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Chocolate Peanut Butter Cake Roll

A soft chocolate sponge cake rolled with creamy peanut butter filling and finished with a drizzle of chocolate for an irresistible dessert.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Sponge Cake
  • 4 eggs large
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.25 cup unsweetened cocoa powder
  • 0.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.25 cup milk
  • 2 tbsp melted butter
Peanut Butter Filling
  • 1 cup creamy peanut butter
  • 4 tbsp unsalted butter softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 3-4 tbsp heavy cream

Equipment

  • Mixing bowls
  • Jelly roll pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
  2. Beat eggs and sugar until thick and pale. Add vanilla extract.
  3. Whisk together cocoa powder, flour, baking powder, and salt.
  4. Gently fold dry ingredients into egg mixture. Add milk and melted butter.
  5. Spread batter evenly into prepared pan.
  6. Bake 10–12 minutes until cake springs back when touched.
  7. Turn cake onto powdered sugar dusted towel and roll while warm. Cool completely.
  8. Beat peanut butter, butter, powdered sugar, vanilla, and cream until smooth.
  9. Unroll cake, spread filling evenly, then roll back into spiral shape.
  10. Chill before slicing and serve with chocolate drizzle if desired.

Notes

Roll the cake while warm to prevent cracking and chill before slicing for neat pieces.