Peanut butter cup cake roll is the perfect cake for peanut butter and chocolate lovers. This easy cake roll recipe is rich chocolate cake filled with creamy peanut butter filling. It’s topped with chocolate ganache and covered in peanut butter cups!
I promise you, the peanut butter cup cake roll is easy to make. The recipe is a little time intensive, just because of all the cooling and waiting, but the recipe itself is EASY. You can make the cake batter with a hand mixer and one bowl, and the same goes for the filling. The only thing special you need for this recipe is the right pan. If you order yourself a jelly roll pan today, you’ll have it in time for Thanksgiving (well, if you’re an Amazon Prime member, that is).
Cake rolls are really easy to make. They’re that dessert that everyone oooohs and aaaaahs over. They think you’re Houdini or something because, you know, you got filling inside a cake roll. It’s magic!
-It’s better to overbake the cake then under bake it.
-Roll it while it’s hot. (That’s a song, right?)
-If you don’t get powdered sugar all over the far wall of your kitchen when you flip over your cake, you may not have used enough on your towel. 😉
-Again, roll it while it’s hot. (I can’t help it, it’s catchy.)
-Be sure to chill it before you frost and or slice it. This gives the filling time to firm up a bit so it doesn’t squish out when you cut it.
-You can always top this with a sprinkle of powdered sugar instead of ganache.
-If it cracks, it could be for so many reasons. Not cooked enough, over cooked, humid air, dry air, Mercury is in retrograde, etc. Just use some filling to paste it together and add more ganache and peanut butter cups on top. NO ONE WILL KNOW.
– FOR THE CAKE
3 large eggs
3/4 cup granulated sugar
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