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Reese's Peanut Butter Cup Roll Cake

Reese’s Peanut Butter Cup Roll Cake

  • Author: Alyssa

Description

Savor Reese’s Peanut Butter Cup Roll Cake—a moist chocolate roll filled with creamy peanut butter and topped with whipped cream. A dessert delight.

Ingredients

Scale
  • 3 large eggs: Essential for the cake’s structure and moisture.
  • 1 cup creamy peanut butter: This adds the signature flavor and creaminess.
  • 1/4 cup unsweetened cocoa powder: Provides the rich chocolate flavor.
  • 1/2 cup unsalted butter (softened): Contributes to the cake’s moisture and richness.
  • 1 cup granulated sugar: Balances the bitter cocoa and enhances sweetness.
  • 1/2 tsp vanilla extract (for filling): Infuses a warm, inviting flavor.
  • 1 cup heavy cream: For a luscious ganache that coats the cake.
  • 1/4 tsp salt: Enhances the overall flavor profile.
  • 1/4 cup boiling water: Used to activate the cocoa powder to provide richness.
  • 1 tsp baking powder: Ensures the cake rises properly.
  • 1 cup powdered sugar: For the filling, providing sweetness and structure.
  • 1/2 tsp vanilla extract (for cake): Adds depth to the chocolate flavor.
  • 1/2 cup chopped Reese’s Peanut Butter Cups (for garnish): A delightful topping that ties everything together.

Instructions

  1. Bake the Cake: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper to prevent sticking. In a bowl, combine 1 cup of all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. In another bowl, beat together 3 large eggs and 1 cup of granulated sugar until fluffy. Stir in 1/4 cup unsweetened cocoa powder and 1/2 tsp vanilla extract (for the cake). Gradually add the flour mixture, folding it in gently before mixing in 1/4 cup boiling water. Pour the batter into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  2. Roll the Cake: Once baked, dust a clean towel or parchment paper with powdered sugar. Invert the cake onto the towel, carefully remove the parchment paper, and roll the cake up with the towel, starting from one end. This will help maintain the shape when it cools. Set aside to cool completely.
  3. Make the Filling: In a mixing bowl, blend together 1 cup of creamy peanut butter, 1 cup of powdered sugar, 1/2 cup softened unsalted butter, and 1/2 tsp vanilla extract (for filling) until smooth and well combined.
  4. Assemble: Once the cake is completely cool, unroll it gently. Spread the peanut butter filling evenly across the surface of the cake. Carefully roll the cake back up, ensuring that the seam side is down to hold the shape. Wrap in plastic wrap and refrigerate for about 30 minutes to set.
  5. Prepare Ganache: In a small pot, heat 1 cup of heavy cream over medium heat until it simmers, then remove from heat. Stir in 1 cup chocolate chips (you can use semi-sweet or dark as preferred) until smooth and glossy. Allow the ganache to cool slightly before using.
  6. Garnish & Serve: Once set, remove the cake from the refrigerator and pour the ganache evenly over the top, allowing it to drip down the sides. Top with 1/2 cup chopped Reese’s Peanut Butter Cups. Let the ganache set, then slice the cake and serve it to your delight!

Find it online: https://recipecastle.com/reeses-peanut-butter-cup-roll-cake/