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This indulgent chocolate and peanut butter spiral cake brings together everyone's favorite flavor duo in one eye-catching treat. The soft chocolate sponge wraps around a smooth peanut butter cream dotted with chopped Reese's pieces, all covered in rich chocolate ganache for a mind-blowing dessert experience.
I came up with this swirled creation when my kid asked for something with "tons of peanut butter cups" for his birthday. Seeing his jaw drop when I cut into that spiral of peanut butter goodness inside chocolate cake meant this dessert earned its spot in our family favorites.
What You'll Need
- Room temp eggs: they give the cake its fluffiness and structure; don't skip bringing them to room temperature
- Ready coffee: brings out chocolate flavors without tasting like coffee; grab decaf for kid-friendly versions
- Plain cocoa powder: creates the chocolate base; try Dutch-processed for darker color if you have it
- Softened cream cheese: keeps the filling firm and adds a nice tang against the sweet elements
- Regular peanut butter: delivers the smoothest texture; while natural kinds work too, you might need extra sugar to thicken them
- Cold whipping cream: needs at least 36% fat to whip properly for both filling and topping
- Chopped Reese's cups: add texture and peanut butter punch; go with standard size or minis
Making Your Cake Roll
- Get your pan ready:
- Cover a jelly roll pan completely with foil including the sides then coat with cooking spray, paying extra attention to corners where sticking happens most. Heat your oven to exactly 350°F, checking with a thermometer since the right heat matters for thin cakes like this.
- Mix your batter:
- Beat eggs until they're foamy for about half a minute then slowly pour in sugar while mixing for roughly 2 minutes until everything looks pale and thicker. Add coffee and vanilla with just enough mixing to combine them. In another bowl, mix all dry stuff then fold it into your wet ingredients with a spatula using gentle movements until just combined - too much mixing will make your cake tough.
- Bake and form the roll:
- Spread batter evenly across the pan with an offset spatula so it's the same thickness everywhere. Bake until touching the middle makes it bounce back, usually 10-12 minutes. While it's in the oven, lay out a clean kitchen towel and cover it with powdered sugar. As soon as the cake comes out, flip it onto this towel and slowly roll it from the short end with the towel inside. This early rolling helps train your cake to curl without breaking later.
- Whip up the filling:
- Beat cream cheese smooth first, then mix in peanut butter until they're fully blended, making sure to scrape down the bowl a few times. Add powdered sugar bit by bit on low speed, then turn it up once it's mixed in. Pour in vanilla and cream, then whip until everything gets fluffy and forms soft peaks, about 2 minutes. Gently fold in your chopped Reese's cups to keep the filling light and airy.
- Put it all together:
- Carefully unroll your cooled cake while keeping it on the towel, gently freeing any stuck parts. Spread filling evenly across the cake but leave a half-inch border all around to prevent overflow. Use the towel to help you roll the cake back up snugly without squeezing out the filling. Wrap your finished roll in plastic and chill for at least an hour so everything sets up right.
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This dessert always takes me back to baking with my grandma who showed me how to make my first rolled cake. She always told me "waiting makes perfect swirls" as we let the cake cool down. Adding peanut butter cups was my way of updating her old-school recipe.
Keeping It Fresh
Your cake roll will stay good in the fridge for up to 4 days when wrapped tightly in plastic. The taste actually gets better after a day as moisture from the filling soaks slightly into the cake. If you want to keep it longer, freeze single slices on a baking sheet until they're solid, then put them in a freezer container with parchment paper between each piece. When you're ready to eat them, just let them thaw in the fridge for about 2 hours.
Fixing Common Problems
Got cracks in your cake? It might've baked too long or cooled too much before rolling. Don't worry! The filling usually hides small cracks and the ganache covers the outside completely. If it's really badly cracked, just turn it into a trifle by cutting the cake into chunks and layering it with filling in a clear bowl.
Ways To Serve
Take this dessert to the next level by adding a scoop of vanilla ice cream that perfectly balances the rich chocolate and peanut butter. A light sprinkling of cocoa powder or some warm peanut butter drizzled over each slice makes it look extra special for guests. I've found it tastes best when it's cool but not cold from the fridge - let it sit out for about 15 minutes before serving so all the flavors can really shine.
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Frequently Asked Questions
- → What’s the trick to keep the cake from cracking?
Wrap it up while it’s still warm in a powdered sugar-dusted towel. This keeps it flexible and crack-free.
- → Can I switch out Reese's cups for something else?
Sure, replace them with other candies or skip them entirely for a simpler twist.
- → How long does it need to chill after rolling?
Let it cool in the fridge for at least an hour to firm up before slicing.
- → Can I make it a day ahead?
Of course! Prepare it in advance and save the ganache for the final touch before serving.
- → Is there another option besides heavy cream?
You can use thick coconut cream if you’re avoiding dairy. Works just as well!