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.
