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Reese's Peanut Butter Cup Roll Cake

Reese's Peanut Butter Cup Roll Cake

Susan
This Reese’s Peanut Butter Cup Roll Cake is a chocolate and peanut butter lover’s dream! Soft cake rolled with creamy peanut butter filling and sprinkled with chocolate chips.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 5 minutes

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.