Best 3 Peanut Butter Chocolate Cake Rolls Recipes

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Indulge in a delectable journey with our collection of scrumptious peanut butter chocolate cake rolls. These delightful treats are perfect for any occasion, whether it's a birthday celebration, a weekend gathering, or simply a sweet craving. With three irresistible recipes to choose from, you'll find the perfect combination of flavors and textures to satisfy your taste buds. From the classic peanut butter chocolate cake roll with its rich, creamy filling to the decadent peanut butter chocolate mousse cake roll with its airy, fluffy mousse, to the unique peanut butter chocolate lava cake roll with its warm, gooey center, each recipe offers a unique and unforgettable experience. Get ready to embark on a culinary adventure that will leave you wanting more!

Let's cook with our recipes!

CHOCOLATE PEANUT BUTTER CAKE ROLL



Chocolate Peanut Butter Cake Roll image

Made with Betty Crocker™ Super Moist™ milk chocolate cake mix, every slice of our chocolate peanut butter cake roll is filled with rich and crunchy peanut butter buttercream.

Provided by Cheri Liefeld

Categories     Dessert

Time 1h30m

Yield 8

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ milk chocolate cake mix
1/2 cup water
1/4 cup canola oil
6 eggs
2 tablespoons powdered sugar
1 cup crunchy peanut butter
1 cup butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla
2 tablespoons whipping cream
1/2 to 3/4 cup Reese's peanut butter cups miniatures, unwrapped
1 bag (12 oz) milk chocolate chips (2 cups)
1 cup whipping cream

Steps:

  • Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Line pan with cooking parchment paper; spray paper. Place paper baking cup in each of 8 regular-size muffin cups.
  • In large bowl, beat all Cake ingredients except powdered sugar with electric mixer on medium speed until well blended. Pour 2 1/2 cups batter into pan; divide remaining batter evenly into muffin cups.
  • Bake cake about 12 to 15 minutes (cupcakes 14 to 16 minutes) or until firm when touched lightly in center. Cool cupcakes completely; freeze for a future use.
  • Place clean dish towel on work surface; sprinkle with 2 tablespoons powdered sugar. Carefully invert cake onto dish towel. Remove paper from cake. Gently roll cake and towel into a long roll or log. Place cake roll on cooling rack; cool 30 minutes.
  • Meanwhile, in large bowl, beat peanut butter, butter, 3/4 cup powdered sugar and the vanilla with electric mixer on low speed just until combined. Add 2 tablespoons cream a little at a time until a thick, creamy Buttercream forms. Stir in chopped peanut butter cup candies. Set aside.
  • In 2-quart saucepan, heat chocolate chips and 1 cup cream over medium heat until chocolate is melted. Remove from heat. Stir until chocolate and cream are combined. Cool 10 minutes.
  • Carefully unroll cake; remove towel. Spread Buttercream over cake to within 1/2 inch of all sides. Starting with 1 long side, roll up cake; place on cooling rack.
  • Pour Ganache over roll. If desired, garnish with additional peanut butter cup candies. Let stand 30 minutes to set. Refrigerate until serving time.
  • To serve, remove from refrigerator 30 minutes before serving. Cut into slices.

Nutrition Facts : ServingSize 1 Serving

PEANUT BUTTER-CHOCOLATE CAKE ROLLS



Peanut Butter-Chocolate Cake Rolls image

Who knew something this impressive could start with a cake mix! The mini chocolate chips add a tasty crunch to each slice. -Tammy Rex, New Tripoli, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 cake rolls (12 slices each).

Number Of Ingredients 11

1 package chocolate cake mix (regular size)
6 large eggs
2/3 cup water
1/4 cup canola oil
FILLING:
1-3/4 cups half-and-half cream
1 package (3.4 ounces) instant vanilla pudding mix
3/4 cup chunky peanut butter
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup miniature semisweet chocolate chips
Baking cocoa, optional

Steps:

  • Preheat oven to 350°. Line 2 greased 15x10x1-in. baking pans with parchment., In a large bowl, combine cake mix, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans., Bake 12-14 minutes or until cakes spring back when lightly touched. Cool 5 minutes. Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up each cake in the towel jelly-roll style, starting with a short side. Cool completely on wire racks., In a small bowl, whisk cream and pudding mix until thickened; whisk in peanut butter. Fold in whipped topping and chocolate chips. Unroll cakes; spread half the filling over each to within 1/2 in. of edges. Roll up again, without towels. Place on serving platters, seam sides down. Refrigerate, covered, at least 3 hours before serving. If desired, sprinkle with cocoa.

