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Chocolate Cake Roll Recipe with Peanut Butter

    Soft and spongy Chocolate Cake Roll Recipe, filled with creamy peanut butter, and topped with a chocolate glaze and homemade peanut butter cups.

    Chocolate and Peanut Butter Roulade 18

    Chocolate Cake Roll Recipe

    Have you ever made a Roulade? A roll cake? Are you too scared to attempt it? Well, you shouldn’t be. This chocolate cake is easy to bake and it was delicious, however, construction will take a little extra effort. Don’t be too overwhelmed with the recipe or the steps involved. Just be sure to have the proper tools, take your time, and don’t rush it.

    Chocolate and Peanut Butter Roulade 53

    If it cracks, it cracks. Just roll it up and cover it in chocolate. (In fact, you can see a crack in my cake by the large crevice along the side there.)

    It was very helpful to have two KitchenAid stand mixers for this recipe, however, I know that most people don’t even have one. If you are using a hand beater, some of the beating times will be longer. Make sure that your bowls and blades are clean of any oil residue when whipping the egg whites. Trust me, you don’t want to toss out 9 egg whites that failed to fluff up.

    Chocolate and Peanut Butter Roulade 43

    Here’s a few tips for making this chocolate cake roll recipe –

    1. Dust your pan with some cocoa powder along with the flour. It’ll help to keep the chocolate cake more chocolate looking.

    2. Have someone help you move the Roulade from the plate to the cooling rack and back to the serving dish. You don’t want any fingerprints in the beautiful chocolate glaze. I used two large metal spatulas to lift it.

    3. If the cake cracks, do your best to put it back together with the filling and then roll it without stretching it. Once it’s covered and sliced, nobody will see it or care.

    4. Take your time and be sure to have the best tools for the job. A proper jelly roll pan, parchment paper, clean bowls, two spatulas, and a cooling rack with a cookie sheet under it.

    5. For pretty cuts, clean your knife after each slice. It’s well worth the extra few seconds to serve up a perfect swirled dessert.

    DD Chocolate and Peanut Butter Roulade 30

    The cake is a bit of a challenge. I won’t lie to you, but if you are comfortable with whipping egg whites and folding batter, you’ll do just fine.

    While this third day technically runs into a fourth day, it was well worth the effort when it came time to eat it! Everyone loved it! The cake balanced out the peanut butter filling. Nothing was too sweet or overpowering. It all came together very nicely.


    Chocolate peanut Butter Collage

    This recipe is part three of a three part series including Homemade Peanut Butter and Homemade Peanut Butter Cups.

    For more Roll Cake Recipes

    mint chocolate roll cake 14

    Mint Chip Ice Cream Roll Cake

    1 dd Marshmallow Rolade 301

    Marshmallow Roulade 

    Chocolate and PEanut Butter Roll Cake Collage
    Yield: 16

    Chocolate Cake Roll Recipe with Peanut Butter

    Chocolate Cake Roll Recipe with Peanut Butter

    Soft and spongy Chocolate Cake Roll Recipe, filled with creamy peanut butter, and topped with a chocolate glaze and homemade peanut butter cups.

    Prep Time 25 minutes
    Cook Time 25 minutes
    Additional Time 10 minutes
    Total Time 1 hour


    For the Cake

    • 3 oz. Bittersweet Chocolate
    • 2 tablespoons warm water
    • 9 eggs, separated
    • 1 cup sugar
    • 6 tablespoons Dutch-processed cocoa powder
    • 1/8 teaspoon salt

    For the Peanut Butter Filling

    • 1 cup Homemade Peanut Butter
    • 3/4 cup heavy cream
    • 2/3 cup powdered sugar
    • 1 stick of butter (1/2 cup), room temperature
    • 3/4 cup powdered sugar

    For the Chocolate Glaze

    • 3 tablespoons heavy cream
    • 3/4 cup sugar
    • 1/2 cup + 1 1/2 tablespoon water
    • 1/2 cup Dutch-processed cocoa powder
    • 1 1/2 teaspoons unflavored gelatin

