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Reese's Peanut Butter Cup Roll Cake

This roll cake combines whipped cream, peanut butter, and melted chocolate rolled into a tender sponge cake, creating a textured dessert with gooey, creamy layers covered in chocolate. The cake is assembled and chilled, resulting in a visually appealing, sliceable log with rich flavors and a soft, moist finish.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour sifted
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup peanut butter smooth or chunky
  • 1 cup heavy cream chilled
  • 1/2 cup melted chocolate bittersweet or semisweet
  • 1/2 cup powdered sugar
  • extra for dusting cocoa powder or powdered sugar

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Spatula
  • Baking sheet or jelly roll pan
  • Parchment paper
  • Cooling rack
  • Clean towel

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk eggs and granulated sugar together until the mixture becomes light and fluffy, about 3-4 minutes. The color should pale, and the volume will increase noticeably.
  3. Stir in vanilla extract and gently fold in the sifted flour, baking powder, and salt, just until combined. Be careful not to overmix, as this helps keep the sponge tender.
  4. Pour the batter into the prepared baking sheet, spreading it evenly with a spatula to achieve a thin, smooth layer. Bake for about 12-15 minutes, or until the cake springs back lightly when touched.
  5. Remove the sponge from the oven and flip it onto a clean towel sprinkled lightly with cocoa powder or powdered sugar. Carefully peel away the parchment paper, then roll the warm sponge tightly with the towel to create a cylinder. Let it cool completely while rolled.
  6. Once cooled, unroll the sponge gently. Spread a layer of peanut butter over the surface, leaving a small border around the edges. This adds that rich, nutty flavor throughout the roll.
  7. Whip the chilled heavy cream with powdered sugar until stiff peaks form, creating a fluffy topping that contrasts with the dense peanut butter layer. Spread a generous layer over the peanut butter.
  8. Drizzle the melted chocolate over the whipped cream, allowing some to seep into the layers for extra richness and visual appeal.
  9. Gently re-roll the cake, pressing softly to enclose the filling and toppings securely. Wrap in plastic wrap and refrigerate for at least 1 hour to set the flavors and make slicing easier.
  10. Remove the chilled cake from the fridge, slice into pieces, and dust with cocoa powder or powdered sugar for a finished look. Serve slices on plates and enjoy the rich, nostalgic flavors.

Notes

Ensure the cake is completely cooled before unrolling and filling to prevent cracking. Chilling the finished roll helps it hold its shape and enhances flavor melding.