Peanut Butter Chocolate Roll Cake Recipe

Preheat the oven to 350°F (175°C)

Line a 10×15-inch jelly roll pan with parchment paper, leaving a slight overhang, and lightly grease the parchment and sides of the pan. 2.

In a large mixing bowl, beat

In a large mixing bowl, beat the eggs and granulated sugar with a hand mixer or stand mixer on high speed for 4-5 minutes, until the mixture is pale, thick, and has at least doubled in volume. 3.

Whisk in the vegetable oil, whole

Whisk in the vegetable oil, whole milk, and vanilla extract on low speed just until combined, being careful not to deflate the eggs too much. 4.

In a separate bowl, sift together

In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, fine sea salt, and espresso powder. Gently fold the dry ingredients into the egg mixture in two or three additions, stopping as soon as no dry streaks remain. 5.

Pour the batter into the prepared

Pour the batter into the prepared pan and spread it evenly to the corners with an offset spatula.

Bake for 10-12 minutes, or until

Bake for 10-12 minutes, or until the top springs back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs. 6.

While the cake bakes, lay a

While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. As soon as the cake comes out of the oven, run a knife around the edges, invert it onto the towel, and carefully peel off the parchment paper. 7. Starting from a short side, roll the warm cake up in the towel, forming a tight but gentle spiral. Set the rolled cake on a wire rack and let it cool completely while wrapped in the towel. 8. To make the peanut butter filling, beat the softened cream cheese, creamy peanut butter, and unsalted butter together in a mixing bowl until smooth and creamy. 9.

Add the powdered sugar and vanilla

Add the powdered sugar and vanilla extract and beat until light and fluffy. Drizzle in 3 tablespoons of heavy cream and beat again until the mixture is smooth and spreadable, adding the remaining tablespoon of cream if needed to reach a thick frosting consistency. 10. Gently unroll the cooled cake, leaving it on the towel. It should curve slightly from being rolled-this is normal.

Peanut Butter Chocolate Roll Cake

How to make it