    For the topping


    For the cake

    1. Preheat oven to 350 degrees F.
    2. Melt chocolate with 2 tablespoons water in a double boiler. Let cool to room temperature.
    3. Grease the bottom of a 18 x 13 jelly roll pan with softened butter, line with parchment paper, and then butter and flour the paper.
    4. In a mixer, whip the 9 egg yolks at medium speed and the color turns light yellow. Add ½ cup sugar and whip until thick and pale; approximately 2 minutes.
    5. Reduce speed to low and add in the melted chocolate then the cocoa powder and salt until just combined.
    6. In another bowl, whip the 9 egg whites. As they become frothy, increase speed to of mixer and slowly add in ½ cup sugar and whip until soft peaks form.
    7. Slowly fold in half the egg whites into the chocolate mixture. Add the remaining egg whites and fold until no more streaks are present. Be careful not to overmix.
    8. Pour batter into prepared pan and spread it evenly. Bake for 20 - 25 minutes; the top of the cake should spring back when touched.
    9. Prepare a dish towel on the counter with a dusting of cocoa powder. The cocoa powder will prevent the cake from sticking to the towel.
    10. When the cake is done, immediately flip it over on to the dish towel and remove the parchment paper. Roll the towel and the cake together and leave it to cool.

    For the peanut butter filling

    1. Whip cream and ⅔ cup powdered sugar until stiff. In a separate bowl beat butter, peanut butter and sugar. Fold whipped cream into peanut butter mixture.

    To assemble the cake

    1. Once is cake cooled, open it up and spread the peanut butter mixture inside. Don't go all the way to the edges. Carefully re-roll, without the towel, and place in the fridge covered overnight.
    2. In a saucepan, combine the cream, sugar, ½ cup water, and cocoa. Bring the mixture to a boil then reduce heat to a simmer and whisk constantly. Simmer for 10 minutes, the sauce should be thick and similar to hot fudge sauce. Do not let it boil over. Remove from heat.
    3. In a small bowl, sprinkle the gelatin over 1½ tablespoons of water and wait 5 minutes. Then melt in for 8 seconds in the microwave. All the gelatin should be dissolved and no lumps remain.
    4. Whisk the gelatin into the chocolate and strain through a medium sieve. Let the chocolate glaze cool for 10 minutes.
    5. Remove the Roulade from the fridge and place it on a cooling rack with a cookie sheet underneath it. Pour the glaze over the cake, coating it completely. Pour slowly and evenly to reduce the amount of glaze loss. Return to the fridge for at least 30 minutes, but no longer than 4 hours.
    6. Trim one inch from each end and carefully remove the roulade with two spatulas and place it on a serving dish.
    7. Whip cream and add to the top of the roulade with peanut butter cups as decoration.

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    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Karyn Granrud

    Karyn Granrud

    I'm Karyn, a mom and wife, and I founded this little baking blog. Baking and making desserts have been my passion since I was a kid. I love experimenting with different flavors and sharing delicious recipes with all of you. Read more.

    65 thoughts on “Chocolate Cake Roll Recipe with Peanut Butter”

    1. Oh my gosh I am so embarrassed. I copy and paste my comments from word to make sure I spell everything alright and I must have messed on the posting. I was supposed to say:

      Ohhh… that looks so yummy…. But way to many steps for me to follow!

    2. Ooooooh, that looks SO YUMMY. I know my family would just LOVE this. It will have to be a day when I’m feeling patient though. 🙂 Thank you for sharing this beauty.

    3. This looks divine Karyn!!! My favorite flavor combo ever!

      We’d love to have you link this at our SUPER SUNDAY Link Party, running live now through Tuesday evening!

      Who Needs A Cape?
      Not Your Average Super Moms!

    4. Now that I’ve drooled everywhere…making a roulade has been on my bucket list but now I know exactly which one I’ll make, this one! I love chocolate and peanut butter together! Thanks for sharing at Thursday’s Treasures, I’m featuring you tinight on the blog and FB!

    5. This looks unbelievable. I can’t believe there is no flour in the cake. Is there anything that I can use instead of gelatin?

      1. Oh… Honestly, I don’t know if using cornstarch as a thickening agent will work in the cream. You may be able to not use it at all, but it most likely won’t hold up after slicing. And yes, the cake is like a big fluffy Macaron made with Almonds and not flour.

        1. Hi Karyn. This looks absolutely amazing. I am eager to try this, but am a bit concerned though, as I see no flour or almonds, as you mentioned to the previous viewer.

