Few flavor pairings are as iconic—and universally loved—as chocolate and peanut butter. If you’re a fan of Reese’s Peanut Butter Cups, prepare to meet your new favorite dessert: the Reese’s Peanut Butter Cup Roll Cake. This stunning swirl of chocolate sponge cake and creamy peanut butter filling is as decadent as it looks and surprisingly achievable, even if you’re not a seasoned baker.

Whether you’re baking for a birthday, a holiday, or just because your sweet tooth demands it, this roll cake delivers a gourmet bakery-style dessert that’s rich, moist, and guaranteed to impress.

Who This Recipe Is For

This dessert is made for the ultimate chocolate and peanut butter fan. But it’s also perfect for:

• Home bakers looking to level up their cake skills with a wow-factor dessert

• Party planners in need of a crowd-pleasing centerpiece

• Fans of Reese’s who want a creative way to enjoy their favorite candy

• Anyone looking to impress guests without spending hours in the kitchen

This roll cake is a gorgeous twist on a classic Swiss roll, packed with flavor and texture thanks to the rich chocolate sponge, airy peanut butter mousse, and chopped candy throughout.

Why You’ll Love This Reese’s Roll Cake

• Packed with Flavor: Rich chocolate cake, creamy peanut butter, tangy cream cheese, and chunks of real Reese’s—what’s not to love?

• Texture Heaven: Light sponge, silky filling, and crunchy candy bits create a perfect bite.

• Make-Ahead Friendly: It’s even better after chilling, which makes it ideal for prepping in advance.

• Visually Stunning: That swirl is sure to wow any crowd.

Ingredients Breakdown

For the Chocolate Sponge:

• 3/4 cup all-purpose flour

• 1/4 cup unsweetened cocoa powder

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 4 large eggs

• 3/4 cup granulated sugar

• 1 teaspoon vanilla extract

• 1/4 cup whole milk

For the Peanut Butter Filling:

• 1/2 cup creamy peanut butter

• 1/2 cup powdered sugar

• 4 oz cream cheese, softened

• 1/2 cup heavy whipping cream

Add-Ins & Toppings:

• 1 cup chopped Reese’s Peanut Butter Cups (plus extra for topping)

• 1 tablespoon cocoa powder (for dusting the towel)

• Optional: melted chocolate for drizzling

Equipment You’ll Need

• 10×15-inch jelly roll pan

• Parchment paper

• Mixing bowls (at least 2)

• Electric hand mixer or stand mixer

• Rubber spatula

• Clean kitchen towel

• Wire cooling rack

• Knife and cutting board

• Sifter or mesh strainer

Step-by-Step Instructions

1. Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Set aside.

2. Make the Chocolate Sponge

Sift together the flour, cocoa powder, baking powder, and salt in a medium bowl.
In a large bowl, beat the eggs and granulated sugar on high for 4–5 minutes until pale, fluffy, and thick. Mix in vanilla and milk gently.

Gradually fold the dry ingredients into the wet using a spatula. Be gentle—don’t deflate the batter.

3. Bake the Cake

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

4. Roll the Cake While Warm

Dust a clean kitchen towel with cocoa powder. Invert the hot cake directly onto the towel. Gently peel off the parchment and roll up the cake (with the towel inside) from the short end. Let cool completely.

5. Make the Filling

Beat the cream cheese, peanut butter, and powdered sugar until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the peanut butter mixture, then stir in chopped Reese’s.

6. Assemble the Roll Cake

Carefully unroll the cooled cake. Spread the peanut butter filling evenly, leaving a small ½-inch border. Re-roll tightly (without the towel) and place seam-side down on a serving platter.

7. Chill and Decorate

Chill the roll for at least 1 hour to set. Before serving, top with more chopped Reese’s and a drizzle of melted chocolate, if desired. Slice and serve.

Tips & Tricks for Success

• Don’t Overbake the Sponge: A dry cake will crack when rolled. Check early and often.

• Use the Towel Method: Rolling while warm and using cocoa powder prevents sticking and tearing.

• Chill Before Slicing: It helps the filling firm up and makes for cleaner slices.

• Clean Knife Between Cuts: Wipe your knife after each slice for beautiful presentation.

Storing Leftovers

• Refrigerator: Store the cake covered in plastic wrap or in an airtight container for up to 4 days.

• Freezer: Wrap slices tightly in plastic wrap and foil. Freeze up to 2 months. Thaw in the fridge before serving.

Suggested Pairings

Pair this indulgent dessert with:

• Milk or Chocolate Milk: Classic and kid-friendly.

• Coffee or Espresso: The bitterness cuts the sweetness perfectly.

• Port or Dessert Wine: For an elevated dessert course.

• Vanilla Ice Cream: A scoop on the side never hurts.

Recipe Variations

• Nut-Free Version: Substitute SunButter or cookie butter for the peanut butter and omit Reese’s.

• Mocha Roll Cake: Add 1 tsp espresso powder to the sponge for a coffee kick.

• Banana Twist: Add sliced banana inside for a peanut butter banana combo.

• Double Chocolate: Add mini chocolate chips to the filling for extra richness.

Frequently Asked Questions

Can I make this ahead of time?

Yes! This cake can be made a day in advance. In fact, it slices even better when chilled overnight.

My cake cracked—what do I do?

No worries! A cracked roll can be hidden under a topping of whipped cream, ganache, or extra Reese’s. It’ll still taste amazing.

Can I use chunky peanut butter?

For best texture, creamy peanut butter is ideal. Chunky may affect the smoothness of the filling but can work if you like a bit more crunch.

Is a jelly roll pan necessary?

Yes, a standard 10×15-inch jelly roll pan ensures the right thickness and baking time. A different size may alter results.

Can I skip the cream cheese?

You can replace it with mascarpone or additional whipped cream, but cream cheese adds stability and a subtle tang that balances the sweetness.

Final Thoughts & Call to Action

This Reese’s Peanut Butter Cup Roll Cake is a dessert dream come true. Rich chocolate sponge, creamy peanut butter mousse, and crunchy candy pieces create a symphony of flavors and textures in every bite. With the right technique and a bit of patience, you’ll have a show-stopping cake that rivals anything from a bakery.

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Now go forth and bake—your sweet tooth will thank you. 🍫🥜🍰