If you’re a fan of the classic peanut butter cup, this Peanut Butter Cup Cake Roll is the perfect dessert for you! With rich chocolate cake, creamy peanut butter filling, and a decadent chocolate ganache, this cake roll will surely impress your friends and family.
Ingredients:
For the Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup buttermilk
For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For the Topping:
- 1/4 cup chopped peanuts
- 1/4 cup melted peanut butter
Instructions:
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, leaving an overhang for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar together until thick and pale, about 3-4 minutes. Add the vanilla extract and vegetable oil, mixing until combined.
- Mix Batter: Gradually add the dry ingredients to the egg mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cake: 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 baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. When the cake is done, immediately invert it onto the prepared towel and carefully peel off the parchment paper. Starting from the short end, roll the cake up with the towel. Let it cool completely.
- Prepare the Filling: For the filling, beat the creamy peanut butter and softened butter together until smooth. Gradually add the powdered sugar, mixing until combined. Add the vanilla extract and heavy cream, beating until light and fluffy.
- Fill the Cake: Unroll the cooled cake and spread the peanut butter filling evenly over it. Carefully re-roll the cake without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour.
- Make the Ganache: For the ganache, heat the heavy cream until just simmering. Pour it over the semi-sweet chocolate chips and let it sit for a few minutes. Stir until smooth and glossy.
- Decorate the Cake: Pour the ganache over the chilled cake roll, letting it drip down the sides. Sprinkle the chopped peanuts on top and drizzle with melted peanut butter.
- Serve and Enjoy: Slice and serve your delicious Peanut Butter Cup Cake Roll. Enjoy!
Additional Information:
- Prep Time: 30 minutes
- Cooking Time: 10-12 minutes
- Total Time: 2 hours (including chilling time)
- Calories: 450 Kcal per serving
- Servings: 12
This Peanut Butter Cup Cake Roll is a delightful blend of rich chocolate and creamy peanut butter, making it an irresistible treat for any occasion. The combination of textures and flavors is sure to make this a favorite dessert in your home. Enjoy baking and savoring every bite!
Frequently Asked Questions (FAQs)
Q: Can I use natural peanut butter for the filling? A: While you can use natural peanut butter, it may result in a slightly different texture and flavor. Creamy peanut butter is recommended for a smoother and more consistent filling.
Q: Can I make this cake roll ahead of time? A: Yes, you can make the cake roll a day in advance. Just make sure to wrap it tightly in plastic wrap and store it in the refrigerator. Add the ganache and toppings just before serving.
Q: How should I store leftovers? A: Store any leftover cake roll in an airtight container in the refrigerator for up to 3 days. For best results, allow the slices to come to room temperature before serving.
Q: Can I freeze the cake roll? A: Yes, you can freeze the cake roll. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
Q: Can I substitute the semi-sweet chocolate chips with milk chocolate? A: Yes, you can use milk chocolate chips instead of semi-sweet chocolate chips for a sweeter ganache. The overall flavor will be slightly different but still delicious.
Q: What if I don’t have buttermilk? A: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and filling it up with milk to the 1/4 cup mark. Let it sit for a few minutes before using.
Q: Can I add other toppings? A: Absolutely! Feel free to add other toppings such as chocolate shavings, caramel drizzle, or even crushed candy bars for extra indulgence.
Enjoy making and serving this delightful Peanut Butter Cup Cake Roll!