single bite.
Reese’s Peanut Butter Roll Cake
Equipment
- Mixing bowls
- Baking sheet
- Kitchen towel
- Whisk
- Spatula
Ingredients
- 4 large eggs at room temperature
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup peanut butter smooth or chunky
- 1 cup chopped Reese’s cups for filling
- 1/2 cup powdered sugar optional, for sweeter filling
Instructions
- Preheat the oven to 350°F (175°C). Line a 15×10-inch (38×25 cm) baking sheet with parchment paper and lightly grease.
- In a large mixing bowl, whisk together eggs and sugar until the mixture becomes pale and slightly thickened, about 3-4 minutes, and the volume increases visibly.4 large eggs
- Sift the flour and cocoa powder together into the egg mixture, gently folding in with a spatula until fully combined and smooth, being careful not to deflate the batter.4 large eggs
- Pour the batter evenly onto the prepared baking sheet, spreading it into an even layer with a spatula. Bake for 12-15 minutes, until the surface is set and a toothpick inserted in the center comes out clean.
- Once baked, transfer the cake (still on parchment) onto a clean kitchen towel dusted lightly with powdered sugar. Carefully loosen the edges and invert the cake onto the towel, then peel off the parchment paper.4 large eggs
- Spread the peanut butter evenly over the warm cake, then sprinkle the chopped Reese’s cups on top, pressing slightly into the filling. Starting from one short end, roll up the cake tightly into a log. Let it cool slightly, then refrigerate for at least 30 minutes before slicing.4 large eggs
Notes
Maybe it’s silly to write a whole paragraph about a cake. But you know. Sometimes, food is more than food. It’s family, memories, and those tiny moments you hide in your mind just to crack open when you need them most.
This cake? It’s one of those. Maybe it’s a celebration. Maybe just a quiet morning snack. Whatever it is—hope it makes your kitchen smell like home, even if just for a little while.
