Boston Cream Roll Cake

A soft, flexible vanilla sponge rolled with rich vanilla pastry cream and topped with glossy chocolate ganache — this Boston Cream Roll Cake tastes like your favorite bakery dessert but with homemade magic.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Boston Cream Roll Cake, Boston cream roll recipe, Boston Creme Rolls discontinued, Custard cake roll, Gluten free boston cream pie recipes, Grands boston cream rolls, Swiss roll with crème pâtissière

Prep Time: 35

Cook Time: 15

Chill & Assembly Time: 2 30

Total Time: 3 20

Servings: slices

Calories: 370kcal

Cost: $11

Equipment

1 15x10 inch jelly roll pan (Not a cookie sheet – sides matter)
1 Clean Kitchen Towel (Flour sack style, not terry cloth)
1 Offset spatula (Helps spread custard evenly)
1 Instant-read thermometer (For checking cake temperature (95–100°F for rolling))
1 Wire cooling rack (For cooling the sponge)
1 Parchment paper (Line the pan to prevent sticking)

Ingredients

For the Vanilla Sponge Roll:

4 large Eggs - Room temperature
¾ cup Granulated sugar
¾ cup All-purpose flour - Sifted
1 teaspoon Baking powder
1 teaspoon Pure vanilla extract
¼ teaspoon Salt
2 tablespoon Powdered sugar - For dusting towel

For the Pastry Cream Filling:

2 cups Whole milk
4 large Egg yolks
½ cup Granulated sugar
¼ cup Cornstarch
2 tablespoon Unsalted butter - Cut into cubes
1 teaspoon Vanilla extract
¼ cup Heavy cream - Optional – for extra richness

For the Chocolate Ganache Glaze:

1 cup Semi-sweet chocolate chips - Or chopped chocolate
½ cup Heavy cream - Heated until simmering
1 tablespoon Light corn syrup - Adds shine
1 teaspoon Vanilla extract - Optional

Instructions

Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
Beat eggs on high for 5 minutes until thick and pale. Gradually add sugar, then gently fold in dry ingredients and vanilla.
Spread batter evenly in pan and bake 12–15 minutes until it springs back. Invert hot cake onto a powdered sugar towel and roll up immediately to cool.
Whisk yolks, sugar, and cornstarch. Slowly add hot milk, then cook over medium heat until thick. Stir in butter and vanilla; chill completely.
Unroll cake, spread chilled custard, reroll, and chill 30 minutes. Pour cooled ganache over top and let it set before slicing and serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition