Rich chocolate sponge cake meets creamy peanut butter filling in this indulgent, bakery-style Chocolate & Peanut Butter Dream Roll. This dessert is surprisingly easy to make and delivers gourmet flavor without the fuss—perfect for holidays, special occasions, or whenever you’re craving a decadent treat.
Why You’ll Love This Chocolate Roll Cake
-
Decadent, soft chocolate sponge cake
-
Luscious peanut butter cream filling
-
Easy-to-roll technique for a flawless presentation
-
Perfect for entertaining or gifting
-
Customizable with candy or chocolate drizzles
Ingredients Breakdown
For the Chocolate Cake:
-
4 large eggs – Whipped to create a light and airy sponge.
-
1/2 cup granulated sugar – Adds sweetness and structure.
-
1 cup all-purpose flour – The base of the sponge cake.
-
1/2 cup unsweetened cocoa powder – Gives the cake its rich chocolate flavor.
-
1/2 teaspoon baking powder – Helps the cake rise.
-
1/4 teaspoon salt – Balances the sweetness and enhances the chocolate.
-
1/4 cup powdered sugar – For sprinkling on the towel to prevent sticking.
For the Creamy Peanut Butter Filling:
-
1 cup powdered sugar – Sweetens and thickens the filling.
-
1/2 cup smooth peanut butter – The creamy, nutty star of the show.
-
1/2 cup heavy cream – Whipped to create a light, fluffy texture.
-
1/4 cup mini peanut butter cups, chopped – Adds bursts of chocolate-peanut crunch.
Tips and Tricks
-
Avoid cracks: Roll the cake while warm, not hot or cold.
-
Room-temperature eggs whip better and create more volume.
-
Use parchment and a sugared towel to prevent sticking.
-
For a richer taste, add espresso powder to the cake batter.
-
Keep your whipped cream cold before starting—it whips faster and holds better.
Variations and Customizations
-
Nut-Free: Substitute peanut butter with sunflower seed butter or almond butter.
-
Festive Version: Add red and green sprinkles inside for a holiday twist.
-
Chocolate Overload: Add chocolate ganache over the roll.
-
Crunch Factor: Toss in chopped peanuts or toffee bits into the filling.
Pairing Suggestions
-
Serve with a glass of cold milk or hot espresso
-
Perfect with caramel latte or vanilla bean ice cream
-
Add fresh berries on the side to balance the richness
Storage Instructions
-
Store in the refrigerator for up to 4 days, covered with plastic wrap.
-
For clean slices, chill for 30 minutes before cutting.
-
Can be frozen (without topping) for up to 1 month. Thaw in the fridge overnight.
Popular Questions
Can I make this roll cake ahead of time?
Yes! This cake is actually better after it’s been chilled, so making it a day ahead is ideal.
What if I don’t have peanut butter cups?
No problem—just skip them or use chopped chocolate, peanut butter chips, or toffee bits instead.
My cake cracked while rolling—what should I do?
Minor cracks can be hidden with powdered sugar, whipped cream, or chocolate drizzle. Chill next time before re-rolling for smoother edges.
