How to Make Chocolate Peanut Butter and Jelly Rolls

Fluffy chocolate cake meets the irresistible combination of peanut butter and jelly in this versatile dessert roll from award-winning pastry chef and cookbook author Hedy Goldsmith. 

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Two Comfort Food Classics, Rolled Into One

Who can resist rich chocolate cake, or the sweet-nutty combination of a classic PB and J? Hedy Goldsmith's recipe rolls the three beloved flavors into one comforting dessert. Serve the rolls as an afterschool snack and experiment with different filling combinations, like marshmallow cream and Nutella. You can even try them frozen.

Get the Recipe: Chocolate Peanut Butter and Jelly Rolls

Prepare the Parchment

After the chocolate cake layers have baked and cooled, lay a piece of parchment on top of the cake and quickly flip it over onto the countertop. Remove the piece of parchment that lined the baking pan, and replace with a clean sheet. With a rolling pin, firmly roll over the cake to even and thin it out.

Begin Frosting

Spread a thin layer of the Peanut Buttercream over the surface of both cakes. Divide the buttercream between the cakes and spread it evenly, leaving a border at the top of one long side.

Aim for Even Thickness

The rolls look best when the cake layer and buttercream layer are the same thickness.

Add the Jelly

Then, spread a thin layer of jelly over the surface of both cakes. At this point, you can also sprinkle in some of your favorite candy.

Roll Up the Cakes

Begin rolling up the cakes, one at a time, starting at one of the long sides. The first roll is the most important, so be sure to keep it tight, and go slowly and carefully. Continue rolling toward the top.  

Prepare the Rolls for the Refrigerator

Once you've completed rolling a cake into a log, place it in the center of a new sheet of parchment. Take the paper above the roll and cover the roll with a little overlap. Now take a flat-edge utensil, like a bench scraper or a long spatula, and force it underneath the roll and push tight. This helps fill in any air pockets in the roll. Chill the rolls 15 to 20 minutes or overnight before cutting them; the colder, the better.

Cut Roll, Coat with Chocolate and Serve

Once the rolls have chilled, cut each into 6 even pieces, using a sharp knife. Working with one piece at a time, place each into the prepared chocolate shell mixture and flip gently, using a fork. Lift it out of the chocolate and tap off any excess before setting it on the screen. Move each roll slightly on the screen during drying so it doesn't stick. Once dry, carefully lift off the rolls and arrange them on a sheet pan. They can be eaten right away and will last up to 4 days when refrigerated and covered.


Hedy Goldsmith is an award-winning pastry chef and author of Baking Out Loud

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Comforting Desserts