Flourless Reese’s Chocolate Cake Roll

Recipe Ingredients

I’m going to give you an overview of what you’ll need to make this Reese’s Peanut Butter Cup Roll Cake. There is really only a short list of ingredients in each component, and the filling and frosting can be prepared while the cake bakes and cools. So the preparation is actually quite streamlined. Scroll down to the recipe card for the full amounts and detailed instructions.

For the chocolate cake roll:

• Eggs: Separate them, and put the eggs and whites in different bowls.
• Granulated sugar
• Cocoa powder: This is divided to use some in the cake, some for dusting the baking pan, and some for dusting a kitchen towel to roll the cake.
• Salt
• Brewed cold coffee: Leftover coffee is fine, as is cold brew if you’ve made a batch. You can also use instant coffee powder or espresso powder to make the coffee. If you prefer not to use coffee, you can just use water, but coffee does enhance the chocolate flavor.
• Vanilla extract

For the peanut butter filling:

• Cream cheese: Regular or light is fine, just be sure it is softened to room temperature. Do not use fat free.
• Peanut butter: You’ll want creamy for this recipe.
• Powdered sugar
• Vanilla extract
• Heavy cream: The exact amount will depend on how creamy you want your filling.
• Chopped Reese’s: You’ll need about 9-10 miniature peanut butter cups for the filling. You can use any size peanut butter cups, just make sure you end up with the right final amount after they are chopped.

For the topping:

• Semisweet chocolate chips
• Heavy cream
• Chopped Reese’s: You’ll need another 9-10 miniature Reese’s to decorate the top of the cake. Again, full-size peanut butter cups can be used, just make sure you end up with about 1/2 cup once you’ve chopped them.

How to Make Reese’s Chocolate Cake Roll

You can see how easy it is to make with this overview, but keep scrolling for some more tips and tricks to make the perfect cake roll, plus all the details in the recipe card at the bottom of the post.

Make the cake:

• Prepare the pan: Preheat oven to 350°F. Coat a rimmed half-sheet pan with cooking spray and line with parchment paper. Spray the parchment with more cooking spray and dust with 1 Tablespoon cocoa powder.
• Beat the yolks: Separate the eggs. Use a mixer to beat the egg yolks and granulated sugar on high speed until thick and pale yellow. This will take several minutes – don’t rush this step!

• Add remaining ingredients: Beat in cocoa powder, salt, coffee, and vanilla.
• Whip egg whites: With clean beaters and a large clean bowl, use an electric mixer to beat the egg whites to form stiff peaks and set the bowl aside.

• Finish the batter: Gently fold in about a quarter of the egg whites into the egg yolk mixture, then fold in the remaining egg whites in three portions.
• Bake the cake: Spread the batter into the prepared pan and bake at 350°F for 20 minutes. It will slowly spring back when lightly touched.

• Roll and cool: While the cake is baking, sprinkle cocoa powder over a clean kitchen towel. Cool for a few minutes, then invert the cake onto the prepared kitchen towel and carefully roll the cake in the kitchen towel. Cool completely.

Assemble the cake:

• Make the peanut butter filling: Beat cream cheese and peanut butter with a hand mixer until smooth, then beat in the powdered sugar. Blend in vanilla and heavy cream and beat until it is smooth and you achieve the desired consistency. Stir in chopped peanut butter cups.
• Make the chocolate ganache: Place chocolate chips and heavy cream in a microwave-safe bowl or measuring cup and microwave for 30-60 seconds. Stir until smooth. Chill in the fridge until thick and spreadable.

• Fill and roll: Carefully unroll the cake in the towel. Spread the peanut butter mousse filling over the top of the cake. Roll up the cake from short end to short end. Place seam side down. Carefully frost the cake with the ganache and top with the remaining Reese’s.
• Chill before serving: Refrigerate for at least 1-2 hours before slicing. Slice off the unfrosted ends, if desired.

Tips for Success

While there are a number of steps, this impressive roll cake is easier to make then you might expect. Just keep these things in mind for perfect results.

• Prevent cracking: While the flourless chocolate cake is less likely to crack than a traditional cake roll. you can ensure it holds together by using a small sifter to coat both the parchment-lined sheet pan and kitchen towel you’ll use for rolling with cocoa powder. Remove the cake from the pan and roll it up while still warm, then let it cool completely before filling and re-rolling.
• Whip fluffy egg whites: Carefully separate your egg yolks from the whites while they are still cold to help ensure you don’t get any yolk in the whites, or they will not whip well. Then let your whites come to room temperature. Wipe your bowl and beaters or whisk attachment with a bit of white vinegar to remove any traces of fat which will inhibit the whites from getting stiff.
• Beat the yolks and sugar well: Make sure you give the yolks and sugar a few minutes of whipping at high speed so that they get thick and pale yellow. This is important for proper texture and lift.
• Fold gently: Use a large spatula to carefully fold in the egg white in portions. This will ensure that you keep the air bubbles so that your cake gets the right amount of rise.
• Use an old kitchen towel: Since you are dusting it with cocoa powder and rolling up a chocolate cake, the kitchen towel you use will get dirty. So don’t use anything that you want to keep in good condition.

Proper Storage

This Reese’s peanut butter cup roll cake will need to be kept refrigerated until ready to serve. But the good news is that it keeps nicely in the fridge for up to 3 to 4 days. I would not recommend freezing it.

Make it in Advance

Since it keeps well in the fridge, you can make it a day or two ahead of time. However, you can also make the various components in advance, and then assemble it a couple of hours before serving.

The cake itself can be rolled in the towel and kept at room temperature overnight. You can cover the peanut butter mousse and keep it in the refrigerator for up to a day or so. Same with the ganache, but you will have to bring it to room temperature to get it back to a spreadable consistency.

More Recipes with Reese’s Peanut Butter Cups

• Flourless Peanut Butter Cup Cookies
• Gluten Free Peanut Butter Brownies
• Reese’s Ice Cream Cake
• Reese’s Poke Cake
• Peanut Butter Cup Rice Krispie Treats from Inside Bru Crew Life make the classic marshmallowy bar even better