• Home
  • Cake
  • Best Ever Peanut Butter Cake Roll
0 0
Best Ever Peanut Butter Cake Roll

Share it on your social network:

Or you can just copy and share this url

Ingredients

FOR THE CAKE
3 large eggs
3/4 cup granulated sugar
2 teaspoons brewed coffee (or water)
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup all purpose flour
Powdered sugar, to aid in rolling
FOR THE FILLING & TOPPING:
2 ounces cream cheese, softened
1/3 cup peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
4 tablespoons + 2/3 cup heavy whipping cream
7 regular size Reese’s peanut butter cups, chopped (about 1 cup chopped)
1 cup semi-sweet chocolate chips

Best Ever Peanut Butter Cake Roll

Directions





Here’s for you the deliciously awesome Best Ever Peanut Butter Cake Roll. So just go and grab this recipe now!





Steps

1
Done

Make the Cake: preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).

2
Done

Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract. Mix in cocoa, salt, and baking powder, then mix in flour. Stir just until blended.

3
Done

Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 10-15 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back.

4
Done

While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.

5
Done

Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or you can wrap it and chill it overnight).

6
Done

Make the Filling:

Beat cream cheese and peanut butter with a hand mixer until smooth. Beat in powdered sugar until crumbly, then add vanilla and 2 tablespoons heavy whipping cream. Mix until smooth and a spreadable consistency, adding up to 2 additional tablespoons of heavy whipping cream. Stir in 1/2 cup chopped peanut butter cups.

7
Done

Assemble Cake:

Unroll the cooled cake carefully and then spread the filling on the cake, leaving 1” without filling at either end. Re-roll cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting.

8
Done

Make the topping:

place chocolate chips and 2/3 cup heavy whipping cream in a microwave safe bowl or measuring cup. Microwave for about 30-60 seconds, then whisk until smooth. Chill for about 20 minutes or freeze for 10, until it thickens to a pourable but not watery consistency.

9
Done

Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Top with remaining chopped peanut butter cups. Chill until set. Slice and serve.

10
Done

May be stored, wrapped in plastic, in the refrigerator for 24 hours before serving.

4u1s

4u1s is the team of foodie people who likes to make and share delicious recipes. So if you are searching for delicious recipes, come on to this website and get crazy "FOODIE".

previous
Sausage And Cream Cheese Biscuit Bites
next
Copycat Chili’s Molten Lava Cakes