There are desserts you like… and then there are desserts you remember. This Reese’s Peanut Butter Cup Roll Cake is unforgettable. It’s rich, creamy, and loaded with chocolate and peanut butter in every bite. Thank you so much for stopping by—I’m thrilled to share this indulgent yet approachable dessert with you! If you’re new here […]
Pin itReese’s Peanut Butter Cup Roll Cake Recipe | Recipesgem
There are desserts you like… and then there are desserts you remember. This Reese’s Peanut Butter Cup Roll Cake is unforgettable. It’s rich, creamy, and loaded with chocolate and peanut butter in every bite. Thank you so much for stopping by—I’m thrilled to share this indulgent yet approachable dessert with you!
If you’re new here and love recipes that are both impressive and easy to make, be sure to subscribe to get all my latest recipes sent straight to your inbox.
What Is a Reese’s Peanut Butter Cup Roll Cake?
This roll cake is a soft, chocolate sponge cake wrapped around a fluffy peanut butter filling, all topped with a drizzle of ganache and chunks of chopped Reese’s. It looks fancy, but it comes together with simple ingredients and a few easy steps.
Perfect for holidays, birthdays, or anytime you’re craving that unbeatable chocolate + peanut butter combo.
Reasons to Love This Recipe
Incredibly delicious: It’s a giant, creamy Reese’s you can slice.
Surprisingly simple: The sponge is forgiving, and rolling is easier than it sounds.
Great for making ahead: Chill it overnight for even better flavor and texture.
Customizable: Use full-size or mini Reese’s, or swap in your favorite nut butter.
What It Tastes Like
This cake is light yet rich. The sponge is tender with deep cocoa flavor, while the filling is creamy and slightly tangy from the cream cheese. Chopped Reese’s Cups bring texture and pure candy joy in every slice. The ganache on top ties everything together in the most mouthwatering way.
Why You’ll Be Glad You Made It
Crowd-pleasing flavor combo
Elegant presentation with minimal effort
Flexible enough for variations
Stores and slices beautifully
Ingredients
For the Chocolate Cake:
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1/4 cup vegetable oil
1/4 cup milk
For the Filling:
8 oz cream cheese, softened
1/2 cup creamy peanut butter
1/4 cup powdered sugar
1 cup heavy whipping cream
For the Ganache:
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream
For the Topping:
8–10 mini Reese’s Peanut Butter Cups, chopped
Tools You’ll Need
10×15-inch jelly roll pan
Electric mixer or stand mixer
Mixing bowls
Parchment paper
Clean kitchen towel
Offset spatula
Microwave-safe bowl or small saucepan
Ingredient Substitutions & Additions
Nut-free version: Use sunflower seed butter instead of peanut butter.
Sweeter filling: Add 1–2 extra tablespoons of powdered sugar to the filling.
Extra texture: Sprinkle chopped Reese’s inside the roll, not just on top.
Different topping: Swap ganache for chocolate frosting or a peanut butter glaze.
How to Make Reese’s Peanut Butter Cup Roll Cake
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease it so the cake doesn’t stick.
Step 2: Make the Cake Batter
In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
In another large bowl, beat the eggs and sugar until thick and pale—about 3–4 minutes. Add vanilla, oil, and milk. Stir to combine.
Gently fold in the dry ingredients until smooth. Pour into the prepared pan and spread evenly.
Step 3: Bake
Bake for 10–12 minutes. The cake should spring back lightly when touched.
Step 4: Roll the Cake
While the cake bakes, lay a clean towel on the counter and dust it with powdered sugar.
When the cake is done, carefully turn it out onto the towel. Peel off the parchment. Starting at the short end, roll the cake and towel together. Let cool completely.
Step 5: Make the Filling
Beat the cream cheese, peanut butter, and powdered sugar until smooth. In a separate bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mix.
Step 6: Fill and Re-roll
Unroll the cooled cake. Spread the filling evenly across the surface, leaving a small border. Re-roll the cake (without the towel this time) and place seam-side down on a serving plate. Chill for at least 1 hour.
Step 7: Add Ganache and Toppings
Heat cream and pour over chocolate chips. Let sit for 1 minute, then stir until smooth. Drizzle over the chilled cake. Sprinkle with chopped Reese’s.
