Description
Chocolate peanut butter cake roll delivers a silky swirl of rich chocolate sponge and creamy peanut butter filling that melts in your mouth. Rolled with care and sprinkled with sweet passion, this dessert brings comfort straight from your kitchen to the table.
Ingredients
Scale
Main Ingredients:
- 4 eggs
- 1 cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup powdered sugar
- ½ cup chocolate chips
Dry Ingredients:
- ¾ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Supporting Ingredients:
- ¼ cup unsalted butter, softened
- ¼ cup chopped peanuts
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- Powdered sugar
- Chocolate syrup
Instructions
- Preheat your oven to 375F and line a 10×15-inch jelly roll pan with parchment paper, ensuring complete coverage.
- Whisk ¾ cup flour, ⅓ cup cocoa powder, 1 teaspoon baking powder, and ¼ teaspoon salt together in a medium bowl.
- Beat 4 eggs and ½ cup granulated sugar in another bowl until the mixture becomes pale and increases in volume.
- Stir 1 teaspoon vanilla extract into the egg mixture until fully incorporated.
- Fold the dry ingredients into the egg mixture, mixing until the batter appears smooth and free of lumps.
- Pour the batter into the prepared pan, using a spatula to spread it evenly to the edges.
- Bake for exactly 12 minutes at 375F, checking that a toothpick comes out clean from the center.
- While the cake bakes, mix 1 cup peanut butter, ¼ cup softened butter, ½ cup powdered sugar, and 1 teaspoon vanilla extract until creamy.
- Dust a clean kitchen towel with powdered sugar when the cake finishes baking.
- Immediately invert the hot cake onto the sugared towel and carefully peel off the parchment paper.
- Gently roll the cake with the towel, starting from the short end, and let it cool completely at room temperature.
- Unroll the cooled cake and spread the peanut butter filling evenly across the surface.
- Sprinkle ½ cup chocolate chips and ¼ cup chopped peanuts over the filling.
- Carefully roll the cake back up using the towel as a guide, keeping the filling inside.
- Dust the cake roll with additional powdered sugar and drizzle with chocolate syrup before slicing and serving.
Notes
- Always use room temperature eggs to achieve a lighter, fluffier cake texture that rolls more easily without cracking.
- Dust the kitchen towel generously with powdered sugar to prevent the warm cake from sticking during the initial rolling process.
- When spreading the peanut butter filling, leave a small border around the edges to prevent overflow and ensure a neat, clean roll.
- For a gluten-free version, swap the all-purpose flour with a cup-for-cup gluten-free flour blend, keeping the rest of the recipe exactly the same.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 370 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 105 mg