Prepare the Cake:

• Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it with nonstick cooking spray.​Delish
• In a large bowl, use a hand mixer to beat the eggs on high speed until light and foamy, about 3 minutes.​Delish
• Add the granulated sugar, vanilla extract, and salt to the eggs, and beat until fully combined.​Delish
• Sift in the baking powder, cocoa powder, and flour, and mix until just combined.​Punchfork+2Delish+2Pinterest+2
• Spread the batter evenly in the prepared pan.​
• Bake for 8-10 minutes, or until the cake is set and springs back when lightly touched.​

Roll the Cake:

• While the cake is still warm, dust a clean kitchen towel with cocoa powder.​
• Carefully invert the cake onto the towel, remove the parchment paper, and gently roll the cake up with the towel from one short end to the other.​
• Let the rolled cake cool completely, at least 1 hour.​

Prepare the Filling:

• In a large bowl, combine the creamy peanut butter, softened cream cheese, softened butter, powdered sugar, whole milk, and salt.​Delish
• Using a hand mixer, beat the mixture until smooth and fluffy.​Delish

Assemble the Roll:

• Once the cake has cooled, gently unroll it. It’s okay if it remains slightly curled.​Delish
• Spread the peanut butter filling evenly over the cake, leaving a small border around the edges.​
• Carefully re-roll the cake without the towel.​
• Dust the top with additional cocoa powder, if desired.​