Description
This indulgent Reese’s Peanut Butter Cup Roll Cake features a soft chocolate sponge, whipped peanut butter filling, and crunchy Reese’s topping—perfect for parties or special occasions.
Ingredients
Scale
- 1 box chocolate cake mix (or homemade equivalent)
- 4 large eggs
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup whole milk
- 1 cup creamy peanut butter
- 2 cups whipped topping (or heavy cream)
- ½ stick unsalted butter (optional)
- ¼ cup powdered sugar (optional, for stability)
- 1 cup chopped Reese’s Peanut Butter Cups
- ½ cup chocolate ganache (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Prepare the cake batter following the mix instructions or from scratch. Beat eggs and sugar until pale and fluffy.
- Spread batter evenly into pan and bake for 12–15 minutes until it springs back lightly when touched.
- While warm, roll the cake in a powdered-sugar-dusted towel from the short end. Let it cool completely.
- Make the filling by mixing peanut butter and whipped topping. Add butter and powdered sugar for stability if desired.
- Gently unroll the cake, spread the filling evenly, then roll it back up without the towel. Place seam-side down.
- Chill for 1 hour. Before serving, top with whipped topping, chopped Reese’s, and optional chocolate ganache.
Notes
- Roll the cake while warm to avoid cracking.
- For extra flavor, mix chopped Reese’s into the filling.
- Freeze the roll (undecorated) for up to one month.
- Use a serrated knife or dental floss for clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 450–500
- Sugar: 32g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: Reese’s roll cake, chocolate peanut butter dessert, peanut butter cup cake, easy holiday dessert