Peanut Butter Cup Cake Roll

Peanut Butter Cup Cake Roll


For the Cake:
3 large eggs
¾ cup granulated sugar
2 teaspoons brewed coffee or water
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon baking powder
¾ cup all-purpose flour
Powdered sugar (for rolling)
For the Filling & Topping:
2 ounces cream cheese, softened
⅓ cup peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
4 tablespoons + ⅔ cup heavy whipping cream
7 Reese’s peanut butter cups, chopped (about 1 cup)
1 cup semi-sweet chocolate chips


Make the Cake:
Preheat oven to 350°F.
Prepare a jelly roll pan with foil and cooking spray.
Mix eggs, sugar, coffee, and vanilla.
Add dry ingredients and spread in the pan.
Bake for 10-15 minutes.
Roll the warm cake in a sugared towel and let cool.
Prepare the Filling:
Beat cream cheese and peanut butter.
Add powdered sugar, vanilla, and cream until smooth.
Fold in chopped peanut butter cups.
Unroll the cake, spread the filling, and re-roll.
Chill in the fridge.
Make the Topping:
Microwave chocolate chips and cream, whisk until smooth.
Chill until thickened.
Pour ganache over the chilled cake and top with more peanut butter cups.
Chill, slice, and enjoy the perfect slice of nostalgia with each bite of this Peanut Butter Cup Cake Roll!
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Kcal: 320 kcal per slice | Servings: 8 slices

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