If you’re searching for a dessert that perfectly balances rich chocolate indulgence and creamy peanut butter bliss, look no further than the Chocolate Peanut Butter Cake Roulade. This eye-catching rolled cake combines light, chocolatey sponge with a swirl of dreamy peanut butter whipped cream, then tops it off with a decadent chocolate drizzle. Every slice looks impressive, but the flavor is truly next level—creamy, satisfying, and just a little bit nostalgic. Whether you’re sharing with friends or treating yourself after dinner, it’s a showstopper that’s easier to make than it looks, and it will absolutely win you over from first bite.
Ingredients You’ll Need
Gathering the right ingredients is the first step in turning out a flawless Chocolate Peanut Butter Cake Roulade. Each component, from eggs to chocolate chips, plays a vital role in achieving a sponge that rolls perfectly, a filling that stays light yet luscious, and a finish that’s nothing short of spectacular.
- Eggs (4 large, separated): Beating the whites and yolks separately gives the sponge its signature airy texture.
- Granulated sugar (1/2 cup, divided): Adds just enough sweetness and also helps stabilize the egg whites for a light cake crumb.
- Vanilla extract (1 teaspoon for cake, 1/2 teaspoon for filling): Rounds out all the flavors with warm undertones.
- Unsweetened cocoa powder (1/4 cup): Provides an intense chocolate flavor and creates that dark, irresistible color.
- All-purpose flour (1/4 cup): Gives structure so the cake stays tender but sturdy enough to roll up without breaking.
- Salt (1/4 teaspoon): Just a touch brightens all the other flavors.
- Cream of tartar (1/2 teaspoon): Helps the egg whites whip up to their fluffiest potential for maximum lift.
- Heavy cream (1 cup): Whips into a luxurious, stable filling that makes every bite velvety and rich.
- Creamy peanut butter (1/3 cup): Melts right into the whipped cream for that nutty, classic peanut butter essence.
- Powdered sugar (3 tablespoons, plus more for dusting): Sweetens the filling and helps keep the sponge from sticking when rolling.
- Semi-sweet chocolate chips (1/2 cup, melted for drizzling): The final touch—a glossy chocolate finish that makes the roulade irresistible.
- Powdered sugar for dusting (optional): Gives the finished roulade a snowy, elegant look, perfect for special occasions.
How to Make Chocolate Peanut Butter Cake Roulade
Step 1: Prepare the Pan and Preheat
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure it covers the entire bottom and up the sides a bit. This is essential for a seamless release—no sticking means you’ll get that classic swirl when rolling up your Chocolate Peanut Butter Cake Roulade.
Step 2: Make the Chocolate Sponge Batter
Separate your eggs, placing yolks in one bowl and whites in another. Using a hand mixer or stand mixer, beat the egg yolks with half the granulated sugar and the vanilla extract. Whip until the mixture becomes thick and pale—it should almost double in volume! Sift in the cocoa powder, flour, and salt, then fold these in gently so the airiness stays intact.
Step 3: Whip the Egg Whites
Now for the magic that makes the roulade so tender: Beat the egg whites with the cream of tartar until soft peaks form. Gradually add in the rest of the granulated sugar and keep beating until stiff, glossy peaks hold their shape. This will give your sponge its lift and lovely light texture.
Step 4: Combine and Bake
Gently fold the whipped egg whites into the chocolate-yolk mixture in three additions, being careful not to deflate the batter. Once it’s all incorporated, pour it into your prepared pan and spread evenly to the edges. Bake for 12 to 14 minutes, or just until the cake springs back when lightly pressed. Overbaking dries it out so keep a close eye!
Step 5: Roll the Cake While Warm
Right out of the oven, invert the hot cake onto a clean kitchen towel generously dusted with powdered sugar—this keeps it from sticking. Carefully peel off the parchment. Use the towel to gently roll the cake from the short end. Let it cool completely like this, so it’ll remember its rolled shape and won’t crack later.
Step 6: Make the Peanut Butter Whipped Cream Filling
While the cake cools, beat together the heavy cream, creamy peanut butter, powdered sugar, and a splash of vanilla until fluffy and holding stiff peaks. If you want an extra-stable filling, chill it in the fridge for about 10 minutes before spreading.
Step 7: Assemble and Chill
Unroll the cooled cake carefully—don’t worry if there are a few cracks, they’ll be hidden in the swirl! Spread the peanut butter whipped cream filling evenly over the surface. Reroll, this time without the towel, finishing with the seam side down. Drizzle the melted chocolate chips over the top and, if you like, dust with extra powdered sugar. Chill for at least 30 minutes so the roulade slices cleanly and the flavors meld together beautifully.
