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- 4 large eggs - 1 cup granulated sugar - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/4 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup creamy peanut butter - 1 cup heavy whipping cream - 1/2 cup powdered sugar - 1 cup mini Reese's peanut butter cups, chopped - 1/2 cup chocolate ganache for drizzling The eggs give the cake structure and moisture. If you're vegan, try using flax eggs. The granulated sugar adds sweetness. For a healthier option, you can use coconut sugar. Vanilla extract boosts flavor. You can swap it with almond extract for a twist. The all-purpose flour is essential for the cake's texture. If you're gluten-free, use a gluten-free flour blend. Cocoa powder gives that rich chocolate flavor. Ensure you use unsweetened cocoa for the best taste. Baking powder helps the cake rise. If you don't have it, baking soda works too, but use less. Salt balances the sweetness and enhances flavor. Peanut butter is the star of this cake. If you want a nut-free version, try sun butter instead. Heavy whipping cream creates a rich filling. You can use coconut cream for a dairy-free option. Powdered sugar adds sweetness and helps stabilize the whipped cream. Mini Reese's peanut butter cups are a fun and tasty addition. If you can't find them, regular Reese's cups chopped up work well. Finally, chocolate ganache adds a lovely finish. You can use store-bought ganache to save time. To make this cake, you need a few key tools. A large mixing bowl is essential for mixing the batter. You'll also need a whisk for beating eggs and sugar. A separate bowl for dry ingredients is helpful. A sifter is great for cocoa and flour. Use a jelly roll pan to bake the cake. Parchment paper makes it easy to lift the cake out. A clean kitchen towel dusted with powdered sugar helps roll the cake. A sharp knife cuts the cake into slices. Finally, a serving platter presents your beautiful creation. For the full recipe, check out the details above. Start by gathering your ingredients. You’ll need eggs, sugar, vanilla, flour, cocoa powder, baking powder, and salt. In a large mixing bowl, whisk the eggs and sugar together. Beat them until they turn pale and fluffy. This should take about five minutes. Next, add in the vanilla extract and mix it well. In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Once mixed, gently fold this dry mix into the egg mixture. Be careful not to overmix. You want a light and airy batter. Now it’s time to bake! Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper. Leave some overhang for easy lifting later. Pour the batter into the pan and spread it evenly. Bake for 12 to 15 minutes. Check by inserting a toothpick in the center; it should come out clean. As soon as the cake is done, prepare a clean kitchen towel. Dust it lightly with powdered sugar. Invert the cake onto the towel, then peel off the parchment paper carefully. Starting at one end, tightly roll the cake with the towel into a log shape. Allow it to cool completely while it’s rolled. While the cake cools, let’s make the filling. In a mixing bowl, whip the heavy cream and powdered sugar together. Keep mixing until stiff peaks form. Then, fold in the creamy peanut butter until it’s smooth and well mixed. After the cake cools, gently unroll it. Spread the peanut butter whipped cream evenly over the cake. Don’t forget to sprinkle chopped mini Reese's cups on top! Carefully re-roll the cake without the towel. Keep it tight, but not squished. Place it seam side down on a serving platter. Finally, drizzle chocolate ganache over the top and add extra chopped Reese's cups for garnish. Slice it up and enjoy your decadent treat! For the full recipe, check the details above. To keep your cake from sticking, line your jelly roll pan with parchment paper. Leave some paper hanging over the edges. This makes lifting the cake easy. After baking, let the cake cool for a few minutes. Then, flip it onto a powdered sugar-dusted towel. This step helps keep the surface soft. Remember, cooling it while rolled helps keep the shape. When whipping cream, start with a cold bowl and cold beaters. This helps the cream whip faster. Pour the heavy cream into the bowl, then add powdered sugar. Start on low speed to mix, then increase to high. Whip until stiff peaks form. Be careful not to over-whip; it can turn grainy. If this happens, gently fold in a bit more fresh cream to save it. If your cake cracks while rolling, don't worry. This can happen if it's not cool enough. Always let the cake cool in the towel. If your filling is too runny, add more peanut butter or whipped cream. This will thicken it up. Lastly, if the ganache is too thick, warm it slightly to make it easier to drizzle. Following these tips will help you make the perfect Decadent Reese's Peanut Butter Cup Roll Cake! For the complete recipe, check the Full Recipe section. {{image_2}} You can make this roll cake gluten-free! Use a gluten-free flour blend instead of all-purpose flour. Make sure the blend has xanthan gum for better texture. This change keeps the cake soft and tasty for everyone. You will still enjoy the same rich flavors. While the peanut butter and chocolate are great, you can mix it up. Try adding a few drops of mint extract for a fresh twist. You can also fold in some chopped nuts, like pecans or almonds, for crunch. For a fruity touch, add some mashed bananas to the filling. Each of these options gives a unique taste. Toppings make this dessert even more fun. You can drizzle caramel sauce over the top with the chocolate ganache. Shredded coconut or crushed cookies also add nice texture. Serve slices with a dollop of whipped cream for extra creaminess. A scoop of vanilla ice cream pairs perfectly with this cake too. For the full recipe, check out the step-by-step guide. To keep your roll cake fresh, wrap it tightly in plastic wrap. Place it in an airtight container. This helps keep moisture in and air out. Your cake will stay good for up to three days in the fridge. If you want it to last longer, consider freezing. To freeze your cake, first wrap it in plastic wrap. Make sure it is tight. Then, wrap it in aluminum foil for extra protection. You can freeze the cake for up to two months. When you’re ready to enjoy it, let it thaw in the fridge overnight. When you want to serve your roll cake, avoid reheating it in the microwave. This can make the cake tough. Instead, let it sit at room temperature for about 30 minutes. This will restore its softness. If you prefer it warm, place slices in the oven at 300°F for about 5-10 minutes. Check often to avoid drying it out. Enjoy your decadent Reese's peanut butter cup roll cake! For the full recipe, check the details above. Yes, you can make this cake in advance. It’s great for parties. Prepare the roll cake and fill it. Then, wrap it tightly in plastic wrap. Store it in the fridge overnight. This helps the flavors blend. You can also freeze it for a longer time. Just remember to thaw it before serving. The cake lasts about 3 to 4 days in the fridge. Keep it wrapped well to avoid drying out. Check for any changes in texture or smell before serving. If any leftovers remain, enjoy them quickly. This cake is best fresh but still tasty after a few days. To slice a roll cake, use a sharp, serrated knife. This helps cut through the layers easily. Start at one end and slice gently. Aim for about 1-inch thick slices for the best presentation. Wipe the knife clean between slices for neat cuts. Enjoy each piece with a drizzle of chocolate ganache! For the full recipe, check out the Decadent Reese's Peanut Butter Cup Roll Cake. You learned about making a delicious cake. We covered key ingredients, tools, and step-by-step instructions. You also found tips to avoid sticking and ways to enhance flavor. Variations, like gluten-free options and serving ideas, open up new possibilities. Finally, we discussed storage and common questions. Enjoy making this cake with confidence, knowing you have all the tools for success!

