Chocolate Roll Cake with Peanut Butter Cream Filling Recipe
Introduction
This Chocolate Roll Cake is a luscious and moist dessert that combines tender cocoa sponge with a creamy peanut butter filling. Its impressive spiral appearance makes it perfect for special occasions or a delightful treat any day.
Ingredients
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- ½ tsp salt
- 1 tsp vanilla extract
- ⅔ cup all-purpose flour (stir, spoon, & level)
- ⅓ cup unsweetened cocoa powder (natural or Dutch-process)
- 1 ¼ tsp baking powder
- ¼ cup oil (canola or vegetable)
- 6 Tbsp buttermilk (room temperature or milk with 2 tsp lemon juice/distilled white vinegar, let sit for 5 minutes)
- ¼ cup powdered sugar (for dusting a tea towel)
- ¾ cup heavy cream (cold)
- ⅔ cup powdered sugar
- ½ cup unsalted butter (1 stick, room temperature)
- ⅔ cup creamy peanut butter
- ¾ cup powdered sugar
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a 10×15-inch jelly roll pan with parchment paper covering the bottom and sides, leaving an inch or two overhanging. If the sides are exposed, grease and flour them or use a nonstick spray with flour. Lightly spray the pan to keep the parchment paper in place.
- Step 2: In a large bowl, beat the eggs until frothy and pale using an electric hand mixer. Then add the granulated sugar, salt, and vanilla extract, and continue beating until combined.
- Step 3: Sift together the flour, cocoa powder, and baking powder. Gently fold this dry mixture into the egg mixture with a spatula. Whisk together the oil and buttermilk, then fold this into the chocolate batter until just combined. Spread the batter evenly into the prepared pan.
- Step 4: Bake at 350°F for 10-15 minutes until the cake springs back when touched or a toothpick inserted in the center comes out clean or with a few moist crumbs. Let it sit for 1-2 minutes after removing from the oven. Flip the cake onto a tea towel dusted with powdered sugar, remove the parchment paper, then gently roll the cake starting from the 10-inch end. Let cool completely on a wire rack.
- Step 5: For the filling, whip the cold heavy cream using a stand mixer with the whisk attachment until frothy. Gradually add ⅔ cup powdered sugar and whip until stiff peaks form. Transfer the whipped cream to a separate bowl and refrigerate. Wash and dry the mixing bowl.
- Step 6: Using the paddle attachment, beat the unsalted butter and creamy peanut butter together until light and fluffy, scraping the bowl as needed. Add ¾ cup powdered sugar all at once and mix until incorporated. Gently fold the whipped cream into the peanut butter buttercream filling with a spatula. Cover and refrigerate until the cake is cool.
- Step 7: Carefully unroll the cooled cake. Spread the filling evenly over the cake, leaving a ½-inch bare space on the edge you will roll toward. Keep the tip of the spatula in the frosting as you spread to avoid lifting crumbs.
- Step 8: Re-roll the cake tightly and place it seam-side down on a platter. For best results, wrap and refrigerate the cake for 1-2 hours before slicing. Use a serrated knife to cut into 12 even pieces, rinsing and drying the knife between cuts for clean slices.
Tips & Variations
- Using a well-dusted tea towel with powdered sugar prevents the cake from sticking during the rolling process.
- Substitute buttermilk with milk mixed with lemon juice or vinegar if needed—let it sit for 5 minutes to thicken.
- For a nut-free version, swap peanut butter with cream cheese or mascarpone in the filling.
- Chilling the cake before slicing helps set the filling and produces cleaner slices.
Storage
Store the rolled cake covered in the refrigerator for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Bring to room temperature for 20 minutes before slicing to maintain softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Wrap it tightly and refrigerate after rolling to allow the flavors to meld and the filling to set.
What type of cocoa powder should I use?
You can use either natural or Dutch-process unsweetened cocoa powder. Both work well, but Dutch-process will give a slightly milder flavor.
