Indulge in the ultimate Reese’s Peanut Butter Cup Roll Cake treat with this Reese’s-inspired roll cake! Featuring a soft cocoa sponge cake rolled around a luscious peanut butter cream filling, this dessert is as decadent as it is beautiful. Perfect for special occasions or a showstopping family dessert, this roll cake will wow Reese’s lovers and anyone who enjoys the magical pairing of chocolate and peanut butter.
Why You’ll Love This Recipe
- Inspired by Reese’s: Combines the iconic flavors of chocolate and peanut butter.
- Stunning presentation: A rolled cake looks elegant and impressive, yet it’s easier than you think.
- Creamy, fluffy filling: Whipped peanut butter and cream create a light, dreamy texture.
- Perfect for gatherings: Easy to slice and serve for parties, holidays, or birthdays.
- Customizable toppings: Chocolate drizzle or even crushed peanuts add a personal touch.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/3 cup water
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup heavy cream, whipped
- 1/2 cup mini chocolate chips
Optional:
- Chocolate sauce for drizzling
Kitchen Equipment Needed
- Jelly roll pan (10×15 inches)
- Parchment paper
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Clean kitchen towel
- Spatula
- Plastic wrap
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a jelly roll pan and line it with parchment paper for easy removal.
Step 2: Prepare the Batter
In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, and salt. In a separate bowl, whisk the eggs, water, oil, and vanilla extract until smooth. Gradually combine the wet ingredients with the dry ingredients, mixing until a smooth batter forms.
Step 3: Bake the Cake
Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 15 minutes, or until the cake springs back when lightly pressed with your fingertip.
Step 4: Roll the Cake
While the cake is still warm, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Starting from a short side, gently roll the cake up with the towel inside. Allow the rolled cake to cool completely.
Step 5: Prepare the Filling
In a mixing bowl, beat the peanut butter and powdered sugar until smooth and creamy. Gently fold in the whipped cream to create a light, fluffy filling.
Step 6: Assemble the Roll Cake
Once the cake is fully cooled, unroll it gently. Spread the peanut butter filling evenly across the surface, leaving a small border around the edges. Sprinkle mini chocolate chips over the filling. Roll the cake back up tightly (without the towel).
Step 7: Chill the Roll Cake
Wrap the roll cake in plastic wrap and refrigerate for at least 1 hour to allow it to set and make slicing easier.
Step 8: Serve
Slice the cake into 1-inch slices using a sharp knife. Drizzle with chocolate sauce for added indulgence, or top with crushed peanuts or mini Reese’s for decoration.
Serving and Storage Tips
- Serving: Serve chilled or slightly softened at room temperature. Pair with a cold glass of milk or hot coffee.
- Storage: Store the roll cake in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze slices wrapped individually in plastic wrap for up to 2 months.
- Reheating: Thaw frozen slices in the refrigerator before serving.
Variations
- Double Chocolate Roll Cake: Add 1/2 cup cocoa powder to the filling for an extra chocolatey kick.
- Crunchy Twist: Add crushed pretzels or chopped peanuts to the filling for a salty crunch.
- Caramel Peanut Butter Roll Cake: Drizzle caramel sauce over the filling before rolling the cake.
- Mini Roll Cakes: Divide the batter into smaller portions and bake in smaller pans for individual servings.
Helpful Notes and Tips
- Roll while warm: Rolling the cake immediately after baking prevents cracking.
- Use parchment paper: It ensures the cake doesn’t stick and makes for easy removal.
- Chill for clean cuts: Refrigerating the cake before slicing helps achieve neat, professional-looking slices.
- Whip cream properly: Ensure the heavy cream is whipped to stiff peaks for a fluffy filling.
Tips from Well-Known Chefs
- Duff Goldman: “When working with rolled cakes, the key is to not overbake. Slightly underdone cakes roll better without cracking.”
- Mary Berry: “A light hand is essential when folding in whipped cream. Overmixing can deflate the filling.”
- Jacques Torres: “For added decadence, brush the cake with a simple syrup before spreading the filling—it keeps the cake moist and flavorful.”
Frequently Asked Questions
1. Can I make the cake ahead of time?
Yes, the roll cake can be assembled a day in advance and stored in the refrigerator until ready to serve.
2. Can I use crunchy peanut butter?
Yes, but the filling will have a slightly textured consistency. Smooth peanut butter is recommended for a creamy filling.
3. How do I prevent the cake from cracking?
Rolling the cake while it’s warm is crucial. The towel helps hold its shape as it cools.
4. Can I use store-bought whipped topping instead of heavy cream?
Yes, but homemade whipped cream provides a fresher taste and better texture.
5. What other toppings work well?
Crushed peanuts, mini Reese’s cups, caramel drizzle, or even a dusting of cocoa powder all make fantastic finishing touches.
This Reese’s-inspired peanut butter cup roll cake is the perfect dessert for chocolate and peanut butter lovers alike. It’s indulgent, visually stunning, and packed with flavors that will have everyone asking for seconds!
Reese’s Peanut Butter Cup Roll Cake
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/3 cup water
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup heavy cream whipped
- 1/2 cup mini chocolate chips
Optional:
- Chocolate sauce for drizzling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
- Make the Batter: In a medium bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the eggs, water, oil, and vanilla extract. Gradually add the wet mixture to the dry ingredients, mixing until smooth.
- Bake the Cake: Spread the batter evenly in the prepared jelly roll pan. Bake for 15 minutes, or until the cake springs back when lightly pressed.
- Roll the Cake: Once baked, carefully turn the cake onto a clean kitchen towel dusted with powdered sugar. Roll the cake gently (starting from a short side) with the towel inside. Let it cool completely while rolled.
- Prepare the Filling: In a bowl, beat the peanut butter and powdered sugar until smooth. Fold in the whipped cream to create a fluffy filling.
- Assemble the Roll Cake: Gently unroll the cooled cake and spread the filling evenly over the surface. Sprinkle mini chocolate chips on top of the filling. Roll the cake back up tightly without the towel.
- Refrigerate: Wrap the roll cake in plastic wrap and refrigerate for at least 1 hour to set.
- Serve: Slice the cake and drizzle with chocolate sauce for extra indulgence, if desired.
Notes
- Roll while warm: Rolling the cake immediately after baking prevents cracking.
- Use parchment paper: It ensures the cake doesn’t stick and makes for easy removal.
- Chill for clean cuts: Refrigerating the cake before slicing helps achieve neat, professional-looking slices.
- Whip cream properly: Ensure the heavy cream is whipped to stiff peaks for a fluffy filling.