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Buckeye Roll Recipe

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 30 minutes (including cooling time)
  • Yield: 10-12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Buckeye Roll combines a rich chocolate sponge cake with a smooth peanut butter filling, reminiscent of the beloved Buckeye candies. It’s a perfect dessert for chocolate and peanut butter lovers.

Ingredients

Units Scale

For the Cake:

  • Cooking spray, for pan
  • 3 large eggs
  • 2/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/3 cup unsweetened cocoa powder, plus more for dusting
  • 3/4 cup all-purpose flour

For the Filling:

  • 2 cups creamy peanut butter
  • 6 ounces cream cheese, softened to room temperature
  • 1/4 cup unsalted butter, softened to room temperature
  • 2 cups powdered sugar
  • 1/4 cup whole milk
  • 1/2 teaspoon salt

Instructions

  1. Prepare the Cake:
    • Preheat your oven to 350°F (175°C).
    • Line a 15” x 10” jelly roll pan with parchment paper and lightly grease with cooking spray.
    • In a large bowl, use a hand mixer to beat the eggs on high speed until light and foamy, about 3 minutes.
    • Add the granulated sugar, vanilla extract, and salt; beat until fully combined.
    • Sift in the baking powder, cocoa powder, and flour; mix until just combined.
    • Spread the batter evenly in the prepared pan.
    • Bake for 8-10 minutes, until the cake is set and springs back when touched.
  2. Roll the Cake:
    • While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with cocoa powder.
    • Once the cake is done, run a knife along the edges to loosen it, then carefully invert it onto the prepared towel.
    • Peel off the parchment paper.
    • Starting from a short end, gently roll the cake up with the towel into a tight spiral.
    • Allow it to cool completely, at least 1 hour.
  3. Prepare the Filling:
    • In a large bowl, combine the peanut butter, cream cheese, and butter.
    • Using a hand mixer, beat until smooth and fluffy.
    • Gradually add the powdered sugar, mixing well after each addition.
    • Pour in the milk and add the salt; beat until the filling is smooth and spreadable.
  4. Assemble the Roll:
    • Once the cake has cooled, carefully unroll it. It’s okay if it doesn’t lie completely flat.
    • Spread the peanut butter filling evenly over the cake, leaving a small border around the edges.
    • Gently re-roll the cake without the towel, making sure to keep it tight but without squeezing out the filling.
    • Place the rolled cake seam-side down on a serving platter.
  5. Serve:
    • Dust the top with additional cocoa powder if desired.
    • Slice and serve.

Notes

  • Ensure the cake is completely cool before adding the filling to prevent it from melting.
  • Rolling the cake while it’s warm helps prevent cracks.
  • For a neater appearance, trim the ends of the roll before serving.

Find it online: https://newsvks.com/buckeye-roll-recipe/