Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.

Prepare the Cake Batter: In a large bowl, beat the eggs and sugar together until light and fluffy. Add the vanilla extract.

Combine Dry Ingredients: In a separate bowl, whisk together the salt, baking powder, cocoa powder, and flour. Gradually add the dry ingredients to the egg mixture, mixing until just combined.

Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Roll: While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from one short end, roll the cake up with the towel inside. Allow it to cool completely.

Prepare the Filling: In a medium bowl, beat together the peanut butter, cream cheese, butter, powdered sugar, milk, and salt until smooth and creamy.

Assemble: Once the cake has cooled, unroll it and spread the peanut butter filling evenly over the surface. Re-roll the cake without the towel.

Serve: Slice into 1-inch pieces and enjoy!​