Peanut Butter Cup Chocolate Roll – A Rich Chocolate Swiss Roll Filled With Creamy Peanut Butter Frosting and Covered in Glossy Chocolate Ganache

This Peanut Butter Cup Chocolate Roll is an indulgent bakery-style dessert featuring a soft cocoa sponge cake rolled around fluffy peanut butter cream, coated in silky chocolate ganache, and topped with chopped peanut butter cups and crunchy peanuts to create the dramatic swirl, glossy chocolate finish, and irresistible peanut butter–chocolate flavor seen in the images.

There are some desserts that instantly stop people in their tracks the moment they see them sliced.

A chocolate roll cake is one of those desserts.

The spiral alone feels elegant and impressive, yet the cake itself is surprisingly simple to make. When you cut into it and see that beautiful swirl of chocolate cake wrapped around creamy peanut butter filling, it looks like something straight out of a professional bakery.

But what really takes this roll cake over the top is the combination of flavors.

Chocolate and peanut butter have long been considered one of the greatest dessert pairings ever created. The deep cocoa flavor of the sponge cake balances perfectly with the rich, slightly salty peanut butter filling.

Then everything gets finished with a glossy layer of chocolate ganache that drips gently down the sides, just like the cakes in the photos.

Finally, chopped peanut butter cups and crunchy peanuts are sprinkled over the top, adding both texture and even more peanut butter flavor.

The result is a dessert that is dramatic, decadent, and guaranteed to disappear quickly once sliced.

The History Behind Chocolate Roll Cakes

Chocolate roll cakes are part of a dessert family commonly known as Swiss rolls.

Despite the name, historians believe the dessert likely originated somewhere in Central Europe during the 19th century before becoming popular in bakeries throughout England and the United States.

The technique is simple but clever.

A thin sponge cake is baked in a flat pan and rolled while still warm. This creates the spiral shape that defines the dessert.

Once cooled, the cake is unrolled, filled with frosting, cream, or fruit, and rolled again.

Over time, bakers began adding ganache toppings, chocolate coatings, and rich fillings that transformed the humble roll cake into an elegant dessert centerpiece.

Today Swiss rolls remain popular all over the world—from bakery cakes to classic packaged snack cakes.

This peanut butter cup version is a delicious modern twist on the traditional chocolate roll.

Fun Facts About Chocolate Roll Cakes

The spiral pattern in a Swiss roll is created by rolling the cake while it is still warm.

Chocolate sponge cakes are often preferred for roll cakes because they stay flexible and resist cracking.

The famous packaged snack cakes Ho Hos and Swiss Rolls are inspired by traditional European roll cakes.

Chocolate and peanut butter became a popular dessert pairing in the early 20th century after peanut butter cups were introduced.

Roll cakes often taste even better the next day because the filling softens the cake slightly.

Equipment Needed

Jelly roll pan (10x15 inch)

Parchment paper

Mixing bowls

Hand mixer or stand mixer

Rubber spatula

Clean kitchen towel

Offset spatula

Small saucepan or microwave-safe bowl

Why Each Ingredient Works

• Eggs create the structure that allows the cake to roll without cracking.

• Cocoa powder provides the deep chocolate flavor and dark color seen in the photos.

• Sugar sweetens the cake and keeps the sponge soft and flexible.

• Oil and milk add moisture so the cake stays tender when rolled.

• Peanut butter creates the creamy filling that forms the beautiful spiral layers.

• Powdered sugar stabilizes the filling and makes it smooth and fluffy.

• Heavy cream helps the filling become light and spreadable.

• Chocolate chips and cream form the silky ganache coating that gives the cake its glossy finish.

• Peanut butter cups and peanuts add crunch and enhance the peanut butter flavor.

Serving Suggestions

This cake looks stunning when sliced into thick spiral pieces.

Serve it slightly chilled or at cool room temperature so the peanut butter filling stays creamy and the ganache remains smooth.

It pairs beautifully with:

Fresh whipped cream

Vanilla ice cream

Hot coffee

Cold milk

Espresso

Because the cake is rich, slightly smaller slices are usually perfect.

Storage and Make-Ahead Tips

This dessert stores very well.

Keep the roll cake covered in the refrigerator for up to 4 days.

The flavors actually deepen overnight, making the cake even more delicious the next day.

If you want to make it ahead, prepare the roll and filling the day before and add the ganache the next day before serving.

The cake can also be frozen for up to 2 months if wrapped tightly.

Peanut Butter Cup Chocolate Roll

Ingredients

Chocolate Cake

¾ cup all-purpose flour

¼ cup unsweetened cocoa powder

1 teaspoon baking powder

¼ teaspoon salt

4 large eggs

¾ cup granulated sugar

2 tablespoons vegetable oil

2 tablespoons milk

1 teaspoon vanilla extract

Peanut Butter Filling

1 cup creamy peanut butter

¾ cup powdered sugar

4 tablespoons unsalted butter, softened

3 tablespoons heavy cream

1 teaspoon vanilla extract

Chocolate Ganache

1 cup semi-sweet chocolate chips

¾ cup heavy cream

1 tablespoon butter

Topping

½ cup chopped peanut butter cups

¼ cup chopped roasted peanuts

Instructions

1. Preheat oven to 350°F and line a 10x15 jelly roll pan with parchment paper.

2. In a bowl whisk together flour, cocoa powder, baking powder, and salt.

3. In a separate bowl beat eggs and sugar for about 3–4 minutes until thick and pale.

4. Mix in oil, milk, and vanilla.

5. Gently fold the dry ingredients into the batter until smooth.

6. Spread batter evenly in the prepared pan.

7. Bake for 10–12 minutes until the cake springs back lightly.

8. Lay a clean kitchen towel on the counter and dust lightly with cocoa powder.

9. Turn the warm cake onto the towel and peel off the parchment paper.

10. Carefully roll the cake up with the towel from the short side and let cool completely.

11. In a bowl beat peanut butter, butter, powdered sugar, heavy cream, and vanilla until fluffy.

12. Unroll the cooled cake and spread the peanut butter filling evenly across the surface.

13. Roll the cake back up tightly to form the spiral.

14. Heat heavy cream until steaming and pour over chocolate chips and butter. Let sit 2 minutes, then stir until smooth.

15. Pour the ganache over the roll and gently spread so it drips slightly down the sides.

16. Sprinkle chopped peanut butter cups and peanuts over the top.

17. Refrigerate for about 30 minutes to set before slicing.

Prep Time

20 minutes

Cook Time

12 minutes

Inactive Time

45 minutes

Estimated Nutrition Per Serving

Calories: ~420

Protein: 8g

Carbohydrates: 42g

Fat: 25g

Fiber: 3g

Sugar: 30g

Sodium: ~210mg

There is something incredibly satisfying about slicing into a chocolate roll cake and seeing that perfect spiral of cake and filling inside. With its rich peanut butter cream, silky ganache coating, and crunchy peanut butter cup topping, this Peanut Butter Cup Chocolate Roll is the kind of dessert that feels both nostalgic and wonderfully indulgent—perfect for celebrations, holidays, or any time you want a truly memorable homemade treat.