Chocolate Peanut Butter Cake Roulade Recipe

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If you adore the unforgettable combination of rich, velvety chocolate paired with the creamy, nutty goodness of peanut butter, then this Chocolate Peanut Butter Cake Roulade Recipe is exactly what you need in your life. This dessert is a breathtaking swirl of moist chocolate cake wrapped around a luscious peanut butter cream filling that melts in your mouth with every bite. It’s a simple yet impressive treat that feels both cozy and elegant, perfect for sharing with friends or savoring as a personal indulgence. Trust me, once you try this recipe, it will quickly become one of your favorite homemade desserts.

Ingredients You’ll Need

The beauty of this Chocolate Peanut Butter Cake Roulade Recipe is how it combines a handful of everyday ingredients to create something extraordinary. Each ingredient plays a key role, from the softness of butter to the richness of heavy cream, building layers of flavor and texture you’ll adore.

• Unsalted butter: softened for easy creaming, adding richness to the cake.
• Granulated sugar: provides sweetness and helps create a tender crumb.
• Large eggs: bind ingredients and add moisture and structure.
• Vanilla extract: enhances the overall flavor with a hint of warmth.
• Milk: keeps the cake batter smooth and moist.
• All-purpose flour: the base that gives the cake its structure.
• Unsweetened cocoa powder: packs in deep chocolate flavor and richness.
• Baking powder: helps the cake rise to a perfect fluffiness.
• Salt: balances the sweetness and intensifies the chocolate taste.
• Creamy peanut butter: the star of the filling, for that classic nutty flavor and creamy texture.
• Powdered sugar: sweetens the peanut butter filling with a delicate touch.
• Heavy cream: whipped to soft peaks to make the filling light and fluffy.

How to Make Chocolate Peanut Butter Cake Roulade Recipe

Step 1: Preheat and Prepare

Start by setting your oven to 350°F (175°C) and prepare a baking sheet by greasing it lightly and lining it with parchment paper. This ensures your roulade bakes evenly and releases effortlessly once done.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Mixing these first keeps everything well distributed and helps the cake rise uniformly with that gorgeous chocolate color.

Step 3: Cream Butter and Sugar

In a larger bowl, beat the softened butter and granulated sugar until the mixture becomes light, fluffy, and pale. This step is crucial as it incorporates air, lending an airy texture to your cake. Then, add the eggs one by one, mixing thoroughly after each addition, followed by the vanilla extract and milk for smoothness.

Step 4: Combine Wet and Dry

Gently fold the dry ingredients into the buttery mixture. Stir just until combined to keep the batter light. Pour it evenly onto your prepared baking sheet and smooth the surface, getting it ready for the quick bake ahead.

Step 5: Bake the Cake

Bake your cake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. The cake should be springy to the touch and not overcooked—this keeps it pliable for rolling without cracking. Let it cool briefly before you move on.

Step 6: Prepare the Peanut Butter Filling

Mix creamy peanut butter and powdered sugar together until smooth and luscious. In a separate bowl, whip the heavy cream until soft peaks form, then delicately fold it into the peanut butter mixture. This folding technique keeps the filling airy and light, the perfect counterbalance to the dense chocolate cake.

Step 7: Assemble the Roulade

Once the cake has cooled, carefully turn it out onto a kitchen towel sprinkled with cocoa powder. Peel off the parchment paper and spread the peanut butter filling evenly over the surface. Using the towel to help, gently roll the cake from one edge into a tight log, sealing in that heavenly filling.

Step 8: Chill and Serve

Wrap the rolled cake tightly in plastic wrap and place it in the refrigerator to chill for at least one hour. This resting time lets all those delicious flavors meld together, making each slice beautifully firm and perfectly sliceable. When ready, slice and enjoy your delightful Chocolate Peanut Butter Cake Roulade Recipe masterpiece!

How to Serve Chocolate Peanut Butter Cake Roulade Recipe

Garnishes

To elevate this dessert’s presentation, consider dusting the top with a little powdered sugar or extra cocoa powder. A few whole peanuts or a drizzle of melted chocolate can add texture and visual appeal that makes every bite feel special.

Side Dishes

A scoop of vanilla bean ice cream or a dollop of freshly whipped cream complements the roulade wonderfully. If you want a fruit contrast, fresh raspberries or sliced strawberries add a tangy brightness that cuts through the sweetness beautifully.

Creative Ways to Present

Slice the roulade into delicate rounds and arrange them on a long platter for a picnic or party platter vibe. Alternatively, cut smaller pieces and serve in individual dessert plates with a mint leaf for an elegant touch. This recipe is so versatile, it shines in any setting!

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices tightly in plastic wrap and store them in an airtight container in the refrigerator. They will stay fresh and delicious for up to three days, giving you a little treat for later without losing flavor or texture.

Freezing

If you want to save any roulade for longer, it freezes beautifully. Wrap the whole roulade or individual slices in plastic wrap and place them inside a freezer-safe bag. It can be stored up to one month, allowing you to enjoy this chocolate peanut butter delight whenever the craving hits.

Reheating

Because this dessert is best served chilled, avoid reheating. Instead, thaw frozen roulade slices slowly in the refrigerator overnight so that the texture stays creamy and the flavors remain intact. Serve chilled for the perfect experience.

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Using crunchy peanut butter will add a delightful texture to the filling, giving you a bit of nutty surprise in each bite. Just make sure it’s well mixed to spread easily.

What if I don’t have unsweetened cocoa powder?

You can substitute with natural cocoa powder, but it may slightly change the color and taste. Avoid using sweetened cocoa mixes, as they alter the sugar balance in the recipe.

Can I make this roulade gluten-free?

Yes! Swap the all-purpose flour for a gluten-free flour blend that includes xanthan gum. This will help maintain the cake’s texture and elasticity needed for rolling.

Is there an alternative to heavy cream in the filling?

You can use full-fat coconut cream whipped until fluffy as a dairy-free alternative. It pairs well with peanut butter and gives a creamy texture similar to whipped cream.

How do I avoid cracking when rolling the cake?

Rolling the cake while it’s still warm prevents cracks. Also, use the kitchen towel to gently guide the roll and dust the towel with cocoa powder to stop sticking. If the cake cools too much, warming the towel slightly can help loosen the cake for rolling.

Final Thoughts

There’s something truly magical about the union of chocolate and peanut butter, and this Chocolate Peanut Butter Cake Roulade Recipe brings those flavors together in a way that feels like a warm hug wrapped in dessert form. Whether you’re baking for a crowd or treating yourself, this roulade offers a luscious balance of texture and taste that’s simply irresistible. Give it a try—you might just find your new favorite cake!

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