Chocolate Peanut Butter Cake Roulade

This Chocolate Peanut Butter Cake Roulade is a decadent dessert that combines rich chocolate sponge cake with creamy peanut butter filling, topped with fluffy whipped cream. It’s perfect for special occasions or any time you want a delicious and impressive treat!

Ingredients

• 4 large eggs
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• Powdered sugar, for dusting

Directions

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. In a large bowl, beat the eggs and granulated sugar until thick and pale, about 5 minutes.
3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture.
4. Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when touched.
5. While the cake is baking, combine the peanut butter and powdered sugar in a bowl. Set aside.
6. Remove the cake from the oven and immediately turn it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
7. Spread the peanut butter mixture evenly over the warm cake. Starting at the short end, roll up the cake and towel together. Let it cool completely.
8. In a mixing bowl, beat the heavy cream and vanilla extract until stiff peaks form. Unroll the cake, remove the towel, and spread the whipped cream over the cake, leaving a 1-inch border.
9. Roll the cake up again, without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour.
10. Dust the cake with powdered sugar before serving. Enjoy!

Servings and Timing

• Servings: 8
• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 1 hour 45 minutes

Variations

• Chocolate Ganache Topping: Instead of powdered sugar, drizzle the roulade with a rich chocolate ganache for extra indulgence.
• Crunchy Peanut Butter: If you prefer a bit of texture, use crunchy peanut butter in the filling.
• Whipped Cream Flavor: Add a little cocoa powder or a hint of cinnamon to the whipped cream for a flavor twist.
• Fruit Addition: Add sliced strawberries or bananas into the filling for a fruity twist.

Storage/Reheating

• Storage: Keep the roulade in the refrigerator wrapped in plastic wrap for up to 3 days to maintain its freshness.
• Freezing: If you’d like to make this ahead of time, you can freeze the roulade before dusting with powdered sugar. Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 1 month. Thaw it overnight in the refrigerator before serving.
• Reheating: There is no need to reheat this dessert. Simply serve chilled after it has been refrigerated.

10 FAQs

1. Can I make this cake ahead of time? Yes, you can make the roulade the day before and refrigerate it. It’s even better after the flavors have had time to meld.
2. Can I use almond flour instead of regular flour? Almond flour is not a direct substitute for regular flour in this recipe, as it won’t provide the same texture for the sponge. It’s best to stick with all-purpose flour for the cake.
3. How do I keep the cake from cracking when rolling it? Be sure to roll the cake while it’s still warm, and use a clean kitchen towel dusted with powdered sugar to prevent sticking and cracking.
4. Can I use a different nut butter? Yes, you can substitute peanut butter with almond butter or cashew butter if you prefer a different flavor.
5. How long should I refrigerate the roulade? Refrigerate the roulade for at least 1 hour to help it set and hold its shape when sliced.
6. Can I skip the whipped cream filling? You can, but the whipped cream adds a light, airy texture that balances the rich peanut butter filling. If you prefer, you can also use a different frosting, like chocolate ganache.
7. Can I make the filling ahead of time? Yes, you can prepare the peanut butter filling a few hours ahead of time and keep it in the refrigerator until you’re ready to use it.
8. Can I bake the cake in a different pan? Yes, you can bake this cake in a different pan, but make sure it’s a similar size (about 10×15 inches). Adjust the baking time accordingly.
9. What other flavors can I add to the whipped cream? You can add flavors like vanilla, cocoa powder, or even a little bit of coffee or hazelnut extract to enhance the whipped cream.
10. Can I use a store-bought cake mix? If you’re short on time, you can substitute the homemade cake batter with a box of chocolate cake mix, following the instructions for a sponge cake texture.

Conclusion

This Chocolate Peanut Butter Cake Roulade is a showstopper dessert that combines rich chocolate flavor, creamy peanut butter, and fluffy whipped cream. Whether for a special occasion or a weekend treat, it’s sure to impress your guests and satisfy your sweet tooth. Enjoy every bite of this indulgent yet surprisingly easy-to-make dessert!

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