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
Scale
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
