Introduction
Who can resist the heavenly combo of chocolate and peanut butter? Imagine wrapping that flavor harmony into a soft, fluffy cake roll layered with creamy peanut butter filling, rich chocolate ganache, and a sprinkle of chopped Reese’s Peanut Butter Cups on top. That’s exactly what the Reese’s Peanut Butter Cup Roll Cake offers — indulgence in every bite!
This recipe transforms a classic chocolate Swiss roll into something truly special for peanut butter fans. It’s easy to follow, visually stunning, and tastes like a dream. Whether you’re baking for a family gathering, a birthday, or simply craving something sweet and rich, this dessert will steal the spotlight.
Before diving in, let’s walk through the ingredients, process, and expert tips to make this cake turn out perfectly every time.
Ingredients Overview
Here’s what you’ll need to create this irresistible Reese’s Peanut Butter Cup Roll Cake masterpiece.
For the Cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup boiling water
1/2 teaspoon vanilla extract
For the Filling:
1 cup creamy peanut butter
1 cup powdered sugar
1/2 cup unsalted butter, softened
1/2 teaspoon vanilla extract
For the Ganache:
1 cup heavy cream
1 cup semi-sweet chocolate chips
1/2 cup chopped Reese’s Peanut Butter Cups (for garnish)
Tools You’ll Need
To make the process smooth and enjoyable, gather these kitchen essentials:
Mixing bowls (medium and large)
Electric mixer or whisk
Measuring cups and spoons
10×15-inch jelly roll pan
Parchment paper
Clean kitchen towel
Rubber spatula
Saucepan
Cooling rack
Prep Time, Cook Time & Servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Cooling Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 10-12
Perfect for sharing — or keeping all to yourself (no judgment here).
Step-by-Step Instructions
Follow these clear, easy steps to make your Reese’s Peanut Butter Cup Roll Cake a bakery-worthy success.
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Beat eggs and sugar: In a large bowl, beat the eggs and granulated sugar until light and fluffy. Stir in the cocoa powder and vanilla extract.
Combine: Gradually add the flour mixture to the egg mixture, mixing until just combined. Stir in the boiling water until smooth.
Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
Baking the Perfect Cake Roll
A perfect roll cake is light, airy, and flexible. To achieve that, don’t overbake — this is key! Think of it like a sponge: soft enough to roll but firm enough to hold its shape.
Once baked, dust a clean kitchen towel generously with powdered sugar. Immediately invert the warm cake onto it and carefully peel off the parchment paper.
Then, roll the cake (with the towel) starting from the short end. This “training roll” helps the cake keep its shape once cooled.
Creating the Creamy Peanut Butter Filling
While the cake cools, whip up the luscious filling:
In a medium bowl, beat together peanut butter, powdered sugar, softened butter, and vanilla extract until smooth.
The result should be rich yet fluffy — like the inside of a Reese’s Cup!
This is the heart of your roll cake — the peanut butter layer that makes everyone go “wow.”
Rolling the Cake Without Cracks
Here’s a trick: always roll the cake while it’s still warm. If it cools flat, it might crack later.
Once it’s cooled while rolled, carefully unroll it, spread the peanut butter filling evenly, and then re-roll it — this time without the towel.
Place the rolled cake seam-side down on a platter. It should look smooth and ready for the final chocolate touch.
Making the Silky Chocolate Ganache
Ganache is what dreams are made of. Here’s how to make it perfectly:
Heat 1 cup heavy cream in a small saucepan until it just begins to simmer.
Remove from heat and stir in 1 cup chocolate chips until melted and glossy.
It should look like liquid silk — smooth, shiny, and absolutely irresistible.
Assembling Your Reese’s Peanut Butter Cup Roll Cake
Now comes the fun part!
Pour the ganache over the rolled cake, letting it drip down the sides for that luxurious look.
Use a spatula to spread it evenly over the top.
Before it sets, sprinkle chopped Reese’s Peanut Butter Cups generously for the perfect finishing touch.
Let it chill for about 15–20 minutes so the ganache sets before slicing.
Garnishing for a Picture-Perfect Finish
Want to impress your guests?
Add extra peanut butter cups around the platter.
Drizzle some melted peanut butter or chocolate syrup for added flair.
Dust with a touch of cocoa powder for a gourmet look.
Remember, presentation is part of the flavor experience!
Storage and Serving Tips
Refrigeration: Store covered in the fridge for up to 4 days.
Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months.
Serving: Let it rest at room temperature for 10–15 minutes before slicing.
The texture becomes softer, and the flavors bloom beautifully when slightly warm.
Common Mistakes to Avoid
Overbaking the cake: Makes it dry and prone to cracking.
Skipping the towel roll: This step keeps the cake flexible.
Too much filling: Can cause the cake to burst when rolled.
Pouring hot ganache on a warm cake: It’ll melt your filling — let the cake cool first.
Avoid these pitfalls, and your roll cake will turn out picture-perfect every time.
Why This Cake Is a Showstopper Dessert
Think of this dessert as the “red carpet” version of a chocolate Swiss roll. It’s rich, elegant, and downright addictive.
The Reese’s Peanut Butter Cup Roll Cake captures the best of both worlds — smooth chocolate and creamy peanut butter in perfect harmony. It’s like biting into a Reese’s Cup that decided to become a cake.
Serve it once, and it’ll quickly become a family favorite tradition.
Conclusion
The Reese’s Peanut Butter Cup Roll Cake is more than a dessert — it’s an experience. From the moist chocolate sponge to the creamy peanut butter filling and decadent ganache topping, every layer celebrates the irresistible duo of chocolate and peanut butter.
Perfect for holidays, birthdays, or a cozy weekend treat, this cake guarantees smiles, compliments, and maybe even a few happy tears.
So grab your whisk, roll up your sleeves, and treat yourself (and your loved ones) to this unforgettable masterpiece.
FAQs
1. Can I use natural peanut butter instead of creamy peanut butter?
You can, but natural peanut butter is usually runnier and may affect texture. Stick to creamy for the best consistency.
2. What if my cake cracks when rolling?
Don’t panic! You can cover small cracks with ganache — it’ll still look (and taste) amazing.
3. Can I make this recipe ahead of time?
Yes! Prepare it a day in advance, store it in the fridge, and add ganache before serving for the freshest look.
4. Can I use dark chocolate instead of semi-sweet for the ganache?
Absolutely. Dark chocolate gives a richer, slightly less sweet flavor — perfect if you prefer bold chocolate notes.
5. How do I make the roll more moist?
Don’t overbake the cake and make sure to roll it immediately after baking. The steam helps keep it soft and pliable.
