The Buckeye Roll is a delightful twist on the classic Buckeye candy, transforming the beloved peanut butter and chocolate combination into a luscious, rolled cake dessert. This treat features a rich, cocoa-flavored cake wrapped around a creamy peanut butter filling, creating a perfect balance of sweet, salty, and chocolatey goodness. Its smooth, velvety texture and irresistible flavor make it a show-stopping dessert that’s sure to impress at any gathering.
Inspired by the Ohio Buckeye—peanut butter balls dipped in chocolate—this roll cake brings those iconic flavors into a more sophisticated and elegant form. It’s perfect for those who love the combination of chocolate and peanut butter but want a dessert that’s a bit lighter and easier to serve. Plus, the preparation is straightforward, with a soft chocolate sponge paired with a creamy filling that’s silky and indulgent.
Why You’ll Love This Recipe
- Classic Flavor Combo: Chocolate and peanut butter never go out of style.
- Moist, Soft Cake: A light cocoa sponge that rolls easily without cracking.
- Creamy Filling: Rich and smooth peanut butter cream cheese filling.
- Perfect for Parties: Easy to slice and serve in elegant portions.
- Make-Ahead Friendly: Can be prepared a day ahead and chilled for best flavor.
Ingredients
For the Cake:
- Eggs
- Sugar
- Vanilla extract
- Salt
- Baking powder
- Cocoa powder
- All-purpose flour
For the Filling:
- Creamy peanut butter
- Cream cheese (softened)
- Butter (softened)
- Powdered sugar
- Whole milk
- Salt
Variations
- Chocolate Ganache Topping: Drizzle with melted chocolate for extra decadence.
- Crunchy Twist: Add chopped roasted peanuts to the filling for texture.
- Nut-Free Option: Substitute peanut butter with sunflower seed butter.
- Salted Caramel: Add a swirl of caramel sauce inside the roll.
- Espresso Kick: Add a teaspoon of instant espresso powder to the cake batter.
How to Make the Recipe
Step 1
Preheat oven to 350°F (175°C). Spray a jelly roll pan with cooking spray and line it with parchment paper.
Step 2
In a large bowl, beat eggs and sugar until thick and pale. Stir in vanilla and salt.
Step 3
Sift together baking powder, cocoa powder, and flour. Gently fold into the egg mixture until just combined.
Step 4
Pour batter evenly into the prepared pan. Bake for about 12-15 minutes or until a toothpick comes out clean.
Step 5
While warm, turn the cake out onto a clean kitchen towel dusted with cocoa powder. Peel off parchment and roll the cake up in the towel. Let cool completely rolled.
Step 6
To make the filling, beat together peanut butter, cream cheese, butter, powdered sugar, milk, and salt until smooth and creamy.
Step 7
Unroll the cooled cake and spread the filling evenly over the surface.
Step 8
Roll the cake back up tightly without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour to set.
Step 9
Slice into rounds to serve, dust with additional cocoa powder if desired.
Tips for Making the Recipe
- Roll the cake while it’s still warm to prevent cracking.
- Use room temperature ingredients for a smooth batter and filling.
- Dust the towel with cocoa powder to avoid sticking.
- Chill the filled roll to help it hold its shape when slicing.
- Use a serrated knife to cut neat slices.
How to Serve
- Serve chilled or at room temperature with a cup of coffee or milk.
- Garnish with a dusting of cocoa powder or powdered sugar.
- Pair with fresh berries for a bright contrast.
- Offer alongside whipped cream or vanilla ice cream for extra indulgence.
- Perfect for dessert trays or festive gatherings.
Make Ahead and Storage
Storing Leftovers
Keep wrapped tightly in the refrigerator for up to 4 days.
Freezing
Wrap well in plastic and foil, freeze for up to 2 months. Thaw overnight in the fridge before slicing.
Reheating
Serve cold or bring to room temperature. Reheating is not recommended as it may soften the filling.
