If you adore the classic pairing of chocolate and peanut butter, then get ready to fall head over heels for this unforgettable Chocolate Peanut Butter Cake Roulade Recipe. Light, fluffy chocolate cake forms the perfect canvas for a rich, creamy peanut butter filling, all rolled up into an elegant log that’s as beautiful as it is delicious. Every slice reveals layers of decadent flavor and delightful texture, making this roulade an ideal centerpiece for any celebration or a fancy weekend treat. Trust me, once you make this cake, it will become one of your absolute favorites to bake and share.
Ingredients You’ll Need
Don’t let the list intimidate you because the ingredients you’ll use are straightforward and essential, each playing a crucial role in building the perfect structure, taste, and creamy filling that make this dessert shine. From rich cocoa powder that gives the cake its deep chocolate flavor to smooth peanut butter that adds a luscious texture, this recipe is a beautiful balance of simple pantry staples coming together to create magic.
- 1/2 cup unsalted butter, softened: Provides moisture and richness, helping create a tender cake crumb.
- 1 cup granulated sugar: Sweetens the cake and helps give it a light texture when creamed with butter.
- 2 large eggs: Bind the ingredients and add structure and a slight bounce to the cake.
- 1 teaspoon vanilla extract: Adds warmth and depth to the chocolate flavor.
- 1/2 cup milk: Keeps the cake batter smooth and moist, balancing the cocoa’s intensity.
- 1 cup all-purpose flour: The main structure builder for the cake, ensuring it holds together well.
- 1/2 cup unsweetened cocoa powder: Delivers the rich chocolate taste without added sweetness.
- 1/2 teaspoon baking powder: A leavening agent that helps the cake rise slightly and become fluffy.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness beautifully.
- 1/2 cup creamy peanut butter: The star of the filling, lending that irresistible nutty richness.
- 1/2 cup powdered sugar: Sweetens and lightens the peanut butter filling for a smooth finish.
- 1 cup heavy cream: Whipped to soft peaks to create a silky, luscious filling consistency.
How to Make Chocolate Peanut Butter Cake Roulade Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Then, grease a baking sheet and line it with parchment paper to ensure the delicate cake bakes evenly and lifts off easily later on. This simple prep step makes rolling the cake a total breeze.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Mixing these upfront ensures the cocoa and leavening are spread evenly throughout the batter, preventing any clumps and delivering a perfectly textured cake.
Step 3: Cream Butter and Sugar, Add Eggs and Flavors
In a larger mixing bowl, cream the softened butter and granulated sugar until the mixture becomes pale and fluffy. This is the secret to a tender crumb. Then, add the eggs one at a time, mixing well between additions for maximum fluffiness. Stir in the vanilla extract and milk until everything is smooth and well combined.
Step 4: Fold Dry Ingredients into Wet Batter
Carefully fold the dry ingredients into the butter mixture in batches, just until you see no more flour streaks. Overmixing can make the cake dense, so gentle folding keeps it light and airy. Pour the batter evenly into your prepared baking sheet and smooth the top.
Step 5: Bake the Cake
Bake the cake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean. Watching carefully at the end ensures it stays moist and doesn’t dry out. Once baked, allow the cake to cool slightly so it’s manageable for the next steps.
Step 6: Prepare the Peanut Butter Filling
Mix the creamy peanut butter and powdered sugar together in a bowl until smooth and well combined. In another bowl, whip the heavy cream until soft peaks form, then gently fold the whipped cream into the peanut butter mixture. This step creates a light, velvety filling that’s rich but never heavy.
Step 7: Assemble the Cake Roulade
When the cake has cooled just enough to touch, invert it onto a clean kitchen towel dusted lightly with cocoa powder. Carefully peel off the parchment paper. Spread the peanut butter filling evenly over the cake’s surface. Using the towel as a guide, roll the cake up from one edge to the other into a tight log, which makes slicing easier and keeps the filling neatly inside.
Step 8: Chill and Slice
Wrap your roulade tightly in plastic wrap and refrigerate for at least one hour to let it set beautifully. When ready, slice it into thick, inviting pieces that showcase the stunning swirl of chocolate cake and peanut butter filling. Each slice is a celebration of textures and flavors combined perfectly in this Chocolate Peanut Butter Cake Roulade Recipe.
How to Serve Chocolate Peanut Butter Cake Roulade Recipe
Garnishes
Adding thoughtful garnishes can elevate your roulade from delicious to show-stopping. Consider a sprinkle of chopped roasted peanuts for crunch or a drizzle of melted chocolate for extra indulgence. Fresh berries also add a lovely burst of color and a hint of tartness that contrasts wonderfully with the rich peanut butter.
