Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Reese’s Peanut Butter Cup Roll Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Decorate the Cake:
    • Pour the ganache over the cake, letting it drip down the sides. Top with chopped Reese’s peanut butter cups.
  7. 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.

Find it online: https://recipe.ukfinda.com/reeses-peanut-butter-cup-roll-cake/