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Reese’s Peanut Butter Roll Cake Recipe

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This Reese’s Roll Cake is a luscious peanut butter dessert featuring a light chocolate sponge cake rolled with creamy peanut butter filling and chopped mini Reese’s Peanut Butter Cups, finished with a rich chocolate ganache and garnished with Reese’s Pieces for an irresistible treat.

Ingredients

Cake

  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup granulated sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Filling

  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1/4 cup heavy cream
  • 1/2 cup mini Reese’s Peanut Butter Cups, chopped

Topping

  • 1 cup chocolate ganache or frosting
  • Reese’s Pieces for garnish

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C) and line a 10×15 inch jelly roll pan with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside.
  2. Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar until pale yellow and thickened, reaching the ribbon stage. Then mix in the milk and vanilla extract until combined.
  3. Combine Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined. Pour the batter evenly into the lined pan and smooth the surface. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
  4. Prepare the Filling: While the cake bakes, blend peanut butter, powdered sugar, and heavy cream together until smooth and creamy. Adjust the consistency with more cream if necessary to ensure spreadability.
  5. Invert and Roll Cake: Once baked, immediately invert the warm cake onto a powdered sugar-dusted towel. Carefully peel off the parchment paper, then tightly roll the cake and towel together from a short end. Allow it to cool completely in this rolled shape.
  6. Unroll and Fill: After the cake has cooled, gently unroll it. Spread the peanut butter filling evenly over the cake surface, then sprinkle chopped mini Reese’s Peanut Butter Cups over the filling.
  7. Re-roll Cake: Carefully roll the cake back up without the towel, starting from the same short end. Place seam-side down on a serving platter.
  8. Decorate: Spread chocolate ganache or frosting over the exterior of the rolled cake. Garnish generously with Reese’s Pieces. Let the cake set before slicing and serving to ensure clean slices and enhanced flavor melding.

Notes

  • Make sure to roll the cake while it is still warm to prevent cracking.
  • You can adjust the sweetness of the filling by adding more or less powdered sugar.
  • If you don’t have Reese’s Pieces, you can substitute with chopped peanuts or other chocolate candies.
  • For best results, allow the cake to set in the refrigerator for at least 30 minutes after frosting.
  • The cake can be stored covered in the refrigerator for up to 3 days.

Find it online: https://hotsavors.com/reeses-peanut-butter-roll-cake-recipe/