Prep Time: ~30 minutes
Bake Time: ~12–15 minutes
Chill Time: ~1–2 hours
Total Time: ~1 hour 45 minutes
Yield: ~8–10 servings
Introduction
Chocolate-Covered Peanut Butter Roll Cake is a show-stopping dessert that combines a light, fluffy chocolate sponge rolled around a creamy peanut butter filling, then finished with a glossy chocolate coating. Rich yet balanced, this elegant roll cake delivers classic chocolate-peanut butter flavor in a beautiful spiral slice that’s perfect for celebrations, holidays, or special dessert moments.
Why This Cake Is So Loved
This roll cake brings together two timeless favorites — chocolate and peanut butter — in a texture-perfect combination. The sponge cake is tender and flexible, the peanut butter filling is smooth and luscious, and the chocolate coating adds a decadent finish. It looks impressive but is surprisingly approachable to make.
Ingredients You’ll Need
For the Chocolate Sponge Cake
- All-purpose flour
- Cocoa powder
- Baking powder
- Salt
- Eggs (room temperature)
- Granulated sugar
- Vanilla extract
- Milk or water
For the Peanut Butter Filling
- Creamy peanut butter
- Powdered sugar
- Unsalted butter, softened
- Heavy cream or milk
- Vanilla extract
For the Chocolate Coating
- Semi-sweet chocolate chips
- Heavy cream or butter
Optional Garnish
- Chopped peanuts
- Chocolate shavings
- Powdered sugar
The Art of a Perfect Roll Cake
A successful roll cake relies on a soft sponge that rolls without cracking. Rolling the cake while warm helps set its shape, while cooling ensures it holds beautifully. The peanut butter filling should be creamy but firm enough to support the roll, and the chocolate coating should be smooth and pourable for a polished finish.
Step-by-Step Instructions
1. Prepare the Pan
Preheat oven to 350°F (175°C).
Line a jelly roll pan with parchment paper and lightly grease.
2. Make the Chocolate Sponge
In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a separate bowl, beat eggs and sugar until pale and fluffy.
Add vanilla extract and milk.
Gently fold in dry ingredients until just combined.
3. Bake the Cake
Spread batter evenly in the prepared pan.
Bake 12–15 minutes, until the cake springs back lightly when touched.
4. Roll While Warm
Turn the warm cake onto a clean kitchen towel dusted with powdered sugar.
Remove parchment and gently roll the cake with the towel from the short end.
Let cool completely.
5. Make the Peanut Butter Filling
Beat peanut butter, softened butter, powdered sugar, vanilla, and cream until smooth and spreadable.
6. Fill & Re-Roll
Carefully unroll the cooled cake.
Spread an even layer of peanut butter filling over the surface.
Roll the cake back up tightly without the towel.
7. Prepare the Chocolate Coating
Heat chocolate chips with cream or butter until smooth and glossy.
Let cool slightly.
8. Coat & Chill
Pour or spread chocolate coating over the rolled cake.
Chill for 1–2 hours until the coating sets.
Tips for Best Results
- Roll the cake while warm to prevent cracking
- Don’t overbake — a dry sponge won’t roll properly
- Use creamy peanut butter for a smooth filling
- Chill before slicing for clean, sharp spirals
- Let chocolate cool slightly before coating to avoid melting the filling
Creative Variations
- Crunchy Peanut Butter: add chopped peanuts to the filling
- Dark Chocolate Finish: use dark chocolate for deeper flavor
- Banana Peanut Butter: layer thin banana slices over filling
- Salted Chocolate: sprinkle flaky sea salt over the coating
- Espresso Chocolate: add espresso powder to the chocolate sponge
Storage & Freshness
Store covered in the refrigerator for up to 3 days.
Bring to room temperature slightly before serving for best texture.
Conclusion
Chocolate-Covered Peanut Butter Roll Cake is a rich, elegant dessert that delivers bold flavor and stunning presentation. With its soft chocolate sponge, creamy peanut butter filling, and smooth chocolate shell, it’s a dessert that feels both nostalgic and luxurious — perfect for any special occasion.
