Peanut Butter Cup Cake Roll
A delightful cake roll combining peanut butter and chocolate with a creamy filling, perfect for celebrations or an afternoon snack.
Ingredients
For the cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/3 cup milk
- 1 teaspoon vanilla extract
For the filling
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract for filling
For the topping
- 1/2 cup heavy cream
Instructions
Preparation and Baking
- Preheat the oven to 350°F (175°C) and grease a 15x10 inch jelly roll pan.
- In a bowl, mix flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, whisk eggs, milk, and vanilla. Combine wet and dry ingredients.
- Pour the batter into the pan and spread evenly. Bake for 12-15 minutes.
- Once done, remove from the oven and let it cool slightly before rolling it with a kitchen towel.
Making the Filling and Assembling
- For the filling, mix peanut butter, powdered sugar, and vanilla until smooth.
- Unroll the cake, spread the filling, and re-roll it carefully.
- Chill the cake roll for at least an hour.
Finishing Touches
- Whip the heavy cream and spread it over the outside of the cake roll.
- Slice and serve.
Notes
To store, wrap tightly in plastic and refrigerate. Freezes well in slices. For added texture, consider using crunchy peanut butter or almond butter.