This chocolate roll filled with peanut butter and chunks of peanut butter cups became a family favorite the first time I made it for a Sunday gathering. I discovered the combination while craving something that captured the nostalgia of a peanut butter cup but felt elevated for guests. The result is a tender, airy chocolate sponge that yields to a lush, creamy peanut butter filling studded with candy pieces. Every slice offers contrasting textures: soft cake, silky filling, and the satisfying crunch of candy.

I first tested this idea on a chilly afternoon when pantry supplies included cocoa, a jar of creamy peanut butter, and a stash of peanut butter cups leftover from holidays. What makes this roll special is the balance between the lightly chocolate-y sponge and the rich, not-too-sweet filling. It slices beautifully and keeps well in the fridge, making it ideal for celebrations or a decadent weeknight treat. My niece insisted I include extra chopped cups on top, and the final version is now the one I bring to potlucks.

Ingredients

• All-purpose flour: Use 3/4 cup of a well-stirred, spooned-and-levelled flour. Brands like King Arthur or Pillsbury work well; the flour provides structure while the roll remains tender.
• Unsweetened cocoa powder: 1/4 cup of Dutch-processed or natural cocoa adds chocolate depth. Choose a fresh container for the best chocolate aroma.
• Baking powder and salt: These small amounts lift the sponge and balance the sweetness. Measure carefully for consistent rise.
• Large eggs: Four room-temperature eggs beaten with sugar give the sponge its light, airy texture. Allow eggs to sit out 20 minutes before using.
• Granulated sugar: 3/4 cup supplies sweetness and, when whipped with the eggs, adds volume to the batter.
• Vegetable oil, milk, and vanilla: 2 tablespoons oil and 1/4 cup milk keep the crumb tender and moist; vanilla deepens flavor.
• Creamy peanut butter: 3/4 cup of a smooth, spreadable peanut butter (Jif, Skippy, or store brands) creates the filling base. Avoid overly oily natural peanut butter unless you adjust with more powdered sugar.
• Powdered sugar: 1/2 cup helps stabilize and sweeten the filling without graininess.
• Heavy cream: Two separate measures: 1/2 cup for the filling to whip into a light texture and 1/2 cup for optional ganache.
• Vanilla extract: 1 teaspoon for the filling to round out flavors.
• Chopped peanut butter cups: 1 cup folded into the filling and used for garnish adds texture and the classic candy flavor.
• Semi-sweet chocolate chips (optional): 3/4 cup for a simple ganache that complements the peanut butter.

Instructions

Preheat and prepare the pan: Preheat the oven to 3506F (1756C). Line a jelly roll pan (approximately 10x15 inches) with parchment paper, leaving a 1- to 2-inch overhang on the long side so you can lift the cake from the pan easily after baking. Dust a clean kitchen towel with powdered sugar where you will invert the cake; this prevents sticking. Combine dry ingredients: In a medium bowl whisk together 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa, 1 teaspoon baking powder, and 1/4 teaspoon salt until evenly distributed. Sifting is optional but helps remove lumps and aerate the cocoa. Whip eggs and sugar: In a large bowl beat 4 large room-temperature eggs and 3/4 cup granulated sugar on high speed for 4 to 5 minutes until the mixture is thick, pale, and tripled in volume. This aeration is what makes the sponge elastic enough to roll without tearing. Fold and finish batter: Gently fold 2 tablespoons vegetable oil, 1/4 cup milk, and 1 teaspoon vanilla into the whipped eggs. Add the dry ingredients in two additions, folding carefully with a spatula until just combined and no streaks remain. Overmixing will deflate the batter. Bake the sponge: Spread the batter evenly in the prepared pan with an offset spatula. Bake 10 to 12 minutes at 3506F, until the top springs back lightly when touched and a toothpick comes out with a few moist crumbs. Avoid overbaking to keep the sponge pliable. Invert and roll: Immediately invert the hot cake onto the powdered-sugar-dusted towel, peel off the parchment, then gently roll the cake with the towel from the short end. Rolling while hot trains the cake to hold its shape. Allow to cool completely at room temperature while rolled. Make the filling: In a bowl beat 3/4 cup creamy peanut butter with 1/2 cup powdered sugar until smooth. Add 1/2 cup heavy cream and 1 teaspoon vanilla and beat until the mixture is spreadable and light. Fold in 1 cup chopped peanut butter cups, reserving a few pieces for garnish. Assemble and finish: Unroll the cooled cake carefully and spread the filling evenly over the surface, leaving a 1/2-inch border to prevent overflow when rolling. Re-roll the cake gently without the towel and place seam-side down on a serving platter. Optional ganache: Heat 1/2 cup heavy cream until steaming but not boiling. Pour the cream over 3/4 cup semi-sweet chocolate chips and let sit two minutes, then stir until smooth and glossy. Pour or drizzle over the roll and garnish with reserved chopped peanut butter cups. Chill 30 minutes to set before slicing.

Storage Tips

Store the roll seam-side down in an airtight container in the refrigerator for up to 4 days. For best texture, slice just before serving. If freezing, wrap the whole roll tightly in plastic wrap followed by a layer of aluminum foil and freeze for up to 3 months. Thaw covered overnight in the refrigerator and bring to room temperature for 20 to 30 minutes before serving to soften the ganache slightly.

Ingredient Substitutions

Use natural peanut butter if you prefer, but reduce added heavy cream slightly because natural peanut butter is oilier. For a nut-free alternative, try sunflower seed butter and swap chopped peanut butter cups for sunflower butter cups. To make this dairy-free, use a plant-based heavy cream substitute both in the filling and ganache and choose dairy-free chocolate chips. Note substitutions will alter texture and sweetness slightly.

Serving Suggestions

Serve slices with a small scoop of vanilla ice cream or a dollop of lightly whipped cream and a sprinkle of chopped peanuts. For an elegant presentation, place slices on a long platter and drizzle extra ganache in a lattice. This dessert pairs well with strong coffee or a milkshake for a nostalgic twist. For gatherings, pre-slice into even portions and arrange on a tray for guests to help themselves.

Cultural Background

Rolled sponge cakes have European roots in confections like the Swiss roll and jelly roll. The idea of combining chocolate and peanut butter is a modern American classic popularized by candy manufacturers and home bakers. This version celebrates that pairing by stuffing the light sponge with an unabashed peanut butter filling studded with candy pieces, blending traditional technique with contemporary flavors.

Seasonal Adaptations

In summer, serve chilled with a scoop of lemon sorbet for contrast. Around holidays, fold in chopped toasted pecans or swap the peanut butter cups for seasonal chocolate candies. For colder months, warm the ganache slightly before pouring so it creates a glossy drip and finish the roll with a dusting of cinnamon or espresso powder to deepen the flavor profile.

Meal Prep Tips

Make the sponge and cool it fully a day ahead. Prepare the filling and store it airtight in the refrigerator. Assemble on the day you plan to serve for the freshest texture. If transporting, keep the roll chilled in a cooler; assemble any final garnishes on site to avoid moisture buildup. Use a serrated knife warmed under hot water for clean slices.

Bring this dessert to your next gathering and watch it become a requested repeat. It combines approachable techniques with a memorable flavor combination that keeps people coming back for more.