Irresistible Peanut Butter Cup Chocolate

A chocolate roll filled with creamy peanut butter and chunks of peanut butter cups makes for a showstopping dessert that never fails to impress. This recipe delivers that classic combination of chocolate and peanut butter in each bite, with a pillowy cake that stays soft and a rich swirl of creamy filling. Whether for birthdays, potlucks, or a cozy weekend treat, this sweet roll is pure comfort and indulgence wrapped up in one slice.

I baked this for my husband’s birthday last year and he declared it better than any store-bought cake. Since then, it has become our movie night staple.

Ingredients

• All-purpose flour: Gives structure to the sponge without making it dense so go for unbleached if possible
• Unsweetened cocoa powder: Delivers a rich chocolate flavor and Dutch-process gives a deeper color
• Large eggs: Provide lift and tenderness be sure they are at room temperature for the fluffiest texture
• Vegetable oil: Keeps the cake moist without weighing it down choose a fresh neutral oil
• Creamy peanut butter: Makes the filling lush and smooth choose a brand that is not too oily
• Powdered sugar: Thickens the filling and dissolves easily in cream sift it so the filling is not lumpy
• Heavy cream: Whips into a silkier filling and makes the ganache shine always use full-fat for best results
• Chopped peanut butter cups: Add texture and bursts of flavor use the best quality you can find

Instructions

Prepare the Pan:

Line a jelly roll pan with parchment paper, leaving extra along the edges to lift the cake out easily and prevent sticking

Mix the Dry Ingredients:

In a medium bowl vigorously whisk together flour cocoa powder baking powder and salt until evenly blended

Whip the Eggs and Sugar:

Beat eggs and sugar in a large bowl with a mixer on high for about five minutes until the mixture is pale thick and has doubled in volume which makes for a light sponge

Add Wet Ingredients:

Gently pour in vegetable oil milk and vanilla extract beating just until combined to avoid deflating the eggs

Combine Wet and Dry:

Use a flexible spatula to fold the dry ingredients into the egg mixture in small additions mixing gently just until no streaks remain

Spread and Bake:

Evenly pour the batter into the prepared pan and use an offset spatula to smooth the surface bake just until the cake springs back and pulls slightly from the edges

Roll the Cake:

Immediately turn the hot cake out onto a clean towel dusted with powdered sugar then carefully peel away the parchment roll the warm cake up with the towel and set aside to cool to keep it flexible

Mix the Peanut Butter Filling:

Beat together peanut butter and powdered sugar until blended then slowly add heavy cream and vanilla whip until light and fluffy finally gently fold in chopped peanut butter cups

Fill and Re-roll the Cake:

Once completely cool unroll the cake spread the filling all over and carefully re-roll it tightly with the seam side down

Make the Ganache:

Pour warm heavy cream over chocolate chips and let them sit two minutes before stirring until glossy and smooth

Finish and Chill:

Spread or drizzle the ganache over the top chill for half an hour to let the flavors meld and the roll hold its shape then slice and enjoy

I always look forward to the moment when I add the chopped peanut butter cups to the filling and taste a bit of that mixture. Even as a grownup, it reminds me of why I love baking with my family—the sneaky chocolate-peanut butter nibbles are simply unbeatable.

Storage and Leftover Tips

Store any leftover roll wrapped tightly in plastic wrap inside the fridge to keep it soft and moist up to four days. If you want to freeze slices, place parchment between each before sealing in a container, and thaw overnight in the fridge for best results. The flavor develops even more after a day in the fridge, making leftovers a true treat.

Easy Ingredient Swaps

If you have only natural peanut butter stir it very well and add a pinch more powdered sugar to thicken the filling. Almond butter or cashew butter work for a twist. For a gluten-free version, try a recommended one-for-one gluten-free flour blend.

Perfect Ways to Serve This

This roll is wonderful alone, but a scoop of vanilla or coffee ice cream makes it even more decadent. Fresh strawberries or a handful of toasted peanuts over each slice turn it into a celebration-worthy dessert. For parties, slice into bite-sized spirals and serve on a big platter.

The Story Behind This Recipe

This recipe was inspired by the classic flavor of peanut butter cups—the candy I always reached for at Halloween. After tinkering with a few sponge cakes over the years, I found this combo was always first to disappear at family get-togethers. There is magic in seeing faces light up when cutting into the swirl.

Adapting for Every Season

For spring try using crushed strawberries or raspberries in the filling. Around the holidays add a dash of cinnamon and swap out half the peanut butter cups for peppermint patties. In summer, drizzle the chilled roll with extra chocolate and top with sliced bananas for a cool-fudge effect.

This treat always disappears quickly in my home. Make it once and you’ll be asked for the recipe again and again!

Recipe Q&A

→ How do I prevent the cake from cracking when rolling?

Roll the cake while it's still warm using a powdered sugar-dusted towel to maintain flexibility and avoid cracks.

→ Can I make this roll ahead of time?

Yes, assemble and chill the roll a day ahead; slice just before serving for best presentation and texture.

→ What is the best way to achieve a smooth ganache topping?

Pour hot cream over chocolate chips and let sit for 2 minutes before stirring until glossy and smooth.

→ Can I use natural peanut butter in the filling?

Creamy, stabilized peanut butters give the smoothest filling, but natural peanut butter can work if stirred well.

→ Are peanut butter cups necessary for the filling?

The chopped peanut butter cups add texture and extra flavor but can be omitted or substituted with chocolate chips.