Reese’s Peanut Butter Cup Roll Cake
A delightful roll cake combining creamy peanut butter and rich chocolate, perfect for impressing guests or enjoying at home.
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
For the Filling and Topping
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup whipped cream (for serving)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 15x10x1 inch baking pan.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Incorporate the eggs, vanilla extract, and hot water to the dry mixture. Mix until smooth.
- Pour the batter into the prepared pan and bake for about 15-20 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 5 minutes, then flip it onto a towel dusted with powdered sugar. Roll it up to create the roll shape and let it cool completely.
Filling and Assembly
- Whip the peanut butter and powdered sugar together until creamy. Optionally, stir in some whipped cream for a lighter texture.
- Once the cake is cool, unroll it gently and spread the peanut butter mixture evenly over the surface. Roll it back up and place it seam-side down on a platter.
- Top the roll cake with extra whipped cream and chocolate shavings if desired. Slice and serve.
Notes
Don’t rush the cooling process to avoid sogginess or tearing. You can add crushed peanut butter cups or drizzle chocolate sauce for extra flavor. Store in the fridge for up to four days.