Few dessert combinations rival the classic pairing of chocolate and peanut butter — and this Chocolate Peanut Butter Swiss Roll Cake is the ultimate celebration of that delicious duo. With a soft, cocoa-rich sponge, a creamy peanut butter filling, and a luscious ganache glaze topped with crunchy peanuts and a drizzle of melted peanut butter, this dessert is pure indulgence in every bite.

Perfect for peanut butter lovers and chocolate addicts alike, this elegant rolled cake not only tastes incredible but looks impressive on any dessert table. Whether you’re hosting a special dinner, baking for a birthday, or treating yourself to something extraordinary, this recipe delivers unforgettable flavor and texture.

Who This Recipe Is For

This dessert is for baking enthusiasts, chocolate lovers, and peanut butter fanatics who appreciate a homemade cake that’s both beautiful and indulgent. The recipe is designed with step-by-step instructions that even intermediate bakers can follow confidently.

If you’ve always wanted to try a Swiss roll but felt intimidated by the technique, this is your go-to guide. The sponge is soft and pliable, the filling is creamy and rich, and the topping transforms this cake into a show-stopping treat.

Why You’ll Love This Swiss Roll Cake

• Incredible Flavor Combo: Chocolate and peanut butter shine in every layer.
• Elegant Presentation: A rolled cake with ganache and peanuts is as gorgeous as it is delicious.
• Make-Ahead Friendly: Prepare it a day in advance for easier serving.
• Perfect for Celebrations: Ideal for birthdays, holidays, or special dinners.

Ingredients You’ll Need

For the Chocolate Sponge Cake:

• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 4 large eggs
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup vegetable oil
• ¼ cup buttermilk

For the Peanut Butter Filling:

• 1 cup creamy peanut butter
• ½ cup unsalted butter, softened
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract
• ¼ cup heavy cream

For the Ganache Topping:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

For the Garnish:

• ¼ cup chopped peanuts
• ¼ cup melted peanut butter

Kitchen Equipment Needed

• 15×10-inch jelly roll pan
• Parchment paper
• Electric mixer or stand mixer
• Mixing bowls
• Rubber spatula
• Offset spatula
• Clean kitchen towel
• Wire cooling rack
• Small saucepan or microwave-safe bowl (for ganache)

Step-by-Step Instructions

1. Preheat and Prep the Pan

Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan, then line it with parchment paper, leaving an overhang on the sides for easy lifting.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. Prepare the Wet Mixture

In a large bowl, beat the eggs and sugar together until thick and pale (3–4 minutes). Add the vanilla extract and vegetable oil, mixing just until combined.

4. Combine and Add Buttermilk

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just incorporated. Do not overmix.

5. Bake the Cake

Pour the batter into the prepared pan, spreading it evenly. Bake for 10–12 minutes, or until the cake springs back lightly when touched in the center.

Rolling the Cake

This step is essential for creating that signature Swiss roll shape.

1. While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
2. When the cake is done, immediately invert it onto the towel.
3. Peel off the parchment paper carefully.
4. Starting from the short end, roll the cake up with the towel (towel inside). Let it cool completely in this rolled shape.

Pro Tip: Rolling while warm prevents cracking later!

Make the Peanut Butter Filling

In a large bowl, beat the creamy peanut butter and softened butter until smooth. Gradually add the powdered sugar and continue mixing. Add the vanilla and heavy cream, beating until fluffy and smooth.

Assemble the Swiss Roll

1. Once the cake is fully cooled, gently unroll it.
2. Spread the peanut butter filling evenly over the surface, leaving a ½-inch border around the edges.
3. Carefully roll the cake back up — this time without the towel — and place it seam-side down on a serving plate or cooling rack.

Make the Chocolate Ganache

In a microwave-safe bowl or small saucepan, heat the heavy cream just until it begins to simmer. Pour it over the chocolate chips. Let sit for 1–2 minutes, then stir until smooth and glossy.

Let the ganache cool slightly before pouring it over the cake.

Add the Finishing Touches

• Drizzle the ganache generously over the rolled cake.
• Top with chopped peanuts and a drizzle of melted peanut butter.
• Optionally, refrigerate the cake for 20–30 minutes to set the ganache before slicing.

Recipe Tips and Tricks

• Use room temperature eggs: They whip up better, creating a lighter sponge.
• Cool completely before frosting: A warm cake will melt the filling.
• For extra flair: Add a swirl of whipped cream or chocolate shavings on top.
• Prevent cracking: Always roll the cake while it’s still warm from the oven.

Variations and Swaps

• Nut-Free Option: Use sunflower seed butter instead of peanut butter.
• Dark Chocolate Ganache: Swap semi-sweet chips with dark chocolate for a deeper flavor.
• Add a Layer of Jam: Spread raspberry or strawberry jam under the filling for a PB&J twist.
• Chocolate Peanut Butter Banana Roll: Add thin banana slices to the filling layer.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw in the fridge before serving.
• Serving Tip: Use a serrated knife for clean slices, wiping the blade between cuts.

Suggested Pairings

• Drinks: Pair with iced coffee, a tall glass of milk, or hot cocoa.
• Sides: A scoop of vanilla or coffee ice cream complements beautifully.
• Occasions: This cake is perfect for birthdays, potlucks, or any time you want to wow guests with a decadent dessert.

Frequently Asked Questions

Can I make this ahead of time?

Yes! This cake holds up well in the fridge and tastes even better the next day.

What if my cake cracks?

No worries! Just cover it with ganache — it’ll hide imperfections and still taste amazing.

Can I use crunchy peanut butter?

You can, but for a smoother texture, creamy works best. Add chopped peanuts for crunch instead.

Do I have to use a jelly roll pan?

A 9×13-inch pan can work in a pinch, but your cake may be thicker and harder to roll.

Final Thoughts

This Chocolate Peanut Butter Swiss Roll Cake is everything a dessert should be — indulgent, beautiful, and full of rich flavor. With a tender chocolate sponge, smooth peanut butter filling, and decadent ganache topping, it’s the kind of dessert that makes people swoon.

Try it once, and it’ll become a go-to recipe in your kitchen. If you loved this sweet treat, don’t forget to share it with your friends, pin it for later, and subscribe to the blog for more irresistible recipes and baking tips straight to your inbox!