It started at the community bake-off—one of those low-key neighborhood events where tables overflow with brownies, pies, and cookie platters. I’d brought a batch of peanut butter blondies, proud of my contribution, but a few tables down, someone had made a cake roll stuffed with chocolate ganache.

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It looked like it belonged in a bakery window. People hovered around it. One bite, and you could hear the gasps and “oh wow” murmurs. That cake stuck with me.

Back home, I couldn’t shake the idea of turning that same show-stopping roll into something even more indulgent—peanut butter and chocolate had to be the stars. So, I blended a soft chocolate sponge, creamy peanut butter filling, and a silky ganache topping, all crowned with chopped Reese’s cups. It felt like giving a classic Swiss roll a nostalgic, candy-bar twist.

This recipe came together over a few messy kitchen sessions and more spoonfuls of peanut butter than I’ll admit. The result? A Reese’s Peanut Butter Cup Roll Cake that balances sweetness, richness, and comfort in each bite. It’s fun, impressive without being fussy, and perfect for birthdays, bake sales, or quiet weekends where dessert takes center stage.

Short Description

This Reese’s Peanut Butter Cup Roll Cake features a fluffy cocoa sponge, a rich peanut butter filling, and a silky chocolate ganache topping loaded with chopped Reese’s. It’s indulgent, eye-catching, and surprisingly simple to make.

Key Ingredients

For the Cake Roll:

¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
3 large eggs, room temperature
¾ cup granulated sugar
1 teaspoon vanilla extract
¼ cup milk

For the Peanut Butter Filling:

1 cup creamy peanut butter
½ cup powdered sugar
¼ cup unsalted butter, softened
1 teaspoon vanilla extract

For the Topping:

1 cup heavy cream
½ cup semi-sweet chocolate chips
6 Reese’s peanut butter cups, chopped

Tools Needed

10×15-inch jelly roll pan
Parchment paper
Electric mixer or stand mixer
Mixing bowls
Rubber spatula
Saucepan
Whisk
Offset spatula (optional but helpful)

Cooking Instructions

Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.

Step 3: Whisk the Wet Ingredients
In a large bowl, beat the eggs and granulated sugar using an electric mixer for about 3 minutes, or until thick and pale. Mix in the vanilla and milk.

Step 4: Combine the Batter
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently just until combined—do not overmix.

Step 5: Bake the Cake
Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes or until the cake springs back when gently pressed in the center.

Step 6: Roll the Cake While Warm
Immediately turn the warm cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at the short end, roll the cake up tightly in the towel. Let it cool completely.

Step 7: Make the Peanut Butter Filling
In a bowl, beat together the peanut butter, powdered sugar, butter, and vanilla extract until smooth and creamy.

Step 8: Unroll and Fill the Cake
Once the cake is cool, gently unroll it. Spread the peanut butter filling evenly across the surface, reaching the edges.

Step 9: Re-Roll the Cake
Re-roll the cake without the towel and place it seam-side down on a serving plate.

Step 10: Prepare the Ganache
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour over the chocolate chips in a heat-safe bowl. Let sit for 2 minutes, then whisk until smooth.

Step 11: Top the Cake
Spread the ganache over the top of the roll cake. Sprinkle chopped Reese’s cups over the ganache while it’s still soft.

Step 12: Chill Before Slicing
Refrigerate the cake for at least 1 hour before slicing for clean, firm slices.

Why You’ll Love This Recipe

– Stunning presentation for parties or gatherings

– Easy to follow and make-ahead friendly

– Kid-friendly but elegant enough for adults

– Satisfies candy bar cravings in cake form

– Doesn’t require fancy ingredients or tools

Mistakes to Avoid & Solutions

1. Overbaking the cake
If the cake is too dry, it will crack when rolled. Stick to the baking time and check for doneness by gently pressing the center—it should spring back.

2. Skipping the towel roll step
Rolling the cake while it’s still warm helps it hold shape. If skipped, the cake may tear or break later.

3. Overmixing the batter
This can lead to a dense, rubbery texture. Fold just until the flour disappears.

4. Using cold ingredients
Eggs and milk should be room temperature for better blending and volume.

5. Not cooling the cake before frosting
If you spread the filling on a warm cake, it will melt and make a mess. Cool it fully before unrolling.

