Chocolate Peanut Butter Cake Roulade

Short description
Chocolate Peanut Butter Cake Roulade is a decadent dessert featuring a soft, rich chocolate sponge rolled around a creamy, fluffy peanut butter filling. Every bite offers the perfect balance of deep cocoa flavor and sweet, nutty richness, making it an irresistible treat for any occasion.

Why You’ll Love This Recipe
This Chocolate Peanut Butter Cake Roulade combines two beloved flavors into a beautiful, impressive dessert. The tender chocolate cake paired with the light and creamy peanut butter filling creates an elegant yet comforting dessert that looks as good as it tastes. It’s easier to make than it looks and is perfect for holidays, birthdays, or any special gathering.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk

1/2 cup creamy peanut butter

1 cup powdered sugar

1/2 cup heavy cream

Directions
Preheat Oven
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper and lightly grease it.

Make the Cake Batter
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and milk until well combined.

Bake the Cake
Gradually fold the dry ingredients into the wet mixture until just combined.
Pour the batter evenly into the prepared baking sheet.
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for a few minutes.

Prepare the Peanut Butter Filling
In a medium bowl, mix the creamy peanut butter and powdered sugar until smooth.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the peanut butter mixture until fully incorporated.

Roll the Cake
Once the cake is cool enough to handle, carefully invert it onto a clean kitchen towel dusted with cocoa powder.
Peel off the parchment paper.
Spread the peanut butter filling evenly over the cake.

Form the Roulade
Starting from one edge, carefully roll the cake into a log, using the towel to help roll it tightly without cracking.
Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.

Serve
Slice the roulade and serve, enjoying the rich flavors of chocolate and peanut butter in every bite.

Servings and Timing
This recipe makes 8-10 slices.
Prep Time: 20 minutes
Cook Time: 15 minutes
Chilling Time: 1 hour
Total Time: 1 hour 35 minutes

Variations
Nut-free version: Substitute the peanut butter with a nut-free spread like sunflower seed butter.

Add chocolate chips: Sprinkle mini chocolate chips over the filling before rolling for extra texture.

Different fillings: Use a chocolate ganache, vanilla buttercream, or a fruit jam for a different flavor profile.

Top with glaze: Drizzle with melted chocolate or dust with additional cocoa powder before serving.

Add crunch: Incorporate chopped peanuts into the filling for a delightful crunch.

Storage/Reheating
Store the roulade wrapped tightly in plastic wrap in the refrigerator for up to 3 days.
To serve, allow it to sit at room temperature for about 10-15 minutes for the best texture.
Freezing is also an option; wrap the roulade well and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs
How do I prevent the cake from cracking when rolling?
Rolling the cake while it is still slightly warm and using a towel dusted with cocoa powder helps prevent cracking.

Can I make the roulade a day in advance?
Yes, it actually tastes even better after resting in the refrigerator for a few hours or overnight.

What is the best way to spread the filling evenly?
Use an offset spatula or the back of a spoon to gently spread the filling without tearing the cake.

Can I substitute almond butter for peanut butter?
Yes, almond butter works well and adds a slightly different, delicious flavor.

How thin should I spread the filling?
Spread the filling in a thin, even layer to make rolling easier and avoid overflowing.

Should I trim the edges of the cake before rolling?
Trimming the edges can create a cleaner look, but it is optional.

Can I use a different size baking sheet?
A standard jelly roll pan works best; if using a different size, adjust the baking time accordingly.

How do I store leftovers without drying out the cake?
Wrap the roulade tightly in plastic wrap to retain moisture.

Can I add a chocolate coating?
Yes, after chilling, you can coat the roulade with melted chocolate for an extra decadent dessert.

What if my roulade cracks slightly?
Minor cracks can be hidden by dusting with cocoa powder or covering with chocolate glaze.

Conclusion
Chocolate Peanut Butter Cake Roulade is a show-stopping dessert that impresses with its rich, indulgent flavors and elegant presentation. With a moist chocolate sponge and a creamy peanut butter filling, it’s a treat that is surprisingly easy to make and perfect for any special occasion or whenever you crave something truly delicious.

Chocolate Peanut Butter Cake Roulade

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• Author: Olivia
• Total Time: 35 minutes
• Yield: 8-10 slices
• Diet: Vegetarian

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Description

Indulge in the perfect swirl of rich cocoa and creamy peanut butter with this Chocolate Peanut Butter Cake Roulade! Light, fluffy, and decadently filled, this elegant rolled cake makes an impressive and delicious dessert for any occasion. A true showstopper that’s surprisingly simple to make!

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Ingredients

• 1 cup all-purpose flour

• 1/2 cup granulated sugar

• 1/2 cup unsweetened cocoa powder

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup milk

• 1/2 cup creamy peanut butter

• 1 cup powdered sugar

 

• 1/2 cup heavy cream

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Instructions

• Preheat Oven:

  • Preheat oven to 350°F (175°C).

  • Line a baking sheet with parchment paper and lightly grease.

• Make the Cake Batter:

  • In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.

  • In a large bowl, cream the butter and granulated sugar until light and fluffy.

  • Beat in eggs one at a time. Stir in vanilla extract and milk until well combined.

  • Gradually fold dry ingredients into the wet mixture until just combined.

• Bake the Cake:

  • Spread the batter evenly onto the prepared baking sheet.

  • Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

  • Let cool slightly.

• Prepare the Peanut Butter Filling:

  • In a bowl, mix creamy peanut butter and powdered sugar until smooth.

  • In another bowl, whip heavy cream until soft peaks form.

  • Gently fold the whipped cream into the peanut butter mixture until combined.

• Roll the Cake:

  • Once cool enough to handle, invert the cake onto a cocoa-dusted towel.

  • Peel off the parchment paper.

  • Spread the peanut butter filling evenly over the cake.

• Form the Roulade:

  • Roll the cake carefully into a log, using the towel to guide.

  • Wrap the roulade in plastic wrap and refrigerate for at least 1 hour to set.

 

• Serve:

  • Slice the roulade and enjoy the rich chocolate-peanut butter layers!

Notes

• Dust the towel generously with cocoa powder to prevent sticking.

• For an extra decadent touch, drizzle the roulade with melted chocolate before serving.

 

• Keep the roulade refrigerated and slice just before serving for best results.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American