Peanut Butter Cup Cake Roll l™ 100K Recipes (2024)

I’m sure right when you read the title of this recipe, you thought this dessert is way too complicated to make. The different components and many steps can be intimidating, but trust me, I promise this Peanut Butter Cupcake Roll much easier than you think.

This dessert has all the flavors of a peanut butter cup rolled up into one mouth-watering cake. A deliciously moist chocolate cake base, a creamy sweet peanut butter filling, and a rich smooth chocolate ganache over top.

Not to mention, a bunch of surprise peanut butter cups throughout. This Peanut Butter Cupcake Roll is truly a peanut butter lover’s dream dessert.

Follow the recipe below and make sure to read through the frequently asked questions and pro tips to bake the best Peanut Butter Cupcake Roll!

HOW DO YOU MAKE A PEANUT BUTTER CUPCAKE ROLL FROM SCRATCH?

• Step 1: Preheat oven to 350 degrees
• Step 2: Line a 10×15” jelly roll pan with non-stick cooking spray and parchment paper. Make sure to leave a bit hanging over the edge of the pan
• Step 3: In a medium bowl using a hand mixer, beat the eggs at high speed until frothy (about 3 minutes)

• Step 4: Beat in the sugar, coffee or hot water, and vanilla until combined
• Step 5: Carefully beat in cocoa, salt, and baking powder on low speed until combined

• Step 6: Using a rubber spatula, fold in the flour until just combined. Being careful to not overmix
• Step 7: Spread batter onto prepared pan and use a spatula to spread to the corners of the pan

• Step 8: Bake in preheated oven for 10-15 minutes
• Step 9: While the cake is baking in the oven, lay out a clean tea towel on a large cutting board and sprinkle liberally with confectioner’s sugar (roughly ¼ cup)
• Step 10: Immediately when the cake comes out of the oven, transfer face down onto the tea towel and carefully remove the parchment paper

• Step 11: Beginning at the short end of the cake, carefully roll up into a tight log. Transfer onto a wire rack and let cool completely

• Step 12: While the cake is cooling, begin making the filling by beating softened cream cheese and peanut butter together until smooth

• Step 13: Slowly beat in powdered sugar, vanilla, and 2 whipping cream until smooth
• Step 14: Using a spatula, mix in ½ cup of the chopped peanut butter cups and set aside

• Step 15: To assemble the cooled cake, unroll carefully, and spread the filling out evenly in one layer. Make sure to leave about 1 inch from each side

• Step 16: Carefully re-roll the cake back into a log, cover tightly in plastic wrap, and chill for at least 1 hour
• Step 17: To make the ganache, microwave chocolate chips and whipping cream in 30-second increments until smooth and pourable, Allow to cool slightly then pour over top of the chilled cake and top with chopped peanut butter cups. Slice and serve!

HOW DO YOU ROLL A PEANUT BUTTER CUPCAKE ROLL?

My favorite way to roll a Peanut Butter Cupcake Roll is by using a tea towel. Once out of the oven, transfer onto a tea towel and roll up into your log.

The tea towel will end up inside of the cake, but this is normal.

CAN YOU FREEZE A PEANUT BUTTER CUPCAKE ROLL?

You can freeze the Peanut Butter Cupcake Roll after Step 16 for up to 3 months. Allow to come to room temperature, then proceed with ganache steps prior to serving.

TIPS FOR BAKING THE PERFECT PEANUT BUTTER CUP CAKE ROLL

1. To achieve a perfectly smooth batter, sift your cocoa powder, baking powder, and flour prior to mixing using a mesh strainer. This will prevent any lumps from forming.
2. Do not overbake! Bake the cake until it just springs back to the touch to make sure no cracks form when you roll.
3. Make sure your cake has cooled 100% prior to spreading on the filling. An even slightly warm cake will cause the filling to melt and spread out the sides.

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