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Chocolate Roll Cake with Peanut Butter Cream Filling Recipe
- Total Time: 2 hours
- Yield: 12 servings 1x
Description
This moist and decadent Chocolate Roll Cake features a tender cocoa sponge wrapped around a creamy peanut butter whipped cream filling. Perfect for special occasions or as a delightful dessert, this cake combines the rich flavors of chocolate, peanut butter, and fluffy cream in an impressive rolled presentation. With straightforward ingredients and easy-to-follow steps, it delivers a stunning treat that serves 12.
Ingredients
Scale
Cake:
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- ½ tsp salt
- 1 tsp vanilla extract
- ⅔ cup all-purpose flour (stir, spoon, & level)
- ⅓ cup unsweetened cocoa powder (natural or Dutch-process)
- 1 ¼ tsp baking powder
- ¼ cup oil (canola or vegetable)
- 6 Tbsp buttermilk (room temperature, or milk with 2 tsp lemon juice/distilled white vinegar; let sit for 5 minutes before using)
- ¼ cup powdered sugar (for dusting a tea towel)
Filling:
- ¾ cup heavy cream (cold)
- ⅔ cup powdered sugar
- ½ cup unsalted butter (1 stick, room temperature)
- ⅔ cup creamy peanut butter
- ¾ cup powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper on the bottom and sides, leaving an overhang for easy removal. If any sides remain exposed, grease and flour them or use a nonstick spray with flour. Lightly spray the pan to keep parchment in place.
- Beat Eggs and Sugar: In a large bowl, use an electric hand mixer to beat the eggs until frothy and pale. Add sugar, salt, and vanilla extract, and beat until combined.
- Mix Dry Ingredients & Combine: Sift together flour, cocoa powder, and baking powder. Gently fold these dry ingredients into the egg mixture with a spatula. Whisk oil and buttermilk together, then fold into the batter until just combined. Spread batter evenly in the prepared jelly roll pan.
- Bake and Roll Cake: Bake at 350°F for 10–15 minutes until the cake springs back when touched or a toothpick inserted comes out clean or with a few moist crumbs. Let the cake sit for 1–2 minutes after baking. Flip the cake onto a powdered sugar-dusted tea towel, remove parchment paper, and gently roll the cake starting from the short end. Let cool completely on a wire rack while rolled.
- Whip Cream for Filling: With a stand mixer fitted with a whisk attachment, whip cold heavy cream until frothy. Gradually add ⅔ cup powdered sugar, continuing to whip until stiff peaks form. Transfer whipped cream to a bowl and refrigerate to keep cold. Wash and dry the mixing bowl for the next step.
- Prepare Peanut Butter Buttercream: Using the paddle attachment, beat unsalted butter and peanut butter until light and fluffy, scraping down the bowl as needed. Add ¾ cup powdered sugar all at once and mix until fully incorporated. Gently fold the whipped cream into the peanut butter buttercream with a spatula. Cover and refrigerate until the cake is cooled.
- Fill and Re-roll Cake: Carefully unroll the cooled cake. Dollop and spread the peanut butter filling evenly over the cake, leaving a ½-inch border on the edge you will roll towards. Keep the spatula tip in the frosting constantly to avoid lifting crumbs. Re-roll the cake tightly and place seam-side down on a platter.
- Chill and Slice: For best results, wrap the cake tightly and refrigerate for 1–2 hours to let the filling set. Use a serrated knife to cut into 12 even pieces, rinsing and drying the knife between cuts for clean slices.
Notes
- Use room temperature eggs and buttermilk to achieve better batter consistency and volume.
- When folding in dry ingredients and buttermilk mixture, fold gently to maintain the cake’s light texture.
- Dusting the towel with powdered sugar prevents the cake from sticking during the rolling process.
- Keep the whipped cream cold and fold in gently to maintain airiness in the filling.
- Use a serrated knife to slice the cake for neat, clean pieces.
- If buttermilk is unavailable, use regular milk with lemon juice or vinegar as a substitute.
- Make sure to chill the cake well before slicing to ensure the filling sets properly for clean cutting.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate roll cake, chocolate swiss roll, peanut butter filling, rolled cake, dessert cake, chocolate sponge cake
