Reese’s Peanut Butter Cup Roll Cake is a decadent dessert featuring a rich chocolate sponge cake filled with creamy peanut butter frosting and topped with Reese’s pieces. This irresistible treat is perfect for peanut butter lovers and a showstopper for any special occasion.
Why You’ll Love This Recipe
- Combines the classic chocolate and peanut butter flavor in a fun and creative way.
- Perfectly moist sponge cake with a creamy, luscious filling.
- Topped with Reese’s for an extra indulgent finish.
- A great make-ahead dessert for parties and gatherings.
- Impressive presentation yet surprisingly simple to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Sponge Cake
- All-purpose flour
- Cocoa powder
- Baking powder
- Eggs
- Granulated sugar
- Vanilla extract
- Salt
For the Peanut Butter Filling
- Creamy peanut butter
- Unsalted butter, softened
- Powdered sugar
- Heavy cream or milk
- Vanilla extract
For the Topping
- Reese’s peanut butter cups, chopped
- Reese’s pieces or mini peanut butter cups (optional)
- Chocolate ganache (optional, made with chocolate chips and heavy cream)
Directions
Make the Chocolate Sponge Cake
- Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and grease lightly.
- In a medium bowl, sift together flour, cocoa powder, and baking powder. Add a pinch of salt and set aside.
- In a large bowl, beat the eggs and sugar together until pale and thick, about 3-5 minutes. Mix in vanilla extract.
- Gradually fold the dry ingredients into the egg mixture until just combined. Avoid overmixing.
- Spread the batter evenly into the prepared pan. Bake for 10-12 minutes or until the cake springs back when lightly touched.
- Remove from the oven and immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake (with the towel) from the short end. Let it cool completely.
Make the Peanut Butter Filling
- In a bowl, beat peanut butter and softened butter until smooth and creamy.
- Gradually add powdered sugar, heavy cream, and vanilla extract, beating until light and fluffy.
Assemble the Roll Cake
- Gently unroll the cooled cake and spread an even layer of the peanut butter filling over the surface.
- Roll the cake back up tightly (without the towel) and place seam-side down on a serving plate.
Decorate the Cake
- Drizzle the roll with chocolate ganache if desired.
- Sprinkle chopped Reese’s peanut butter cups and Reese’s pieces over the top for decoration.
- Chill the cake for at least 30 minutes before slicing.
Servings and Timing
- Servings: 8-10 slices
- Prep time: 30 minutes
- Cook time: 12 minutes
- Chill time: 30 minutes
- Total time: 1 hour 12 minutes
Variations
- Extra Chocolatey: Add mini chocolate chips to the peanut butter filling for added texture.
- Nut-Free Option: Substitute Reese’s and peanut butter with Nutella and hazelnut candies.
- Holiday Twist: Use seasonal Reese’s candies for festive occasions.
- Marble Roll: Mix some peanut butter into the sponge batter for a marbled effect.
Storage/Reheating
- Refrigerator: Store the roll cake in an airtight container in the fridge for up to 4 days.
- Freezer: Wrap the cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
FAQs
1. Can I use natural peanut butter?
Yes, but ensure it’s well-stirred to avoid a gritty texture in the filling.
2. How do I prevent the sponge cake from cracking?
Rolling the cake while it’s warm and allowing it to cool in the rolled shape helps prevent cracks.
3. Can I make this cake ahead of time?
Absolutely! Assemble the cake a day in advance and refrigerate until ready to serve.
4. What’s the best way to slice the roll cake?
Use a sharp serrated knife and clean it between slices for neat cuts.
5. Can I use a different filling?
Yes, cream cheese frosting or whipped ganache are great alternatives to peanut butter filling.
6. How do I make the chocolate ganache?
Heat equal parts chocolate chips and heavy cream in a microwave or double boiler until smooth.
7. Can I use a different type of chocolate for the cake?
Dark chocolate cocoa powder will give a richer flavor, while Dutch-processed cocoa provides a deep color.
8. Do I need a jelly roll pan?
While it’s recommended for even baking, a rimmed baking sheet of similar size works as a substitute.
9. Can I decorate the roll cake with frosting instead of ganache?
Yes, spread or pipe frosting over the roll before adding the Reese’s decorations.
10. Is this dessert kid-friendly?
Yes! Kids love the combination of chocolate and peanut butter, and it’s fun to make together.
Conclusion
Reese’s Peanut Butter Cup Roll Cake is a dream dessert for peanut butter and chocolate fans. Its moist chocolate sponge, creamy peanut butter filling, and indulgent Reese’s topping make it a decadent treat that’s both impressive and easy to create. Perfect for celebrations or simply spoiling yourself, this roll cake is guaranteed to delight!
Print
Reese’s Peanut Butter Cup Roll Cake
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 1 hour 42 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Reese’s Peanut Butter Cup Roll Cake is a chocolate lover’s dream! A soft chocolate sponge cake is rolled up with a creamy peanut butter filling, then topped with a rich ganache and chopped Reese’s peanut butter cups for the ultimate indulgence.
Ingredients
For the Chocolate Sponge Cake:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
For the Peanut Butter Filling:
- 1/2 cup creamy peanut butter
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
For Topping:
- 1 cup chopped Reese’s peanut butter cups
Instructions
- Prepare the Chocolate Sponge Cake:
- Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the eggs and sugar with an electric mixer on high speed until pale and thick (about 5 minutes). Add the vanilla extract.
- Gently fold the dry ingredients into the egg mixture until combined. Pour the batter into the prepared pan and spread it evenly.
- Bake for 10–12 minutes, or until the cake springs back when lightly touched.
- Roll the Cake:
- While the cake is warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake tightly in the towel from the short end. Let it cool completely.
- Prepare the Peanut Butter Filling:
- In a bowl, beat the peanut butter, cream cheese, and powdered sugar until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the peanut butter mixture.
- Assemble the Roll Cake:
- Unroll the cooled cake and spread the peanut butter filling evenly over the surface. Carefully re-roll the cake (without the towel) and place it seam-side down on a serving platter.
- Make the Ganache:
- Heat the heavy cream in a small saucepan over medium heat until steaming (do not boil). Pour the hot cream over the chocolate chips in a bowl. Let it sit for 1 minute, then whisk until smooth and glossy.
- Decorate the Cake:
- Pour the ganache over the cake, letting it drip down the sides. Top with chopped Reese’s peanut butter cups.
- Serve:
- Refrigerate the cake for 1 hour to set the ganache. Slice and enjoy!
Notes
- To prevent cracks, roll the cake while it’s still warm and pliable.
- For extra texture, mix chopped Reese’s into the filling.
- Store leftovers in the refrigerator for up to 3 days.