Peanut Butter Cup Cake Roll – A Lightened-Up Chocolate Lover’s Dream

Imagine a fluffy, chocolate sponge cake rolled around a creamy peanut butter filling, then drizzled with rich chocolate. This Peanut Butter Cup Cake Roll has all the indulgence of your favorite candy but in a stunning dessert form—and with a few smart tweaks to keep it lighter.

It’s a show-stopping treat that’s perfect for birthdays, holiday gatherings, or simply spoiling yourself and your loved ones with a dessert that feels decadent but won’t weigh you down.

Why You’ll Love This Recipe

Candy-Inspired Flavors: Chocolate and peanut butter in every bite.
Lightened Without Losing Taste: Smart swaps for a more balanced treat.
Eye-Catching Dessert: Rolled presentation impresses every time.
Freezer-Friendly: Make ahead and enjoy later.

Ingredients

For the Chocolate Cake:

• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• ¼ cup low-fat milk

For the Peanut Butter Filling:

• 4 oz reduced-fat cream cheese, softened
• ¼ cup powdered peanut butter (or regular creamy peanut butter)
• ¼ cup powdered sugar
• ½ tsp vanilla extract
• 2 tbsp skim milk

For the Chocolate Drizzle (Optional):

• 2 oz dark chocolate, melted
• 1 tsp coconut oil or light butter

Instructions

1. Prepare the Pan & Preheat
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly coat with cooking spray.

2. Make the Cake Batter
In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
In another bowl, beat eggs, sugar, and vanilla until thick and pale (about 3 minutes). Stir in milk, then gently fold in dry ingredients until just combined.

3. Bake the Cake
Pour batter into prepared pan, spreading evenly. Bake for 10–12 minutes or until cake springs back when lightly touched.

4. Roll the Cake
While still warm, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper, then gently roll cake with the towel from the short end. Let cool completely.

5. Make the Filling
Beat cream cheese, powdered peanut butter, powdered sugar, vanilla, and skim milk until smooth and creamy.

6. Assemble the Cake Roll
Unroll the cooled cake, spread filling evenly over surface, then roll it back up without the towel. Wrap in plastic and chill for at least 1 hour to set.

7. Optional Chocolate Drizzle
Melt chocolate with coconut oil, then drizzle over the chilled cake before serving.

Nutritional Information

Calories: 185
Carbohydrates: 27g
Fat: 6g
Protein: 5g
Fiber: 2g

Tips for Success

• Roll While Warm: Rolling the cake right after baking prevents cracks.
• Chill Before Slicing: This helps the filling firm up for clean slices.
• Add Texture: Sprinkle chopped peanuts over the filling for crunch.
• Storage: Wrap tightly and refrigerate for up to 4 days, or freeze for up to a month.

Why This Recipe Works

This Peanut Butter Cup Cake Roll combines the ultimate dessert duo—chocolate and peanut butter—into a visually impressive and surprisingly light treat. The airy sponge cake pairs perfectly with the creamy filling, making every bite satisfying without being overly heavy.