The Reese’s Peanut Butter Cup Roll Cake is the perfect dessert for chocolate and peanut butter lovers. Combining the light, airy texture of a rolled chocolate cake with a creamy peanut butter filling, this treat is both indulgent and satisfying. Topped with the iconic Reese’s Peanut Butter Cups, every slice is a deliciously decadent dessert experience. Whether you’re making it for a party, special occasion, or just because, this recipe is a guaranteed crowd-pleaser.

Ingredients

For the Cake:

3/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt

For the Wet Ingredients:

4 large eggs
1/2 cup granulated sugar
1/4 cup vegetable oil
1 tsp vanilla extract

For the Filling:

1/3 cup creamy peanut butter
1/2 cup heavy cream
1/2 cup powdered sugar
1/4 cup mini chocolate chips

For the Topping:

1/2 cup chopped Reese’s Peanut Butter Cups

Preparation

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease a jelly roll pan and line it with parchment paper, ensuring the edges are covered.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a separate large bowl, beat the eggs and granulated sugar using a hand or stand mixer on high speed until the mixture becomes pale and fluffy, about 3-5 minutes.
Gradually add the vegetable oil and vanilla extract to the egg mixture, blending until smooth.

Step 2: Combine and Bake

Gently fold the dry ingredients into the wet mixture in batches, being careful not to overmix. The batter should be smooth and free of lumps.
Pour the batter evenly into the prepared jelly roll pan, spreading it with a spatula to create a uniform layer.
Bake for 12 minutes, or until the cake springs back when lightly touched in the center.

Step 3: Roll the Cake

Remove the cake from the oven and allow it to cool for about 2 minutes.
While still warm, place a clean kitchen towel over the top of the cake and gently roll it, starting from the shorter side. Rolling the cake while warm prevents cracks.
Let the rolled cake cool completely in its towel at room temperature.

Step 4: Prepare the Filling

In a medium mixing bowl, beat the creamy peanut butter, heavy cream, and powdered sugar together until the mixture is light and fluffy.
Fold in the mini chocolate chips for added texture and flavor.

Step 5: Fill and Roll the Cake

Carefully unroll the cooled cake and spread the peanut butter filling evenly across the surface, leaving a small border around the edges.
Re-roll the cake tightly without the towel, ensuring the filling stays inside.
Wrap the roll cake in plastic wrap and refrigerate it for at least 1 hour to set.

Step 6: Decorate and Serve

Before serving, unwrap the cake and place it on a serving platter.
Sprinkle the chopped Reese’s Peanut Butter Cups on top for garnish. You can also add a drizzle of chocolate sauce for extra indulgence.

Cooking Notes

Make sure to roll the cake while it is still warm to avoid cracking.
For an extra moist cake, lightly brush the surface with simple syrup before spreading the filling.
Substitute mini chocolate chips with white chocolate chips for a fun flavor twist.

Serving Suggestions

Slice the roll cake into even pieces and serve it chilled for the best texture.
Pair it with a scoop of vanilla ice cream or a glass of cold milk for a classic combination.
Add a drizzle of caramel sauce or chocolate syrup to each slice for a gourmet touch.

Tips

Use parchment paper for an easy release from the pan.
Chill the filled roll cake before slicing to achieve clean, precise cuts.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Double the filling recipe if you prefer a thicker, creamier center.

Prep Time: 20 minutes
Cooking Time: 12 minutes
Chilling Time: 1 hour
Total Time: 1 hour 30 minutes

Nutritional Information (per serving)

Calories: 280
Protein: 5g
Sodium: 140mg

FAQs

1. Can I use natural peanut butter for the filling?

Yes, but ensure it’s well-stirred to avoid separation, as natural peanut butter can be oilier.

2. How can I prevent the cake from cracking?

Rolling the cake while it’s warm is key. Also, don’t overbake the cake, as it will become too dry and prone to cracking.

3. Can I make this roll cake ahead of time?

Absolutely! Prepare and chill the roll cake a day in advance. Add the toppings just before serving.

4. Can I freeze the roll cake?

Yes! Wrap it tightly in plastic wrap and foil before freezing. Thaw it in the refrigerator for several hours before serving.

5. Can I use a different candy for the topping?

Feel free to get creative! Mini Snickers, KitKats, or even crushed pretzels can be fun and delicious alternatives.

Conclusion

Reese’s Peanut Butter Cup Roll Cake is a dream dessert for anyone who loves the classic combination of chocolate and peanut butter. Its soft, spongy cake, creamy filling, and indulgent toppings make it a show-stopping centerpiece for any gathering. With its easy preparation and irresistible flavor, this dessert is a must-try for bakers of all levels. Whip it up for a special occasion or simply to treat yourself—either way, it’s bound to impress!

Reese’s Peanut Butter Cup Roll Cake Recipe

Author: Imili Johnson
Total Time: 1 hour 30 minutes(Chilling Time: 1 hour)

Print Recipe

Ingredients

Scale

Ingredients

For the Cake:

3/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt

For the Wet Ingredients:

4 large eggs
1/2 cup granulated sugar
1/4 cup vegetable oil
1 tsp vanilla extract

For the Filling:

1/3 cup creamy peanut butter
1/2 cup heavy cream
1/2 cup powdered sugar
1/4 cup mini chocolate chips

For the Topping:

1/2 cup chopped Reese’s Peanut Butter Cups

Instructions

Preparation

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease a jelly roll pan and line it with parchment paper, ensuring the edges are covered.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a separate large bowl, beat the eggs and granulated sugar using a hand or stand mixer on high speed until the mixture becomes pale and fluffy, about 3-5 minutes.
Gradually add the vegetable oil and vanilla extract to the egg mixture, blending until smooth.

Step 2: Combine and Bake

Gently fold the dry ingredients into the wet mixture in batches, being careful not to overmix. The batter should be smooth and free of lumps.
Pour the batter evenly into the prepared jelly roll pan, spreading it with a spatula to create a uniform layer.
Bake for 12 minutes, or until the cake springs back when lightly touched in the center.

Step 3: Roll the Cake

Remove the cake from the oven and allow it to cool for about 2 minutes.
While still warm, place a clean kitchen towel over the top of the cake and gently roll it, starting from the shorter side. Rolling the cake while warm prevents cracks.
Let the rolled cake cool completely in its towel at room temperature.

Step 4: Prepare the Filling

In a medium mixing bowl, beat the creamy peanut butter, heavy cream, and powdered sugar together until the mixture is light and fluffy.
Fold in the mini chocolate chips for added texture and flavor.

Step 5: Fill and Roll the Cake

Carefully unroll the cooled cake and spread the peanut butter filling evenly across the surface, leaving a small border around the edges.
Re-roll the cake tightly without the towel, ensuring the filling stays inside.
Wrap the roll cake in plastic wrap and refrigerate it for at least 1 hour to set.

Step 6: Decorate and Serve

Before serving, unwrap the cake and place it on a serving platter.
Sprinkle the chopped Reese’s Peanut Butter Cups on top for garnish. You can also add a drizzle of chocolate sauce for extra indulgence.

Notes

Cooking Notes

Make sure to roll the cake while it is still warm to avoid cracking.
For an extra moist cake, lightly brush the surface with simple syrup before spreading the filling.
Substitute mini chocolate chips with white chocolate chips for a fun flavor twist.

Prep Time: 20 minutes
Cook Time: 12 minutes

Nutrition

Calories: 280
Sodium: 140mg
Protein: 5g