Peanut Butter & Chocolate Roll Cake
This roll cake features a tender sponge cake layered with a creamy peanut butter filling and chocolate accents. It involves baking, spreading, and rolling techniques, resulting in a soft, flexible cake with a smooth, cohesive appearance and a sweet, nostalgic flavor profile.
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
For a more decadent treat, drizzle melted chocolate over the top before slicing. Keeps well refrigerated for up to 2 days; let come to room temperature before serving for optimal softness.