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.

Chocolate & Peanut Butter Dream Roll

Author: easysweetmeal
Total Time: 40 minutes
Yield: 10 slices 1x

Print Recipe

Description

Chocolate Peanut Butter Dream Roll – A swirl of rich chocolate cake, creamy peanut butter filling, and mini peanut butter cups, dusted with powdered sugar. Pure bliss for PB lovers

Ingredients

Scale

4 large eggs
½ cup granulated sugar
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ tsp baking powder
¼ tsp salt
¼ cup powdered sugar (for dusting towel)
½ cup heavy cream
1 cup powdered sugar
½ cup creamy peanut butter
¼ cup chopped mini peanut butter cups

Instructions

1. Prepare the Cake

Preheat oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper for easy release.
In a large bowl, beat the eggs and granulated sugar for about 5 minutes until light, fluffy, and pale in color.

2. Mix the Dry Ingredients

In another bowl, sift together flour, cocoa powder, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture until no streaks remain. Be careful not to overmix.

3. Bake the Cake

Spread the batter evenly into the prepared pan.
Bake for 12–15 minutes. Lightly touch the surface; it should spring back when ready.

4. Roll the Cake

While the cake bakes, lay a clean kitchen towel flat and sprinkle it with powdered sugar.
Once baked, immediately invert the cake onto the towel.
Peel off the parchment and carefully roll the cake in the towel. Let it cool for 10–15 minutes.

5. Make the Filling

In a medium bowl, whip the heavy cream until soft peaks form.
Beat in powdered sugar and peanut butter until smooth and fluffy.
Stir in chopped peanut butter cups for a crunchy surprise.

6. Assemble the Roll

Unroll the cooled cake. Spread the peanut butter filling evenly over the surface.
Gently re-roll the cake (without the towel), keeping the roll tight but avoiding cracks.
Dust with extra powdered sugar or drizzle with melted chocolate for added flair.

Notes

Let the cake cool just enough to handle—it should still be pliable.
Don’t overwhip the cream or it may turn grainy.
Use a serrated knife for smooth, clean slices.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American