Nutrition Facts :

CHOCOLATE PEANUT BUTTER AND JELLY ROLLS



Chocolate Peanut Butter and Jelly Rolls image

Provided by Hedy Goldsmith

Categories     dessert

Time 2h35m

Yield 12 servings

Number Of Ingredients 16

10 large eggs, separated, at room temperature
1 1/2 cups plus 2 tablespoons granulated sugar, divided
2 teaspoons pure vanilla extract
Pinch salt
3 ounces dark unsweetened natural cocoa powder
Peanut Buttercream:
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup smooth peanut butter (or almond butter)
3/4 cup confectioners' sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 tablespoon heavy cream
6 ounces (3/4 cup) jelly (your choice of flavor; my favorite is strawberry)
6 ounces semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter, softened
1/4 cup peanut oil or canola oil

Steps:

  • For the cake: Heat the oven to 375 degrees F. Line two 9 1/2-by-14-inch jelly-roll pans with parchment paper, leaving 1 inch of paper hanging over on all sides (this will help you lift the cakes out of the pan after baking). In the bowl of a stand mixer fitted with the whisk attachment, whip the yolks and 1 cup of the sugar on medium speed until the mixture is thick and fluffy, 3 to 4 minutes. Add the vanilla and mix for 1 minute. Scrape into a medium mixing bowl and set aside. Wash the stand mixer bowl and whisk very well (even the smallest amount of yolk will prevent the whites from whipping properly). Put the whites and salt in the mixer bowl whisk at medium speed until he whites become frothy. Slowly add the remaining 1/2 cup plus 2 tablespoons sugar. Increase the speed to high and whip until the whites become glossy and almost firm (the whites should not become dry). Remove the bowl from the mixer. Sift the cocoa over the egg yolk mixture and gently fold in one-third of the whites (this will help to prevent overmixing). Add the remaining whites and carefully fold until there are no visible streaks of white. Divide the batter between the two pans. Smooth the batter evenly with an offset spatula. Bake the cakes just until they have risen and feel like soft marshmallows, 8 to 10 minutes. Transfer the pans to wire racks and let the cakes cool to room temperature. Chill the cakes until cold, about 30 minutes. While the cakes are cooling, prepare the buttercream. For the peanut buttercream: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and peanut butter on medium speed until fluffy, about 2 minutes. Turn the speed to low, add the confectioners' sugar, salt and vanilla and mix for another 2 minutes. Add the cream, turn the speed to high, and beat for 1 minute. Cover and set aside. When cooled, remove the cakes from the refrigerator. Gently lift one cake from the pan, using the overhanging parchment as handles, and place it on a cutting board. Carefully separate the paper from the cake. Lay a piece of parchment on top of the cake and quickly flip the cake over. Remove the parchment and replace with a clean sheet of parchment. With a rolling pin, firmly roll over the cake to even it out and thin it out. Trim each cake to a 12-by-9-inch rectangle. Place in the freezer for 15 to 20 minutes; this firms it up, and if the cake is stuck to the parchment this allows you to flip one more time to release the paper. Repeat with the remaining cake. Spread a thin layer of jelly over the surface of both cakes. Divide the buttercream between the cakes and spread it evenly over the jelly, leaving a border at the top of one long side. (The rolls look best when the cake layer and buttercream layer are the same thickness.) Begin rolling up the cakes, one at a time, starting at a long side. The first roll is the most important-keep it tight. Continue rolling toward the top. It's best to go slowly and carefully. When you completed rolling a cake into a log, place it in the center of a new sheet of parchment. Take the paper above the roll and cover the roll with a little overlap. Now take a flat-edge utensil, like a bench scraper or a long spatula, and force it underneath the roll and push tight. This helps fill in any air pockets in the roll. Chill the rolls 15 to 20 minutes or overnight before cutting them; the colder, the better. For the chocolate shell: Put the chopped chocolate in a heatproof bowl and set it over a pan with 3 inches of simmering water. When the chocolate is completely melted, stir in the butter and oil. Set aside in a warm place.
  • Remove the paper from the rolls. With a sharp knife, cut each roll into 6 even pieces; each will be about 2 inches wide. Place a screen over a sheet pan to allow excess chocolate to drip off. Working with one piece at a time, place a piece into the chocolate shell. Flip the piece over using a fork. Lift it out of the chocolate and tap off excess chocolate before setting it on the screen. Continue until each roll is completely coated. Move each roll slightly on the screen during drying so it doesn't stick. Once dry, carefully lift off the rolls and arrange them on a sheet pan. The rolls can be eaten right away or refrigerated, covered, for up to 4 days. Let them come to room temperature before serving.

Tips:

  • Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Use Quality Ingredients: The quality of your ingredients will greatly impact the final product. Use the best quality chocolate, peanut butter, and other ingredients that you can find.
  • Follow the Recipe Carefully: Don't skip any steps or substitute ingredients unless you know exactly what you're doing. Baking is a science, and precise measurements and techniques are important for success.
  • Don't Overmix the Batter: Overmixing the batter can make the cake rolls tough and dense. Mix just until the ingredients are combined.
  • Bake the Cake Rolls Until They're Just Set: Overbaking will dry out the cake rolls. Bake them until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the Cake Rolls Cool Completely: Before you fill and roll them, let the cake rolls cool completely. This will help prevent them from cracking or breaking.
  • Use a Generous Amount of Filling: Don't be shy with the filling! The more filling you use, the more decadent the cake rolls will be.
  • Chill the Cake Rolls Before Serving: Chilling the cake rolls before serving will help them set and make them easier to slice.

Conclusion:

Peanut butter chocolate cake rolls are a delicious and decadent treat that are perfect for any occasion. With a moist chocolate cake, creamy peanut butter filling, and rich chocolate ganache, these cake rolls are sure to be a hit. By following these tips, you can make perfect peanut butter chocolate cake rolls at home. So what are you waiting for? Give this recipe a try today!

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