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Chocolate Peanut Butter Cake Roulade Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Chocolate Peanut Butter Cake Roulade is a decadent, rolled sponge cake layered with a creamy peanut butter filling. Combining rich cocoa and smooth peanut butter flavors, this dessert is perfect for celebrations or a special treat. The light, fluffy cake is baked on a sheet pan, filled with a whipped peanut butter cream, and rolled into a beautiful log for an impressive presentation.

Ingredients

Scale

Cake

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Peanut Butter Filling

  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1 cup heavy cream

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C). Prepare a baking sheet by greasing it and lining with parchment paper to prevent sticking and ensure easy removal of the cake.
  2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside for later use.
  3. Cream the butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together with a mixer until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition to create a smooth batter. Stir in the vanilla extract and milk until everything is fully incorporated.
  4. Mix the batter: Gradually fold the dry ingredients into the wet mixture just until combined, being careful not to overmix to maintain a tender texture. Pour the batter evenly onto the prepared baking sheet and spread into a thin, uniform layer.
  5. Bake the cake: Place the baking sheet in the oven and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cake to cool slightly before handling.
  6. Prepare the peanut butter filling: In one bowl, combine the creamy peanut butter and powdered sugar until smooth. In another chilled bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined and fluffy.
  7. Assemble the roulade: Once the cake is just warm, carefully invert it onto a clean kitchen towel lightly dusted with cocoa powder. Peel away the parchment paper carefully. Spread the peanut butter filling evenly over the cake surface. Using the towel to assist, carefully roll the cake from one edge into a log shape.
  8. Chill and serve: Wrap the cake roulade tightly in plastic wrap and refrigerate for at least one hour to set the filling and improve slicing. When ready, slice into 8 servings and enjoy your irresistible chocolate peanut butter cake roulade.

Notes

  • Be sure to grease and line the baking sheet properly to prevent the cake from sticking.
  • Do not overbake; the cake should be pliable enough to roll without cracking.
  • Use a clean kitchen towel dusted with cocoa powder to prevent sticking while rolling.
  • Chilling the roulade helps the filling set and makes slicing easier.
  • You can substitute creamy peanut butter with natural peanut butter for a different texture.

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Find it online: https://dailydinnersolutions.com/chocolate-peanut-butter-cake-roulade-recipe/