Get ready to impress with this Decadent Chocolate Peanut Butter Cake Roll—a show-stopping dessert that looks fancy but is surprisingly easy to make! A rich, soft chocolate sponge is rolled around a creamy peanut butter frosting and topped with a drizzle of melted chocolate, extra peanut butter, and crushed peanuts for the perfect finishing touch.

This dreamy cake roll brings together the unbeatable combo of chocolate and peanut butter in every bite. Whether it’s for a birthday, special celebration, or just because you deserve a sweet treat, this dessert delivers flavor, texture, and visual wow factor.

Why You’ll Love This Cake Roll

• Chocolate + Peanut Butter = ❤️ – The ultimate dessert duo in perfect harmony.
• Light but Rich – The sponge cake is soft and airy, balanced by a luscious, whipped peanut butter filling.
• Beautiful Presentation – Looks bakery-level, but totally doable at home.
• Make Ahead – Chill time helps the flavors meld and makes it slice beautifully.
• Crowd-Pleaser – A guaranteed hit at gatherings, holidays, or potlucks.

Ingredients

For the Chocolate Sponge 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
• 1 teaspoon vanilla extract
• 2 tablespoons whole milk
• Powdered sugar (for rolling)

For the Peanut Butter Frosting:

• ½ cup unsalted butter, softened
• ¾ cup creamy peanut butter
• 1½ cups powdered sugar
• 2 tablespoons heavy cream (or milk)
• ½ teaspoon vanilla extract
• Pinch of salt

Optional Toppings:

• Melted dark chocolate
• Peanut butter drizzle
• Crushed peanuts

Kitchen Tools You’ll Need

• 10×15-inch jelly roll pan
• Electric mixer
• Mixing bowls
• Whisk and spatula
• Clean kitchen towel
• Parchment paper
• Plastic wrap

How to Make a Chocolate Peanut Butter Cake Roll

Step 1: Make the Chocolate Sponge

1. Preheat oven to 350°F (175°C). Line your jelly roll pan with parchment paper and lightly grease.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In a large bowl, beat eggs and sugar using an electric mixer for 4–5 minutes until thick, pale, and tripled in volume. Mix in vanilla and milk.
4. Gently fold in the dry ingredients just until combined.
5. Pour batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the top springs back when lightly pressed.

Step 2: Roll the Warm Cake

1. Lay a clean kitchen towel on your work surface and dust generously with powdered sugar.
2. Immediately invert the warm cake onto the towel. Carefully peel off the parchment paper.
3. Starting at the short end, roll the cake and towel together into a spiral. Let it cool completely while rolled—this sets the shape.

Pro Tip: Rolling while warm helps prevent cracks later.

Step 3: Make the Peanut Butter Frosting

1. Beat the butter and peanut butter until smooth and creamy.
2. Add powdered sugar, heavy cream (or milk), vanilla, and a pinch of salt. Beat until fluffy and spreadable.

Step 4: Fill and Roll

1. Gently unroll the cooled cake and spread the frosting evenly over the surface.
2. Re-roll the cake tightly (this time without the towel).
3. Wrap the cake roll in plastic wrap and refrigerate for 1–2 hours to firm up.

Step 5: Decorate and Serve

Before serving, drizzle with melted chocolate, a swirl of peanut butter, and sprinkle with crushed peanuts for added texture and flair.

Optional: Dust with cocoa powder or powdered sugar for a touch of elegance.

Tips for Success

• Room Temp Eggs: Beat better and create more volume.
• Don’t Overbake: A dry cake is harder to roll. Watch for that springy top.
• Generous Powdered Sugar on the Towel: Prevents sticking during rolling.
• Chill Time = Clean Slices: Gives the filling time to set for neat serving.

Storage Instructions

• Fridge: Store wrapped in plastic wrap or in an airtight container for up to 4 days.
• Freezer: Freeze (wrapped tightly) for up to 2 months. Thaw in the fridge before slicing.

Frequently Asked Questions

Can I use natural peanut butter?
Yes, but make sure it’s well-stirred and smooth—natural varieties can be more oily or dry, so adjust the cream as needed.

Can I skip the towel rolling step?
It’s essential to roll the warm cake to shape it. Without it, the cake may crack or resist rolling.

How do I melt the chocolate for drizzling?
Microwave chocolate chips in 20-second intervals until smooth, stirring in between. You can also add a little coconut oil for a glossier finish.

Final Thoughts

This Decadent Chocolate Peanut Butter Cake Roll is the kind of dessert that wows guests, satisfies any chocolate craving, and offers a playful twist on classic flavor combos. Best of all, it’s easier than it looks—and incredibly fun to make.

If you’re a fan of rich desserts and want a treat that feels both nostalgic and impressive, this one’s for you.

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