Reese’s Peanut Butter Cup Roll Cake
This irresistible Reese’s Peanut Butter Cup Roll Cake is a chocolate lover’s dream come true! Featuring a soft chocolate sponge cake rolled with creamy peanut butter frosting and topped with chopped Reese’s Peanut Butter Cups, this dessert is perfect for any special occasion or to satisfy your peanut butter and chocolate cravings.
Ingredients:
• For the Chocolate Sponge Cake:
o 3/4 cup all-purpose flour
o 1/4 cup unsweetened cocoa powder
o 1 tsp baking powder
o 1/2 tsp baking soda
o 1/4 tsp salt
o 3 large eggs, room temperature
o 3/4 cup granulated sugar
o 1/4 cup whole milk
o 1 tsp vanilla extract
o Powdered sugar (for dusting)
• For the Peanut Butter Filling:
o 1/2 cup creamy peanut butter
o 1/4 cup unsalted butter, softened
o 1 1/2 cups powdered sugar
o 3 tbsp heavy cream (or milk)
o 1 tsp vanilla extract
• For the Topping:
o 1/2 cup semi-sweet chocolate chips
o 1/4 cup heavy cream
o 1 cup chopped Reese’s Peanut Butter Cups
Directions:
1. Preheat and Prepare the Baking Pan:
o Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, leaving some overhang on the sides for easy removal. Grease the parchment paper as well.
2. Make the Chocolate Sponge Cake:
o In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
o In a large bowl, beat the eggs and granulated sugar on high speed until light and fluffy, about 3-4 minutes. Add milk and vanilla extract, mixing until combined.
o Gradually add the dry ingredients to the wet mixture, folding gently until just incorporated. Pour the batter into the prepared pan and spread evenly.
3. Bake and Roll the Cake:
o Bake for 10-12 minutes, or until the cake springs back when lightly touched.
o Immediately after baking, dust a clean kitchen towel with powdered sugar. Carefully invert the hot cake onto the towel. Remove the parchment paper and gently roll the cake with the towel from the short end. Let it cool completely while rolled.
4. Prepare the Peanut Butter Filling:
o In a large bowl, beat the creamy peanut butter and softened butter until smooth and creamy. Gradually add powdered sugar, heavy cream, and vanilla extract. Beat until fluffy and well combined.
5. Assemble the Roll Cake:
o Carefully unroll the cooled cake. Spread an even layer of the peanut butter filling over the surface. Re-roll the cake (without the towel) and place seam-side down on a serving platter.
6. Make the Chocolate Ganache Topping:
o In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth. Allow to cool slightly.
7. Finish and Serve:
o Pour the ganache over the roll cake, letting it drip down the sides. Sprinkle chopped Reese’s Peanut Butter Cups on top. Refrigerate for 20 minutes to set before slicing and serving.
Prep Time: 30 mins | Cooking Time: 12 mins | Total Time: 42 mins (plus cooling time) | Servings: 10 | Calories: 430 kcal
