Description

A delectable cake roll that unites rich chocolate and creamy peanut butter, wrapped in a light, cloud-like chocolate sponge and studded with candy bits. Perfect for birthdays, holidays, and bake sales, this impressive yet easy-to-make dessert will satisfy any chocolate and peanut butter lover.

Ingredients

Scale

4 large eggs, room temperature
½ cup granulated sugar
1 cup all-purpose flour, sifted
½ cup unsweetened cocoa powder, Dutch-processed recommended
1 teaspoon baking powder
¼ teaspoon salt
¼ cup milk (whole or 2%)
¼ cup vegetable oil
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
4 tablespoons unsalted butter, softened
1 cup powdered sugar, sifted
2 tablespoons heavy cream
½ teaspoon vanilla extract
Pinch salt (optional)
½ cup candy-coated chocolate pieces (M&Ms or Reese’s Pieces, chopped)
Powdered sugar for dusting
Optional: mini peanut butter cups, chocolate chips, or sprinkles
Optional: chocolate drizzle or melted peanut butter for garnish

Instructions

Preheat oven to 350°F (175°C). Line a jelly roll pan (15×10 inches) with parchment paper, extending over the sides. Lightly grease the paper.
Beat eggs in a large mixing bowl at medium-high speed until frothy (about 1 minute). Gradually add sugar, continuing to beat until mixture triples in volume (5-7 minutes) and forms ribbons when lifted.
In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
Gently fold dry ingredients into the beaten eggs using a rubber spatula, being careful not to deflate the mixture.
Whisk together milk, oil, and vanilla extract; drizzle over the batter and fold until just incorporated. Do not overmix.
Pour batter into the prepared pan, spreading evenly with an offset spatula. Tap the pan gently to release air bubbles.
Bake for 10-12 minutes, until cake springs back when touched and pulls away from edges slightly.
Lay a clean kitchen towel on the counter and dust generously with powdered sugar. Immediately invert cake onto the towel and carefully peel off parchment.
Starting from a short side, roll the cake (with towel inside) into a tight log. Let cool completely in this rolled shape.
Make the filling: Beat peanut butter and softened butter until smooth and creamy. Add powdered sugar, beating from slow to high speed. Blend in heavy cream and vanilla extract until fluffy but spreadable.
Once cake is completely cool, gently unroll it. Spread peanut butter filling evenly over entire surface, leaving a ½-inch border.
Sprinkle chopped candy pieces (reserve some for the top) over the filling.
Carefully re-roll the cake (without the towel) into a log. Place seam-side down on a serving platter.
If desired, drizzle with melted chocolate or peanut butter and scatter with reserved candy pieces.
Refrigerate for at least 30 minutes before slicing to set the filling.

Notes

Room temperature eggs help achieve maximum volume for a lighter sponge.
Don’t overbake the cake or it will crack when rolling.
Always roll the cake while it’s warm using the towel technique to prevent splitting.
Cool completely before adding filling to prevent the butter from melting.
For clean slices, dip your knife in hot water and wipe dry between cuts.
The cake can be made a day ahead – wrap tightly and refrigerate until serving.
If the cake cracks, use icing or extra filling to ‘glue’ it back together.
Leftovers can be refrigerated for up to 4 days when wrapped tightly.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 180mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 8g
Cholesterol: 75mg

Keywords: chocolate cake roll, peanut butter cake, chocolate peanut butter dessert, jelly roll cake, swiss roll, chocolate sponge cake, holiday dessert, birthday cake