Chocolate Peanut Butter Cake Roll

Blogger Cheri Liefeld of Adventures in the Kitchen shares a recipe for a chocolate cake roll filled with a crunchy, rich peanut butter buttercream.

  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 8


box Betty Crocker™ SuperMoist™ milk chocolate cake mix
cup water
cup canola oil
tablespoons powdered sugar


cup crunchy peanut butter
cup butter, softened
cup powdered sugar
teaspoon vanilla
tablespoons whipping cream
to 3/4 cup chopped miniature chocolate-covered peanut butter cup candies, unwrapped


bag (12 oz) milk chocolate chips (2 cups)
cup whipping cream

  • 1 Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Line pan with cooking parchment paper; spray paper. Place paper baking cup in each of 8 regular-size muffin cups.
  • 2 In large bowl, beat all Cake ingredients except powdered sugar with electric mixer on medium speed until well blended. Pour 2 1/2 cups batter into pan; divide remaining batter evenly into muffin cups.
  • 3 Bake cake about 12 to 15 minutes (cupcakes 14 to 16 minutes) or until firm when touched lightly in center. Cool cupcakes completely; freeze for a future use.
  • 4 Place clean dish towel on work surface; sprinkle with 2 tablespoons powdered sugar. Carefully invert cake onto dish towel. Remove paper from cake. Gently roll cake and towel into a long roll or log. Place cake roll on cooling rack; cool 30 minutes.
  • 5 Meanwhile, in large bowl, beat peanut butter, butter, 3/4 cup powdered sugar and the vanilla with electric mixer on low speed just until combined. Add 2 tablespoons cream a little at a time until a thick, creamy Buttercream forms. Stir in chopped peanut butter cup candies. Set aside.
  • 6 In 2-quart saucepan, heat chocolate chips and 1 cup cream over medium heat until chocolate is melted. Remove from heat. Stir until chocolate and cream are combined. Cool 10 minutes.
  • 7 Carefully unroll cake; remove towel. Spread Buttercream over cake to within 1/2 inch of all sides. Starting with 1 long side, roll up cake; place on cooling rack.
  • 8 Pour Ganache over roll. If desired, garnish with additional peanut butter cup candies. Let stand 30 minutes to set. Refrigerate until serving time.
  • 9 To serve, remove from refrigerator 30 minutes before serving. Cut into slices.

Expert Tips

Substitute smooth peanut butter for crunchy, if desired.

For extra decadence, pour a layer of the ganache on the cake before topping with the buttercream.