Peanut Butter Cup Cake is the ultimate indulgence for dessert lovers, combining rich chocolate flavor with creamy peanut butter. This delectable cake roll features a moist chocolate sponge cake wrapped around a luscious peanut butter and cream cheese filling, all draped in a glossy chocolate ganache. It’s garnished with chopped peanut butter cups, making it a treat that no one can resist. This dessert is not just about taste; it’s about the joy it brings to any occasion.

Why You’ll Love This Peanut Butter Cup Cake

This Peanut Butter Cup Cake will quickly become your favorite for several reasons. First, the combination of chocolate and peanut butter is a classic that never disappoints. Second, it’s an easy peanut butter cake recipe that anyone can master, even if you’re new to baking. Third, this dessert caters to chocolate lovers, offering a rich flavor profile that satisfies every craving. Additionally, it can be made gluten-free with simple substitutions, making it inclusive for those with dietary restrictions. The layers of flavor and texture—from the fluffy cake to the creamy filling—create a delightful experience with every bite. Lastly, it’s perfect for celebrations, making it a memorable centerpiece at parties and gatherings.

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Ingredients for Peanut Butter Cup Cake

Gather these items:

3 large eggs
¾ cup granulated sugar
2 teaspoons brewed coffee or water
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon baking powder
¾ cup all-purpose flour
Powdered sugar (for rolling)
4 ounces cream cheese, softened
⅓ cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
4 tablespoons heavy whipping cream
1 cup chopped peanut butter cups
1 cup semi-sweet chocolate chips
⅔ cup heavy whipping cream
Additional chopped peanut butter cups (for garnish)

How to Make Peanut Butter Cup Cake Step-by-Step

Step 1: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Step 2: In a large bowl, beat the eggs for about 3 minutes until thick and pale. Gradually add the granulated sugar, coffee (or water), and vanilla extract, mixing well.
Step 3: Sift together the cocoa powder, salt, baking powder, and flour. Gently fold the dry ingredients into the egg mixture until just combined.
Step 4: Pour the batter into the prepared pan, spreading it evenly. Bake for 10-15 minutes, or until the cake springs back when lightly touched.
Step 5: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Step 6: Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
Step 7: Starting from a short end, roll the cake and towel together into a tight spiral. Place it seam-side down and let it cool completely.
Step 8: In a medium bowl, beat the softened cream cheese and peanut butter until smooth.
Step 9: Add the powdered sugar and vanilla extract, mixing until combined.
Step 10: Gradually add the heavy whipping cream, beating until the filling is light and fluffy.
Step 11: Gently fold in the chopped peanut butter cups.
Step 12: Once the cake has cooled, carefully unroll it. Spread the peanut butter filling evenly over the cake, leaving a small border around the edges.
Step 13: Re-roll the cake (without the towel) into a tight spiral. Wrap it in plastic wrap and refrigerate for at least 30 minutes to set.
Step 14: Place the chocolate chips in a heatproof bowl.
Step 15: In a small saucepan, heat the heavy whipping cream until it just begins to simmer. Pour it over the chocolate chips and let it sit for a minute.
Step 16: Stir until the mixture is smooth and glossy. Let it cool slightly until it thickens to a pourable consistency.
Step 17: Remove the cake roll from the refrigerator and place it on a serving platter.
Step 18: Pour the ganache over the top, allowing it to drip down the sides.
Step 19: Garnish with additional chopped peanut butter cups.
Step 20: Refrigerate until the ganache is set. Slice and serve.

Pro Tips for the Perfect Peanut Butter Cup Cake

Keep these in mind:

Make sure your eggs are at room temperature for better volume when beaten.
Don’t skip the coffee; it enhances the chocolate flavor significantly.
For a gluten-free version, substitute with gluten-free flour.
Ensure your filling is whipped light for a fluffy texture.
Use high-quality chocolate for the ganache for the best flavor.

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Best Ways to Serve Peanut Butter Cup Cake

This decadent dessert can be served in various delightful ways. Pair it with a scoop of vanilla ice cream for an indulgent treat. Alternatively, serve it alongside fresh berries to balance the richness. For the ultimate chocolate peanut butter experience, drizzle extra ganache on top before serving.

