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.
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.
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.
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.
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.
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.
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.