Boston Cream Cake Roll Recipe
This Easy Boston Cream Cake Roll Recipe delivers the classic dessert in a stunning spiral form with just five simple ingredients. Perfect for special occasions or whenever you crave that irresistible combination of fluffy cake, creamy filling, and rich chocolate topping. For more delicious twists, try the Irresistible Boston Cream Pie Cheesecake Recipe or Irresistible Boston Cream Pie Cupcakes Recipe.
PrintBoston Cream Cake Roll
Soft, fluffy vanilla sponge cake rolled with creamy homemade custard and topped with a layer of rich chocolate ganache, recreating the classic Boston Cream Pie flavors in a convenient and elegant cake roll form.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 8 1x
- Method: Dessert
- Cuisine: American
Ingredients
- 3 large eggs
- 1 cup granulated sugar, divided
- 1/3 cup water
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter, for greasing pan
- 1/4 cup half and half (for ganache)
- 3/4 cup mini semi-sweet chocolate chips (for ganache)
- 1/4 cup powdered sugar (for ganache)
- For the custard filling: 1 cup whole milk, 3 large egg yolks, 1/4 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 2 tablespoons unsalted butter
Instructions
- Preheat oven to 375°F. Line a 15×10 inch jelly roll pan with parchment paper and grease with butter.
- In a large bowl, beat eggs and 1 cup sugar on high speed until pale yellow and tripled in volume, about 8 minutes.
- Beat in water and vanilla on low speed.
- Sift together flour, baking powder, and salt. Add half to the egg mixture and gently mix until smooth. Add the other half and mix gently.
- Pour batter into prepared pan. Sprinkle the surface evenly with remaining 2 tablespoons sugar.
- Bake 12-15 minutes until cake springs back when lightly touched.
- Immediately invert cake onto a clean towel dusted with powdered sugar, peel off parchment, and roll cake with towel from short end. Let cool completely.
- For custard: whisk egg yolks, sugar, and cornstarch in a saucepan. Gradually whisk in milk, cook over medium heat until thickened. Remove from heat, stir in butter and vanilla, then cool.
- Unroll cooled cake, spread custard evenly over surface. Re-roll cake without towel.
- For ganache, microwave chocolate chips and half and half in 30-second intervals, stirring until smooth. Stir in powdered sugar.
- Spread ganache evenly over cake roll. Refrigerate at least 2 hours before serving.
Notes
Use a clean kitchen towel dusted with powdered sugar to roll the cake while warm to prevent cracking. Let custard cool before spreading to avoid melting the cake. For smooth ganache, microwave chocolate in short increments and stir thoroughly.
Nutrition
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Frequently Asked Questions
Can I make the Boston Cream Cake Roll ahead of time?
Yes, you can assemble the Boston Cream Cake Roll a day in advance. Keep it refrigerated in an airtight container. The flavors meld beautifully, making it even more delicious.
How do I prevent the cake from cracking when rolling?
Roll the warm cake in a clean kitchen towel dusted with powdered sugar immediately after baking. This trains the cake to hold its shape. Let it cool completely before unrolling and filling with pastry cream.
What is the best way to store leftover Boston Cream Cake Roll?
Store any leftover Boston Cream Cake Roll in the refrigerator, covered tightly with plastic wrap. Consume within 2-3 days for the best texture and freshness of the pastry cream and cake.
Get our 10 best recipes — free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
