Reese’s Peanut Butter Cup Roll Cake

If you’re a fan of chocolate and peanut butter, this Reese’s Peanut Butter Cup Roll Cake is about to become your new favorite dessert. Combining a soft, rich chocolate sponge with a creamy peanut butter filling and chunks of peanut butter cups, this roll cake is both impressive and surprisingly easy to make.

Whether you’re preparing for a special occasion, a family gathering, or just craving something indulgent, this recipe delivers bakery-quality results right from your kitchen.

Why You’ll Love This Reese’s Roll Cake

This dessert hits all the right notes:

• Rich chocolate flavor from a light, airy sponge cake
• Creamy peanut butter filling that’s smooth and satisfying
• Chunks of peanut butter cups for texture and extra indulgence
• Elegant presentation that looks harder than it is

Plus, it’s a great make-ahead dessert, perfect for entertaining.

Ingredients

For the Chocolate Sponge Cake:

• 4 large eggs (room temperature)
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

For the Peanut Butter Filling:

• 1 cup creamy peanut butter
• 4 oz cream cheese (softened)
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup whipped cream (or whipped topping)

For the Topping:

• 1/2 cup chocolate ganache or melted chocolate
• 6–8 peanut butter cups (chopped)
• Optional: whipped cream for garnish

Step-by-Step Instructions

1. Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and line a jelly roll pan (10×15 inches) with parchment paper.

In a large bowl, beat the eggs and sugar until thick and pale. Add vanilla extract and mix well.

In a separate bowl, sift together cocoa powder, flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.

2. Bake the Sponge Cake

Spread the batter evenly into the prepared pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched.

While the cake is still warm, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.

Roll the cake (with the towel) from the short end and let it cool completely. This step helps prevent cracking later.

3. Make the Peanut Butter Filling

In a mixing bowl, beat together peanut butter and cream cheese until smooth.

Add powdered sugar and vanilla extract, mixing until creamy. Fold in the whipped cream until light and fluffy.

4. Assemble the Roll Cake

Once the cake has cooled, gently unroll it. Spread the peanut butter filling evenly over the surface.

Sprinkle chopped peanut butter cups across the filling.

Carefully roll the cake back up (without the towel this time). Place seam-side down on a serving plate.

5. Add the Topping

Drizzle chocolate ganache over the top of the roll cake. Garnish with extra peanut butter cups and whipped cream if desired.

Refrigerate for at least 1 hour before slicing for best results.

Tips for the Perfect Roll Cake

• Don’t overbake the sponge—it should stay soft and flexible
• Roll the cake while warm to avoid cracks
• Use room temperature ingredients for a smoother filling
• Chill before slicing for clean, beautiful cuts

Variations to Try

Want to switch things up? Here are a few ideas:

• Add a layer of chocolate chips inside the filling
• Use crunchy peanut butter for added texture
• Swap peanut butter cups for chocolate chunks or caramel pieces
• Top with a dusting of powdered sugar for a simpler finish

Storage Instructions

• Store in the refrigerator for up to 4 days
• Keep covered to prevent drying out
• You can also freeze slices individually for up to 2 months

Final Thoughts

This Reese’s Peanut Butter Cup Roll Cake recipe is the perfect blend of rich chocolate and creamy peanut butter, rolled into a dessert that looks as stunning as it tastes. It’s easy enough for beginners but impressive enough for special occasions.

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