Peanut Butter Roll

Peanut Butter Roll

Cake rolls are really fairly easy to make. Use a jelly roll pan and parchment paper. Spray it well and make sure you roll the cake when it is slightly warm. Cake rolls are festive and look elegant, even though they go fast!

4 1


3 large eggs

3/4 cup granulated sugar

2 teaspoons brewed coffee (or water)

1 teaspoon vanilla extract

1/4 cup unsweetened cocoa powder

1/4 teaspoon salt

1 teaspoon baking powder

3/4 cup all purpose flour

Powdered sugar, to aid in rolling

Sprinkles for decorating


8 ounces cream cheese, softened

1/3 cup peanut butter

1 cup powdered sugar

1 teaspoon vanilla extract

4 tablespoons +1/8 cup heavy whipping cream

7 regular size Reese’s peanut butter cups, chopped (about 1 cup chopped) Mini peanut butter cups work well too, just chop to fill 1 cup.

1 cup semi-sweet chocolate chips

Make the Cake:

Preheat oven to 350°F. Line a jelly roll (10×15”) pan with parchment paper and spray with cooking spray (sprinkle lightly with flour).

Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract. Mix in cocoa, salt, and baking powder, then mix in flour. Stir just until blended.

Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 10-15 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back. I check it around 8 minutes, it is easy to over bake.

While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.

Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or you can wrap it and chill it overnight).

Make the Filling: beat 1/3 of the block of cream cheese and peanut butter with a hand mixer until smooth. Beat in powdered sugar until crumbly, then add vanilla and 2 tablespoons heavy whipping cream. Mix until smooth and a spreadable consistency, adding up to 2 additional tablespoons of heavy whipping cream. Stir in 1/2 cup chopped peanut butter cups.

Assemble Cake: Unroll the cooled cake carefully and then spread the filling on the cake, leaving 1” without filling at either end. Re-roll cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting.

Make the topping: place chocolate chips and 1/8 cup heavy whipping cream in a microwave safe bowl or measuring cup. Microwave for about 30-60 seconds, then whisk until smooth. Add remaining 2/3 of cream cheese to the bowl and beat until fluffy.  If is too thick then add a bit more cream until a light fluffly consistency.

Place cake roll on a wire rack set over a cookie sheet. Frost cake thickly with frosting. Add more sliced peanut butter bars on top of cake in center.  Chill until set.  Use whipped cream and spread in a row down the center of the cake and add holiday sprinkles, if desired. Slice and serve.

May be stored,  in the refrigerator for 24 hours before serving. Cake slices better if very cold, use a serrated knife. 

Chocolate covered strawberries are also in the photo, sprinkled with holiday sprinkles for some festivity.



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