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Chocolate Roll Cake with Peanut Butter Cream Filling Recipe

★★★★★

4.4 from 90 reviews
  • Author: Harper
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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Find it online: https://harperellington.com/chocolate-roll-cake-with-peanut-butter-cream-filling-recipe/