Peanut Butter Cup Cake Roll

A deliciously moist chocolate cake rolled with a creamy, peanut butter filling and topped with a drizzle of chocolate ganache. This cake roll will melt in your mouth!

For the Cake:
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
3 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup vegetable oil
1/4 cup milk

For the Peanut Butter Filling:
1 cup creamy peanut butter
1 cup powdered sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1/4 cup heavy cream

For the Chocolate Ganache:
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream
1 tablespoon butter

Instructions:

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt. In a separate bowl, beat the eggs, sugar, and vanilla extract until smooth and light. Add the oil and milk, and mix until well combined. Gradually add the dry ingredients into the wet ingredients and mix until smooth.

Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.

Roll the cake: While the cake bakes, lay a clean kitchen towel on a flat surface and dust it with powdered sugar. Once the cake is done, remove it from the oven and immediately turn it out onto the towel. Peel off the parchment paper and roll the cake up with the towel. Allow it to cool completely.

Prepare the peanut butter filling: In a medium bowl, beat together the peanut butter, powdered sugar, butter, and vanilla extract until smooth. Gradually add the heavy cream to reach a creamy, spreadable consistency.

Fill the cake: Once the cake has cooled, carefully unroll it. Spread the peanut butter filling evenly over the cake, then carefully roll the cake back up without the towel.

Make the chocolate ganache: In a microwave-safe bowl, heat the chocolate chips and heavy cream in 20-second intervals, stirring between each interval, until smooth. Stir in the butter and let the ganache cool slightly.

Drizzle the ganache over the rolled cake and let it set.
Slice and serve your indulgent Peanut Butter Cup Cake Roll!