Chocolate Peanut Butter Cake Roll

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



Total Time




8 to 10 servings of cake; 8 cupcakes

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.
Makes 8 to 10 servings of cake; 8 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.