If you love show-stopping desserts that look fancy but are surprisingly achievable, chocolate peanut butter cake roulade is the recipe you need in your baking rotation. This rolled chocolate sponge cake is light, tender, and filled with a creamy peanut butter swirl that delivers rich flavor in every slice. It is elegant enough for holidays and celebrations, yet simple enough for confident home bakers to master.
Why You’ll Love This Chocolate Peanut Butter Cake Roulade
This cake roulade combines the best of both worlds. You get the deep cocoa flavor of a soft chocolate sponge paired with a smooth, sweet peanut butter filling that balances richness with creaminess. Unlike heavy layer cakes, this dessert feels light and refined, making it perfect after a big meal.
Another reason to love this recipe is its make-ahead convenience. The roulade sets beautifully in the refrigerator, slices cleanly, and holds its shape well. Even if you are new to rolled cakes, this method breaks the process into easy, manageable steps.
Ingredients for Chocolate Peanut Butter Cake Roulade
Chocolate Sponge Cake
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Peanut Butter Filling
- 3/4 cup creamy peanut butter
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons heavy cream or milk
Optional Toppings
- Melted chocolate or chocolate ganache
- Mini peanut butter cups, chopped
- Chopped peanuts or chocolate shavings
Ingredient Notes
Use creamy peanut butter for the smoothest filling. Natural peanut butter is not recommended, as it can separate and affect texture.
Eggs at room temperature whip more easily, which is essential for creating a flexible sponge cake that rolls without cracking. Cocoa powder should be unsweetened and sifted to prevent lumps.
Step-by-Step Instructions
Step 1: Prepare the Pan and Oven
Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, leaving a slight overhang for easy removal. Lightly grease the parchment.
Step 2: Whip the Eggs and Sugar
In a large mixing bowl, beat the eggs and granulated sugar on high speed for 4 to 5 minutes, until the mixture is pale, thick, and tripled in volume. This step creates the structure needed for a light sponge.
Step 3: Add Vanilla and Dry Ingredients
Beat in the vanilla extract. In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
Step 4: Bake the Cake
Pour the batter evenly into the prepared pan and spread gently with an offset spatula. Bake for 10 to 12 minutes, until the cake springs back lightly when touched.
Step 5: Roll the Cake While Warm
Lay a clean kitchen towel on the counter and dust it generously with powdered sugar. Immediately turn the hot cake out onto the towel. Peel off the parchment paper, then gently roll the cake up from the short end along with the towel. Let it cool completely while rolled.
Step 6: Make the Peanut Butter Filling
In a bowl, beat the peanut butter and softened butter until smooth. Add powdered sugar and vanilla extract, then beat until combined. Add heavy cream or milk one tablespoon at a time until the filling is smooth and spreadable.
Step 7: Fill and Re-Roll
Carefully unroll the cooled cake. Spread the peanut butter filling evenly over the surface, leaving a small border around the edges. Gently roll the cake back up without the towel.
Step 8: Chill and Garnish
Wrap the roulade tightly in plastic wrap and refrigerate for at least 30 minutes to set. Before serving, drizzle with melted chocolate or garnish as desired.
Pro Tips for Success
- Do not overbake the cake, or it may crack when rolled.
- Roll the cake while it is still warm to help it keep its shape.
- Use a gentle folding motion to maintain air in the batter.
- Chill the filled roulade before slicing for clean cuts.
- Wipe the knife between slices for the neatest presentation.
Flavor Variations
- Add a thin layer of chocolate ganache over the peanut butter filling.
- Mix mini chocolate chips into the filling for texture.
- Use almond butter for a different nutty profile.
- Sprinkle powdered sugar on top instead of chocolate drizzle.
- Add a pinch of espresso powder to the cake for deeper cocoa flavor.
Serving Suggestions
Slice the chocolate peanut butter cake roulade into even rounds and serve slightly chilled or at room temperature. It pairs beautifully with coffee, espresso, or a cold glass of milk. For special occasions, plate slices with a drizzle of chocolate sauce and a few fresh berries.
Storage and Freezing Instructions
Store the roulade tightly wrapped in the refrigerator for up to 4 days. The flavors develop even more after the first day.
To freeze, wrap the uncut roulade in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before slicing and serving.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 7 g |
| Carbohydrates | 32 g |
| Fat | 19 g |
| Fiber | 2 g |
| Sodium | 180 mg |
Values are estimates and will vary depending on ingredients and portion size.
FAQ About Chocolate Peanut Butter Cake Roulade
Why did my cake crack when rolling?
Cracking usually happens if the cake is overbaked or rolled after cooling. Rolling while warm helps the cake stay flexible.
Can I make this dessert ahead of time?
Yes. This roulade is ideal for making ahead. Prepare it a day in advance and keep it refrigerated until serving.
Can I use a different filling?
Absolutely. Chocolate buttercream, whipped cream, or cream cheese frosting all work well in this cake.
Do I need a jelly roll pan?
A jelly roll pan is recommended for the proper thickness. Using a larger pan may result in a cake that is too thin.
Is this recipe kid-friendly?
Yes. Kids love the chocolate and peanut butter combination, and the cake slices are easy to serve and enjoy.
Chocolate Peanut Butter Cake Roulade
Equipment
- jelly roll pan (10×15-inch)
- parchment paper
- electric mixer
- mixing bowls
- clean kitchen towel
Ingredients
- 4 large eggs, room temperature
- 0.75 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
- 0.5 cup all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
- 1 tsp vanilla extract
- 0.75 cup creamy peanut butter
- 4 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract (for filling)
- 2–3 tbsp heavy cream or milk
Instructions
- Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Beat eggs and sugar on high speed for 4–5 minutes until pale, thick, and tripled in volume.
- Beat in vanilla. Whisk cocoa powder, flour, baking powder, and salt, then gently fold into the egg mixture.
- Spread batter evenly in pan and bake for 10–12 minutes until the cake springs back lightly.
- Turn hot cake onto a powdered-sugar-dusted towel, remove parchment, and roll up from the short end with the towel. Cool completely.
- Beat peanut butter and butter until smooth. Add powdered sugar and vanilla, then cream or milk until spreadable.
- Unroll cooled cake, spread filling evenly, and gently roll back up without the towel.
- Wrap roulade and refrigerate at least 30 minutes before slicing and garnishing.
Notes
Nutrition
Final Thoughts
Chocolate peanut butter cake roulade may look impressive, but this recipe proves it can be made simply and successfully at home. With its tender chocolate sponge, creamy filling, and beautiful swirl, this dessert is guaranteed to earn compliments wherever it is served. Whether for a holiday table or a weekend treat, this roulade is rich, satisfying, and totally irresistible.
