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Chocolate Roll Cake With Peanut Butter Buttercream Frosting

(2 reviews)
Chocolate Roll Cake With Peanut Butter Buttercream Frosting
  • Prep Time 30 min
  • Total Time 3 hr 15 min
  • Servings 12
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  • Pinterest
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  • Fave
    840
  • Email
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  • Facebook
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  • Print
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Chocolate Roll Cake With Peanut Butter Buttercream Frosting

Caramel, banana, chocolate, peanut butter… you love it all, and it's all rolled up into this one delicious cake.

Ingredients

Cake:

1
box Betty Crocker™ SuperMoist™ milk chocolate cake mix
1/2
cup water
1/4
cup vegetable oil
6
eggs
2
tablespoons powdered sugar
Caramel sauce and chopped dry-roasted peanuts, for topping

Banana Filling:

1
ripe (not overripe) banana
1/2
cup (1 stick) unsalted butter, softened
1
teaspoon lemon juice
1/2
teaspoon vanilla
Pinch salt
2 1/2
cups powdered sugar

Peanut Butter Buttercream:

1/2
cup creamy peanut butter
1/2
cup (1 stick) unsalted butter, softened
1/2
teaspoon vanilla
1/2
cup powdered sugar

Directions

  • 1 Preheat oven to 350°F. Spray a 15x10x1-inch jelly roll pan with cooking or baking spray. Line with parchment paper and spray paper with cooking or baking spray. Place paper baking cup in each of 8 regular-size muffin cups (to use with the excess cake mix).
  • 2 In a large bowl, beat cake mix, water, oil and eggs on medium speed until well combined. Pour 2 1/2 cups of batter into prepared baking pan; divide remaining batter evenly into muffin cups.
  • 3 Bake cake 12 to 15 minutes (cupcakes 14 to 16 minutes) until firm when lightly touched in center. Cool cupcakes completely; freeze for a future use.
  • 4 Unroll a clean kitchen towel on a large surface; sprinkle with 2 tablespoons powdered sugar. Carefully invert warm cake onto towel; remove parchment paper. Roll up cake in towel like a log. Place on a cooling rack; cool 30 minutes.
  • 5 Meanwhile, make the banana filling: In a large bowl using an electric hand mixer, beat banana, butter, lemon juice, vanilla and salt until smooth. Add powdered sugar; mix well.
  • 6 Carefully unroll cake. Spread banana filling over cake to within 1/2-inch of edges. Carefully reroll cake and place on a serving plate. Chill cake at least 2 hours before frosting.
  • 7 To make the peanut butter buttercream: In a large bowl using an electric hand mixer, beat peanut butter, butter and vanilla until smooth. Add powdered sugar; mix well. Frost top and sides of chilled cake with buttercream. Drizzle with caramel sauce and top with chopped dry-roasted peanuts just before serving.
See Step By Step

Step By Step  

Caramel. Chocolate. Banana. Peanut Butter. All in this one decadent, delicious roll cake.

As prepared by Girl Versus Dough,

Looks hard, but wait! Our step-by-step shows you how easy this treat is to make.

When it comes to cake, there’s never too much of a good thing, amiright? That’s the thought process I went with into baking this amazing roll cake.

A swirl of sweet banana filling in a moist milk chocolate cake, topped with a creamy peanut butter frosting, caramel drizzle and dry-roasted peanuts = UH YAASSSS. There’s a droolfest going on over here, that's for sure.

Roll cakes used to intimidate me, but the truth is they are actually simple, and the results are so pretty! 

So that’s rad. But more importantly, this cake is so tasty, you just don’t want to miss out on it. So follow the steps here, and you’ll be on your way to caramel-chocolate-banana-peanut butter bliss.

 

Chocolate Roll Cake With Peanut Butter Buttercream Frosting

First, make the cake base. I used Betty Crocker milk chocolate cake mix with fabulous results.

Add a little water, some oil, a whole lotta eggs – to help the cake roll better once baked – and beat until everything is well mixed.

Pour 2 1/2 cups of the batter into a (greased, parchment paper-lined and greased again) jelly roll cake pan; reserve the remaining batter to bake cupcakes, if you desire.

Bake the cake (and any cupcakes) until firm to the touch in the center.

 

Chocolate Roll Cake With Peanut Butter Buttercream Frosting

While the cake baked, I made the banana filling (which is a little out of order from the recipe directions so do how you want to do –- it’s all good).

To make the filling, beat a fresh, ripe banana (but not overripe so the filling doesn’t turn brown, blech) along with some butter, vanilla, lemon juice and powdered sugar.

 

Chocolate Roll Cake With Peanut Butter Buttercream Frosting

To make the roll cake, sprinkle a couple of tablespoons of powdered sugar on a clean kitchen towel. Carefully invert the (still very warm, straight from the oven!) cake onto the towel; remove the parchment paper.

Roll the cake into the towel like a log and place it on a cooling rack for a half-hour. Then, carefully unroll the cake and spread on the banana filling to within a 1/2-inch of the edges. Carefully re-roll the cake and transfer it to a serving plate.

At this point, I like to chill my roll cake so the banana filling has time to set and harden a bit. This should take just a couple hours, but you can also let the cake sit overnight.

 

Chocolate Roll Cake With Peanut Butter Buttercream Frosting

Once the cake is chilled, prepare the peanut butter buttercream (which is basically peanut butter, butter and sugar and yes, I did steal a spoonful or 5 before I frosted the cake) and frost the top and sides of the cake.

 

Chocolate Roll Cake With Peanut Butter Buttercream Frosting

Drizzle the cake with caramel sauce and top with chopped dry-roasted peanuts. Slice using a very sharp, clean knife for the prettiest, swirliest, bestest slices.

 

Chocolate Roll Cake With Peanut Butter Buttercream Frosting

It’s that easy to get a roll cake in your life! And caramel, chocolate, banana and peanut butter in your belly all at the same time.

See Recipe
Tips  

Serve cake chilled or at room temperature; it’s delicious either way!

Use an extra-sharp, clean knife for clean, pretty, swirled slices.

Nutrition Information 
No nutrition information available for this recipe
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