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A close-up shot of the chocolate swiss roll with peanut butter filling, highlighting the light and airy texture of the sponge cake.

Chocolate Peanut Butter Cake Roll (The Ultimate No-Fail Recipe)

An easy, foolproof recipe for a decadent Chocolate Peanut Butter Cake Roll. This guide ensures a perfect, crack-free chocolate sponge filled with creamy peanut butter frosting and topped with a rich ganache.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cake:
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs separated
  • 1 cup granulated sugar divided
  • 1/3 cup water
  • 1 teaspoon vanilla extract
For the Peanut Butter Filling:
  • 4 oz cream cheese softened
  • 1/2 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup whipped topping thawed
For the Chocolate Ganache:
  • 4 oz semi-sweet chocolate finely chopped
  • 1/2 cup heavy cream

Equipment

  • 1 15x10-inch jelly-roll pan
  • 1 Electric mixer
  • 3 Mixing Bowls

Instructions
 

Make the Chocolate Cake
  1. Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan, line with parchment paper, and grease the paper.
  2. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, beat egg yolks with 1/2 cup of sugar until light and fluffy. Beat in water and vanilla.
  4. Gradually add the flour mixture to the egg yolk mixture, mixing until just combined.
  5. In a separate clean bowl, beat egg whites until soft peaks form. Gradually beat in the remaining 1/2 cup of sugar until stiff, glossy peaks form.
  6. Gently fold one-third of the egg whites into the chocolate batter, then fold in the remaining whites until no streaks remain.
  7. Spread batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back when touched.
Roll and Cool the Cake
  1. Immediately run a knife around the edges of the pan. Invert the warm cake onto a clean kitchen towel dusted with powdered sugar.
  2. Carefully peel off the parchment paper. Starting from a short end, roll up the cake and towel together. Let cool completely on a wire rack.
Prepare Filling and Assemble
  1. In a medium bowl, beat cream cheese and peanut butter until smooth. Beat in powdered sugar and vanilla.
  2. Fold in the whipped topping until well combined.
  3. Gently unroll the cooled cake. Spread the filling evenly over the cake, leaving a 1/2-inch border. Reroll the cake tightly without the towel.
Make the Ganache and Finish
  1. Place chopped chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour over the chocolate. Let stand for 5 minutes, then stir until smooth.
  2. Place the cake roll on a wire rack over a baking sheet. Pour the ganache over the cake, spreading to cover. Refrigerate for at least 1 hour to set before slicing and serving.

Notes

For the cleanest slices, use a hot, dry knife. Dip the knife in hot water and wipe it clean between each cut.
Ensure the cake is completely cool before unrolling and adding the filling to prevent melting.
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