Chocolate Roll Cake

This chocolate sponge roulade is a soft, fluffy sponge cake rolled around a rich and creamy peanut butter filling. Perfect for special occasions, holiday gatherings, or when you’re craving something indulgent yet elegant.

Author Amber Brady

Prep Time 45

Cook Time 15

Chill Time 1

Total Time 2

Yields servings

Ingredients

Chocolate Cake Roll:

4 large eggs, room temperature
¾ cup (150 g) granulated sugar
½ tsp salt
1 tsp vanilla extract
⅔ cup (84 g) all-purpose flour, (stir, spoon, & level)
⅓ cup (27 g) unsweetened cocoa powder, (natural or Dutch-process)
1 ¼ tsp baking powder
¼ cup (59 ml) oil, (canola or vegetable)
6 Tbsp buttermilk, room temperature (or milk with 2 tsp lemon juice/distilled white vinegar; let sit for 5 minutes before using)
¼ cup (30 g) powdered sugar, for dusting a tea towel

Whipped Peanut Butter Filling:

¾ cup (177 ml) heavy cream, cold
⅔ cup (80 g) powdered sugar
½ cup (113 g) unsalted butter, (1 stick) room temperature
⅔ cup (177 g) creamy peanut butter
¾ cup (90 g) powdered sugar

Instructions

Preheat oven to 350 degrees Fahrenheit. Line a 10x15-inch jelly roll pan with parchment paper covering the bottom and sides, leaving an inch or two overhanging. If sides are exposed, grease and flour them. (Can use Baker's Joy – a nonstick spray with flour. I also like to spray the pan lightly to keep the parchment paper in place.)
For the cake: In a large bowl, beat the eggs until frothy and pale with an electric hand mixer. Then beat in the sugar, salt, and vanilla.
Sift together the flour, cocoa, and baking powder, then gently fold into the egg mixture with a spatula. Whisk the oil and buttermilk together, then fold into the chocolate mixture, stirring until just combined. Spread batter evenly into the parchment lined jelly-roll pan.
Bake at 350˚F for 10-15 minutes until the cake springs back when touched or a toothpick comes out clean or with a few moist crumbs after inserting into the center of the cake. Let sit for 1-2 minutes after removed from oven. Flip cake over onto a powdered sugar dusted tea towel and remove the parchment paper. Gently roll up starting from the 10-inch (short) end and let cool completely on a wire rack.
For the filling: In a stand mixer with the whisk attachment, whip heavy cream until frothy, then gradually add ⅔ cup powdered sugar. Whip until stiff peaks form. Place whipped cream in a separate bowl and place in fridge to keep cold. Wash and dry mixing bowl.
Using the paddle attachment now, beat the butter and peanut butter together until light and fluffy, scraping the bowl as needed. Add ¾ cup powdered sugar all at once and mix until incorporated. Fold prepared whipped cream into the peanut butter buttercream with a spatula. Cover the filling and keep refrigerated until cake is cool.
Carefully unroll the cooled cake. Dollop, then spread the filling evenly over the cake leaving ½-inch bare on the end you will roll towards. IMPORTANT: Keep the tip of the spatula in the frosting the whole time as to not lift crumbs into the frosting.
Re-roll the cake as tightly as you can and place seam-side down onto a platter. For best results, wrap and refrigerate the cake for 1-2 hours to help the filling set before slicing. Use a serrated knife to cut 12 even pieces. Rinse and dry knife between cuts for clean slices.

Notes

STORE leftovers covered with plastic wrap in the fridge for up to 3 days. Before serving, let the roulade sit at room temperature for about 15 minutes to soften slightly for the best flavor and texture.
TO FREEZE: Double wrap the chocolate cake roll with plastic wrap and freeze for up to 2-3 months. Unwrap the cake and slice from frozen. Allow the cake to thaw at room temperature for 20-30 minutes before serving. Alternately thaw cake in fridge overnight before slicing and serving.
I've used half of this whipped cream cheese frosting recipe for the filling as well.

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