Description
Get ready to impress with a showstopper dessert that truly delivers on flavor and presentation! The Reese’s Peanut Butter Cup Roll Cake is a decadent chocolatey treat that’s filled with creamy peanut butter and draped in a luscious chocolate ganache. Perfect for birthdays, holidays, or just a sweet way to connect with loved ones, this cake is destined to be a crowd-pleaser!
Ingredients
- For the Cake:
- 3 large eggs
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup boiling water
- 1/2 teaspoon vanilla extract
- Powdered sugar (for dusting)
- For the Filling:
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- For the Ganache and Garnish:
- 1 cup heavy cream
- 1 cup chocolate chips
- 1/2 cup chopped Reese’s Peanut Butter Cups
Instructions
Bake the Cake:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and grease lightly. Whisk together baking powder and salt; set aside. Beat eggs and sugar until light and fluffy. Stir in cocoa powder and vanilla. Fold in the dry mix and boiling water until smooth. Spread batter in the pan evenly. Bake 12-15 minutes. It’s ready when a toothpick comes out clean!
Roll It Up:
While it bakes, prepare a towel with a dusting of powdered sugar. Invert hot cake onto the towel, peel off parchment, and roll gently with the towel. Cool completely.
Whip the Filling:
Mix creamy peanut butter, softened butter, powdered sugar, and vanilla until smooth.
Assemble the Cake:
Unroll the cake, spread with filling, and roll it back up sans towel. Place seam-side down.
Ganache It Up:
Heat heavy cream until simmering, stir in chocolate chips until melted and smooth. Pour over the rolled cake and let it coat every surface.
Garnish & Serve:
Sprinkle chopped Reese’s on top. Let ganache set before slicing and serving.
Notes
Storage:
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions:
For an extra touch, serve with whipped cream or a scoop of vanilla ice cream.
Make Ahead:
The cake can be baked and filled a day in advance. Just cover tightly and refrigerate until ready to serve.
- Prep Time: 30 minutes
- Cook Time: 15 minutes