Peanut Butter Cup Cake Roll Recipe

In a mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.

In a separate bowl, beat the creamy peanut butter and vanilla extract until smooth.

Fold the whipped cream into the peanut butter mixture until well combined and fluffy.

Gently fold in the chopped peanut butter cups.

3. Assemble the Cake Roll:

Unroll the cooled cake and spread the peanut butter filling evenly over the surface.

Carefully roll the cake back up without the towel, starting from the short end.

Place the cake roll seam-side down on a serving platter.

4. Prepare the Ganache Topping:

In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer.

Remove from heat and add the chocolate chips. Let it sit for 2-3 minutes, then stir until smooth and glossy.

Allow the ganache to cool slightly before pouring it over the cake roll, letting it drip down the sides.

5. Garnish and Serve:

Garnish the cake roll with additional chopped peanut butter cups.

Refrigerate for at least 1 hour before slicing and serving.

Enjoy this decadent Peanut Butter Cup Cake Roll, a perfect blend of rich chocolate and creamy peanut butter flavors!