Chocolate Peanut Butter Cake Roulade
This Chocolate Peanut Butter Cake Roulade is an elegant dessert that’s easier to make than it looks! Picture a soft, chocolatey sponge cake rolled around a creamy peanut butter filling—it’s the perfect combination of rich, bold chocolate and smooth, nutty peanut butter. Whether you’re hosting a dinner party or just treating yourself to something special, this roulade is guaranteed to impress.
Why You’ll Love This Recipe
- Stunning Presentation: The spiral of cake and filling makes every slice look like a masterpiece.
- Decadent Flavor: Chocolate and peanut butter are a match made in dessert heaven.
- Surprisingly Simple: With a few key tips, you’ll have a bakery-worthy dessert in no time.
- Crowd-Pleaser: Perfect for holidays, birthdays, or any occasion worth celebrating.
I love making this roulade for special occasions—it’s one of those desserts that looks like you spent hours in the kitchen, but it’s surprisingly straightforward. My family always requests it for birthdays, and it’s a guaranteed showstopper at any gathering.
Ingredients
For the Cake:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ¾ cup granulated sugar
- 2 tablespoons vegetable oil
For the Filling:
- ½ cup creamy peanut butter
- ½ cup powdered sugar
- ¼ cup heavy cream
How to Make Chocolate Peanut Butter Cake Roulade
Step 1: Prep Your Pan
- Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease the paper to prevent sticking.
Step 2: Make the Cake Batter
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, whisk the eggs and granulated sugar until the mixture becomes pale, thick, and fluffy—this takes about 3-4 minutes of vigorous whisking or using a hand mixer.
- Stir in the vegetable oil until fully incorporated.
- Gently fold the dry ingredients into the egg mixture. Be careful not to overmix—you want to keep as much air in the batter as possible.
Step 3: Bake the Cake
- Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
- Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Step 4: Roll the Cake
- While the cake is still warm, turn it out onto a clean tea towel that has been generously dusted with powdered sugar.
- Peel off the parchment paper, then gently roll the cake up in the towel, starting from the short end. This step helps the cake hold its shape without cracking later. Let the rolled cake cool completely.
Step 5: Make the Filling
- In a medium bowl, beat together the peanut butter, powdered sugar, and heavy cream until smooth and fluffy.
Step 6: Fill and Roll
- Carefully unroll the cooled cake. Spread the peanut butter filling evenly across the surface, leaving about 1 inch of space around the edges to prevent overflow.
- Gently re-roll the cake, this time without the towel.
Step 7: Chill and Serve
- Wrap the roulade in plastic wrap and chill in the refrigerator for at least 30 minutes to set.
- Slice and serve with a dusting of powdered sugar or a drizzle of melted chocolate for extra flair.
Pro Tips for the Perfect Roulade
- Roll While Warm: Rolling the cake while it’s warm prevents cracks and makes it easier to shape.
- Don’t Overbake: Keep an eye on the cake—it’s done when it springs back lightly to the touch. Overbaking can make it dry and harder to roll.
- Use Room-Temperature Ingredients: This ensures the batter and filling mix smoothly.
- Chill Before Slicing: Chilling the roulade helps it hold its shape when cut, giving you those perfect spirals.
- Decorate for Extra Wow: Dust with cocoa powder, drizzle with chocolate, or add a sprinkle of crushed peanuts for a finishing touch.
Make-Ahead and Storage Tips
Make Ahead:
- You can prepare the cake and filling up to 1 day in advance. Assemble the roulade, wrap it tightly in plastic wrap, and refrigerate until ready to serve.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing:
- Wrap the roulade tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.
Flavor Variations
Want to put your own twist on this classic roulade? Here are some ideas:
- Chocolate Ganache Topping: Pour a rich ganache over the roulade for an even more indulgent dessert.
- Nutty Crunch: Add chopped peanuts or mini chocolate chips to the filling for extra texture.
- Different Nut Butters: Swap out peanut butter for almond butter, cashew butter, or even Nutella for a fun variation.
- Festive Flair: Add a swirl of caramel or raspberry jam to the filling for a holiday twist.
FAQs
1. Can I use a different pan size?
A jelly roll pan (10×15 inches) works best for this recipe. If you use a different size, adjust the baking time accordingly.
2. What if my cake cracks?
Don’t worry! A cracked roulade can still taste amazing. Use extra filling or a chocolate drizzle to cover any imperfections.
3. Can I make this dairy-free?
Yes! Substitute the heavy cream with coconut cream and use a dairy-free chocolate spread in place of peanut butter if needed.
4. How do I keep the cake from sticking to the towel?
Dust the towel generously with powdered sugar before rolling the cake to prevent sticking.
Conclusion
This Chocolate Peanut Butter Cake Roulade is the ultimate dessert for chocolate and peanut butter lovers. With its moist chocolate sponge and creamy filling, it’s as delicious as it is beautiful. Whether you’re celebrating a special occasion or just treating yourself, this roulade is sure to impress.
So grab your ingredients, preheat your oven, and get ready to create a dessert that will have everyone asking for seconds. Enjoy!
