Reese’s Peanut Butter Cup Roll Cake

Attention all chocolate and peanut butter lovers! This Reese’s Peanut Butter Cup Roll Cake is a decadent dessert you won’t want to miss. With a moist chocolate sponge rolled around a luscious peanut butter filling and topped with Reese’s cups and chocolate ganache, this cake is pure indulgence. It’s the perfect treat for special occasions, parties, or when you’re craving a rich, sweet, and nutty dessert.

Why You’ll Love This Cake

1. Peanut Butter Bliss: Creamy peanut butter filling brings a dreamy flavor.
2. Chocolate Heaven: Moist sponge and ganache make it ultra-rich.
3. Eye-Catching Presentation: Rolled to perfection and loaded with Reese’s candy.
4. Crowd Favorite: A guaranteed hit for peanut butter and chocolate fans alike.

Ingredients

For the Cake:

• 3/4 cup all-purpose flour
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp milk

For the Peanut Butter Filling:

• 1/2 cup creamy peanut butter
• 1 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 2 tbsp heavy cream

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 1 cup semisweet chocolate chips

For Decoration:

• Mini Reese’s Peanut Butter Cups (whole or chopped)
• Chocolate shavings or sprinkles (optional)

Instructions

1. Make the Chocolate Sponge

1. Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
2. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
3. In a large bowl, beat eggs and sugar until light and fluffy, about 5 minutes. Add vanilla and milk.
4. Gently fold in the dry ingredients until just combined.
5. Spread the batter evenly in the prepared pan and bake for 10–12 minutes, or until the cake springs back when touched.

2. Roll the Cake

1. While the cake is hot, turn it out onto a clean kitchen towel dusted with cocoa powder.
2. Peel off the parchment paper, then gently roll the cake up with the towel from the short side. Let it cool completely.

3. Prepare the Peanut Butter Filling

1. In a bowl, beat peanut butter, powdered sugar, butter, and heavy cream until smooth and fluffy.
2. Unroll the cooled cake and spread the filling evenly, leaving a small border around the edges.

4. Roll and Chill

1. Roll the cake back up tightly (without the towel) and wrap it in plastic wrap.
2. Refrigerate for at least 1 hour to set.

5. Make the Ganache

1. Heat the heavy cream in a small saucepan until it begins to simmer.
2. Pour the hot cream over the chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth.

6. Decorate

1. Place the chilled roll cake on a serving platter. Pour the ganache over the top, letting it drip down the sides.
2. Decorate with mini Reese’s cups and optional chocolate shavings.

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