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Chocolate Peanut Butter Cake Roll

Chocolate Peanut Butter Cake Roll

Ingredients:13
Servings:8

By Cheri LiefeldUpdated 03/19/2020

Chocolate Peanut Butter Cake Roll

Ingredients:13
Servings:8

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.

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Chocolate Peanut Butter Cake Roll

Prep time:30 min
Total time:1 hr 30 min
Ingredients:13
Servings:8

Chocolate Peanut Butter Cake Roll

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Ingredient

Cake

1 box Betty Crocker™ Super Moist™ Milk Chocolate Cake Mix
1/2 cup water
1/4 cup canola oil
6 eggs
2 tablespoons powdered sugar

Buttercream

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

Ganache

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

Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 8
Pour Ganache over roll. If desired, garnish with additional peanut butter cup candies. Let stand 30 minutes to set. Refrigerate until serving time.

Step 9
To serve, remove from refrigerator 30 minutes before serving. Cut into slices.

Recipe 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.

Nutrition Facts

Nutrition facts are not available for this recipe