Chocolate Peanut Butter Cake Roulade Recipe
If you have a soft spot for decadent desserts that balance rich chocolate with nutty, creamy indulgence, this Chocolate Peanut Butter Cake Roulade will absolutely sweep you off your feet. Every forkful features a fluffy cocoa sponge rolled around a dreamy peanut butter cream filling, crowned with clouds of whipped cream and a sprinkle of chocolate or nuts. Whether you want to wow at a celebration or just treat yourself to a show-stopping homemade delight, this roulade delivers flavor, texture, and pure joy in every bite.
Ingredients You’ll Need
It’s amazing how a handful of pantry staples can come together to create something so special. Each ingredient here plays an important role, from the soft, airy cake to that luscious swirl of peanut butter and cream cheese filling.
- Eggs (4 large, room temperature): Whip these until pale and thick for a light, flexible cake that rolls beautifully.
- Granulated sugar (½ cup): Brings sweetness while helping the eggs whip up to the right volume.
- Brown sugar (¼ cup, packed): Adds depth and a caramel note that pairs perfectly with chocolate.
- Vanilla extract (1 teaspoon): A splash of vanilla rounds out the chocolate and peanut butter flavors.
- All-purpose flour (½ cup): Provides structure without weighing down the sponge.
- Unsweetened cocoa powder (¼ cup): Intensifies the chocolate flavor and gives that classic dark color.
- Baking powder (½ teaspoon): Lifts the cake, making it tender and soft enough to roll.
- Salt (¼ teaspoon): An essential pinch to balance each sweet, creamy bite.
- Heavy cream (½ cup): Used in the filling for a smooth, creamy texture.
- Cream cheese (8 ounces, softened): Delivers tang and stability to the dreamy swirl inside.
- Creamy peanut butter (½ cup): For the ultimate nutty, smooth filling that complements the chocolate.
- Powdered sugar (½ cup): Sweetens the filling and for dusting the towel, preventing sticking.
- Milk (¼ cup): Helps loosen the filling for easy spreading.
- Whipped cream or whipped topping (1 cup): A fluffy, decorative finish for that full bakery vibe.
- Chocolate shavings or chopped peanuts (optional): For topping and an irresistible final flourish.
How to Make Chocolate Peanut Butter Cake Roulade
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s piping hot when you’re ready. Line a 10×15-inch jelly roll pan with parchment paper, making sure the paper comes up the sides just a bit—this makes turning out the cake a breeze. Lightly grease the parchment too, just for a little insurance.
Step 2: Whip the Egg and Sugar Mixture
In a large bowl, combine your eggs, granulated sugar, brown sugar, and vanilla extract. Grab your electric mixer and beat the mixture on high speed for about five minutes. You’ll know it’s perfect when it turns thick, pale, and leaves a trail when you lift the beaters.
Step 3: Fold in the Dry Ingredients
In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into your fluffy egg mixture with a spatula, being careful not to deflate all those precious bubbles. Stop folding as soon as you see no more dry streaks.
Step 4: Bake the Sponge
Pour the batter into your prepared pan and quickly spread it to the edges—an offset spatula makes this job easy. Bake for 10 to 12 minutes, just until the cake springs back when touched lightly in the center. Don’t overbake; a bit of moisture keeps the sponge flexible.
Step 5: Roll the Cake While Warm
While the cake is baking, lay a clean kitchen towel flat and generously dust it with powdered sugar. As soon as the cake is done, carefully invert it onto the towel and peel away the parchment. Gently roll the cake up from the short end, towel and all, and cool completely—this helps create that signature roulade swirl without any cracks.
Step 6: Mix the Peanut Butter Filling
Beat together the softened cream cheese, creamy peanut butter, powdered sugar, and milk until smooth, silky, and irresistible. If you’re using a stand mixer, beat on medium speed; otherwise, a strong arm and a sturdy bowl will get you there just fine.
Step 7: Assemble the Chocolate Peanut Butter Cake Roulade
Once your cake is cool, gently unroll it. Spread the peanut butter filling evenly over the entire surface, getting right to the edges for maximum swirl. Carefully re-roll the cake (without the towel this time), then refrigerate for at least an hour to set the filling and make perfect slices.
Step 8: Garnish and Slice
Right before serving, top your Chocolate Peanut Butter Cake Roulade with a fluffy cloud of whipped cream. For an extra festive touch, shower with chocolate shavings or a handful of chopped peanuts—presentation is half the fun! Slice, serve, and soak up all the oohs and ahhs.
How to Serve Chocolate Peanut Butter Cake Roulade
Garnishes
A flourish of whipped cream gives your Chocolate Peanut Butter Cake Roulade a luscious, bakery-worthy crown. Sprinkle with chocolate shavings for contrast or toss on roasted peanuts for a playful crunch that echoes the filling. For an extra-special moment, try a light drizzle of melted chocolate or a quick peanut butter glaze right before serving.
