Introduction

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.

Ingredients

This Boston Cream Cake Roll delivers a heavenly combination of light sponge cake wrapped around rich vanilla custard and finished with a glossy chocolate ganache that cracks perfectly with each slice.

• 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
• For the custard filling: 3 large egg yolks
• For the custard filling: 1/4 cup granulated sugar
• For the custard filling: 2 tablespoons cornstarch
• For the custard filling: 1 teaspoon vanilla extract
• For the custard filling: 2 tablespoons unsalted butter

Timing

Prep Time	25 minutes
Cook Time	15 minutes
Total Time	40 minutes

Context: This Boston Cream Cake Roll recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Cake Pan

Line a 10×15-inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal. Lightly grease the parchment with non-stick spray or butter to prevent the Boston Cream Cake Roll from sticking.

Step 2 — Make the Sponge Cake Batter

In a medium bowl, whisk together ¾ cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. In a separate large bowl, beat 3 large eggs and ¾ cup granulated sugar on high speed until thick and pale, about 4–5 minutes. Gently fold the dry ingredients into the egg mixture until just combined, then stir in ¼ cup milk and 1 teaspoon vanilla extract.

Step 3 — Bake the Cake

Spread the batter evenly into the prepared pan. Bake at 350°F (175°C) for 12–15 minutes, or until the top springs back when lightly touched. The cake should be golden and pull away slightly from the pan edges.

Tip: Avoid overbaking to keep the cake flexible for rolling.

Step 4 — Roll the Cake

Immediately upon removing the cake from the oven, dust a clean kitchen towel with powdered sugar. Invert the warm cake onto the towel and carefully peel off the parchment paper. Starting from a short end, gently roll the cake and towel together into a log. Let it cool completely on a wire rack, seam side down.

Step 5 — Prepare the Pastry Cream Filling

In a saucepan, whisk together 2 cups whole milk, ½ cup sugar, 3 tablespoons cornstarch, ¼ teaspoon salt, and 4 egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5–7 minutes. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract. Cover with plastic wrap directly on the surface and chill until firm.

Step 6 — Assemble the Cake Roll

Unroll the cooled cake carefully. Spread the chilled pastry cream evenly over the cake, leaving a ½-inch border around the edges. Re-roll the cake gently but firmly, using the towel to guide it. Transfer the Boston Cream Cake Roll to a serving platter, seam side down.

Step 7 — Make the Chocolate Ganache Topping

Heat ½ cup heavy cream until steaming, then pour over 4 ounces chopped semi-sweet chocolate. Let sit for 2 minutes, then stir until smooth. Let the ganache cool slightly until it thickens but is still pourable.

Step 8 — Glaze and Chill

Pour the chocolate ganache over the assembled Boston Cream Cake Roll, spreading it evenly with an offset spatula. Allow the glaze to set at room temperature for 10 minutes, then refrigerate for at least 1 hour before slicing. This helps the roll hold its shape and makes clean cuts.

Nutritional Information

Calories	285
Protein	6g
Carbohydrates	38g
Fat	12g
Fiber	1g
Sodium	210mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt pastry cream — Adds protein and tanginess while reducing fat compared to traditional custard.
• Almond or coconut flour sponge — Creates a gluten-free, lower-carb cake roll with nutty flavor notes.
• Sugar-free chocolate glaze — Uses erythritol or stevia to maintain sweetness without added sugar.
• Coconut milk custard — Provides a rich, dairy-free alternative to classic Boston cream filling.
• Egg white-based sponge — Increases protein content and yields a lighter, airier cake texture.
• Reduced-sodium baking powder — Lowers overall sodium while maintaining proper cake rise.
• Avocado chocolate ganache — Offers healthy fats and creaminess without dairy or refined oils.

Serving Suggestions

• Serve with a hot cup of coffee or a cold glass of milk to complement the rich flavors of this Boston Cream Cake Roll.
• Pair with fresh berries like strawberries or raspberries for a refreshing, colorful contrast.
• Dust with powdered sugar or drizzle with melted chocolate for an elegant finishing touch.
• Accompany with a scoop of vanilla ice cream for a decadent dessert experience.
• Slice and serve as individual portions for parties, brunches, or afternoon tea gatherings.
• Garnish with edible flowers or mint leaves for special occasions and photo-worthy plating.

This Boston Cream Cake Roll is versatile enough for casual family desserts or dressed up for celebrations—always a crowd-pleaser!

Common Mistakes to Avoid

• Mistake: Overbaking the sponge cake, making it dry and prone to cracking. Fix: Bake just until the top springs back when lightly touched, about 10-12 minutes.
• Mistake: Rolling the cake while it’s too cool, causing it to break. Fix: Roll the cake in a clean towel immediately after removing it from the pan.
• Mistake: Using a runny pastry cream that soaks into the cake or leaks out. Fix: Cook the custard until thick and chill it completely before assembling.
• Mistake: Spreading the filling too close to the edges, which squeezes out when rolling. Fix: Leave a 1-inch border on all sides for a clean, contained roll.
• Mistake: Applying a warm chocolate glaze that melts the filling. Fix: Ensure both the cake roll and the glaze are cooled to room temperature before glazing.
• Mistake: Rushing the chilling process, resulting in a messy, unstable slice. Fix: Refrigerate the assembled Boston Cream Cake Roll for at least 2 hours before serving.
• Mistake: Using a dull knife to slice, which squashes the delicate swirls. Fix: Use a sharp, thin-bladed knife dipped in hot water for clean cuts.
• Mistake: Skipping the parchment paper, leading to a cake that sticks and tears. Fix: Always line your jelly roll pan with parchment for an easy, clean release.

Storing Tips

• Fridge: Refrigerate your Boston Cream Cake Roll in an airtight container for up to 3 days. Keep it chilled to maintain food safety below 40°F (4°C).
• Freezer: Wrap the cake roll tightly in plastic wrap, then foil, and freeze in a freezer-safe container for up to 2 months.
• Reheat: Thaw frozen Boston Cream Cake Roll overnight in the refrigerator. For a warm slice, reheat gently in the microwave for 10-15 seconds.

Always store your Boston Cream Cake Roll properly to preserve its texture and flavor. For best results, consume refrigerated portions within the recommended time frame.

Conclusion

This Boston Cream Cake Roll is a stunning dessert that’s easier to make than it looks. For another creamy treat, try our Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe. We hope you love this recipe—please leave a comment with your results and subscribe for more delicious ideas!

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FAQs

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.