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Chocolate Peanut Butter Cake Roll

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 8
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Made with Betty Crocker™ Super Moist™ milk chocolate cake mix, every slice of our chocolate peanut butter cake roll is filled with rich and crunchy peanut butter buttercream.
By Cheri Liefeld
Updated Mar 19, 2020
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  • 1 cup crunchy peanut butter
  • 1 cup butter, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons whipping cream
  • 1/2 to 3/4 cup Reese's peanut butter cups miniatures, unwrapped


  • 1 bag (12 oz) milk chocolate chips (2 cups)
  • 1 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Substitute smooth peanut butter for crunchy, if desired.
  • tip 2
    For extra decadence, pour a layer of the ganache on the cake before topping with the buttercream.


Nutrition Facts are not available for this recipe
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