Sweet Chocolate Peanut Butter Cake Roulade Recipe – Roll with Joy

Sweet dreams collide when classic chocolate meets creamy peanut butter in this decadent chocolate peanut butter cake roulade that promises pure indulgence.

Delicate chocolate sponge rolls effortlessly around a rich, silky filling that will melt hearts at first bite.

Soft, elegant layers create a dessert that looks complex but comes together with surprising ease.

Light and airy, this roulade brings a touch of sophisticated charm to any gathering.

The combination of deep chocolate and nutty peanut butter creates a harmonious flavor profile that dances across your palate.

Each slice reveals a perfect swirl of contrasting colors and textures that beckon you closer.

Prepare to savor a dessert that transforms an ordinary moment into a celebration of pure deliciousness.

Why Chocolate Peanut Butter Roulade Is So Tempting

• Skill-Friendly Challenge: Perfect for bakers looking to level up their dessert-making skills without feeling overwhelmed, this recipe offers a delightful opportunity to practice rolling techniques and create an impressive-looking treat.
• Quick and Versatile Dessert: Preparation is straightforward and adaptable, making it ideal for last-minute gatherings, potlucks, or unexpected sweet cravings with minimal kitchen time and effort.
• Crowd-Pleasing Flavor Combination: The irresistible blend of rich chocolate and creamy peanut butter creates a universally loved dessert that appeals to both kids and adults, guaranteeing smiles around the table.
• Make-Ahead Magic: This roulade can be prepared in advance and stored in the refrigerator, allowing stress-free entertaining and providing a convenient dessert option that tastes even better after chilling.

Everything You Need for the Cake Roulade

• All-Purpose Flour: A soft and fine base for the cake's delicate texture.
• Cocoa Powder: Rich chocolate goodness that gives deep color and flavor.
• Granulated Sugar: Sweet crystal that helps create a tender cake.
• Butter: Creamy ingredient that adds richness and smoothness.
• Eggs: Binding agent that provides structure and moisture.
• Vanilla Extract: Aromatic flavor enhancer with warm notes.
• Milk: Liquid that helps blend ingredients seamlessly.

• Baking Powder: Fluffy helper that makes the cake rise.
• Salt: Tiny flavor booster that balances sweetness.

• Creamy Peanut Butter: Smooth spread with nutty goodness.
• Powdered Sugar: Soft sugar that creates silky filling.
• Heavy Cream: Luxurious dairy that adds lightness to the filling.

How to Roll the Perfect Chocolate Peanut Butter Cake

Step 1: Warm Up the Oven

Crank the oven to a cozy 350°F.

Grab a baking sheet and line it with parchment paper, giving it a light spray of cooking oil to prevent sticking.

Step 2: Mix Dry Ingredients

• Flour
• Cocoa powder
• Baking powder
• Salt

Step 3: Cream Butter and Sugar

In a separate large mixing bowl, beat the softened butter and sugar until they become light and fluffy.

This process creates a dreamy, airy base for your cake.

Step 4: Add Wet Ingredients

Crack in the eggs one by one, mixing thoroughly after each addition.

Pour in the vanilla extract and milk, stirring until everything is beautifully combined.

Step 5: Combine Wet and Dry Mixtures

Gently fold the dry ingredients into the wet mixture.

Be careful not to overmix – you want the batter to be just combined and smooth.

Step 6: Bake the Cake

Pour the batter onto the prepared baking sheet, spreading it evenly.

Slide into the preheated oven and bake for 12-15 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 7: Prepare Peanut Butter Filling

• Creamy peanut butter
• Powdered sugar

Whip the heavy cream separately until soft peaks form, then gently fold into the peanut butter mixture.

Step 8: Roll the Cake

Once the cake has cooled slightly, turn it out onto a clean kitchen towel dusted with cocoa powder.

Carefully peel off the parchment paper.

Spread the peanut butter filling evenly across the cake’s surface.

Step 9: Create the Roulade

Starting from one edge, carefully roll the cake into a log shape, using the towel to help guide and support the roll.

Wrap the rolled cake in plastic wrap.

Step 10: Chill and Serve

Refrigerate the cake roll for at least one hour to set.

When ready, slice into beautiful rounds and serve to your eager guests.

Pro Tips for Rich and Creamy Cake Filling

• Sprinkle cocoa powder on the kitchen towel before rolling to prevent sticking and add an extra chocolate touch to your cake's exterior.
• Refrigerate the rolled cake for at least an hour to help it hold its shape and make slicing easier, ensuring clean and neat cake roll pieces.
• Whip the heavy cream until soft peaks form to create a light, airy texture in the peanut butter filling, preventing a dense or heavy consistency.
• Use softened butter and eggs at room temperature to ensure smoother mixing and a more uniform cake batter with better overall texture.
• Mix dry ingredients into the wet ingredients using a gentle folding motion to maintain air bubbles and create a lighter, more delicate cake texture.

Best Way to Keep Your Cake Roulade Fresh

• Store the cake roulade wrapped tightly in plastic wrap in the refrigerator for up to 3-4 days to maintain its freshness and prevent drying out.
• Carefully wrap the entire cake roll in plastic wrap, then add a layer of aluminum foil. Freeze for up to 1 month to preserve its delicious flavor and texture.
• Remove the cake from the freezer and let it defrost slowly in the refrigerator overnight for the best taste and consistency.
• Slice cold portions directly from the refrigerated cake, or let it sit at room temperature for 10-15 minutes for a softer, more delicate texture before enjoying.