What to Serve With It
A tall glass of milk (classic!)
Cold brew coffee or hot espresso
Vanilla bean ice cream
Whipped cream or berries to add a fresh touch
Tips for Success
Don’t overbake the cake. A dry sponge cracks easily.
Roll while it’s warm. This helps it hold shape without breaking.
Let it chill. The filling sets better, and it slices more cleanly.
Use room temperature cream cheese. It blends smoother.
Storage Instructions
Refrigerator: Store tightly wrapped for up to 5 days.
Freezer: Wrap in plastic and foil. Freeze for up to 2 months. Thaw in the fridge before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! It’s better after chilling, so make it the day before if you can.
My cake cracked. What do I do?
No worries! Just cover with ganache and toppings. It’ll still taste amazing.
Can I use natural peanut butter?
Not recommended. Use creamy, no-stir peanut butter for the best consistency.
Is this gluten-free?
No, but you can substitute a 1:1 gluten-free baking flour to make it gluten-free.
Conclusion
This Reese’s Peanut Butter Cup Roll Cake is the kind of dessert that makes people say “wow” before they even take a bite. And once they do? Pure bliss. Whether you’re baking for a celebration or just because, this cake delivers big-time flavor with very little fuss.
I’m kicking myself for not making this sooner—and I hope you love it as much as I do!
If you try this recipe, I’d love to see it! Tag me on Pinterest or Instagram and use #MmmRecipesRollCake so I can share your creation.
Nutritional Information (per slice, approx. 1 of 12)
Calories: 380
Fat: 24g
Carbs: 35g
Sugar: 26g
Protein: 6g
Fiber: 2g
Let’s Make It Together!
I genuinely hope this Reese’s Peanut Butter Cup Roll Cake becomes one of your go-to desserts. Whether it’s your first time making a roll cake or your fiftieth, this one is incredibly rewarding. The process is simple, the results are stunning, and honestly—who could resist a slice of cake that tastes like a giant Reese’s?!
If you’re nervous about the rolling part, I totally get it. I was too! But I promise, once you try it, you’ll be hooked. The cake is soft and flexible, and even if it isn’t perfectly rolled, the ganache and toppings make everything look gorgeous in the end. That first slice you cut, with the swirl of filling inside and bits of candy peeking through? Perfection.
Final Words of Encouragement
You’ve got this! Seriously—don’t be intimidated by how “fancy” this roll cake looks. Once you roll it up, fill it with that dreamy peanut butter cream, and drizzle on the ganache, you’ll feel like a total baking rockstar. The best part? Everyone who tastes it will think you spent hours making it.
Whether it’s a birthday, bake sale, or just a Tuesday that needs a little chocolate-peanut butter magic, this cake delivers every time.
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Ready to Bake?
Now it’s your turn! Go grab your Reese’s, preheat that oven, and let’s make something unforgettable. If you do make this Reese’s Peanut Butter Cup Roll Cake, please take a photo and tag me on Pinterest or Instagram—nothing makes me happier than seeing your versions of the recipes I love.
Don’t forget to rate the recipe and leave a review below! I read every comment, and your feedback helps others (and me!) so much.
Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
Step 2: Make the Chocolate Sponge
In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
In another large bowl, beat the eggs and sugar until pale and thick (about 3–4 minutes). Stir in vanilla, oil, and milk. Fold in the dry ingredients until just combined.
Pour the batter into the pan and spread evenly. Bake for 10–12 minutes until the cake springs back when touched.
Step 3: Roll the Cake
While the cake is baking, lay a clean kitchen towel flat and dust it with powdered sugar. When the cake is done, immediately invert it onto the towel. Carefully peel off the parchment paper and roll the cake up with the towel inside. Let it cool completely.
Step 4: Make the Peanut Butter Filling
Beat the cream cheese, peanut butter, and powdered sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture.
Step 5: Fill & Roll
Unroll the cooled cake, spread the peanut butter filling evenly across, and carefully re-roll (without the towel this time). Chill for at least 1 hour.
Step 6: Ganache & Garnish
Heat the cream and pour it over the chocolate chips. Let sit for 1 minute, then stir until smooth. Drizzle over the chilled roll cake and sprinkle with chopped Reese’s.
