Zesty and zany, this Reese’s Peanut Butter Cup Roll Cake is the ultimate dessert for peanut butter and chocolate lovers. Combining the rich flavors of Reese’s with the light, airy texture of a roll cake, this recipe is a showstopper that’s surprisingly simple to make. Get ready to roll into dessert heaven!
Why This Recipe Works
- The combination of creamy peanut butter and rich chocolate creates a perfect balance of flavors.
- Using a Swiss roll technique ensures a light, fluffy cake that’s easy to roll without cracking.
- Incorporating Reese’s Peanut Butter Cups into the filling adds a delightful crunch and extra peanut butter goodness.
- The recipe is designed for home bakers, with clear, step-by-step instructions to ensure success.
- It’s a versatile dessert that can be customized with different fillings or toppings to suit any taste.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for dusting)
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar (for filling)
- 1/2 cup heavy cream
- 1 cup chopped Reese’s Peanut Butter Cups
Equipment Needed
- 10×15 inch jelly roll pan
- Parchment paper
- Stand mixer or hand mixer
- Large mixing bowls
- Spatula
- Wire rack
Instructions
Prepare the Cake Batter
Preheat your oven to 350°F. Line the jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large bowl, beat the eggs and granulated sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in the vanilla. Gently fold the dry ingredients into the egg mixture until just combined. Spread the batter evenly into the prepared pan.
Bake the Cake
Bake for 12-15 minutes, or until the cake springs back when lightly touched. While the cake is baking, lay a clean kitchen towel on the counter and dust it with powdered sugar. As soon as the cake comes out of the oven, invert it onto the towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake up with the towel inside. Let it cool completely on a wire rack.
Make the Peanut Butter Filling
In a medium bowl, beat the peanut butter and powdered sugar until smooth. In another bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the peanut butter mixture until well combined. Stir in the chopped Reese’s Peanut Butter Cups.
Assemble the Roll Cake
Carefully unroll the cooled cake. Spread the peanut butter filling evenly over the cake, leaving a small border around the edges. Re-roll the cake, this time without the towel. Wrap the roll in plastic wrap and refrigerate for at least an hour to set.
Serve and Enjoy
Before serving, dust the roll cake with additional powdered sugar if desired. Slice with a sharp knife and enjoy the delicious combination of flavors and textures.
Tips and Tricks
For the best results, make sure your eggs are at room temperature before beating them with the sugar. This helps achieve maximum volume. When folding the dry ingredients into the egg mixture, do so gently to keep the batter light and airy. If you’re worried about the cake cracking when rolling, you can make a shallow cut along the edge where you start rolling to help it bend more easily. For a smoother filling, you can warm the peanut butter slightly before mixing it with the powdered sugar. Finally, chilling the assembled cake before slicing helps it hold its shape and makes for cleaner cuts.
Recipe Variations
- For a nut-free version, substitute the peanut butter with sunflower seed butter and omit the Reese’s Peanut Butter Cups.
- Add a chocolate ganache drizzle over the top of the roll cake for extra chocolatey goodness.
- Incorporate a layer of raspberry jam under the peanut butter filling for a PB&J twist.
- Use mini chocolate chips instead of chopped Reese’s for a different texture.
- For a festive touch, decorate the top with holiday-themed sprinkles or candy.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after it’s had time to chill and the flavors have melded together. You can make it up to two days in advance, just keep it wrapped in plastic wrap in the refrigerator until you’re ready to serve.
What if my cake cracks when I roll it?
Don’t worry if your cake cracks a little when rolling; the filling will help hold it together. Making sure the cake is rolled while still warm and using the towel to guide it can minimize cracking. Any cracks will be hidden once the cake is filled and re-rolled.
Can I freeze the roll cake?
Yes, you can freeze the assembled roll cake for up to a month. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.
Summary
This Reese’s Peanut Butter Cup Roll Cake is a decadent dessert that combines the beloved flavors of peanut butter and chocolate in a fun, roll cake form. Perfect for special occasions or when you’re craving something sweet, this recipe is sure to impress with its delicious taste and stunning presentation.