How to Serve Chocolate Peanut Butter Cake Roulade
Garnishes
Take your presentation from simple to stunning by showering your Chocolate Peanut Butter Cake Roulade with a little extra love. Dust the top with powdered sugar for a snowy finish, drizzle extra chocolate for an eye-catching effect, or scatter chopped roasted peanuts across the top for texture and crunch. A dollop of whipped cream or a sprinkle of cocoa powder never hurts either—whatever suits your style!
Side Dishes
Keep it classic with a scoop of vanilla ice cream, or embrace the decadent route with a little fresh berry salad on the side (strawberries and raspberries pair perfectly with peanut butter and chocolate). If you love contrasts, serve each slice with a cup of piping-hot coffee or freshly brewed espresso to balance the sweetness.
Creative Ways to Present
For parties, try slicing the roulade into little pinwheels and arranging them on a platter for an instant crowd-pleaser. You could also serve each piece nestled on individual plates with a drizzle of raspberry coulis for pop. Miniature versions baked in smaller pans make lovely individual desserts, showing off the beautiful swirl to every guest.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Chocolate Peanut Butter Cake Roulade left (lucky you!), simply cover the roulade tightly with plastic wrap or place slices in an airtight container. Refrigerated, it’ll stay fresh and moist for up to three days without losing its wonderful texture.
Freezing
Need to prep ahead? This roulade freezes surprisingly well! After assembly and before any garnishes, wrap the roulade tightly in two layers of plastic wrap followed by a layer of foil. Store in the freezer for up to one month. When ready to serve, thaw it in the fridge overnight before decorating and slicing—it’ll taste just as fabulous as the day you made it.
Reheating
While the Chocolate Peanut Butter Cake Roulade is best enjoyed chilled or at room temperature, if you like a slightly softened filling, let your slices sit out at room temperature for about 10 to 15 minutes before serving. Avoid microwaving, as this can melt the filling unevenly and affect the cake’s lovely swirl.
FAQs
Can I make the Chocolate Peanut Butter Cake Roulade gluten-free?
Absolutely! Simply swap the all-purpose flour for your favorite gluten-free flour blend—just make sure it’s a one-to-one replacement. The texture might be slightly different but you’ll still get a beautiful, rollable sponge.
What’s the best way to prevent the roulade from cracking?
The key is to roll the cake up while it’s still warm and flexible—don’t skip this step! Rolling with a kitchen towel dusted in powdered sugar helps ensure a smooth spiral without breaking.
Can I use crunchy peanut butter in the filling?
Yes, and it’ll add a wonderful crunch! Just note that the whipped cream filling may not be quite as smooth, but the nutty bites are actually a delicious surprise if you like extra texture.
How far in advance can I assemble the roulade?
You can assemble your Chocolate Peanut Butter Cake Roulade up to a day ahead. In fact, letting it rest in the fridge allows the flavors to meld together, and it’ll slice even more cleanly for your dessert table.
Is there a way to make the filling even more stable for picnics or outdoor parties?
Definitely! Beat in a tablespoon of instant vanilla pudding mix with the heavy cream and peanut butter—this helps the filling hold its shape even longer, especially on warm days.
Final Thoughts
If there’s one dessert guaranteed to make everyone’s eyes light up, it’s the Chocolate Peanut Butter Cake Roulade. Once you see those beautiful swirls and taste the dreamy combo of chocolate and peanut butter, you’ll want to make it again and again. Don’t be surprised if it becomes a new favorite at your table—you can do this, and you’re going to love every bite!
Print
Chocolate Peanut Butter Cake Roulade Recipe
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 39 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect combination of rich chocolate and creamy peanut butter with this delightful Chocolate Peanut Butter Cake Roulade. A light and airy chocolate sponge cake filled with a decadent peanut butter cream, drizzled with melted chocolate, and dusted with powdered sugar.
Ingredients
Cake:
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
Filling:
- 1 cup heavy cream
- 1/3 cup creamy peanut butter
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Additional:
- 1/2 cup semi-sweet chocolate chips, melted (for drizzling)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- Prepare the cake batter: Beat egg yolks with 1/4 cup sugar and vanilla. Sift in cocoa, flour, salt, and fold. Beat egg whites with cream of tartar and sugar, then fold into yolk mixture. Pour batter into the pan and bake.
- Roll the cake: Invert the cake onto a towel dusted with powdered sugar, peel off parchment, and roll it up. Let it cool.
- Make the filling: Beat cream, peanut butter, powdered sugar, and vanilla until stiff peaks form.
- Assemble: Unroll the cake, spread the filling, and roll it back up. Drizzle with melted chocolate and chill before serving.
Notes
- To enhance flavor, sprinkle chopped roasted peanuts over the filling before rolling.
- For a firmer filling, refrigerate it for 10 minutes before spreading.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 140mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
