Chocolate Roulade with Whipped Peanut Butter Filling

Chocolate Roulade with Whipped Peanut Butter Filling

Yield 14 Servings


Cake Roll:

  • 4 large eggs, room temperature
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp pure vanilla
  • 2/3 cup all purpose flour
  • 1/3 cup cocoa
  • 1 1/4 tsp baking powder
  • 1/4 cup canola oil
  • 6 Tbsp buttermilk (or milk with 2 tsp lemon juice; let sit for 10 min)
  • Powdered Sugar


  • 3/4 cup heavy cream
  • 2/3 cup powdered sugar
  • 2/3 cup peanut butter
  • 1 (1/2 cup) stick of butter, room temperature
  • 3/4 cup powdered sugar


  1. For the cake: Beat eggs until frothy & pale. Combine sugar, salt & vanilla. Add to egg mixture & beat until blended well.
  2. Sift flour, cocoa, baking powder together twice & fold into egg mixture. Whisk the oil & buttermilk together & fold into chocolate mixture. Pour into a parchment lined jelly-roll pan. (I spray the bottom of the pan to keep my parchment paper in place & grease & flour the sides too.)
  3. Bake at 350*F for 10-15 minutes or until the cake springs back when touched. Let sit for 1-2 minutes after removed from oven. Flip cake over onto a powdered sugar dusted towel. Roll up & let cool completely.
  4. To make filling: In a stand mixer whisk heavy cream until frothy & gradually add ⅔ cup powdered sugar. Whisk until stiff peaks are formed. Place whipped cream in a separate bowl. Wash & dry mixing bowl.
  5. Using the paddle attachment now, whip peanut butter & butter together until light & fluffy, scraping bowl as necessary. Add ¾ cup powdered sugar all at once & blend until incorporated. Fold prepared whipped cream into the peanut butter buttercream.
  6. Unroll cake & spread filling evenly. Roll back up, cut & serve. Keep refrigerated.

Recipe Notes

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