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Reese's Roll Cake

This Reese's Roll Cake features a soft sponge cake infused with chocolate, layered with a creamy peanut butter filling, and topped with crunchy peanut clusters. The cake is rolled into a spiral and has a tender, moist texture with a rich, chocolate-peanut butter flavor profile. Its appearance is a beautifully swirled dessert with contrasting textures making it both visually appealing and indulgent.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 4 large eggs separated into yolks and whites
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup butter melted
  • 1 cup smooth peanut butter
  • 1 cup powdered sugar for the peanut butter filling
  • 1/2 cup heavy cream for whipping
  • 1 cup chopped peanut clusters for topping

Equipment

  • Mixing bowls
  • Electric mixer
  • baking pan
  • Kitchen towel
  • Cooling rack
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 15x10-inch baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together egg yolks, melted butter, and granulated sugar until smooth and slightly thickened.
  3. Sift the cocoa powder and flour into the bowl, gently folding until the batter is shiny with no streaks.
  4. In a clean bowl, beat the egg whites until stiff peaks form, then gently fold them into the chocolate batter to keep the cake airy.
  5. Pour the batter evenly into the prepared baking sheet, spreading it into a smooth layer.
  6. Bake for about 12-15 minutes until the cake is set and slightly springy to touch.
  7. While the cake is baking, prepare the peanut butter filling by beating the peanut butter with powdered sugar and heavy cream until smooth and fluffy.
  8. Once baked, lift the cake out of the oven and immediately invert it onto a clean kitchen towel dusted with cocoa powder or powdered sugar to prevent sticking, then carefully peel away the parchment paper.
  9. Spread the peanut butter filling evenly over the warm cake, leaving about an inch border along the edges.
  10. Carefully roll the cake up tightly from one short end, using the towel to assist if needed, creating a spiral shape.
  11. Place the rolled cake seam-side down on a serving plate and sprinkle the chopped peanut clusters on top for added crunch.
  12. Slice the cake into individual servings, revealing the swirl inside, and enjoy immediately or chill briefly for firmer slices.

Notes

You can store leftover cake in an airtight container in the fridge for up to 2 days. To keep it moist, consider wrapping it loosely with plastic wrap.