Side Dishes
Since the roulade is so rich and satisfying, pair it with fresh berries or a fruit salad to cut through the decadence. A scoop of good vanilla or coffee ice cream makes each bite even more memorable, especially if you’re serving guests who adore classic dessert pairings. Or, serve with a mug of dark roast coffee for the ultimate afternoon pick-me-up.
Creative Ways to Present
Go beyond simple slicing—present individual pieces on a swirl of raspberry sauce for a restaurant-style finish, or stand slices upright for a striking vertical display. If you’re feeling playful, serve mini roulade slices layered in parfait glasses with extra whipped cream and a sprinkle of chopped nuts for a deconstructed, spoonable treat.
Make Ahead and Storage
Storing Leftovers
Got leftovers (lucky you)? Slip the roulade into an airtight container or wrap it well in plastic wrap and store in the refrigerator. It’ll stay delightfully fresh and moist for up to three days, so you can enjoy that perfect swirl time and time again.
Freezing
Need to get ahead for a celebration or craving? The Chocolate Peanut Butter Cake Roulade freezes beautifully—simply wrap the whole roulade or individual slices tightly in plastic wrap, then foil, and pop in the freezer. It can be kept frozen for up to one month; just defrost in the fridge overnight before serving.
Reheating
This roulade is meant to be enjoyed chilled, but if you like, you can let refrigerated slices rest at room temperature for 10 to 15 minutes before serving to soften the filling. Avoid microwaving, as it can melt the cream and alter the cake’s texture.
FAQs
Can I make the Chocolate Peanut Butter Cake Roulade ahead of time?
Absolutely! In fact, making it a day in advance allows the flavors to meld beautifully and the filling to set perfectly. Just refrigerate it tightly wrapped, and add the whipped cream and final garnishes right before serving for maximum wow-factor.
What if my cake cracks when rolling?
Don’t stress! Sometimes a small crack happens, but it’s easily hidden by whipped cream or garnishes. To minimize cracks, make sure you roll the cake while it’s still warm and pliable, and don’t overbake the sponge.
Can I use a different nut butter or make it nut-free?
Certainly—feel free to swap creamy almond or cashew butter for peanut butter, or use sunflower seed butter for a nut-free version. Just make sure your substitute is creamy and unsweetened for best results.
Do I need to use cream cheese in the filling?
Cream cheese gives the filling its rich tang and stable texture, but if you prefer, you could use mascarpone or a thicker Greek yogurt for a twist. The flavor will shift slightly, but it will still be deliciously creamy.
Can I double the recipe for a crowd?
You can definitely double everything and bake two roulades side-by-side—or use a larger sheet pan and cut the finished roll into more pieces. Just keep an eye on baking time, as a thicker cake may take a minute or two longer.
Final Thoughts
If you love the classic combo of chocolate and peanut butter, you simply have to experience the magic of this Chocolate Peanut Butter Cake Roulade. It’s one of those desserts that looks stunning, tastes incredible, and never fails to make ordinary days feel a little more special. Gather your ingredients, take a swirl of inspiration, and treat yourself (and your loved ones) to this bakery-style delight!
Print
Chocolate Peanut Butter Cake Roulade Recipe
- Total Time: 1 hour 40 minutes (including cooling)
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of chocolate and peanut butter with this decadent Chocolate Peanut Butter Cake Roulade. A moist chocolate cake filled with a luscious peanut butter cream, rolled up and topped with whipped cream and chocolate shavings.
Ingredients
Cake:
- 4 large eggs (room temperature)
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Filling:
- ½ cup heavy cream
- 8 ounces cream cheese (softened)
- ½ cup creamy peanut butter
- ½ cup powdered sugar
- ¼ cup milk
Additional:
- 1 cup whipped cream or whipped topping
- Chocolate shavings or chopped peanuts for garnish (optional)
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare cake: Beat eggs, sugars, and vanilla until pale. Sift dry ingredients, fold into egg mixture, spread in pan, and bake for 10–12 minutes.
- Roll cake: Invert cake onto a towel dusted with powdered sugar, roll, and cool.
- Make filling: Beat cream cheese, peanut butter, powdered sugar, and milk until smooth.
- Assemble: Unroll cake, spread filling, re-roll, and refrigerate for 1 hour.
- Serve: Top with whipped cream and garnish before slicing and serving chilled.
Notes
- For a richer flavor, drizzle with melted chocolate or a peanut butter glaze.
- Cake can be made a day ahead and stored in the fridge. Let rest at room temp for 10 minutes before slicing.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
