Reese’s Flourless Peanut Butter Cup Chocolate Cake Roll Recipe

Looking to impress your guests or satisfy your sweet cravings with a dessert that’s both decadent and unforgettable? My Reese’s Flourless Peanut Butter Cup Chocolate Cake Roll is the ultimate treat. With its rich chocolate sponge cake, creamy peanut butter mousse filling, and luscious ganache topping, this recipe transforms simple ingredients into a show-stopping dessert.

What Makes This Recipe Special?

1. How Long Does It Take?

Set aside about 2.5 hours for this recipe. While the hands-on preparation takes just 40 minutes, the cake needs time to cool, set, and chill for the perfect texture.

2. How Many Does It Serve?

This dessert generously serves 8–10 people, making it perfect for family gatherings, celebrations, or just an indulgent treat for yourself.

3. Is It Difficult to Make?

This is an intermediate-level recipe. Don’t worry, though—I’ll guide you through every step to ensure success, even if you’re new to baking.

4. What Tools Do You Need?

Here’s what you’ll need to create this delicious dessert:

• A rimmed baking sheet (12×16 inches) or jelly roll pan
• Electric mixer (stand or hand-held)
• Large mixing bowls
• Clean kitchen towel (for rolling the cake)
• Microwave-safe bowl or measuring cup (for the ganache)
• Offset spatula (optional, but helpful for spreading)

5. Can You Make It in Advance?

Absolutely! Prepare the cake roll and filling up to 24 hours in advance. Store it in the refrigerator, wrapped in plastic, and frost it just before serving for the freshest taste.

Ingredients for Reese’s Cake Roll

For the Chocolate Sponge Cake:

• 8 large eggs, separated
• ⅔ cup granulated sugar
• 1 Tablespoon + 2 Tablespoons + ¼ cup unsweetened cocoa powder, divided
• ⅛ teaspoon salt
• 2 Tablespoons brewed cold coffee (leftover coffee works perfectly)
• 1 teaspoon vanilla extract

For the Filling:

• 2 ounces cream cheese, softened
• ⅓ cup peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2–4 Tablespoons heavy cream
• ½ cup chopped peanut butter cups (about 9-10 miniature cups)

For the Topping:

• 1 cup semi-sweet chocolate chips
• ⅔ cup heavy cream
• ½ cup chopped peanut butter cups (about 9-10 miniature cups)

Step-by-Step Guide to Making Reese’s Cake Roll

Step 1: Prepare the Chocolate Sponge Cake

1. Preheat and Prep: Preheat your oven to 350°F. Spray a 12×16-inch baking sheet with cooking spray, line it with parchment paper, and coat the parchment with another layer of cooking spray. Dust with 1 tablespoon of cocoa powder.
2. Whip the Egg Yolks: Using an electric mixer, beat the egg yolks and granulated sugar on high speed until thick and pale yellow. Add 2 tablespoons of cocoa powder, salt, brewed coffee, and vanilla extract. Beat until smooth.
3. Beat the Egg Whites: In a clean bowl with clean beaters, whip the egg whites to stiff peaks. This ensures the cake is light and airy.
4. Combine Mixtures: Gently fold about a quarter of the whipped egg whites into the yolk mixture to lighten it. Then, fold in the remaining egg whites in three additions, being careful not to deflate the mixture.
5. Spread and Bake: Spread the batter evenly into the prepared pan. Bake for 20 minutes, or until the cake springs back slightly when touched.
6. Cool in a Towel: After a few minutes of cooling, run a knife along the edges of the cake. Sprinkle 1/4 cup cocoa powder over a clean kitchen towel. Invert the cake onto the towel and carefully remove the parchment paper. Starting from the short side, gently roll the cake with the towel and let it cool completely.

Step 2: Make the Peanut Butter Mousse Filling

1. Beat Cream Cheese and Peanut Butter: In a mixing bowl, use a hand mixer to beat the cream cheese and peanut butter together until smooth and creamy.
2. Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
3. Adjust the Consistency: Add 2 tablespoons of heavy cream and beat until smooth. Add more heavy cream, one tablespoon at a time, if needed to achieve a spreadable consistency.
4. Fold in Peanut Butter Cups: Stir in the chopped peanut butter cups, ensuring they’re evenly distributed in the filling.

Step 3: Assemble the Cake

1. Unroll the Cake: Carefully unroll the cooled cake from the kitchen towel. Spread the peanut butter mousse filling evenly over the surface, leaving about a half-inch border around the edges.
2. Roll It Up: Gently re-roll the cake, this time without the towel, starting from the short side. Place the seam side down on a serving platter.

Step 4: Make the Ganache Topping

1. Melt Chocolate and Cream: In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until smooth and fully melted.
2. Cool and Spread: Allow the ganache to cool slightly until thick but still spreadable. Use a spatula to spread it evenly over the top and sides of the rolled cake.
3. Decorate: Sprinkle the remaining chopped peanut butter cups over the top for a finishing touch.

Final Touches

Refrigerate the assembled cake for at least 1–2 hours before slicing. This helps the flavors meld and makes slicing easier. Slice off the unfrosted ends if desired for a clean presentation.

Serve and enjoy!