Side Dishes
Pairing your Chocolate Peanut Butter Cake Roulade with lighter sides balances the richness. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream complements the flavors without overwhelming them. Fresh fruit salad or a simple berry coulis also work beautifully to brighten the plate.
Creative Ways to Present
For a special occasion, try cutting your roulade into thinner slices and plating them on a long serving board with scattered nuts, chocolate curls, and edible flowers. You can even create mini roulade slices for a buffet or dessert table. Wrapping individual slices with parchment and twine makes for a charming gift or party favor that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Leftover roulade keeps wonderfully in the refrigerator, covered tightly with plastic wrap or stored in an airtight container. It stays fresh for up to 3 days, maintaining its moist texture and flavor. This makes it a great candidate for preparing in advance for celebrations or weeknight treats.
Freezing
You can freeze the rolled cake by wrapping it securely in plastic wrap, then aluminum foil to prevent freezer burn. Frozen, it lasts up to one month. When ready to enjoy, thaw it overnight in the fridge to keep the texture intact and the peanut butter filling luscious.
Reheating
This roulade is best enjoyed chilled, so reheating isn’t necessary. If you prefer a slightly softer center, leave the slices at room temperature for 15 to 20 minutes before serving. This subtle warming makes the peanut butter filling a bit creamier without compromising the cake’s structure.
FAQs
Can I use natural peanut butter for the filling?
Natural peanut butter can be used, but it tends to be less creamy and may separate. For the smoothest filling, creamy peanut butter is recommended, but if you prefer natural, just stir well before mixing it with the powdered sugar and cream.
Is there a gluten-free option for this recipe?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure your baking powder is gluten-free, too. The texture may vary slightly, but the flavor remains just as heavenly.
How do I prevent the cake from cracking when rolling?
The key is to roll the cake while it’s still warm and pliable, using a dusted kitchen towel to gently coax it into a spiral. Cooling it too long before rolling can cause cracks, so work quickly but carefully for perfect results.
Can I prepare the filling ahead of time?
Absolutely! You can whip up the peanut butter filling a few hours or even a day in advance. Just keep it refrigerated in an airtight container, and give it a gentle stir before spreading onto the cake.
What type of cocoa powder works best for this recipe?
Use a good quality unsweetened cocoa powder for the richest chocolate flavor. Dutch-processed cocoa tends to be milder and smoother, while natural cocoa powder is more acidic and intense. Either works well; just pick the one you prefer!
Final Thoughts
This Chocolate Peanut Butter Cake Roulade Recipe is truly one of those desserts that brings joy with every bite. It combines familiar flavors in an elegant, fun format that’s sure to impress your family and friends. Whether you’re an experienced baker or just looking to try something new, this roulade is a fantastic way to treat yourself and your loved ones. Give it a go—you won’t regret bringing this delicious masterpiece into your baking repertoire!
Print
Chocolate Peanut Butter Cake Roulade Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes plus 1 hour chilling
- Yield: 8-8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Peanut Butter Cake Roulade is a decadent and delightful dessert featuring a light, airy chocolate sponge cake rolled with a creamy peanut butter and whipped cream filling. Perfectly balanced, this roulade combines rich cocoa flavor with the smoothness of peanut butter, making it an irresistible treat for any occasion.
Ingredients
Cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Filling:
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 cup heavy cream
Instructions
- Preheat the oven and prepare baking sheet: Set your oven to 350°F (175°C). Grease a baking sheet and line it with parchment paper to ensure the cake doesn’t stick.
- Mix dry ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside for easy incorporation later.
- Cream butter and sugar; add eggs and liquids: In a large bowl, cream the softened butter and granulated sugar with a mixer until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Then stir in vanilla extract and milk until the batter is smooth.
- Combine dry and wet ingredients: Gradually fold the dry ingredients into the butter mixture gently until just combined, being careful not to overmix to keep the batter light.
- Pour and bake: Pour the batter onto the prepared baking sheet, spreading it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly once baked.
- Prepare peanut butter filling: In a bowl, mix creamy peanut butter and powdered sugar until smooth. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the peanut butter mixture until fully combined.
- Roll the cake with filling: Once the cake has cooled sufficiently, carefully invert it onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper. Spread the peanut butter filling evenly over the surface of the cake. Using the towel to help, carefully roll the cake into a log shape starting from one edge.
- Chill and serve: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least one hour to let it set. After chilling, slice and serve your delicious Chocolate Peanut Butter Cake Roulade. Enjoy!
Notes
- When rolling the cake, use the towel to gently lift and roll to avoid cracking the sponge.
- Chilling helps the roulade maintain its shape and enhances the flavors.
- You can dust the finished roulade with cocoa powder or powdered sugar before serving for a decorative touch.
- Ensure the cake is slightly cooled before spreading the filling to prevent it from melting.
- This cake is best served within 2 days for optimal freshness.