How to Store and Reheat Peanut Butter Cup Cake

To store your Peanut Butter Cup Cake, wrap it tightly in plastic wrap and refrigerate. It can last for up to 5 days in the fridge. If you wish to serve it warm, gently reheat slices in the microwave for about 10-15 seconds.

Frequently Asked Questions About Peanut Butter Cup Cake

What’s the secret to perfect Peanut Butter Cup Cake?

The secret lies in the quality of ingredients and the technique used to roll the cake. Ensuring that the cake is cooled properly before filling is crucial. The balance between the creamy peanut butter filling and the chocolate sponge is what makes this dessert so special.

Can I make Peanut Butter Cup Cake ahead of time?

Absolutely! You can prepare the cake roll a day in advance. Just store it in the refrigerator after assembling and pour the ganache on the day you plan to serve it for the best presentation.

How do I avoid common mistakes with Peanut Butter Cup Cake?

To avoid common pitfalls, ensure that you follow the baking times closely and let the cake cool completely before rolling. Additionally, use a light hand when mixing the batter to keep it airy and fluffy.

Variations of Peanut Butter Cup Cake You Can Try

There are numerous delightful variations you can explore. Consider making a peanut butter and chocolate layer cake by stacking layers of cake with peanut butter filling in between. Alternatively, try homemade peanut butter chocolate cupcakes for individual servings. For a twist, create a gluten-free peanut butter cup cake recipe using almond flour or coconut flour.

For more delicious recipes, check out our desserts category or explore easy cinnamon rolls for a delightful breakfast option. If you’re interested in gluten-free options, visit pistachio pavlova meringue cakes for a light and airy dessert.

Peanut Butter Cup Cake: 10 Irresistible Reasons to Indulge

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The Peanut Butter Cup Cake Roll is a rich and indulgent dessert featuring a moist chocolate sponge cake rolled with a creamy peanut butter and cream cheese filling, topped with chocolate ganache and garnished with chopped peanut butter cups.

Author: Robert
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 large eggs
¾ cup granulated sugar
2 teaspoons brewed coffee or water
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon baking powder
¾ cup all-purpose flour
Powdered sugar (for rolling)
4 ounces cream cheese, softened
⅓ cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
4 tablespoons heavy whipping cream
1 cup chopped peanut butter cups
1 cup semi-sweet chocolate chips
⅔ cup heavy whipping cream
Additional chopped peanut butter cups (for garnish)

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Instructions

Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a large bowl, beat the eggs for about 3 minutes until thick and pale. Gradually add the granulated sugar, coffee (or water), and vanilla extract, mixing well.
Sift together the cocoa powder, salt, baking powder, and flour. Gently fold the dry ingredients into the egg mixture until just combined.
Pour the batter into the prepared pan, spreading it evenly. Bake for 10-15 minutes, or until the cake springs back when lightly touched.
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
Starting from a short end, roll the cake and towel together into a tight spiral. Place it seam-side down and let it cool completely.
In a medium bowl, beat the softened cream cheese and peanut butter until smooth.
Add the powdered sugar and vanilla extract, mixing until combined.
Gradually add the heavy whipping cream, beating until the filling is light and fluffy.
Gently fold in the chopped peanut butter cups.
Once the cake has cooled, carefully unroll it. Spread the peanut butter filling evenly over the cake, leaving a small border around the edges.
Re-roll the cake (without the towel) into a tight spiral. Wrap it in plastic wrap and refrigerate for at least 30 minutes to set.
Place the chocolate chips in a heatproof bowl.
In a small saucepan, heat the heavy whipping cream until it just begins to simmer. Pour it over the chocolate chips and let it sit for a minute.
Stir until the mixture is smooth and glossy. Let it cool slightly until it thickens to a pourable consistency.
Remove the cake roll from the refrigerator and place it on a serving platter.
Pour the ganache over the top, allowing it to drip down the sides.
Garnish with additional chopped peanut butter cups.
Refrigerate until the ganache is set. Slice and serve.