When my colleague Jenna announced she was moving to a new city for a big promotion, I knew the office farewell party needed something special. We’ve shared countless coffee breaks and swapped recipes over the years, so a simple store-bought cake just wouldn’t do. I wanted to bake something that felt like a hug on a plate—something indulgent yet playful, like Jenna herself.

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The idea came to me while grocery shopping. I was standing in the baking aisle when a little boy ahead of me was pleading with his mom for peanut butter cups. His excitement reminded me of the chocolate-peanut butter combo we used to share at lunch during college. That moment sealed the deal: a Chocolate Peanut Cake Roll.

I spent the evening humming along to my kitchen playlist while sifting cocoa and whipping eggs, determined to make it as gorgeous as it was delicious. The smell of the chocolate sponge baking filled the whole house—my kids wandered in more than once to ask when they could “taste-test.” Rolling the cake was oddly satisfying, almost like tucking in a blanket around a secret filling. When I finally drizzled the glossy ganache over the chilled roll and sprinkled on chopped peanuts, I knew this was no ordinary dessert.

The next day, I carried the cake to work wrapped in a simple white box tied with string. The first slice revealed a perfect swirl of rich peanut butter cream against the dark chocolate sponge. The whole office paused their chatter, and even our boss asked for seconds. That little farewell gathering turned into a sweet memory we all still talk about.

Short Description

This Chocolate Peanut Cake Roll pairs a soft, airy chocolate sponge with a creamy peanut butter filling, all finished with a silky ganache glaze and a sprinkle of roasted peanuts for crunch. It’s a show-stopping dessert that’s surprisingly approachable for home bakers.

Key Ingredients

For the Chocolate Sponge Cake

¾ cup (95 g) all-purpose flour
¼ cup (25 g) unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
4 large eggs, room temperature
¾ cup (150 g) granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 tablespoons milk

For the Peanut Butter Filling

¾ cup (180 g) creamy peanut butter
4 oz (115 g) cream cheese, softened
½ cup (60 g) powdered sugar
½ teaspoon vanilla extract
½ cup (120 ml) heavy cream, whipped to soft peaks

For the Chocolate Ganache

1 cup (170 g) semi-sweet chocolate chips or chopped dark chocolate
½ cup (120 ml) heavy cream
1 tablespoon butter (for shine)

For Garnish (optional but recommended)

¼ cup chopped roasted peanuts
Chocolate curls or shavings
Caramel drizzle for extra gooeyness

Tools Needed

10×15-inch (25×38 cm) jelly roll pan
Electric mixer
Mixing bowls
Offset spatula
Whisk
Parchment paper
Clean kitchen towel
Wire rack

Cooking Instructions

Step 1: Prepare the Pan and Oven
Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang for easy lifting later. Lightly grease the paper to prevent sticking.

Step 2: Make the Chocolate Sponge
Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the eggs and sugar on high speed for 4–5 minutes until pale, thick, and tripled in volume.

Add the oil, vanilla, and milk, mixing just until combined. Gently fold in the dry ingredients with a spatula to keep the batter light and airy. Spread the batter evenly in the prepared pan.

Step 3: Bake the Cake
Bake for 12–15 minutes until the cake springs back when lightly touched. Avoid overbaking to prevent cracks later. Remove from the oven and move to the rolling step right away while it’s still warm.

Step 4: Roll the Cake
Lay a clean kitchen towel on the counter and dust it generously with powdered sugar. Invert the hot cake onto the towel and peel off the parchment paper. Starting from the short end, gently roll the cake and towel together into a spiral. Let it cool completely in this rolled position for about 20–30 minutes.

Tip: Rolling while warm helps the sponge hold its shape without cracking.

Step 5: Prepare the Peanut Butter Filling
Beat the peanut butter, cream cheese, and powdered sugar until smooth. Add the vanilla extract and mix again. Gently fold in the whipped cream until fluffy. Chill for 10 minutes to make spreading easier.

Step 6: Assemble the Cake Roll
Unroll the cooled sponge carefully. Spread the peanut butter filling evenly over the cake, leaving a ½-inch border around the edges. Re-roll the cake without the towel, keeping it snug but not tight. Wrap the roll in plastic wrap and refrigerate for at least 30 minutes to set.

Step 7: Make the Chocolate Ganache
Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 1 minute. Stir until smooth and glossy, then add butter for shine. Let cool slightly until thick but pourable.

Step 8: Glaze and Garnish
Place the chilled cake on a wire rack with a tray underneath. Pour the ganache evenly over the cake roll, letting it drip down the sides. Sprinkle with chopped peanuts, chocolate curls, or a drizzle of caramel. Refrigerate for at least 20 minutes to set the glaze before slicing.

Why You’ll Love This Recipe

Rich Flavor Duo: The bittersweet chocolate sponge and creamy peanut butter filling strike the perfect sweet-savory balance.

Bakery-Style Look: That glossy ganache and pretty swirl inside make it look professional.

Family-Friendly: Loved by kids and adults alike—great for birthdays, potlucks, or after-dinner treats.

Make-Ahead Friendly: The roll sets well in the fridge, so you can prepare it a day in advance.

Customizable Garnishes: Play around with toppings for different occasions.

