Home » Desserts » Pies, Cheesecake, and Other Desserts » Chocolate Roulade with Whipped Peanut Butter Filling
March 5, 2012 (last updated Aug 30, 2019) by Amber Brady16
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Sorry I have been a little MIA lately. I like to do 3 posts a week & last week I only got 2 in, so I am a little disappointed in myself, but I did have some nice relaxing family time, so that was good.
Anyway, I guess I have been feeling overwhelmed with Pinterest lately. Feeling like everything has already been thought of & nothing I do is original. I also wasn’t finding anything that I was like, “YES! I really want to make that.” So, this post came from, “I want to do something chocolate, & peanut butter tastes good with chocolate; I will make a chocolate roll with peanut butter filling!”
This is way better than all those chocolate peanut butter cupcakes rolling around Pinterest. Don’t get me wrong, I love a good cupcake, but Roulade’s have a way of evenly distributing the icing amongst cake. I don’t know about you, but I can’t eat all the pile of frosting those pictures have on top of the cupcakes, which let’s be honest, are supposed to be for looks anyway. The peanut butter filling on this roll is light & pairs well with the fluffy texture of the cake; nothing ruins a light, fluffy cake like a heavy/dense buttercream. And if you crave chocolate & peanut butter together like a LOT of us do, this is going to be a recipe you will love!
Ingredients
Cake Roll:
- 4 large eggs, room temperature
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp pure vanilla
- 2/3 cup all purpose flour
- 1/3 cup cocoa
- 1 1/4 tsp baking powder
- 1/4 cup canola oil
- 6 Tbsp buttermilk (or milk with 2 tsp lemon juice; let sit for 10 min)
- Powdered Sugar
Filling:
- 3/4 cup heavy cream
- 2/3 cup powdered sugar
- 2/3 cup peanut butter
- 1 (1/2 cup) stick of butter, room temperature
- 3/4 cup powdered sugar
Instructions
- For the cake: Beat eggs until frothy & pale. Combine sugar, salt & vanilla. Add to egg mixture & beat until blended well.
- Sift flour, cocoa, baking powder together twice & fold into egg mixture. Whisk the oil & buttermilk together & fold into chocolate mixture. Pour into a parchment lined jelly-roll pan. (I spray the bottom of the pan to keep my parchment paper in place & grease & flour the sides too.)
- Bake at 350*F for 10-15 minutes or until the cake springs back when touched. Let sit for 1-2 minutes after removed from oven. Flip cake over onto a powdered sugar dusted towel. Roll up & let cool completely.
- To make filling: In a stand mixer whisk heavy cream until frothy & gradually add ⅔ cup powdered sugar. Whisk until stiff peaks are formed. Place whipped cream in a separate bowl. Wash & dry mixing bowl.
- Using the paddle attachment now, whip peanut butter & butter together until light & fluffy, scraping bowl as necessary. Add ¾ cup powdered sugar all at once & blend until incorporated. Fold prepared whipped cream into the peanut butter buttercream.
- Unroll cake & spread filling evenly. Roll back up, cut & serve. Keep refrigerated.
Recipe altered fromKing Arthur Flour& Martha Stewart
Cakes, Cupcakes and Frosting Pies, Cheesecake, and Other Desserts
16 Comments / Leave a Comment »
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Mike — Reply
What size jelly roll pan should this be using?
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Amber | Dessert Now Dinner Later — Reply
I typically use a half sheet pan 18×13-inches.
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Mike — Reply
Awesome thanks! Excited to try this recipe out for my wife’s birthday cake today!
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Shelia hoover — Reply
Can this chocolate cake roll be frozen
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Amber | Dessert Now Dinner Later — Reply
Absolutely! Just double wrap with plastic wrap.
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LaVernon — Reply
I made just the filling for some chocolate cupcakes, then frosted them with some classic whipped chocolate frosting, they were a smash hit, thanks for a great peanut butter filling recipe
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Amber — Reply
That sounds like an awesome cupcake! Glad you liked the Whipped Peanut Butter Frosting!
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Shannon — Reply
I cannot wait to try this! I finally got brave enough and tried a pumpkin roll & started thinking ahead to Christmas. This looks amazing!!
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Amber — Reply
Aren’t cake rolls fun?! I hope you love it!
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Kristen — Reply
A trick for the construction. Use the middle sized baking pan. Bake. When you take cake out sprinkle too with powdered sugar. Lay towel on top. Lay back of small baking sheet on top and flip. Second pan supports weight of cake and it does not break.
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Amber — Reply
Great tip! Thanks for sharing!
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RyAnn Hyde — Reply
I am going to make this in a few minutes. I have been looking for a recipe for something like this to make instead of always making pumpkin rolls (I do have a pumpkin roll cooling right now too) and this sounds great!
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Aunt B — Reply
This looks delicious. I love chocolate and peanut butter together and that filling looks to have a nice light texture. Thank you for sharing the recipe.
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Sara — Reply
oh yum, what a good looking treat!
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Kristin@gratefulbelly.com — Reply
I love the title of your blog. That’s my motto 🙂 I’m a new follower and hope you’ll stop by my brand new blog if you have a minute. I’d love to have you follow me, too:) Thanks!
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Winnie — Reply
Wonderful and such a delicious looking roulade.
It’s a childhood cake for me, but actually I’ve never had it with peanut butter filling – I like it!
16 Comments on “Chocolate Roulade with Whipped Peanut Butter Filling”
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Hi, I’m Amber! I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate. I hope you find something you like!
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