Peanut Butter Cup Cake Roll

Peanut Butter Cup Cake Roll

Ingredients:

For the Cake:

• 3 large eggs
• ¾ cup (150g) granulated sugar
• 2 teaspoons brewed coffee or water
• 1 teaspoon vanilla extract
• ¼ cup (20g) unsweetened cocoa powder
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ¾ cup (93g) all-purpose flour
• Powdered sugar, for rolling

For the Filling & Topping:

• 2 ounces (113g) cream cheese, softened
• ⅓ cup (89g) peanut butter
• 1 cup (113g) powdered sugar
• 1 teaspoon vanilla extract
• 4 tablespoons + ⅔ cup (59ml + 158ml) heavy whipping cream
• 7 regular size Reese’s peanut butter cups, chopped (about 1 cup)
• 1 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly grease it.
2. In a large bowl, whisk eggs and granulated sugar until light and fluffy. Add coffee (or water) and vanilla extract, mixing well.
3. Sift together cocoa powder, salt, baking powder, and flour. Gradually add to the egg mixture, stirring until combined.
4. Pour batter onto the prepared baking sheet, spreading evenly. Bake for 10-12 minutes or until the top of the cake springs back when touched.
5. Immediately turn out onto a powdered sugar-dusted towel. Roll up cake and towel together, starting from the narrow end. Cool on a wire rack.
6. For the filling, beat cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth. Gradually add heavy cream and continue beating until the mixture is light and fluffy.
7. Unroll cake, spread the filling evenly over the top, and sprinkle with chopped peanut butter cups. Roll the cake back up.
8. Melt the chocolate chips and drizzle over the rolled cake. Chill before serving.

Prep Time: 25 minutes | Cooking Time: 12 minutes | Total Time: 37 minutes | Kcal: 530 kcal per serving | Servings: 10 servings