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Chocolate Peanut Butter Cake Roll

A soft chocolate sponge cake rolled with a creamy peanut butter filling, creating a rich and elegant dessert.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 0.75 cup all-purpose flour
  • 0.25 cup cocoa powder
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 4 eggs
  • 0.75 cup sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk
Filling
  • 1 cup peanut butter
  • 0.5 cup butter softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 3 tbsp cream

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment.
  2. Whisk together flour, cocoa powder, baking powder, and salt.
  3. Beat eggs and sugar until thick and fluffy, then mix in vanilla and milk.
  4. Fold dry ingredients into wet mixture gently.
  5. Spread batter evenly in pan and bake for 10–12 minutes.
  6. Turn cake onto powdered sugar towel and roll while warm.
  7. Prepare filling by beating peanut butter, butter, sugar, and cream.
  8. Unroll cake, spread filling, and roll again tightly.

Notes

Roll the cake while warm to prevent cracking and chill before slicing for clean cuts.