As a busy mom with two energetic kids, I’m always on the lookout for fun and delightful treats that can bring a smile to their faces. One of our all-time favorites in our house is the Reese’s Peanut Butter Cup Roll Cake. This dessert is not only delicious but also super easy to whip up. It’s perfect for after-school snacks, birthday parties, or just a sweet surprise on a Tuesday!
Why Make This Recipe
Let’s be honest, who can resist the combo of chocolate and peanut butter? This roll cake is like a giant peanut butter cup wrapped in a soft, moist cake. It’s a dessert that kids and adults alike can enjoy. Plus, the rolling concept adds a fun twist to regular cake. It’s a little different and a whole lot of delicious! Plus, you’ll feel like a kitchen superstar when you roll it up. Trust me, your family will think you’ve spent hours making it, even though it only takes a little over half an hour to prepare.
How to Make Reese’s Peanut Butter Cup Roll Cake
Let’s dive into the ingredients and directions. I promise it’s as fun to make as it is to eat!
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1/2 cup chopped Reese’s peanut butter cups
Directions
Preheat your oven to 350°F (175°C). You’ll want to prepare your pan next. Grease and line a 15×10 inch jelly roll pan with parchment paper.
In a large bowl, mix together the flour, granulated sugar, eggs, cocoa powder, baking powder, salt, milk, vegetable oil, and vanilla. Make sure everything is well combined; it should look nice and smooth.
Spread the batter evenly onto the prepared pan. It’s a fun step—get those kids involved if you can!
Bake for 12-15 minutes. You can check if it’s done by sticking a toothpick in the middle; if it comes out clean, it’s ready to go.
Once baked, let it cool slightly. Here comes the fun part: roll it up with a kitchen towel that’s been dusted with powdered sugar. This keeps it from sticking, and it’ll look beautiful when you unroll it later!
In another bowl, mix the peanut butter, powdered sugar, cocoa powder, and heavy cream until creamy.
Unroll the cake gently, spread the peanut butter mixture evenly, and sprinkle the chopped Reese’s cups on top.
Roll it back up tightly and chill for at least an hour. This helps it hold its shape when you slice it.
Finally, slice and serve! Enjoy the sweet smiles as everyone digs in!
How to Serve Reese’s Peanut Butter Cup Roll Cake
This roll cake is perfect on its own, but if you want to get a little fancy, you can serve it with a drizzle of chocolate sauce or whipped cream on top. A little scoop of vanilla ice cream wouldn’t hurt either! It’s a great centerpiece for any dessert table, and trust me, it goes fast whenever we serve it.
How to Store Reese’s Peanut Butter Cup Roll Cake
If you somehow have leftovers (which is rare in our house!), you can store the cake in an airtight container in the fridge. It will stay fresh for about three days. Just remember to bring it back to room temperature before serving again; it tastes even better that way.
Tips to Make Reese’s Peanut Butter Cup Roll Cake
- Make sure the cake is completely cool before you roll it up to avoid cracks.
- Use a clean kitchen towel to help with rolling—it keeps things neat!
- If you’re short on time, you can skip chopping the Reese’s and just sprinkle them whole on top.
Variations
You can add a layer of sliced bananas for a different flavor twist or switch up the candy by adding crushed Oreos instead of Reese’s. Get creative with what you have at home!
FAQs
1. Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will give the cake an extra texture, which can be really fun.
2. What if I don’t have a jelly roll pan?
You can use any baking pan, but keep in mind that the baking time may vary. Just check it closer to the end to avoid overbaking.
3. Can I make this cake ahead of time?
Yes! This cake can be made a day in advance. Just make sure to keep it well covered in the fridge.
I hope you give this Reese’s Peanut Butter Cup Roll Cake a try! It’s always a hit in our family, and I know it will be in yours too. Happy baking!
Reese’s Peanut Butter Cup Roll Cake
This delightful roll cake combines the classic flavors of chocolate and peanut butter, creating a delicious treat that both kids and adults will love. Perfect for any occasion!
For the Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
For the Filling
- 1 cup creamy peanut butter (Can substitute with crunchy for added texture.)
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1/2 cup chopped Reese’s peanut butter cups (Can sprinkle whole if short on time.)
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 15×10 inch jelly roll pan by greasing and lining it with parchment paper.
- In a large bowl, combine flour, granulated sugar, eggs, cocoa powder, baking powder, salt, milk, vegetable oil, and vanilla. Mix until smooth.
- Spread the batter evenly onto the prepared pan.
Baking
- Bake for 12-15 minutes, checking with a toothpick for doneness.
- Once baked, allow the cake to cool slightly. Roll it up with a kitchen towel dusted with powdered sugar, then let it cool completely.
Filling and Assembly
- In another bowl, mix creamy peanut butter, powdered sugar, cocoa powder, and heavy cream until creamy.
- Gently unroll the cake, spread the peanut butter mixture evenly, and sprinkle the chopped Reese’s cups on top.
- Roll the cake back up tightly and chill in the refrigerator for at least one hour.
Serving
- Slice the roll cake and serve. Enjoy with chocolate sauce or whipped cream if desired.
Make sure the cake is completely cool before rolling to avoid cracks. Store leftovers in an airtight container in the fridge for up to three days.