Peanut Butter Cup Cake Roll

Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, leaving an overhang for easy removal.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the eggs and granulated sugar together until thick and pale, about 3-4 minutes. Add the vanilla extract and vegetable oil, mixing until combined.

Gradually add the dry ingredients to the egg mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.

While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. When the cake is done, immediately invert it onto the prepared towel and carefully peel off the parchment paper. Starting from the short end, roll the cake up with the towel. Let it cool completely.

For the filling, beat the creamy peanut butter and softened butter together until smooth. Gradually add the powdered sugar, mixing until combined. Add the vanilla extract and heavy cream, beating until light and fluffy.

Unroll the cooled cake and spread the peanut butter filling evenly over it. Carefully re-roll the cake