Decadent Reese's Peanut Butter Cup Roll Cake

Dive into the ultimate dessert experience with this decadent Reese's Peanut Butter Cup Roll Cake! This easy recipe is packed with rich chocolate and creamy peanut butter flavors that will delight any sweet tooth. Learn how to create this show-stopping treat, perfect for celebrations or a special night in. Ready to impress your guests? Click through for step-by-step instructions and start baking this deliciously irresistible cake today!
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Ingredients
  

4 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup creamy peanut butter

1 cup heavy whipping cream

1/2 cup powdered sugar

1 cup mini Reese's peanut butter cups, chopped

1/2 cup chocolate ganache for drizzling

Instructions
 

Preheat your oven to 350°F (175°C) and line a 15x10-inch jelly roll pan with parchment paper, allowing some overhang for easy lifting later.

    In a large mixing bowl, whisk the eggs and granulated sugar together until pale and fluffy, about 5 minutes. Add the vanilla extract and mix until combined.

      In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until fully incorporated. Be careful not to overmix.

        Pour the batter onto the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

          While the cake is baking, prepare a clean kitchen towel and dust it lightly with powdered sugar. As soon as the cake is out of the oven, carefully invert it onto the towel. Gently peel off the parchment paper.

            Starting at one end, tightly roll the cake along with the towel into a log shape. Allow it to cool completely while it’s rolled.

              Meanwhile, in a mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Fold in the creamy peanut butter until smooth and well combined.

                Once the cake has cooled, unroll it gently and spread the peanut butter whipped cream evenly over the surface. Sprinkle the chopped mini Reese's cups generously over the cream.

                  Carefully re-roll the cake (without the towel), making sure to keep it tight but not squished. Transfer it to a serving platter seam side down.

                    Drizzle chocolate ganache over the top and add extra chopped Reese's cups as a garnish. Slice and serve!

                      Prep Time, Total Time, Servings: 30 minutes | 1 hour | 8 servings

                        - Enjoy this indulgent treat with a scoop of vanilla ice cream on the side for a perfect pairing!