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Reese’s Peanut Butter Cup Roll Cake

A decadent chocolate roll cake filled with creamy peanut butter and topped with chopped Reese’s Peanut Butter Cups.

Ingredients

Scale

For the Crust:

  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup powdered sugar (for dusting)
  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar (for filling)
  • 1/4 cup heavy cream
  • 1 cup chopped Reese’s Peanut Butter Cups

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper.
  2. In a large bowl, beat eggs and granulated sugar until thick and pale. Mix in cocoa powder, vanilla, and salt.
  3. Spread batter evenly into prepared pan. Bake for 12-15 minutes until cake springs back when touched.
  4. Dust a clean kitchen towel with powdered sugar. Invert warm cake onto the towel and carefully peel off parchment paper.
  5. Roll cake up in the towel from the short end. Let cool completely on a wire rack.
  6. For the filling, mix peanut butter, powdered sugar, and heavy cream until smooth. Unroll cake and spread filling evenly.
  7. Re-roll cake without the towel. Chill for 1 hour before topping with chopped Reese’s Peanut Butter Cups.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally