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Fudgy Chocolate-Peanut Butter Cake Roll

Perfectly moist chocolate cake with a creamy swirl of peanut butter mousse, what more could you ask for?!
Prep Time15 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: American
Keyword: cake, cake roll, chocolate, chocolate cake, mousse, peanut butter, peanut butter cups, peanut butter filling, peanut butter mousse, resees
Servings: 24 servings
Author: Sarah Crawford

Ingredients

  • 1 (15.25)-oz pkg chocolate fudge cake mix
  • 6 large eggs
  • 2/3 cup brewed coffee
  • 1/4 cup canola oil
  • 1 Tbsp pure vanilla extract
  • 2 Tbsp powdered sugar
  • 1 3/4 cups heavy cream
  • 1 (3.4-oz) pkg instant vanilla pudding mix
  • 3/4 cup creamy peanut butter
  • 1 (8-oz) carton frozen whipped topping thawed
  • 1/2 cup chopped miniature peanut butter chocolate candies
  • Unsweetened baking cocoa optional

Instructions

  • Preheat oven to 350°F. Line 2 greased 15- x -10-inch pans with parchment paper.
  • Combine cake mix, eggs, coffee, oil, and vanilla in a large bowl; beat on high speed until smooth. Divide batter between prepared pans.
  • Bake 12 to 14 minutes or until cakes spring back when lightly touched; cool 5 minutes.
  • Invert each cake onto a kitchen towel lightly dusted with powdered sugar. Gently peel off parchment. Roll up each cake in towel jelly-roll style, starting with a short side. Cool completely on wire racks.
  • Meanwhile, whisk cream and pudding mix in a small bowl until thickened; whisk in peanut butter. Fold in whipped topping and candies. Unroll cakes; spread half of filling over each cake to within 1/2-inch of edges.
  • Roll up cakes again without towels. Place each cake roll on a platter, seam side down. Chill, covered, at least 3 hours before serving. Sprinkle with cocoa, if desired.