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Peanut Butter Cup Cake: 10 Irresistible Reasons to Indulge

Peanut Butter Cup Cake
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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.

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)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  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.
  3. Sift together the cocoa powder, salt, baking powder, and flour. Gently fold the dry ingredients into the egg mixture until just combined.
  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.
  5. While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
  6. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
  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.
  8. In a medium bowl, beat the softened cream cheese and peanut butter until smooth.
  9. Add the powdered sugar and vanilla extract, mixing until combined.
  10. Gradually add the heavy whipping cream, beating until the filling is light and fluffy.
  11. Gently fold in the chopped peanut butter cups.
  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.
  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.
  14. Place the chocolate chips in a heatproof bowl.
  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.
  16. Stir until the mixture is smooth and glossy. Let it cool slightly until it thickens to a pourable consistency.
  17. Remove the cake roll from the refrigerator and place it on a serving platter.
  18. Pour the ganache over the top, allowing it to drip down the sides.
  19. Garnish with additional chopped peanut butter cups.
  20. Refrigerate until the ganache is set. Slice and serve.

Notes

    Nutrition

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