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BUCKEYE ROLL

Sana Umer
Buckeye Roll is a rich chocolate dessert filled with creamy peanut butter, inspired by classic Buckeye candies—perfectly sweet, smooth, and ideal for peanut butter lovers.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill time 1 hour
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 310 kcal

Ingredients
  

For the Chocolate Cake Roll:

  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ cup vegetable oil
  • ¼ cup milk
  • ½ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Powdered sugar for rolling

For the Peanut Butter Filling:

  • ¾ cup creamy peanut butter
  • 4 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream or milk
  • ½ teaspoon vanilla extract

For the Chocolate Ganache (Optional):

  • ½ cup semi-sweet chocolate chips
  • ¼ cup heavy cream

Instructions
 

Preheat and prepare the pan:

  • Preheat oven to 350°F (175°C). Line a jelly roll pan (10x15") with parchment paper and lightly grease. Set aside.

Make the cake roll batter:

  • Beat eggs and sugar together for 3–4 minutes until pale and thick. Add vanilla, oil, and milk. In a separate bowl, whisk flour, cocoa powder, baking powder, and salt. Fold into wet ingredients just until combined.

Bake:

  • Spread the batter evenly into the prepared pan. Bake for 10–12 minutes or until the cake springs back when touched.

Roll the cake:

  • Dust a clean kitchen towel with powdered sugar. Immediately turn the warm cake onto the towel. Peel off the parchment paper and gently roll the cake from the short end using the towel. Let it cool completely.

Make the filling:

  • Beat peanut butter and butter until smooth. Add powdered sugar, vanilla, and cream; beat until fluffy and spreadable.

Assemble:

  • Carefully unroll the cooled cake. Spread filling evenly, then re-roll (without the towel). Wrap in plastic wrap and chill for at least 1 hour.

Optional Ganache:

  • Heat cream until just simmering, pour over chocolate chips, let sit for 2 minutes, then stir until smooth. Pour over the chilled roll before slicing.

Notes

  • Make ahead: Chill the roll for up to 2 days before serving. Best sliced while cold.
  • Freezing option: Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight.
  • Custom twist: Add mini chocolate chips to the filling for extra texture.
  • Holiday tip: Decorate with melted white chocolate or festive sprinkles.
Keyword buckeye roll, chocolate swiss roll, holiday desserts, peanut butter chocolate roll