Description
This Reese’s Peanut Butter Cup Roll Cake is a chocolate lover’s dream! A soft chocolate sponge rolled around a fluffy peanut butter cream filling, with chopped Reese’s cups inside and out—trust me, this one’s a showstopper. Perfect for birthdays, holidays, or any sweet craving! #ReesesDessert #RollCake #ChocolatePeanutButter
Ingredients
Scale
For the Cake
- 1 box chocolate cake mix
- Ingredients listed on the box (usually eggs, water, and oil)
For the Filling
- 1 cup creamy peanut butter
- 2 cups whipped topping (such as whipped cream or whipped non-dairy topping)
- 1 cup chopped Reese’s peanut butter cups
For Garnish
- Extra whipped topping
- Extra chopped Reese’s peanut butter cups
Instructions
- Preheat the Oven: Preheat your oven to the temperature directed on the cake mix box, typically 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the Cake Batter: Prepare the chocolate cake mix according to the package instructions. Pour the batter into the prepared pan and spread it evenly.
- Bake the Cake: Bake for 12–15 minutes, or until the cake is set but still soft. Avoid overbaking to prevent cracking during rolling.
- Roll the Cake: While still warm, use the parchment paper to gently roll the cake from the short end into a log. Let it cool completely while rolled to help it keep its shape.
- Prepare the Filling: In a bowl, mix the creamy peanut butter and whipped topping until smooth and fluffy.
- Unroll and Fill the Cake: Carefully unroll the cooled cake. Spread the peanut butter filling evenly over the surface and sprinkle with chopped Reese’s peanut butter cups.
- Roll and Finish: Gently re-roll the cake (without the parchment paper), keeping it tight but careful not to crack it. Place seam-side down on a serving plate.
- Chill and Garnish: Refrigerate for at least 1 hour to set. Before serving, top with extra whipped topping and sprinkle with more chopped Reese’s cups if desired.
Notes
- For an extra chocolaty finish, drizzle melted chocolate over the top before chilling.
- Store any leftovers in the fridge, covered, for up to 3 days.
- You can freeze the roll (ungarnished) for up to 1 month. Thaw overnight in the fridge before serving.
- Don’t skip the rolling step while the cake is warm—it’s essential for a crack-free presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg