This peanut butter cup chocolate roll has been my go-to celebration dessert for years. I first put these flavors together on a rainy afternoon when the pantry offered only cocoa, a jar of creamy peanut butter, and a handful of peanut butter cups. The result was surprising in the best way. The sponge is light and flexible yet deeply chocolate, while the filling balances salty peanut butter with sweet cream and crunchy chopped cups. Every bite combines soft cake, rich cream, and nuggets of candy for a textural contrast that keeps everyone reaching for another slice.

I discovered early that technique matters more than fancy ingredients. The secret is whipping the eggs until pale and folding the dry ingredients gently so the sponge remains airy and pliable for rolling. Rolling while the cake is warm prevents cracks. The peanut butter filling needs just enough powdered sugar to stabilize it while a touch of heavy cream keeps it silky. I often make this for birthdays, potlucks, and weekend treats. It travels well and slices beautifully when chilled briefly. Friends call it nostalgic because the peanut butter cup pieces evoke childhood candy in a grown up dessert package.

Ingredients

• All-purpose flour: Use a reliable brand such as King Arthur or Gold Medal for consistent structure. Spoon into the cup and level with a knife to avoid packing which can make the sponge heavy.
• Unsweetened cocoa powder: Natural cocoa delivers bright chocolate flavor. Brands like Hershey or Valrhona can change intensity so choose according to budget and taste.
• Large eggs: Four eggs at room temperature give lift and structure. Bring to room temperature for even whipping which traps air more effectively.
• Granulated sugar: Provides sweetness and helps the eggs whip to a stable, pale ribbon stage. Measure with a dry measuring cup for accuracy.
• Vegetable oil: A neutral oil like canola or sunflower keeps the sponge tender while staying flexible for rolling.
• Milk: Whole milk adds richness. For a slightly richer sponge use 2 percent or whole milk at room temperature so batter remains even.
• Creamy peanut butter: Smooth peanut butter provides a cohesive filling texture. Use a creamy style such as Jif or Skippy for the most supple result.
• Powdered sugar: Stabilizes the filling and tames the natural oil in peanut butter. Sift if lumpy for the smoothest filling.
• Heavy cream: Used both in the filling and optional ganache. For ganache use high fat cream for shine and smoothness.
• Vanilla extract: Adds aromatic lift to both cake and filling. Use pure vanilla for best flavor.
• Chopped peanut butter cups: I prefer Reese's chopped into uneven pieces for a mix of small bits and larger chunks that add crunch and familiar candy flavor.
• Semi-sweet chocolate chips: For the ganache the chips melt smoothly and balance the sweetness of the peanut butter filling.

Instructions

Preheat and prepare pan:Preheat the oven to 350 degrees F. Line a jelly roll pan about 15 by 10 inches with parchment paper leaving an overhang on the long side. This overhang is your handle to lift the cake after baking. Lightly dust the towel you will use later with powdered sugar to prevent sticking.Combine dry ingredients:In a medium bowl whisk together 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt until evenly distributed. Sifting is optional but helps remove lumps and makes folding smoother.Whip eggs and sugar:In the bowl of a stand mixer or with a hand mixer beat four large room temperature eggs and 3/4 cup granulated sugar on high speed for 4 to 5 minutes until thick, pale, and ribbon when the beaters lift. Properly whipped eggs are the lift source so do not rush this step.Add wet ingredients:Reduce mixer to low and add 2 tablespoons vegetable oil, 1 teaspoon vanilla extract, and 1/4 cup milk. Mix just to combine so you do not deflate the foam. The batter should be glossy and slightly flowing.Fold dry into wet:Sift the dry ingredients over the egg mixture and fold gently using a rubber spatula in wide strokes. Stop when streaks disappear. Over mixing will deflate the batter and yield a denser cake.Bake the sponge:Spread batter evenly into the prepared pan and smooth the top. Bake 10 to 12 minutes until the cake springs back gently when touched and a toothpick comes out with a few moist crumbs. Do not overbake or the sponge will crack when rolled.Roll while warm:Immediately invert the cake onto a clean kitchen towel generously dusted with powdered sugar. Peel off parchment paper and roll the cake and towel together from the short side. Rolling warm sets the cake shape and prevents cracking. Allow to cool completely rolled up.Make the filling:Beat 3/4 cup creamy peanut butter with 1/2 cup powdered sugar until smooth. Add 1/2 cup heavy cream and 1 teaspoon vanilla and beat until light and spreadable. Fold in 1 cup chopped peanut butter cups for crunch and bursts of candy flavor.Fill and re-roll:Unroll the cooled cake carefully and spread the filling in an even layer leaving a 1/2 inch border. Re-roll gently without the towel and set seam-side down on a serving platter so the seam self-seals.Optional ganache and chill:To make ganache heat 1/2 cup heavy cream until steaming and pour over 3/4 cup semi-sweet chocolate chips. Let sit 2 minutes then stir until glossy. Spread or drizzle the ganache over the roll. Chill 30 minutes to set then slice and serve. Garnish with additional chopped peanut butter cups if desired.

Storage Tips

Wrap the roll tightly in plastic wrap and store it in an airtight container in the refrigerator. Properly stored the roll keeps for up to three days with excellent texture. For longer storage wrap first in plastic wrap then a layer of foil and freeze for up to three months. Thaw in the refrigerator overnight then bring to room temperature for about 30 minutes before serving. If the ganache firms too much after refrigeration allow slices to sit five minutes at room temperature for creaminess that is easier on the palate.

Ingredient Substitutions

If you prefer a nut free option use cookie butter in place of peanut butter and swap chopped peanut butter cups for chopped chocolate chip cookies. For a dairy free alternative use coconut cream in both the filling and ganache and select dairy free chocolate chips. You can also swap the heavy cream in the filling for a stabilized whipped topping for a lighter texture, though this will change the richness and shelf life slightly. Use natural peanut butter with a small extra tablespoon of powdered sugar if your peanut butter has a runnier texture.

Serving Suggestions

Serve slices with a dusting of cocoa or a drizzle of extra warmed ganache. A small scoop of vanilla ice cream complements the roll and balances richness. For a brunch table present the roll alongside fresh berries and mint for a bright counterpoint. Cut the roll into thin slices for a dessert buffet so guests can sample alongside coffee. For special occasions garnish with halved peanut butter cups and a sprinkle of flaky salt to heighten contrast.

Cultural Background

Rolled sponge cakes, often called roulades or jelly rolls, have roots across Europe and were popularized in American baking during the 20th century as showy yet approachable desserts. Combining peanut butter and chocolate is a classic American flavor pairing elevated by adding chopped peanut butter cups which became widely popular in the mid 20th century. This version honors that playful candy tradition while using French style rolling technique for an elegant finish.

Seasonal Adaptations

In summer lighten the filling by folding in chopped fresh strawberries or raspberries which brighten the peanut butter. For winter holidays add a pinch of ground cinnamon or a teaspoon of espresso powder to the sponge batter to intensify chocolate notes. For spring pair slices with lemon curd on the side to cut richness. For a party version tuck miniature peanut butter cups on top to match a theme.

Meal Prep Tips

Make the sponge a day ahead and keep rolled in the towel at room temperature. The filling can be made and chilled in a sealed container for up to two days. Assemble the day of serving for best texture. For large gatherings make two sponges and fill both to ensure generous portions. Use a serrated knife chilled in hot water and wiped dry between cuts for smooth slices. Label storage containers with date and slice size to keep portioning consistent.

This roll is a joyful treat that brings familiar flavors to a refined presentation. It invites experimentation while remaining reliable and comforting. Try it once and you will find reasons to make it again.