Peanut butter cup cake roll is the perfect cake for peanut butter and chocolate lovers. This easy cake roll recipe is rich chocolate cake filled with creamy peanut butter filling. It’s topped with chocolate ganache and covered in peanut butter cups!
WHY did it take me so long to make a peanut butter cake roll??!!
Basically, this is the BEST CAKE ROLL EVER.
Thanksgiving is on Thursday. (EEK!) Are you ready? I most certainly am not. I’ve still got work to do, groceries to buy, and I’m having a bunch of the Sacramento bloggers over for a party tomorrow. But while I am stressing over Thanksgiving dinner, I’m not worried about dessert. This bad boy is in the freezer, just waiting to be attacked with forks.
Last week I told Mel I wanted to make a how to make a cake roll video. I was trying to decide what flavor cake roll to make and he was all, “Duh. Peanut butter!”
That man is so smart. I think it’s why I love him so much. (That, and he’s funny. And cute.)
I realized that, in all the cake rolls I’ve ever made (and there are a lot of them), I’ve never made one with peanut butter. !!??
I’m making it up to you all with this cake roll recipe.
IT’S A PEANUT BUTTER CUP CAKE ROLL: CHOCOLATE CAKE FILLED WITH PEANUT BUTTER CUP FILLING. THEN IT’S GLAZED WITH GANACHE AND TOPPED WITH MORE PEANUT BUTTER CUPS.
You’ll notice this has the “Mel ate it” tag. Because, obviously.
Cake rolls are really easy to make. They’re that dessert that everyone oooohs and aaaaahs over. They think you’re Houdini or something because, you know, you got filling inside a cake roll. It’s magic!
(Do you ever eat a ho-ho and picture a hundred factory workers rolling tiny cake rolls? I totally do. I know it’s all machines, but don’t kill my fun.)
I promise you, the peanut butter cup cake roll is easy to make. The recipe is a little time intensive, just because of all the cooling and waiting, but the recipe itself is EASY. You can make the cake batter with a hand mixer and one bowl, and the same goes for the filling. The only thing special you need for this recipe is the right pan. If you order yourself a jelly roll pan today, you’ll have it in time for Thanksgiving (well, if you’re an Amazon Prime member, that is).
However, in case you’ve never seen my photo tutorial on making a cake roll, I decided to make you a how-to video. You can check it out below.
But before you go, remember the rules of cake roll making:
- It’s better to overbake the cake then under bake it.
- Roll it while it’s hot. (That’s a song, right?)
- If you don’t get powdered sugar all over the far wall of your kitchen when you flip over your cake, you may not have used enough on your towel. 😉
- Again, roll it while it’s hot. (I can’t help it, it’s catchy.)
- Be sure to chill it before you frost and or slice it. This gives the filling time to firm up a bit so it doesn’t squish out when you cut it.
- You can always top this with a sprinkle of powdered sugar instead of ganache.
- If it cracks, it could be for so many reasons. Not cooked enough, over cooked, humid air, dry air, Mercury is in retrograde, etc. Just use some filling to paste it together and add more ganache and peanut butter cups on top. NO ONE WILL KNOW.
PLEASE, USE THE NEXT PAGE BUTTON BELOW FOR THE RECIPE AND INGREDIENTS