Reese’s Peanut Butter Cup Roll Cake

Indulge in the perfect combination of chocolate and peanut butter with this soft, rolled cake filled with creamy peanut butter frosting and topped with mini chocolate chips. A dessert dream for peanut butter lovers!

Ingredients

For the Cake:

1 cup all-purpose flour

1 cup granulated sugar

1/4 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp salt

3 large eggs

1/3 cup water

1/3 cup vegetable oil

1 tsp vanilla extract

For the Filling:

1 cup creamy peanut butter

1 cup powdered sugar

1/2 cup heavy cream

For Garnish:

1/2 cup mini chocolate chips

Instructions

Step 1: Make the Cake

Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.

In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.

In a separate bowl, beat together the eggs, water, vegetable oil, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, mixing until smooth.

Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the top springs back when lightly touched.

Step 2: Roll the Cake

While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar.

Gently peel off the parchment paper. Roll the cake up tightly with the towel, starting from the short end. Let it cool completely.

Step 3: Prepare the Filling

In a large bowl, beat together the peanut butter, powdered sugar, and heavy cream until smooth and fluffy. Adjust the consistency with more cream if needed.

Step 4: Assemble the Roll Cake

Once the cake is cool, carefully unroll it. Spread an even layer of the peanut butter filling over the surface, leaving a small border around the edges.

Roll the cake back up tightly without the towel. Transfer it seam-side down onto a serving platter.

Step 5: Garnish

Warm a small amount of peanut butter and drizzle it over the cake.

Sprinkle the top with mini chocolate chips for an extra touch of decadence.