Mistakes to Avoid & Solutions

Overbaking the Sponge: This can lead to cracks. Bake only until the cake springs back lightly to the touch.

Rolling a Cold Cake: Roll while it’s still warm to prevent breaking.

Overmixing the Batter: Fold gently to keep it airy; overmixing makes it dense.

Filling Too Runny: Chill the filling for 10 minutes before spreading so it doesn’t ooze out.

Cutting Too Soon After Glazing: Let the ganache set for at least 20 minutes for clean slices.

Serving and Pairing Suggestions

Slice and serve chilled or at room temperature for a softer bite.

Pair with fresh berries for a pop of color and tartness.

Offer alongside coffee or a glass of cold milk.

For parties, present it on a white platter sprinkled with extra peanuts.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze the unglazed cake roll (wrapped tightly in plastic wrap and foil) for up to 2 months. Thaw overnight in the fridge before glazing.

Avoid microwaving; let chilled slices sit at room temperature for 10 minutes before serving.

FAQs

1. Can I use natural peanut butter instead of creamy?
Yes, but stir it thoroughly first since natural peanut butter tends to separate.

2. What if I don’t have a jelly roll pan?
Use a similar-sized rimmed baking sheet; just ensure it’s not too deep so the cake stays thin and pliable.

3. How do I keep the cake from sticking to the towel?
Dust the towel generously with powdered sugar and peel slowly.

4. Can I make the ganache with milk chocolate?
Yes, but reduce the butter slightly since milk chocolate has more fat and sweetness.

5. Is it possible to make this gluten-free?
Swap the all-purpose flour for a 1-to-1 gluten-free baking blend and keep all other ingredients the same.

Tips & Tricks

Sift the cocoa powder to avoid lumps in the sponge.

Use room-temperature eggs for maximum volume when whipping.

A serrated knife works best for cutting neat slices.

Chill the knife blade briefly before slicing for cleaner cuts through the ganache.

Garnish just before serving if using fresh berries or caramel drizzle.

Recipe Variations

Nutella Swirl Roll: Replace the peanut butter with ¾ cup Nutella for a hazelnut-chocolate twist.

Mocha Cake Roll: Add 1 tablespoon instant espresso powder to the sponge batter for a subtle coffee kick.

Salted Caramel Peanut Roll: Stir 3 tablespoons salted caramel sauce into the peanut filling and drizzle extra caramel on top.

White Chocolate Ganache: Swap semi-sweet chocolate for white chocolate and top with toasted coconut for a lighter, tropical vibe.

Banana-Peanut Roll: Layer thin banana slices over the peanut filling before rolling for a fun fruity surprise.

Final Thoughts

Watching everyone at the office reach for second slices of this cake roll felt like a little victory for me as a home baker. I love how a simple dessert can create such a ripple of happiness in a room. Jenna joked that I’d have to mail her one for her first week in the new city—honestly, I might just do that.

Baking this cake reminded me that the best recipes aren’t just about flavor; they carry stories. A swirl of chocolate and peanut butter became our way of saying goodbye and good luck, sweeter than any words I could have spoken. Now that swirl has a memory tucked inside it, and that’s what makes homemade desserts truly special.

Chocolate Peanut Cake Roll

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Ingredients

For the Chocolate Sponge Cake

¾ cup 95 g all-purpose flour
¼ cup 25 g unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
4 large eggs room temperature
¾ cup 150 g granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 tablespoons milk

For the Peanut Butter Filling

¾ cup 180 g creamy peanut butter
4 oz 115 g cream cheese, softened
½ cup 60 g powdered sugar
½ teaspoon vanilla extract
½ cup 120 ml heavy cream, whipped to soft peaks

For the Chocolate Ganache

1 cup 170 g semi-sweet chocolate chips or chopped dark chocolate
½ cup 120 ml heavy cream
1 tablespoon butter for shine

For Garnish (optional but recommended)

¼ cup chopped roasted peanuts
Chocolate curls or shavings
Caramel drizzle for extra gooeyness

Instructions

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment, leaving some overhang, and lightly grease it.
Whisk flour, cocoa powder, baking powder, and salt in a bowl. In another bowl, beat eggs and sugar on high for 4–5 minutes until pale and thick. Stir in oil, vanilla, and milk. Gently fold in dry ingredients to keep the batter light, then spread evenly in the pan.
Bake for 12–15 minutes until the cake springs back when lightly touched. Remove from the oven and roll while still warm.
Dust a clean kitchen towel with powdered sugar, invert the cake onto it, and peel off the parchment. Starting from the short end, roll the cake with the towel into a spiral. Let cool completely for 20–30 minutes.
Beat peanut butter, cream cheese, and powdered sugar until smooth, then add vanilla. Fold in whipped cream until fluffy and chill for 10 minutes.
Unroll the cooled sponge, spread the filling evenly, leaving a ½-inch border, then roll it up again without the towel. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Heat heavy cream in a small saucepan until it begins to simmer. Pour over chocolate chips in a heatproof bowl, let sit for 1 minute, then stir until smooth. Add butter for shine and let cool until thick but pourable.
Set the chilled cake on a wire rack over a tray and pour the ganache over it, letting it drip down the sides. Top with chopped peanuts, chocolate curls, or caramel. Refrigerate for 20 minutes to set before slicing.