Serving and Pairing Suggestions

Serve slices slightly chilled or at room temperature. It pairs beautifully with:

– A scoop of vanilla ice cream

– Cold milk or chocolate milk

– Espresso or dark roast coffee

– Fresh berries for a fruity contrast

For a party, try serving it on a platter with extra chopped Reese’s cups around the base.

Storage and Reheating Tips

Store in fridge: Wrap tightly in plastic or store in an airtight container. Keeps well for up to 4 days.

Freezing: Wrap in plastic and then foil. Freeze for up to 1 month. Thaw overnight in the fridge.

Reheating: This cake is best served cold or room temp. If desired, microwave individual slices for 10–15 seconds for a soft, warm bite.

FAQs

1. Can I make the cake ahead of time?
Yes, this roll cake can be made a day in advance and stored in the fridge.

2. What’s the best way to slice the cake cleanly?
Use a sharp knife wiped clean between cuts for the neatest slices.

3. Can I use natural peanut butter for the filling?
Creamy commercial peanut butter is recommended. Natural versions may be too oily or dry.

4. Is a jelly roll pan necessary?
Yes, for the right thickness and flexibility. A regular baking sheet will be too large.

5. Can I use dark chocolate chips for the ganache?
Absolutely. Dark chocolate will give a more intense, less sweet flavor.

Tips & Tricks

– Dust your towel generously with powdered sugar to prevent sticking.

– Use an offset spatula for even spreading of the filling and ganache.

– Let the ganache cool slightly before spreading to avoid it running down the sides.

– Chill the cake before slicing—it cuts more cleanly and holds its shape.

Decorate with mini Reese’s for extra flair.

Recipe Variations

1. Chocolate Hazelnut Roll Cake
Swap the peanut butter filling for Nutella. Keep the ganache the same and top with chopped hazelnuts.

2. Salted Caramel Version
Use a caramel-flavored buttercream instead of peanut butter. Drizzle caramel sauce over the ganache and top with sea salt flakes.

3. Mocha Peanut Butter Cake
Add 1 tsp instant espresso powder to the cake batter and ganache. It gives a rich coffee kick that complements the peanut butter.

4. Mini Roll Cakes
Instead of one large roll, slice the cake in half after baking, fill and roll each half separately for mini versions.

5. Vegan-Friendly Twist
Use a flax egg (1 tbsp ground flax + 3 tbsp water), dairy-free milk, plant-based butter, and vegan chocolate chips.

Final Thoughts

This Reese’s Peanut Butter Cup Roll Cake brings together comfort and indulgence in a way that’s hard to resist. Each bite blends soft chocolate sponge, creamy peanut butter, and a smooth ganache with candy bar crunch. It looks impressive, yet it’s surprisingly simple to put together with a bit of planning.

Ideal for potlucks, celebrations, or weekend baking sprees, it offers that just-right balance of rich flavor and crowd-pleasing fun. The layered texture keeps it interesting from start to finish, and it’s a dessert that always disappears quickly. Anyone looking for a dessert that feels classic yet playful will find this cake roll hits the sweet spot without overcomplicating the process.

Reese’s Peanut Butter Cup Roll Cake

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Ingredients

For the Cake Roll:

¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
3 large eggs room temperature
¾ cup granulated sugar
1 teaspoon vanilla extract
¼ cup milk

For the Peanut Butter Filling:

1 cup creamy peanut butter
½ cup powdered sugar
¼ cup unsalted butter softened
1 teaspoon vanilla extract

For the Topping:

1 cup heavy cream
½ cup semi-sweet chocolate chips
6 Reese’s peanut butter cups chopped

Instructions

Set your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until fully combined.
In a large bowl, beat eggs and granulated sugar for 3 minutes until thick and pale. Stir in vanilla and milk.
Gently fold dry ingredients into the egg mixture using a spatula, mixing just until combined. Avoid overmixing.
Pour batter into the prepared pan, spread evenly, and bake for 10–12 minutes, or until the center springs back when lightly pressed.
Invert the warm cake onto a powdered sugar–dusted towel. Peel off parchment and roll up the cake (with the towel). Let it cool completely.
Beat peanut butter, powdered sugar, butter, and vanilla in a bowl until smooth and creamy.
Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface.
Re-roll the cake without the towel and place it seam-side down on a serving plate.
Heat heavy cream until simmering. Pour over chocolate chips, let sit 2 minutes, then whisk until smooth.
Spread ganache over the cake roll and sprinkle chopped Reese’s cups while the ganache is still soft. Refrigerate for at least 1 hour before slicing for neat, firm pieces.