The Buckeye Roll is a delightful dessert that combines the classic flavors of chocolate and peanut butter in a stunning rolled cake. Inspired by the iconic Buckeye candies, this dessert features a soft chocolate cake filled with creamy peanut butter frosting and topped with a rich chocolate ganache. It’s a showstopper for any occasion and is surprisingly easy to make!
Why You’ll Love This Recipe
- A visually stunning dessert that’s easier to make than it looks.
- Combines the irresistible pairing of chocolate and peanut butter.
- Perfect for celebrations, holidays, or casual gatherings.
- Make-ahead friendly for stress-free entertaining.
- A creative twist on traditional Buckeye candies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Roll Cake
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Eggs
- Granulated sugar
- Vanilla extract
- Milk
For the Peanut Butter Filling
- Creamy peanut butter
- Unsalted butter
- Powdered sugar
- Heavy cream
For the Chocolate Ganache
- Semi-sweet chocolate chips
- Heavy cream
Directions
Make the Chocolate Roll Cake
- Preheat your oven to 350°F (175°C). Line a jelly roll pan (10×15 inches) with parchment paper and grease it lightly.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a large mixing bowl, beat the eggs and sugar until light and fluffy. Add vanilla extract and milk, then fold in the dry ingredients.
- Spread the batter evenly onto the prepared pan. Bake for 10–12 minutes or until the cake springs back when touched.
- While the cake is still warm, roll it up (with the parchment paper) from the short end. Let it cool completely.
Make the Peanut Butter Filling
- In a mixing bowl, beat the peanut butter and butter until creamy. Gradually add powdered sugar, followed by heavy cream, until smooth and fluffy.
Assemble the Buckeye Roll
- Unroll the cooled cake gently and spread the peanut butter filling evenly. Reroll the cake (without parchment paper) tightly and place it seam-side down.
Make the Chocolate Ganache
- Heat heavy cream until just simmering and pour over the chocolate chips. Let sit for 2–3 minutes, then stir until smooth.
- Pour the ganache over the rolled cake, spreading it evenly.
Final Touch
- Refrigerate the roll for at least 30 minutes to set. Slice and serve.
Servings and Timing
- Servings: Serves 10–12
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Assembly Time: 20 minutes
- Total Time: 1 hour, plus chilling time
Variations
- Nut-Free Version: Substitute peanut butter with sunflower seed butter or cookie butter.
- Dark Chocolate: Use dark chocolate instead of semi-sweet for a richer flavor.
- Crunchy Peanut Butter: Add texture by using crunchy peanut butter for the filling.
- Decorative Topping: Garnish with chopped peanuts or a drizzle of white chocolate for a fancier look.
- Mini Rolls: Slice the roll into smaller sections to create bite-sized servings.
Storage/Reheating
- Storage: Store the Buckeye Roll in an airtight container in the refrigerator for up to 4–5 days.
- Freezing: Wrap tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating: This dessert is best served chilled, so reheating is not necessary.
FAQs
1. Can I make the Buckeye Roll ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator until ready to serve.
2. How do I prevent the cake from cracking when rolling?
Roll the cake while it’s warm, as it’s more pliable. Cooling it in the rolled position helps prevent cracks.
3. Can I use a different type of filling?
Certainly! Cream cheese frosting or Nutella make great alternatives.
4. Do I need a jelly roll pan?
A jelly roll pan is ideal for this recipe, but a rimmed baking sheet of similar size will work.
5. What if my ganache is too thick?
If the ganache is too thick, add a small amount of warm cream and stir until it reaches the desired consistency.
6. Can I add layers of flavor?
Yes, sprinkle chopped peanuts or mini chocolate chips over the filling before rolling the cake.
7. Can I use a box cake mix?
Yes, a chocolate box cake mix can be adapted, but the texture may differ slightly.
8. How should I slice the roll neatly?
Use a sharp knife and wipe it clean between cuts for neat slices.
9. Can I use milk chocolate for the ganache?
Yes, but it will yield a sweeter flavor compared to semi-sweet or dark chocolate.
10. What can I serve alongside this dessert?
A dollop of whipped cream or a scoop of vanilla ice cream complements the Buckeye Roll perfectly.
Conclusion
The Buckeye Roll is a decadent and crowd-pleasing dessert that celebrates the beloved pairing of chocolate and peanut butter. Whether you’re making it for a special event or as a family treat, its elegant presentation and irresistible flavor are guaranteed to impress. Try this recipe and savor every slice!
PrintBuckeye Roll
This Buckeye Roll is a show-stopping dessert featuring a creamy peanut butter filling wrapped in a rich chocolate cake. It’s perfect for peanut butter lovers and makes an impressive treat for holidays, parties, or any special occasion.
- Prep Time: 25 minutes
- Chill Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10–12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Chocolate Cake Roll:
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (30 g) cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup (150 g) granulated sugar
- 1 tsp vanilla extract
- Powdered sugar (for dusting the towel)
For the Peanut Butter Filling:
- 1 cup (240 g) creamy peanut butter
- 1/2 cup (115 g) unsalted butter, softened
- 2 cups (250 g) powdered sugar
- 2–3 tbsp heavy cream or milk
For the Chocolate Ganache (Optional):
- 1/2 cup (120 ml) heavy cream
- 1 cup (170 g) semi-sweet chocolate chips
Instructions
1. Preheat Oven and Prepare Pan:
- Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
2. Make the Chocolate Cake:
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Add the vanilla extract.
- Gently fold the dry ingredients into the egg mixture until fully combined.
- Spread the batter evenly in the prepared pan and bake for 10-12 minutes, or until the cake springs back when lightly touched.
3. Roll the Cake:
- While the cake is still warm, turn it out onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper.
- Starting from a short side, roll the cake tightly with the towel inside. Let it cool completely.
4. Make the Peanut Butter Filling:
- In a bowl, beat the peanut butter and softened butter until creamy. Gradually add powdered sugar, then mix in the heavy cream or milk one tablespoon at a time until the filling is smooth and spreadable.
5. Assemble the Buckeye Roll:
- Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface. Re-roll the cake (without the towel), placing it seam-side down on a serving platter.
6. Make the Chocolate Ganache (Optional):
- Heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chocolate chips in a heatproof bowl. Let sit for 1 minute, then stir until smooth.
- Pour or drizzle the ganache over the rolled cake, letting it drip down the sides.
7. Chill and Serve:
- Refrigerate the Buckeye Roll for at least 1 hour to set. Slice and serve chilled or at room temperature.
Notes
- For added crunch, sprinkle crushed peanuts over the peanut butter filling or ganache.
- The roll can be stored in the refrigerator for up to 3 days.
- To make slicing easier, dip a knife in hot water, wipe dry, and slice cleanly.