Step-by-step instructions
- Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this mixture aside.
- In a large bowl, beat eggs and granulated sugar until light and fluffy. Then, mix in vanilla extract, vegetable oil, and milk until well combined.
- Gradually incorporate the dry mixture into the wet ingredients, stirring until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when touched.
- Once baked, roll the warm cake (keeping the parchment paper) from the short end and let it cool completely.
- For the peanut butter filling, beat together creamy peanut butter and softened butter until smooth and creamy. Gradually incorporate powdered sugar and vanilla extract, then mix in heavy cream until smooth.
- Unroll the cooled cake and spread the peanut butter filling evenly over the surface. Roll it back up tightly and refrigerate for 30 minutes to set.
- For the ganache, heat the heavy cream until steaming and pour it over the chocolate chips. Let it sit for 2 minutes before stirring until smooth.
- Decorate the chilled cake roll with the ganache, mini Reese’s Cups, and optional crushed graham crackers. Slice and serve this heavenly dessert!
Serving suggestions
Once your Reese’s Peanut Butter Cup Roll Cake is ready, serving it is an art in itself. Consider cutting it into thick slices to showcase the beautiful spiral of cake and filling. You could pair it with a scoop of vanilla or chocolate ice cream, adding a delightful contrast in temperature and texture. Fresh fruit, like strawberries or raspberries, can also cut through the richness, offering a refreshing balance.
Keeping leftovers fresh
If you happen to have any leftovers (though they’re likely to disappear quickly!), store them in an airtight container in the refrigerator. The cake can last for up to three days this way. If you’d like to store it for longer, consider freezing individual slices wrapped in plastic wrap and placed in a freezer-safe bag. This cake rolls can be kept frozen for about 2-3 months. Just thaw them in the refrigerator when you’re ready to enjoy.
Extra advice
To ensure your cake rolls perfectly, roll it while it’s still warm. This helps prevent cracking once it’s cooled. Additionally, don’t skip refrigerating the rolled cake once filled; this time allows the filling to set nicely. If you find it challenging to get a smooth ganache, try letting it cool slightly before drizzling it over the cake for better control.
Flavor swaps
While the classic peanut butter and chocolate combo is undeniably delicious, feel free to play around with different flavors! Consider a Nutella filling instead of peanut butter or swap in a white chocolate ganache for a lighter flavor. You can even sprinkle in some chopped nuts or coconut flakes between the chocolate cake and filling for extra texture!
Your questions answered
What’s the prep time for this roll cake?
The total preparation time is about 20 minutes, with baking taking an additional 10-12 minutes, and cooling follows.
Can I use crunchy peanut butter instead of creamy?
Absolutely! Just know that this will give your filling more texture, which could be a delightful twist if you enjoy the added crunch.
Is it safe to eat if left out overnight?
For optimal safety, it’s best to refrigerate any leftovers within a couple of hours of serving. However, if the roll cake has been out for more than 2 hours, it’s safest to discard it.
Try this indulgent Reese’s Peanut Butter Cup Roll Cake at your next gathering, and watch it become a cherished favorite for everyone!
