Creamy Chocolate Peanut Butter Dream Roll

Why You’ll Love This Recipe

I adore this dessert because it looks impressive but doesn’t require complicated steps. The cake stays light and moist, while the whipped peanut butter filling adds a dreamy creaminess that melts in my mouth. It’s the kind of dessert that makes people think I spent hours in the kitchen, even though it comes together easily. I also love that it can be made ahead and stored in the fridge, making it perfect for entertaining.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Dry Ingredients
1 cup all-purpose flour (sift before measuring for even texture)
1/3 cup unsweetened cocoa powder (use high-quality cocoa for best flavor)
3/4 cup granulated sugar (sweetens the cake and aids in texture)
1 teaspoon baking powder (essential for a light and airy cake)
1/4 teaspoon salt (enhances flavors and balances sweetness)

Wet Ingredients
3 large eggs (provides moisture and richness)
1/4 cup milk (use whole milk for richer flavor)

Filling
1 cup creamy peanut butter (adds rich flavor)
1 cup powdered sugar (gives sweetness and smooth texture to filling)
1/2 cup heavy cream (whipped for a light and airy filling)

Directions

I begin by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a mixing bowl, I whisk together the flour, cocoa powder, sugar, baking powder, and salt until they’re evenly blended.

In another bowl, I beat the eggs until frothy, then add the milk and mix until well combined. I slowly pour the wet mixture into the dry ingredients, stirring just until everything comes together into a smooth batter.

Next, I pour the batter onto the prepared baking sheet, spreading it evenly with a spatula. I bake it for 12–15 minutes, until the cake springs back when lightly pressed. Once it’s done, I remove it from the oven and let it cool in the pan for about 5 minutes. Then, I carefully flip the cake onto a clean kitchen towel dusted with powdered sugar. While it’s still warm, I roll it up gently using the towel and let it cool completely—this helps the cake hold its rolled shape without cracking later.

For the filling, I beat together the creamy peanut butter and powdered sugar until smooth and fluffy. In a separate bowl, I whip the heavy cream until stiff peaks form, then fold it gently into the peanut butter mixture to create a light, airy filling.

Once the cake is cool, I unroll it carefully and spread the peanut butter filling evenly over the surface. Then, I re-roll the cake tightly, wrap it in plastic wrap, and refrigerate it for at least 2 hours to set.

Before serving, I remove it from the fridge, unwrap it, and dust it with powdered sugar. I slice it into even rounds and serve each piece chilled or slightly softened at room temperature.

Servings and Timing

This recipe makes about 8 servings. It takes roughly 30 minutes to prepare, 15 minutes to bake, and at least 2 hours of chilling time, for a total of about 2 hours and 45 minutes before it’s ready to serve.

Variations

Sometimes I drizzle melted chocolate or a touch of caramel over the top for extra flair. I’ve also added a layer of chopped peanuts or mini chocolate chips inside the filling for a bit of crunch. For a lighter version, I use reduced-fat peanut butter or replace part of it with Greek yogurt. Around the holidays, I like to add a pinch of cinnamon or espresso powder to the chocolate batter for a warm twist.

Storage/Reheating

I keep any leftovers in an airtight container in the refrigerator for up to 3 days. It stays fresh and moist, and the flavors actually deepen over time. This roll also freezes beautifully—I wrap it tightly in plastic wrap and foil, then thaw it overnight in the fridge before serving. There’s no need to reheat it; it’s best served chilled or at room temperature.

FAQs

How do I keep the cake from cracking when rolling?

I roll the cake while it’s still warm in a towel dusted with powdered sugar. This helps it form the shape without breaking.

Can I make the roll ahead of time?

Yes, I often make it the day before serving. It tastes even better once it’s had time to chill and set in the fridge.

What size baking sheet should I use?

A 10×15-inch jelly roll pan works perfectly for this recipe—it gives the right thickness for easy rolling.

Can I use natural peanut butter?

I prefer using creamy, no-stir peanut butter for a smoother filling. Natural peanut butter can make the texture a bit oily.

Can I add chocolate ganache on top?

Absolutely! A drizzle of ganache or melted chocolate makes it even more decadent.

What if I don’t have heavy cream?

I can substitute whipped topping or make a lighter filling with Greek yogurt mixed with peanut butter and powdered sugar.

How do I prevent the cake from sticking to the towel?

I dust the towel generously with powdered sugar before flipping the cake onto it. This prevents sticking and adds sweetness.

Can I use almond butter instead of peanut butter?

Yes, almond butter or even hazelnut spread works beautifully for a different twist.

Do I need to refrigerate the roll?

Yes, because of the whipped cream filling, it should be kept chilled until serving.

Can I double the recipe for a larger crowd?

Definitely. I make two rolls and refrigerate them side by side—they slice and serve beautifully for parties.

Conclusion

I love how this Creamy Chocolate Peanut Butter Dream Roll delivers pure dessert bliss with every bite. The rich chocolate sponge, creamy peanut butter filling, and delicate presentation make it a standout treat for any occasion. It’s one of those desserts that’s as fun to make as it is to eat—simple, elegant, and absolutely irresistible.