Why You’ll Love This Recipe
This dessert combines the classic flavors of chocolate and peanut butter into a beautiful roll cake that looks impressive but is easy to make. The soft chocolate sponge cake pairs perfectly with the creamy peanut butter filling, while the crunchy Reese’s cups add delightful texture and extra indulgence. It’s a crowd-pleaser that’s ideal for special occasions or any time you want to treat yourself.
ingredients
For the Cake:
- 1 box chocolate cake mix
- Ingredients listed on the box (usually eggs, water, and oil)
For the Filling:
- 1 cup creamy peanut butter
- 2 cups whipped topping (such as whipped cream or whipped non-dairy topping)
- 1 cup chopped Reese’s peanut butter cups
For Garnish:
- Extra whipped topping
- Extra chopped Reese’s peanut butter cups
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
- Preheat the oven: Preheat your oven to the temperature directed on the cake mix box, typically 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the cake batter: Prepare the chocolate cake mix according to package instructions. Pour the batter into the prepared pan and spread evenly.
- Bake the cake: Bake for 12–15 minutes, or until the cake is set but still soft. Avoid overbaking to prevent cracking during rolling.
- Roll the cake: While still warm, use the parchment paper to gently roll the cake from the short end into a log. Let it cool completely while rolled to help it keep its shape.
- Prepare the filling: In a bowl, mix the creamy peanut butter and whipped topping until smooth and fluffy.
- Unroll and fill the cake: Carefully unroll the cooled cake. Spread the peanut butter filling evenly over the surface and sprinkle with chopped Reese’s peanut butter cups.
- Roll and finish: Gently re-roll the cake (without the parchment paper), keeping it tight but careful not to crack it. Place seam-side down on a serving plate.
- Chill and garnish: Refrigerate for at least 1 hour to set. Before serving, top with extra whipped topping and sprinkle with more chopped Reese’s cups if desired.
Servings and timing
- Yield: 10 servings
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time (including chilling): 1 hour 45 minutes
Variations
- Drizzle melted chocolate over the top before chilling for an extra chocolaty finish.
- Substitute peanut butter cups with other favorite candies like M&M’s or chopped nuts.
- Use flavored whipped topping (chocolate or vanilla) for a twist on the filling.
- Add a touch of sea salt on top to balance the sweetness.
storage/reheating
- Storage: Store leftovers covered in the refrigerator for up to 3 days.
- Freezing: Freeze the roll (without garnish) for up to 1 month. Thaw overnight in the fridge before serving.
- Reheating: Best served chilled; no reheating necessary.
FAQs
Can I make this with homemade chocolate cake instead of a mix?
Yes, a homemade chocolate sponge will work well if you prefer.
How do I prevent the cake from cracking while rolling?
Roll the cake while it’s still warm and use parchment paper to help guide the roll.
Can I use natural peanut butter?
Natural peanut butter works but may be less creamy; you might need to adjust sweetness.
Is this dessert suitable for kids?
Yes, this is a kid-friendly dessert everyone will enjoy.
Can I use a different candy instead of Reese’s?
Absolutely! Try chopped Snickers, Kit-Kat, or your favorite candy bars.
Can I make this dairy-free?
Use dairy-free whipped topping and a dairy-free chocolate cake mix to adapt.
How long does the filling stay fresh?
Keep refrigerated and consume within 3 days for best quality.
Can I add frosting outside the roll?
You can, but it’s delicious served simply with whipped topping.
How thick should the cake layer be?
About ½ inch thickness before baking works best for rolling.
What if the cake cracks when rolling?
Patch cracks with extra filling after rolling, or roll tighter next time while warm.
Conclusion
The Chocolate Peanut Butter Dream Roll is an irresistible dessert combining soft chocolate cake, creamy peanut butter filling, and crunchy Reese’s cups for a decadent treat. Simple to assemble but impressive in taste and presentation, this roll cake is perfect for celebrations or satisfying any sweet tooth craving.
Print
Chocolate Peanut Butter Dream Roll
- Total Time: 1 hour 45 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A decadent chocolate sponge cake rolled with creamy peanut butter filling and crunchy chopped Reese’s peanut butter cups, creating an indulgent and crowd-pleasing dessert perfect for special occasions.
Ingredients
1 box chocolate cake mix
Ingredients listed on the box (usually eggs, water, and oil)
1 cup creamy peanut butter
2 cups whipped topping (such as whipped cream or whipped non-dairy topping)
1 cup chopped Reese’s peanut butter cups
Extra whipped topping (for garnish)
Extra chopped Reese’s peanut butter cups (for garnish)
Instructions
- Preheat oven to the temperature directed on the cake mix box (typically 350°F/175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the chocolate cake mix according to package instructions. Pour batter into the prepared pan and spread evenly.
- Bake for 12–15 minutes, or until cake is set but still soft. Avoid overbaking to prevent cracking during rolling.
- While still warm, use parchment paper to gently roll the cake from the short end into a log. Let cool completely while rolled to help it keep its shape.
- In a bowl, mix creamy peanut butter and whipped topping until smooth and fluffy.
- Carefully unroll the cooled cake. Spread peanut butter filling evenly over the surface and sprinkle with chopped Reese’s peanut butter cups.
- Gently re-roll the cake (without parchment paper), keeping it tight but careful not to crack. Place seam-side down on a serving plate.
- Refrigerate for at least 1 hour to set. Before serving, top with extra whipped topping and sprinkle with more chopped Reese’s cups if desired.
Notes
Drizzle melted chocolate over the top before chilling for extra chocolate flavor.
Substitute Reese’s cups with other candies like M&M’s or chopped nuts.
Use flavored whipped topping (chocolate or vanilla) for variation.
Add a pinch of sea salt on top to balance sweetness.
Store leftovers covered in the refrigerator for up to 3 days.
Freeze the roll (without garnish) for up to 1 month; thaw overnight in fridge before serving.
Roll the cake while warm to prevent cracking; patch cracks with filling if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking, Rolling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 350-400 kcal
- Sugar: Approx. 30-35g
- Sodium: Approx. 200-250mg
- Fat: Approx. 20-25g
- Saturated Fat: Approx. 6-8g
- Unsaturated Fat: Approx. 10-12g
- Trans Fat: 0g
- Carbohydrates: Approx. 35-40g
- Fiber: Approx. 2-3g
- Protein: Approx. 5-7g
- Cholesterol: Approx. 40-50mg
