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Chocolate Peanut Butter Cake Roulade

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This Chocolate Peanut Butter Cake Roulade is an elegant and indulgent dessert that marries the richness of cocoa with the creamy decadence of peanut butter. Light yet satisfying, this rolled cake features a moist chocolate sponge filled with a luscious peanut butter cream. It’s perfect for special occasions, holidays, or whenever you crave a show-stopping sweet treat.

Why You’ll Love This Recipe

If you’re a fan of the classic chocolate and peanut butter combination, this roulade is sure to impress. The sponge cake is soft and tender, making it ideal for rolling without cracking, while the whipped peanut butter filling is airy yet rich. It’s a beautiful dessert that’s surprisingly simple to make, and it’s sure to wow guests with both flavor and presentation.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 1 cup all-purpose flour

  • 1/2 cup granulated sugar

  • 1/2 cup unsweetened cocoa powder

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup milk

  • 1/2 cup creamy peanut butter

  • 1 cup powdered sugar

  • 1/2 cup heavy cream

Directions

  1. Preheat Oven:
    Preheat your oven to 350°F (175°C).
    Line a baking sheet with parchment paper and lightly grease it to prevent sticking.

  2. Make the Cake Batter:
    In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
    In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
    Add the eggs one at a time, mixing well after each addition.
    Stir in the vanilla extract and milk until the mixture is well combined.

  3. Bake the Cake:
    Gradually fold the dry ingredients into the wet ingredients until just combined.
    Pour the batter evenly into the prepared baking sheet, smoothing it out.
    Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
    Let the cake cool in the pan for a few minutes.

  4. Prepare the Peanut Butter Filling:
    In a medium bowl, mix the creamy peanut butter and powdered sugar until smooth.
    In a separate bowl, whip the heavy cream until soft peaks form.
    Gently fold the whipped cream into the peanut butter mixture until fully combined and fluffy.

  5. Roll the Cake:
    Once the cake is cool enough to handle, carefully invert it onto a clean kitchen towel dusted with cocoa powder.
    Peel off the parchment paper.
    Spread the peanut butter filling evenly over the cake.

  6. Form the Roulade:
    Starting from one short edge, gently roll the cake into a log shape, using the towel to help guide the roll.
    Wrap the roulade tightly in plastic wrap and refrigerate for at least 1 hour to set.

  7. Serve:
    Once chilled, remove the roulade from the refrigerator, unwrap, and slice.
    Serve and enjoy the balanced richness of chocolate and creamy peanut butter in every bite.

Servings and timing

  • Servings: 8–10 slices

  • Prep Time: 20 minutes

  • Cook Time: 15 minutes

  • Chilling Time: 1 hour

  • Total Time: 1 hour 35 minutes

Variations

  • Add Crunch: Fold crushed peanuts or mini chocolate chips into the filling for added texture.

  • Frost It: Top with a chocolate ganache glaze or dust with powdered sugar for a decorative finish.

  • Swirl In Jam: Add a thin layer of raspberry or strawberry jam before the peanut butter filling for a fruity twist.

  • Make it Nut-Free: Substitute sunflower seed butter for a nut-free version.

  • Add Coffee Flavor: Mix a teaspoon of espresso powder into the cake batter for a mocha variation.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

  • Freezing: Wrap the roulade tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before slicing.

  • Reheating: This roulade is best served chilled or at room temperature and does not require reheating.

FAQs

Can I make the roulade a day ahead?

Yes, this cake is ideal for preparing in advance. It holds its shape and flavor well when chilled overnight.

How do I prevent the cake from cracking when rolling?

Make sure the cake is slightly warm when rolling, and use a towel dusted with cocoa powder to help guide and protect it.

Can I use natural peanut butter?

Natural peanut butter can be used but may result in a looser filling. Stir well before using and consider reducing the amount of cream slightly.

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Chocolate Peanut Butter Cake Roulade

Chocolate Peanut Butter Cake Roulade

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  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8–10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Chocolate Peanut Butter Cake Roulade is a decadent dessert that combines the classic flavor duo of chocolate and peanut butter in a soft, rolled sponge cake. With a rich, creamy filling and a tender chocolate base, this elegant treat is perfect for special occasions or whenever you’re craving something sweet and satisfying.

Ingredients

For the Cake:

  • 1 cup all-purpose flour

  • 1/2 cup granulated sugar

  • 1/2 cup unsweetened cocoa powder

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup milk

For the Filling:

  • 1/2 cup creamy peanut butter

  • 1 cup powdered sugar

  • 1/2 cup heavy cream

Instructions

  1. Preheat Oven:
    Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it.

  2. Make Cake Batter:
    In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
    In a large bowl, cream butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and milk.
    Gradually fold in the dry ingredients until combined.

  3. Bake the Cake:
    Spread the batter evenly on the prepared baking sheet. Bake for 12–15 minutes, or until a toothpick inserted comes out clean. Let it cool slightly.

  4. Make Filling:
    Mix peanut butter and powdered sugar until smooth. In a separate bowl, whip heavy cream to soft peaks. Fold whipped cream into peanut butter mixture until fluffy and smooth.

  5. Roll the Cake:
    Carefully invert the warm cake onto a clean kitchen towel dusted with cocoa powder. Peel off parchment. Spread the filling evenly over the cake.

  6. Form the Roulade:
    Gently roll the cake into a log using the towel to guide you. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to set.

  7. Serve:
    Unwrap, slice, and serve chilled. Enjoy every bite of chocolate and peanut butter bliss!

Notes

  • Dust the towel generously with cocoa powder to prevent sticking.

  • Add mini chocolate chips or chopped peanuts to the filling for texture.

  • For a festive look, dust with powdered sugar or drizzle with melted chocolate before serving.

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