Reese's Peanut Butter Cup Roll Cake
A delightful dessert that combines rich peanut butter and chocolate flavors in a visually stunning roll cake, perfect for gatherings and memory-making.
Ingredients
For the cake
- 3 large large eggs Essential for structure. Ensure they are at room temperature.
- 1 cup granulated sugar Adds sweetness and helps with the cake's structure.
- 1/2 tsp vanilla extract Enhances the overall flavor profile. Use pure extract for richness.
- 1/4 cup unsweetened cocoa powder Contributes to the chocolate flavor while keeping the cake moist.
- 1 cup all-purpose flour Ensure it is sifted for a lighter texture.
- 1 tsp baking powder Helps the cake rise, ensuring a fluffy texture.
- 1/4 tsp salt Balances the sweetness.
- 1/4 cup boiling water Activates the cocoa powder and helps to keep the cake moist.
For the peanut butter filling
- 1 cup creamy peanut butter The star ingredient that adds richness and creaminess.
- 1/2 cup unsalted butter (softened) Contributes to the creaminess of the filling.
- 1 cup powdered sugar Used in the peanut butter filling for sweetness.
- 1/2 tsp vanilla extract Adds depth to the filling's flavor.
- 1/2–1 cup heavy cream Whipped for lightness and fluffiness in the filling.
For the ganache topping
- 1 cup semi-sweet chocolate chips For the ganache topping, giving a luscious finish.
- 1/2–1 cup heavy cream (for ganache) Ensures the ganache remains pourable and smooth.
For garnish
- 1/2 cup chopped peanut butter cups Enhances the dessert with crunchy bites.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a jelly roll pan (15 x 10 inches) with parchment paper.
- In a mixing bowl, whisk the eggs and granulated sugar for about 3 minutes until thick and pale.
- Gently fold in the cocoa powder, flour, baking powder, and salt.
Baking
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 12–15 minutes or until the cake springs back when pressed lightly.
Rolling the Cake
- Remove the cake from the oven and let it cool in the pan for 5 minutes.
- Using the parchment edges, lift the cake onto a dish towel dusted with powdered sugar. Roll the cake tightly while still warm and let cool completely.
Making the Filling
- In a mixing bowl, beat together the softened butter, creamy peanut butter, powdered sugar, and vanilla extract.
- Gradually fold in the whipped cream until you reach a fluffy consistency.
Assembly
- Once the cake is completely cool, unroll it gently and spread the peanut butter filling evenly on the surface.
- Roll the cake back up tightly and place it seam-side down on a serving platter.
Adding the Topping
- For the ganache, heat the heavy cream until it just starts to simmer.
- Pour it over the semi-sweet chocolate chips in a bowl and let it sit for 5 minutes. Stir until completely smooth, then drizzle over the roll cake.
- Finish by sprinkling with chopped peanut butter cups before serving.
Notes
Allow the cake to cool properly to avoid cracking. Use room temperature ingredients for the batter and avoid overmixing.