          1. That’s correct. There is no flour in this recipe. I went back to look at the original magazine and there is no flour or almonds in it. I’m not sure what I was thinking in the old comment. You are getting all the lifting action from the 9 egg whites that are whipped separately. It’s just a chocolate flourless cake.

      2. You probably could leave it out. The Ganache topping should ‘stiffen’ when chilled. I’ll be putting the finishing touches on this recipe tomorrow for a birthday celebration. If I leave it out, I’ll repost here.

        1. Glad to hear that you liked it! The Ganache can be left off especially if you are counting calories. I hope that your dad enjoys hos birthday cake! I gave my “extra” to the neighbors. No way do I need to keep that in the house.

    6. Absolutely easy to make. Just takes time and two mixers is helpful. The cake batter raw was delicious so it should be really decadent with the peanut butter mousse filling! – which was also delicious on its own. I can’t wait to finish putting the chocolate glaze on it in the morning.

      I *should* have sprinkled cocoa powder on the cake as well as the towel. It stuck a little bit and split – on the tight inside roll. When I re-rolled it I just pressed it together to ‘hold’. The swirl might not look as nice when it’s cut, but it’s going to taste great!

      The only change I made was to use cream (since I had plenty) when melting the chocolate. I’ve always known chocolate to seize and clump if you mix water with it. I didn’t want to ruin good chocolate! I don’t think the difference of water vs cream made a difference at all in the recipe.

      I wasn’t looking for a gluten free dessert, but have it just the same. Although not diet friendly as you aptly described it as ‘dieters downfall’. I’m following Weight Watchers and I calculate 12 pieces to be 19pp each! I’ll be planning for it tomorrow for sure and the remainder will stay with my parents to enjoy – celebrating my dad’s 81st birthday. I think it would be good slightly frozen too. Would I make it again? – probably not…only because I’m not eating high caloric foods anymore, not because it doesn’t taste good, I’m sure it’s going to.

      1. It did not last long in my house…. I’d say that if you kept it covered after rolling the filling in for two days you should be fine. Then after you add the chocolate glaze I don’t think I’d go much longer than another two days. Most frosted cakes last 3 – 5 days in the fridge… so that’s what I would go with. Enjoy it!

      1. Mine cracked, so I had to improvise. I also trimmed off the ugly ends to get them looking perfect. What is it that you have a hard time with? Over or under stuffing maybe?

    7. This looks AMAZING! I loved your Tip Me Tuesday link this week. {thanks girl!} Would you like Tip Junkie to feature your blog post to over 200,000 creative women? If you upload this blog post into your Tip Junkie craft room using at least 2 images, 2 steps, and blog post URL then I can easily feature it in my RSS feed, home page, and all my social networks instantly. {squealing with delight} ~ Laurie {a.k.a. the Tip Junkie}

    8. A couple of questions:

      (1) Why does the cake batter call for water to be mixed with the chocolate? That goes against every baking and candy-making bone in my body, and every bit of chocolate-melting wisdom I’ve ever known. Is there a particular reason for it?

      (2) Without flour of any kind (wheat, almond, oat, etc.) does the cake still have a cakey texture and consistency?

      (3) Gelatin in the glaze? I’ve never heard of such a thing. You mentioned in previous comments that it acts as a thickener…if the gelatin is left out, does the glaze just drip right off, or will it still hug the rolled cake?

      1. Lots of questions, let’s see if I can help you…
        1. Yes, chocolate and water do not play nicely together, but cocoa and water do. Think of hot cocoa. Yes, it’s better with milk, but it’s also made with water.
        2. The whipped egg whites is what gives the cake structure. It’s a flour-less cake and it is spongy. All the little air pockets in the meringue keep it fluffy. Don’t pop all the air bubbles and deflate the meringue while folding.
        3. You don’t need the gelatin. You could probably leave it out.
        I’ve made another roll cake here, This recipe may be more interesting for you for the cake and ganache topping.
        I hope this answered your questions.

    9. Crap, I forgot another question!

      (4) The peanut butter…assuming I don’t want to make my own, and prefer to just use store-bought, would all the portions still work out about the same? Because of the different consistency and texture, would it work to just swap out the measurements equally? Thanks!

      1. Yep, you can totally use store bought peanut butter. I’d use the more processed one, not the natural ones. You don’t want the oil to separate out. In my fresh made PB, it didn’t sit on a shelf for a month and separate.

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