FAQs
1. Can I use natural peanut butter?
Yes, but it may affect texture and sweetness. Creamy peanut butter works best.
2. How do I prevent the cake from cracking when rolling?
Roll while warm and use a towel dusted with cocoa powder to help it hold shape.
3. Can I make the filling ahead of time?
Yes, prepare and refrigerate for up to 2 days before assembling.
4. What if I don’t have a jelly roll pan?
Use a rimmed baking sheet of similar size.
5. Can I substitute cream cheese?
No, it adds creaminess and tang that balances the peanut butter.
6. How thick should the filling layer be?
About 1/4 inch thick, enough to spread evenly without overflow.
7. Can I add chocolate chips?
Yes, sprinkle mini chocolate chips over the filling before rolling.
8. How do I store leftovers?
Wrap tightly in plastic wrap and refrigerate.
9. Is this recipe gluten-free?
No, but you can substitute with gluten-free flour blends.
10. Can I make it vegan?
You’d need to replace butter, cream cheese, and eggs with vegan alternatives.
Conclusion
The Buckeye Roll is a deliciously unique dessert that brings together the best of chocolate cake and peanut butter filling in one elegant roll. Its rich yet light texture and classic flavor pairing make it an ideal treat for any occasion—from holiday celebrations to casual get-togethers. Easy to prepare and impressively delicious, this dessert will quickly become a favorite for those who love that iconic peanut butter and chocolate duo. Try it once, and you’ll be hooked!
Print
Buckeye Roll
- Total Time: 1 hour 35 minutes (including chilling)
- Yield: 8–10 slices 1x
- Diet: Vegetarian
Description
A luscious, rich dessert featuring a moist cocoa cake rolled around a creamy peanut butter and cream cheese filling — inspired by the classic Ohio buckeye candy. Perfect for peanut butter lovers and chocolate fans alike!
Ingredients
For the Cake:
-
Cooking spray (for pan)
-
3 eggs
-
⅔ cup sugar
-
2 teaspoons vanilla extract
-
½ teaspoon salt
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1 teaspoon baking powder
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⅓ cup cocoa powder (plus extra for dusting)
-
¾ cup all-purpose flour
For the Filling:
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2 cups creamy peanut butter
-
6 oz cream cheese, softened to room temperature
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¼ cup unsalted butter, softened to room temperature
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2 cups powdered sugar
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¼ cup whole milk
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½ teaspoon salt
Instructions
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Preheat oven to 350°F (175°C). Spray a 15×10-inch jelly roll pan with cooking spray. Line with parchment paper, leaving an overhang on the sides. Spray parchment paper.
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In a large bowl, beat eggs and sugar until light and fluffy. Add vanilla and mix well.
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In a separate bowl, sift together salt, baking powder, cocoa powder, and flour.
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Gradually add dry ingredients to egg mixture, folding gently until combined.
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Pour batter into prepared pan and spread evenly. Bake for 12–15 minutes or until cake springs back when lightly touched.
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While cake bakes, prepare a clean kitchen towel and dust generously with cocoa powder.
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When cake is done, immediately loosen edges with a spatula, invert cake onto the towel, and carefully peel off parchment paper.
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Starting from the short edge, roll the cake and towel together gently but firmly. Let cool completely on a wire rack.
Make the Filling:
9. Beat peanut butter, cream cheese, and butter in a bowl until smooth and creamy.
10. Gradually add powdered sugar, beating until combined.
11. Add milk and salt; beat until fluffy and smooth.
Assemble:
12. Carefully unroll the cooled cake. Spread filling evenly over the surface.
13. Roll the cake back up without the towel.
14. Dust with additional cocoa powder if desired.
15. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before slicing and serving.
Notes
Use creamy peanut butter for smooth filling.
For easier rolling, work while cake is still warm but not hot.
Keeps well refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert / Roll Cake
- Method: Baking & Rolling
- Cuisine: American
Keywords: Buckeye roll, peanut butter roll, chocolate peanut butter dessert, cream cheese filling, Ohio dessert