Description
A delightful cake roll featuring a rich chocolate cake swirled with creamy peanut butter filling.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup water
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- ½ cup softened butter
- ¼ cup milk
Instructions
- Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line with parchment paper.
- In a large bowl, beat eggs and granulated sugar until thick and pale.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add dry ingredients to the egg mixture, alternating with water and vanilla, mixing until just combined.
- Pour batter evenly into the prepared pan. Bake for 12-15 minutes, or until cake springs back when gently pressed.
- While the cake is warm, invert it onto a clean dish towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Roll the cake up tightly in the towel, starting from the short end. Let cool completely on a wire rack.
- For the filling, beat together peanut butter, powdered sugar, softened butter, and milk until smooth and creamy.
- Unroll the cooled cake and spread the filling evenly over the surface.
- Reroll the cake tightly without the towel.
- Chill for at least 1 hour before slicing and serving.
Notes
- Make sure the cake is still warm when rolling to prevent cracking.
- Dusting the towel with powdered sugar helps prevent the cake from sticking.
- Chill the cake roll thoroughly before slicing for clean cuts.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
Keywords: cake roll, chocolate cake, peanut butter, dessert, baking