This cream filled rolled cake is one of the top sellers within my baking business. If you’re not familiar with rolled cakes, then let me bring you up to speed.
These lovely cakes can come in many flavors and consist of a cake filled with a rich and creamy filling then rolled tightly to produce a beautiful spiral of cake and cream. Yum, just look at that swirl!
This recipe is just a tad bit more dense and the cake portion is thicker than the cake on traditional Swiss Rolls due to the nature of the low carb ingredients and personal preference.
Chocolate and peanut butter are a classic combo and one that has always held top spot on my list of favorite desserts. I am willing to fight someone for that last slice of this cake.
Okay, I wouldn’t really fight someone if they took the last piece, but I would totally give them mean looks, even if it was behind their back.
Conquering the Art of the Roll….
Rolled cakes can look beautiful and they are a great way to wow your family and friends, but they can also be intimidating. The art of baking a cake and then rolling it with a filling can take a little patience and trail and error.
However, don’t let that stop you from trying this dessert, even if you get a few cracks, it is still delicious.
Some cake batters will roll easier than others, depending on ingredients and baking times. Thankfully this recipes is one of those that rolled easier for me than others.
I always use a large stoneware baking sheet, instead of the standard jelly roll pan, because this cake recipe makes a larger quantity of batter. I also like to line my pan with foil but you can also use parchment paper if you prefer that. Lining your pan will keep your cake from sticking and make it easier to roll it up later after baking.
Let me do a little disclaimer here, I have done these rolled cakes for several years so I have had lots of practice, but I would not be telling the truth if I didn’t tell that I have shed a few tears (okay many, many tears) over them cracking or not rolling perfectly. But, even when they are not the prettiest of cake roll they always taste great and keep me trying again!
Once it has finished baking, remover the cake from the oven and roll it up to cool, you can work on the creamy peanut butter filling is super simple and it comes together quickly.
I make my filling while my cake is cooling on a rack, then chill it until I am ready to fill the cake roll. It is important that you have the patience to wait until the cake is cooled. If you don’t, the filling will become loose and will run out the ends of the roll.
Trust me friends, you want every last drop of this peanut butter filling inside that chocolate cake, it is too good to waste! Besides, who would want to clean up that mess, right?
Once you have let your cake cool and you are ready to fill your cake, unroll it carefully. Patience is a virtue, has never been more true here you guys.
Slowly unroll your cake, and if it is a bit stiff and doesn’t want to unroll completely don’t force it. Just begin adding your filling and spread it all over chocolate cake.
Cover all cake, and then begin slowly rolling your cake back up from the opposite end that your unrolled. Once end of the cake should have a natural curl to it, so begin rolling it back up starting with that end.
After your masterpiece is all rolled up, you need to chill it for a couple of hours so the filling has time to firm up. I like to wrap mine in wax paper then plastic wrap when storing it to chill.
I know it is hard to wait for dessert, believe me! But the chilling the Chocolate Peanut Butter Roll will make sure that your roll stays together and it will also make the roll slice easier.
So, I hope you aren’t to nervous about trying your hand at this Chocolate Peanut Butter Roll, because I have total faith in you and your ability friends!
I hope that you enjoy it as much as my family does around our table. Please find me over on my social media pages and let me know what you think!
A rich chocolate cake filled with a creamy peanut butter filling then rolled tight to form a beautiful rolled cake.
For the Cake
- 1 1/4 cup THM Oat Fiber (See Notes)
- 1 1/3 cups of Sour Cream
- 1/4 cup melted coconut oil
- 1/2 cup Pyure or 1 cup THM Gentle Sweet
- 1/2 cup plain whey protein
- 1/2 cup unsweetened coco powder
- 6 large eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 8 oz cream cheese, room temperature
- 1/2 cup natural peanut butter
- 1/2 cup heavy whipping cream
- 1/3 cup Pyure Sweetener, powdered (or 2/3 cup THM Gentle Sweet)
- 1 tsp pure vanilla
- pinch of salt
- Notes on ingredients: Oat fiber can have a very strong taste if you do not get a good quality brand. I have tried many and the Trim Healthy Mama brand is the mildest I have tried. I highly recommend it. If you want to try the THM Baking Blend that will work as well.
- Prepare your cake pan. You can line a large baking sheet with foil like I do or parchment paper if you prefer. Then spray the foil or paper thoroughly with cooking spray. Set aside to make the cake batter
- In your mixing bow add in your eggs, sour cream, sweetener. Whip the mixture until light and airy.
- Add in your oat fiber and whey protein and the rest of your ingredients and mix really well.
- Pour your cake batter onto the pan and spread it out as evenly as you can. You really want to make sure it is an even thickness all over if possible. This will help with rolling.
- Bake your cake for 15 -16 minutes in a preheated 350 degree oven. Once a tooth pick comes out clean pull it out. Start checking at 12 minutes. Do not over cook the cake. It could cause it to crack or break when you roll it.
- Pull your cake out of the oven and flip the cake out onto a piece of wax paper or more parchment paper. Gently peel the foil or bottom parchment paper off the cake and discard.
- Let the cake cool for very briefly then start at one end and roll the cake up lightly into a roll shape. Set it on a cooling wrack and let it cool completely before filling.
- Make your filling as your cake cools. Begin by mixing all your filling ingredients together in a bowl. It helps to have your cream cheese at room temperature. Taste the mixture as you go to adjust if you would like it sweeter.
- Once your filling is done, place it in the fridge to chill until you are ready to fill your cake roll.
- To fill your roll, slowly unroll your cooled cake, making sure to exercise patience. If the cake is a little stiff and doesn't want to unroll completely don't force it. Just spread your filling all over the cake with a knife. Make sure you get some on all parts of the cake.
- Once you have added all your filling to the cake, start rolling it back up the opposite way your unrolled it. You will be able to see the center of the roll as it will naturally curl inward. Start rolling with that end.
- Roll the cake back up as tightly as your can, if it cracks some don't worry, it will hold together with the filling once you chill it. I
- Once you have it roll up, wrap it in wax paper and foil and chill in the fridge until the filing is set. I like to chill mine for 2 to 3 hours. You can speed things up by using the freezer, just be careful not to freezer it.
This roll should yield 10-12 slices. Nutritional information per slice: Calories: 327, Fat: 26 grams, Carbs: 8 grams, Fiber: 4 grams, Net Carb: 4 grams, Protein: 12 grams, Sodium: 246 grams.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!