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Peanut Butter Swiss Roll

Peanut Butter Swiss Roll

This delightful cake combines a soft, fluffy sponge cake with a rich and creamy peanut butter filling, all rolled into a beautiful spiral that looks bakery-worthy. Whether you’re preparing a dessert for a family gathering, holiday celebration, or simply satisfying your peanut butter cravings, this recipe delivers incredible flavor and texture in every slice.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 1 hour 1 hour
Total Time 1 hour 32 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Video Notes

Ingredients
  

For the Sponge Cake
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons milk
For the Peanut Butter Filling
  • 1 cup creamy peanut butter
  • ½ cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
Optional Garnish
  • Chopped roasted peanuts
  • Powdered sugar
  • Chocolate drizzle
  • Peanut butter drizzle

Equipment

  • Jelly roll pan (10×15-inch)
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Clean kitchen towel
  • Cooling rack

Method
 

Step 1: Prepare the Cake Batter
  1. Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
    Peanut Butter Swiss Roll
  2. In a large bowl, beat the eggs and sugar until pale, thick, and fluffy. Mix in the vanilla extract. Gently fold in the flour, baking powder, and salt, then stir in the milk until a smooth batter forms.
Step 2: Bake the Sponge Cake
  1. Spread the batter evenly into the prepared pan.
    Peanut Butter Swiss Roll
  2. Bake for 10–12 minutes or until the cake springs back lightly when touched. Avoid overbaking, as a dry cake is more likely to crack during rolling.
Step 3: Roll the Warm Cake
  1. Lay a clean kitchen towel on the counter and dust it lightly with powdered sugar.
    Peanut Butter Swiss Roll
  2. Turn the warm cake onto the towel, carefully peel away the parchment paper, and roll the cake up with the towel starting from the short end. Allow it to cool completely while rolled.
Step 4: Make the Peanut Butter Filling
  1. In a mixing bowl, beat the peanut butter and softened butter until smooth.
    Peanut Butter Swiss Roll
  2. Add powdered sugar, vanilla extract, and heavy cream. Continue mixing until the filling becomes light, creamy, and spreadable.
Step 5: Fill and Re-Roll
  1. Carefully unroll the cooled cake.
    Peanut Butter Swiss Roll
  2. Spread the peanut butter filling evenly over the surface, leaving a small border around the edges. Gently roll the cake back into a tight spiral without the towel.
Step 6: Chill and Serve
  1. Place the Swiss roll seam-side down on a serving platter.
    Peanut Butter Swiss Roll
  2. Refrigerate for at least 30 minutes before slicing. Garnish with powdered sugar, chopped peanuts, or chocolate drizzle before serving.

Video

Notes

Final Thoughts

This Peanut Butter Swiss Roll Recipe combines a light, fluffy sponge cake with a rich and creamy peanut butter filling to create a dessert that’s both beautiful and delicious. Its elegant swirl presentation makes it perfect for celebrations, while the comforting peanut butter flavor ensures it’s always a crowd-pleaser.
Whether served with coffee, enjoyed as an afternoon treat, or presented at a special gathering, this Swiss roll delivers bakery-style results with simple ingredients and easy techniques.