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–+ servings
Homemade Boston cream roll cake with soft yellow sponge, creamy vanilla filling, and glossy chocolate ganache, dusted with powdered sugar on top.

Boston Cream Roll Cake

5 from 1 vote
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.
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Prep Time 35 minutes
Cook Time 15 minutes
Chill & Assembly Time 2 hours 30 minutes
Total Time 3 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
  2. Beat eggs on high for 5 minutes until thick and pale. Gradually add sugar, then gently fold in dry ingredients and vanilla.
  3. 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.
  4. Whisk yolks, sugar, and cornstarch. Slowly add hot milk, then cook over medium heat until thick. Stir in butter and vanilla; chill completely.
  5. Unroll cake, spread chilled custard, reroll, and chill 30 minutes. Pour cooled ganache over top and let it set before slicing and serving.

Nutrition

Serving: 1sliceCalories: 370kcalCarbohydrates: 41gProtein: 6gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 165mgSodium: 130mgPotassium: 160mgFiber: 1gSugar: 29gVitamin A: 700IUCalcium: 80mgIron: 1.2mg

Notes

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

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