Description
Chocolate-Covered Peanut Butter Roll Cake is a decadent dessert featuring a soft chocolate sponge cake rolled with creamy peanut butter filling and coated in a smooth chocolate shell—perfect for special occasions and peanut butter lovers.
Ingredients
-
- Chocolate Sponge Cake:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1/3 cup milk
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
-
- Peanut Butter Filling:
- 1 cup creamy peanut butter
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup whipped topping or whipped cream
- Chocolate Coating:
- 1 1/2 cups chocolate chips
- 2 tbsp coconut oil or butter
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Beat eggs and sugar together until pale and thick, about 3–4 minutes.
- Mix in oil, milk, and vanilla.
- Sift in flour, cocoa powder, baking powder, and salt; fold gently until smooth.
- Spread batter evenly into the pan and bake 10–12 minutes.
- Immediately roll the warm cake (with parchment) into a log; cool completely.
- For filling, beat peanut butter, cream cheese, and powdered sugar until smooth. Fold in whipped topping.
- Unroll cooled cake, spread filling evenly, then roll back up tightly.
- Freeze the rolled cake for 20–30 minutes to firm up.
- Melt chocolate chips with coconut oil until smooth, then pour or spread over the chilled cake.
- Refrigerate until set, then slice and serve.
Notes
- Freezing before coating keeps the roll firm and easier to cover.
- Add crushed peanuts inside for extra crunch.
- Use dark chocolate for a richer flavor.
- Prep Time: 25 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American