Perfect Pairings for This Chocolate Dessert

• Savor Sweet Harmony: Chocolate Peanut Butter Cake Roulade Pairings
• Brew a Bold Coffee Match: Dark roast coffee or espresso cuts through the cake's rich sweetness, creating a perfect flavor balance that enhances both the chocolate and peanut butter notes.
• Complement with Creamy Companion: Serve alongside vanilla bean ice cream, which provides a cool, smooth contrast to the dense cake texture and amplifies the dessert's decadent profile.
• Wine Elegance Pairing: Select a late harvest Riesling or port wine, whose sweet and slightly acidic undertones beautifully complement the chocolate and peanut butter's intense flavors, creating a luxurious dessert experience.
• Nutty Beverage Boost: Enjoy with almond milk or hazelnut latte, introducing complementary nutty undertones that resonate with the peanut butter's rich, creamy essence.

Flavor Combos to Twist the Classic Roulade

• Gluten-Free Chocolate Peanut Butter Roulade: Replace wheat flour with almond flour or gluten-free flour blend, ensuring the same texture and taste for those with gluten sensitivities.
• Vegan Chocolate Roulade: Substitute eggs with flax eggs, use coconut cream instead of heavy cream, swap butter with coconut oil, and replace dairy milk with almond milk for a plant-based version.
• Low-Sugar Chocolate Roulade: Use sugar alternatives like stevia or monk fruit sweetener, reduce overall sugar content, and incorporate sugar-free dark chocolate for a diabetic-friendly dessert option.
• Nutty Alternative Roulade: Replace peanut butter with almond butter or cashew cream for individuals with peanut allergies or those seeking different flavor profiles.

FAQs

• What are the key ingredients for the chocolate peanut butter cake roulade?

The key ingredients include flour, cocoa powder, butter, sugar, eggs, vanilla extract, milk, creamy peanut butter, powdered sugar, and heavy cream.

• Is this recipe difficult to make for beginners?

No, this recipe is moderately easy. The steps are straightforward, but rolling the cake requires some gentle technique and patience.

• Can I use natural peanut butter instead of creamy peanut butter?

Standard creamy peanut butter works best for this recipe. Natural peanut butter might be too runny and could make the filling less stable.

• How do I know when the cake is perfectly baked?

Use the toothpick test – insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The baking time is typically 12-15 minutes.

Chocolate Peanut Butter Cake Roulade Recipe

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4.9 from 34 reviews

• Total Time: 35 minutes
• Yield: 8 1x

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Description

Indulgent chocolate peanut butter cake roulade weaves rich textures into a delightful dessert experience. Sweet Swiss roll-style layers combine creamy peanut butter filling with deep chocolate sponge, promising delectable satisfaction for passionate bakers and dessert enthusiasts.

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Ingredients

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Cake Base:

• 1 cup (240 ml) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (50 g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup (120 ml) unsalted butter, softened
• 1/2 cup (120 ml) milk
• 1 teaspoon vanilla extract

Filling:

• 1/2 cup (120 g) creamy peanut butter
• 1 cup (120 g) powdered sugar
• 1/2 cup (120 ml) heavy cream

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Instructions

1. Prepare workspace by gathering ingredients and preheating the oven to 350°F (175°C).
2. Combine flour, cocoa powder, baking powder, and salt in a mixing bowl, whisking until thoroughly integrated.
3. In a separate large mixing bowl, cream butter and granulated sugar until achieving a light, airy texture.
4. Incorporate eggs individually into the butter mixture, ensuring complete blending after each addition.
5. Gently stir vanilla extract and milk into the creamed mixture until smooth and uniform.
6. Gradually fold dry ingredients into the wet mixture, mixing until just combined to prevent overmixing.
7. Grease and line a baking sheet, then pour batter and spread evenly using a spatula.
8. Bake for 12-15 minutes, checking doneness with a toothpick that should emerge clean when inserted.
9. Allow cake to cool slightly on a wire rack while preparing the filling.
10. Whisk creamy peanut butter and powdered sugar in a bowl until achieving a silky consistency.
11. Whip heavy cream separately until soft peaks form, then gently fold into the peanut butter mixture.
12. Dust a clean kitchen towel with cocoa powder and carefully invert the cooled cake onto it.
13. Delicately remove parchment paper from the cake’s surface.
14. Spread peanut butter filling evenly across the cake’s surface, leaving a small margin around the edges.
15. Using the towel as a guide, roll the cake from one edge into a compact log shape.
16. Wrap the rolled cake in plastic wrap and refrigerate for a minimum of one hour to set.
17. Slice into rounds and serve chilled, revealing the beautiful chocolate and peanut butter spiral.

Notes

• Gently dust the kitchen towel with cocoa powder to prevent sticking and add an extra layer of chocolate flavor to the cake’s exterior.
• Ensure the cake is only slightly warm when spreading the filling to avoid melting and maintain the structural integrity of the delicate sponge.
• Whip the heavy cream to soft peaks for a lighter, airier filling that blends seamlessly with the rich peanut butter.
• For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions without compromising taste.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 24 g
• Sodium: 150 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 70 mg