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Reese’s-Inspired Peanut Butter Roll Cake

This cake features a soft sponge layered with a creamy peanut butter filling, rolled into a compact, spiral-shaped dessert. The outer layers are moist and tender, with swirls of rich chocolate and smooth peanut butter creating an eye-catching and indulgent final appearance.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs room temperature
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder unsweetened
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup peanut butter smooth, preferably creamy
  • 1/4 cup powdered sugar for the filling
  • 1/2 cup chocolate chips melted and cooled slightly
  • 2 tablespoons butter melted

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Baking sheet
  • Parchment paper
  • Clean kitchen towel
  • Cooling rack

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together eggs and sugar until the mixture is pale and slightly fluffy, about 2-3 minutes. The eggs should be well combined and slightly thickened.
  3. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually fold these dry ingredients into the egg mixture, mixing gently until just combined; the batter will be thin and smooth.
  4. Pour the batter into the prepared baking sheet and spread evenly with a spatula, smoothing the top. Bake for about 12-15 minutes, until the cake is set and a toothpick inserted into the center comes out clean.
  5. Remove the cake from the oven and let it cool for 5 minutes, then gently flip it onto a clean kitchen towel dusted with cocoa powder to prevent sticking. Carefully peel off the parchment paper.
  6. While the cake is still warm, spread a thin layer of melted chocolate over the surface. Carefully roll the cake from one edge to the other, using the towel to help guide the roll. Allow to cool completely in the rolled position to set the shape.
  7. In a small bowl, mix the peanut butter with powdered sugar until smooth and creamy, then fold in the melted butter. Spread this peanut butter mixture over the unrolled cake, smoothing it into an even layer.
  8. Re-roll the cake gently over the peanut butter filling, sealing the edges. Place the rolled cake seam-side down on a serving plate and chill for at least 30 minutes to set the filling.
  9. Decorate the top with more melted chocolate if desired, and slice into rounds to reveal the spiral of peanut butter and cake within.

Notes

For best results, make sure the cake is completely cooled before rolling to prevent cracks. You can substitute with other nut butters or add chopped peanuts for extra texture.