If you’re looking for a dessert that feels fancy but is surprisingly fun to make, this Chocolate Peanut Butter Cake Roulade is exactly what you need. Light, airy chocolate sponge cake rolled around a smooth, creamy peanut butter filling—this dessert combines two classic flavors into one stunning presentation.
A cake roulade has a way of stealing the spotlight. The spiral shape looks bakery-level impressive, yet the process is simpler than it appears. Whether you’re hosting guests, celebrating a special occasion, or just treating yourself to something a little extra, this chocolate peanut butter roulade delivers rich flavor and visual wow-factor in every slice.
Why You’ll Love This Chocolate Peanut Butter Cake Roulade
- A beautiful rolled cake that looks professional
- Perfect balance of rich chocolate and creamy peanut butter
- Light sponge cake that stays soft and flexible
- Great for dinner parties, holidays, or celebrations
- Impressive without being overly complicated
If you love desserts that look like they came from a pâtisserie but still feel homemade, this roulade is a must-try.
What Is a Cake Roulade?
A cake roulade is a thin sponge cake baked in a sheet pan, filled with cream or frosting, then gently rolled into a spiral. Unlike dense layer cakes, roulades are light and airy, making them perfect for rich fillings like peanut butter cream.
The key is rolling the cake while it’s still warm, which helps it hold its shape without cracking.
Ingredients Overview
This recipe uses simple ingredients that shine when paired together.
For the Chocolate Sponge Cake
- Eggs – Structure and lift
- Granulated sugar – Sweetness and stability
- Unsweetened cocoa powder – Deep chocolate flavor
- All-purpose flour – Light structure
- Baking powder – Gentle rise
- Salt – Enhances flavor
- Vanilla extract – Rounds out the chocolate
For the Peanut Butter Filling
- Creamy peanut butter – Smooth and rich
- Powdered sugar – Sweetness and structure
- Butter or cream cheese – Creamy texture
- Heavy cream – Lightens the filling
Tip: Use smooth peanut butter for the cleanest spiral and easiest rolling.
How to Make Chocolate Peanut Butter Cake Roulade
- Preheat oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.
- Whip eggs and sugar until pale and thick.
- Gently fold in cocoa powder, flour, baking powder, and salt.
- Spread batter evenly in the pan and bake for 10–12 minutes.
- While warm, turn the cake onto a clean kitchen towel and roll it gently. Let cool.
- Beat peanut butter filling ingredients until smooth and fluffy.
- Unroll the cooled cake, spread filling evenly, then roll back up tightly.
- Chill for at least 30 minutes before slicing.
The result is a perfectly swirled, sliceable cake that holds its shape beautifully.
Tips for a Perfect Roulade
- Don’t overbake—the cake should stay flexible
- Roll the cake while warm to prevent cracks
- Chill before slicing for clean edges
- Use an offset spatula for even filling
Even first-time roulade bakers can get great results with these simple steps.
Easy Variations
- Chocolate ganache drizzle for extra richness
- Crunchy peanut butter for texture
- Add chopped peanuts inside the filling
- Dust with powdered sugar for a classic finish
This recipe is endlessly adaptable depending on your mood.
When to Serve Chocolate Peanut Butter Cake Roulade
This dessert is perfect for:
- Dinner parties
- Holiday tables
- Birthdays and celebrations
- Anytime you want to impress without stress
Because it slices beautifully, it’s also ideal for sharing.
Storage & Make-Ahead Tips
- Store covered in the refrigerator up to 3 days
- Best served slightly chilled
- Can be made a day ahead
- Freeze well when wrapped tightly
Final Thoughts
Chocolate Peanut Butter Cake Roulade is proof that desserts can be both playful and elegant. The soft chocolate sponge paired with creamy peanut butter creates a flavor combination that never disappoints, while the rolled presentation adds that “wow” factor everyone loves.
If you’re craving a dessert that’s fancy, fun, and unforgettable, this roulade is the answer 🍫🥜🍰
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Chocolate Peanut Butter Cake Roulade A Show-Stopping Dessert That Always Impresses
This Chocolate Peanut Butter Cake Roulade is a light, airy chocolate sponge rolled with a creamy peanut butter filling. With its eye-catching spiral shape and crowd-pleasing flavor, it’s the perfect dessert for any celebration or dinner party.
- Total Time: 1 hour (including chilling)
- Yield: 10 slices 1x
Ingredients
For the Chocolate Sponge Cake:
4 large eggs
¾ cup granulated sugar
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
½ tsp baking powder
¼ tsp salt
1 tsp vanilla extract
For the Peanut Butter Filling:
¾ cup creamy peanut butter
½ cup powdered sugar
4 oz cream cheese or butter, softened
¼ cup heavy cream
Instructions
1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, beat eggs and sugar until thick and pale (about 4–5 minutes).
3. Gently fold in cocoa powder, flour, baking powder, salt, and vanilla extract.
4. Pour batter into prepared pan and smooth evenly.
5. Bake for 10–12 minutes, until the top springs back when touched.
6. While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar.
7. Roll the cake (with towel) from the short end. Let it cool completely rolled up.
8. In a bowl, beat peanut butter, cream cheese (or butter), and powdered sugar until smooth.
9. Add cream and beat until fluffy.
10. Unroll the cake, spread the filling evenly, and roll it back up (without towel).
11. Wrap and chill for 30 minutes before slicing.
Notes
Use smooth peanut butter for best results.
Roll the cake while warm to prevent cracking.
Chilling before slicing gives cleaner slices.
Dust with cocoa powder or drizzle with ganache for added flair.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
