Reese’s Peanut Butter Cup Roll Cake
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.
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.