The Ultimate Peanut Butter Swirl Cake Roll Recipe

Okay, listen up! If there’s one flavor combo that just *speaks* to my soul, it’s chocolate and peanut butter. Seriously, is there anything better? It’s like a little hug in your mouth! And while I love a good cookie or brownie with this dynamic duo, there’s something extra special, extra *fancy* feeling, about a cake roll. Especially this **Peanut Butter Swirl Cake Roll**.

Growing up, my mom would sometimes make those pre-made cake rolls from the freezer section, and they felt like such a treat. But let me tell you, making one from scratch? Totally different ballgame! It feels a little intimidating at first, rolling a warm cake in a towel and all that, but trust me, it’s way easier than you think. And the payoff? A moist, chocolatey cake wrapped around a ridiculously creamy, dreamy peanut butter filling. It’s pure magic.

This recipe is my go-to when I want to impress without spending hours in the kitchen. It looks stunning, tastes incredible, and honestly, the process is kind of fun! Once you nail the rolling part (and don’t worry, I’ve got tips for that!), you’ll be whipping up **Peanut Butter Swirl Cake Rolls** for every occasion. Get ready for some serious “oohs” and “aahs”! Let’s dive in!

Why You’ll Love This Peanut Butter Swirl Cake Roll

Honestly, what’s not to love? This isn’t just any dessert; it’s a showstopper that tastes even better than it looks (and it looks pretty darn good!).

First off, that flavor! Hello, chocolate and peanut butter! It’s a classic for a reason, and in this **Peanut Butter Swirl Cake Roll**, they sing together.
It looks super impressive, right? People will think you spent hours slaving away, but shhh, it’s actually pretty straightforward!
The texture is spot-on – a tender, moist chocolate cake wrapped around a smooth, creamy peanut butter filling. It’s the perfect bite every time.
And honestly? Once you get the hang of the rolling part, this **Peanut Butter Swirl Cake Roll** is surprisingly easy to make. A little effort for a huge reward!

Gathering Ingredients for Your Peanut Butter Swirl Cake Roll

Alright, before we get our hands messy (in the best way!), let’s make sure we’ve got everything lined up for this glorious **Peanut Butter Swirl Cake Roll**. You probably have most of this stuff hanging out in your pantry and fridge already, which is one of the things I love about this recipe! No weird, hard-to-find ingredients here.

You’ll need: **4 large eggs** (make sure they’re large!), **1 cup of granulated sugar** for that sweet cake base, and then for our chocolatey goodness, **½ cup of all-purpose flour** and **⅓ cup of unsweetened cocoa powder**. Don’t forget your leavening – **1 teaspoon of baking powder** and just a **¼ teaspoon of salt** to balance things out. We’ll also need **⅓ cup of water** and **1 teaspoon of vanilla extract** for flavor.

Now for the star of the filling show: **1 cup of creamy peanut butter**. Go for the creamy stuff here, it makes for a smoother filling. You’ll also need **1 cup of powdered sugar** for sweetness and body, **½ cup of softened butter** (this is key for creaminess!), and about **¼ cup of milk** to get that perfect spreadable consistency. See? Simple, delicious ingredients coming together for an epic **Peanut Butter Swirl Cake Roll**!

Essential Equipment for a Perfect Peanut Butter Swirl Cake Roll

You don’t need a ton of fancy gadgets for this, just a few key players to make sure your **Peanut Butter Swirl Cake Roll** comes out perfectly. First up, a **15×10-inch jelly roll pan** is a must – it’s the perfect size for that thin cake layer we need for rolling. You’ll also want a good **mixer**, either a stand mixer or a hand mixer, for beating those eggs and whipping up that dreamy filling. And finally, a **wire rack** is super important for cooling the cake properly before you fill and roll it. That’s pretty much it!

Step-by-Step Guide: How to Prepare Your Peanut Butter Swirl Cake Roll

Okay, this is where the magic happens! Don’t be intimidated; we’re just going to take it one step at a time. You’ve got this! Here’s how to make your amazing **Peanut Butter Swirl Cake Roll**:

First things first, get that oven ready! Preheat it to 375°F (190°C). While it’s heating up, take your 15×10-inch jelly roll pan. Give it a good grease, and then line it with parchment paper. This is crucial for getting the cake out easily!
In a big bowl, get your eggs and granulated sugar in there. Beat them together until they’re really thick and look pale yellow. This is going to give your cake roll that light, airy texture.
In a separate bowl, whisk together your flour, cocoa powder, baking powder, and salt. Just a quick whisk to combine them.
Now, we’re going to carefully add the dry stuff to the egg mixture. Don’t just dump it all in! Add a little bit of the dry mix, then a little bit of the water and vanilla, and keep alternating until everything is just combined. Don’t overmix!
Pour that beautiful chocolate batter evenly into your prepared pan. Spread it out gently with a spatula. Pop it in the preheated oven and bake for about 12-15 minutes. You’re looking for the cake to spring back when you gently touch it.
Okay, here’s the slightly nerve-wracking but totally doable part! As soon as the cake comes out of the oven, lay a clean dish towel (that you’ve dusted with powdered sugar!) on your counter. Carefully, but quickly, flip the warm cake onto the towel. Gently peel off the parchment paper.
Roll the warm cake up tightly in the towel, starting from one of the short ends. Don’t worry if it looks a little messy! Let it cool completely rolled up like this on a wire rack. This trains the cake to keep its shape.
While the cake is cooling, let’s make that dreamy filling! In a bowl, beat together the creamy peanut butter, powdered sugar, softened butter, and milk until it’s super smooth and creamy. Taste it! (You know you want to).
Once the cake is totally cool, carefully unroll it from the towel. Spread that glorious peanut butter filling all the way to the edges.
Now, reroll the cake, but this time *without* the towel! Roll it up tightly, keeping the filling inside.
Wrap it up snugly in plastic wrap and pop your **Peanut Butter Swirl Cake Roll** in the fridge for at least an hour. This chilling time is key for setting the filling and making it easy to slice.

See? Not so scary, right? You’ve just made a delicious **Peanut Butter Swirl Cake Roll**!

Expert Tips for a Flawless Peanut Butter Swirl Cake Roll

Alright, you’ve got the steps down, but sometimes a few little tricks make *all* the difference. Here are my top tips for making your **Peanut Butter Swirl Cake Roll** absolutely perfect:

Don’t skip the greasing *and* parchment paper step! It’s double insurance that your cake won’t stick, which is the worst feeling ever when you’re ready to roll.
Dusting that towel with powdered sugar is a must. It gives the cake a little cushion and prevents it from sticking to the towel as it cools and sets its shape.
Rolling the cake while it’s still warm is key! If you wait too long, it’ll crack when you try to roll it. A warm cake is a flexible cake!
Be patient with the chilling time. It’s tempting to cut into that beautiful **Peanut Butter Swirl Cake Roll** right away, but that hour (or more!) in the fridge lets the filling firm up and makes slicing so much cleaner and easier. Trust me on this one!

Frequently Asked Questions About Peanut Butter Swirl Cake Roll

Okay, I know you might have a few questions as you tackle this **Peanut Butter Swirl Cake Roll**! It’s a fun recipe, but sometimes little things pop up. Here are some common questions I get:

Q: My cake cracked when I unrolled it. What happened?
A: Oh no! That usually means it wasn’t rolled while it was warm enough, or it cooled completely before you rolled it for the first time. Remember to roll it up in the towel while it’s still warm from the oven!

Q: Can I use natural peanut butter for the filling?
A: I really recommend sticking to creamy, processed peanut butter for the filling in this **Peanut Butter Swirl Cake Roll**. Natural peanut butter tends to be a bit oilier and can separate, making the filling less smooth and creamy. Save the natural stuff for toast!

Q: How do I slice the cake roll cleanly?
A: Make sure your **Peanut Butter Swirl Cake Roll** is well chilled! Use a sharp knife and wipe the blade clean with a hot, damp cloth between slices. This helps prevent the filling from sticking and dragging.

Q: Can I make this ahead of time?
A: Absolutely! This **Peanut Butter Swirl Cake Roll** actually gets better as it sits in the fridge for a day or two, allowing the flavors to meld. Just keep it wrapped tightly in plastic wrap.

Serving and Storing Your Peanut Butter Swirl Cake Roll

Alright, the hardest part is over (waiting for it to chill!). Now comes the fun part – slicing and serving this beautiful **Peanut Butter Swirl Cake Roll**! Use a sharp knife and slice it into about 1-inch thick rounds. I like to wipe my knife with a warm, damp cloth between slices for really clean cuts. Serve it as is, or maybe with a little extra drizzle of melted chocolate or a scoop of vanilla ice cream if you’re feeling extra decadent!

Got leftovers? (Rare, but it happens!). Just wrap any remaining slices or the whole **Peanut Butter Swirl Cake Roll** tightly in plastic wrap. It keeps beautifully in the fridge for 3-4 days. Honestly, I think it tastes even better the next day! No need to reheat, it’s perfect served cold right from the fridge.

Nutritional Information Disclaimer

Just a quick note about the nutritional information provided for this **Peanut Butter Swirl Cake Roll**. The values listed are just estimates! They can change based on the specific brands you use for your ingredients and how you prepare everything. Think of it as a general guide, not a perfect science!

Share Your Peanut Butter Swirl Cake Roll Creation

So, did you make it?! I really hope you did! I’d absolutely LOVE to see how your **Peanut Butter Swirl Cake Roll** turned out. Snap a pic and share it with me! And please, please, please leave a comment below and let me know what you thought. Did you love it? Any fun tweaks you made? Don’t forget to rate the recipe too! Happy baking, friends!

Peanut Butter Swirl Cake Roll: a 4 egg wonder

Author: goforecipes.com
Total Time: 1 hour 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful cake roll featuring a rich chocolate cake swirled with creamy peanut butter filling.

Ingredients

Scale

4 large eggs
1 cup granulated sugar
½ cup all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup water
1 teaspoon vanilla extract
1 cup creamy peanut butter
1 cup powdered sugar
½ cup softened butter
¼ cup milk

Instructions

Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line with parchment paper.
In a large bowl, beat eggs and granulated sugar until thick and pale.
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
Gradually add dry ingredients to the egg mixture, alternating with water and vanilla, mixing until just combined.
Pour batter evenly into the prepared pan. Bake for 12-15 minutes, or until cake springs back when gently pressed.
While the cake is warm, invert it onto a clean dish towel dusted with powdered sugar. Carefully peel off the parchment paper.
Roll the cake up tightly in the towel, starting from the short end. Let cool completely on a wire rack.
For the filling, beat together peanut butter, powdered sugar, softened butter, and milk until smooth and creamy.
Unroll the cooled cake and spread the filling evenly over the surface.
Reroll the cake tightly without the towel.
Chill for at least 1 hour before slicing and serving.

Notes

Make sure the cake is still warm when rolling to prevent cracking.
Dusting the towel with powdered sugar helps prevent the cake from sticking.
Chill the cake roll thoroughly before slicing for clean cuts.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 40g
Sodium: 250mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 10g
Cholesterol: 80mg

Keywords: cake roll, chocolate cake, peanut butter, dessert, baking