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Boston Cream Cake Roll

Boston Cream Cake Roll


  • Author: Olivia Hartwellen
  • Total Time: 32 minutes
  • Yield: 10-12 1x

Description

Light, fluffy sponge cake wrapped around a rich, creamy pastry filling and topped with glossy chocolate ganache—this Boston Cream Cake Roll is a dreamy twist on the classic Boston Cream Pie. Perfect for any occasion, it’s an irresistible combination of textures and flavors!


Ingredients

Scale

For the Sponge Cake:

  • 4 large eggs
  • ¾ cup sugar
  • 1 cup all-purpose flour
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • A pinch of salt

For the Pastry Cream:

  • 1 cup whole milk
  • 3 large egg yolks
  • ½ cup sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract

For the Chocolate Ganache:

  • 4 oz semi-sweet chocolate
  • ½ cup heavy cream

Instructions

1️⃣ Prepare the Sponge Cake: Preheat oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper. Whisk eggs and sugar until light and fluffy. Add vanilla. Sift flour, baking powder, and salt, then gently fold into the egg mixture. Pour batter into the pan and spread evenly. Bake for 10-12 minutes until golden and springy. Let cool for a few minutes, then flip onto a towel dusted with powdered sugar and roll gently.

2️⃣ Make the Pastry Cream: Heat milk in a saucepan over medium heat. Whisk egg yolks, sugar, and cornstarch in a separate bowl. Slowly add hot milk while whisking. Return to heat, stirring constantly until thick. Remove from heat, stir in vanilla, and cool in the fridge.

3️⃣ Prepare the Chocolate Ganache: Heat heavy cream until steaming, then pour over chopped chocolate. Let sit for a minute, then stir until smooth. Allow to cool slightly.

4️⃣ Assemble the Cake Roll: Carefully unroll the cooled cake. Spread the chilled pastry cream evenly, leaving a small border. Gently roll the cake back up and place seam-side down on a serving plate.

5️⃣ Finish with Ganache: Pour the ganache over the cake, letting it drip down the sides. Let it set before slicing. Enjoy!

Notes

1️⃣ Roll the Cake While Warm: Rolling the sponge cake while it’s still warm (with a towel) helps prevent cracks. If you wait too long, it may become too stiff and break when rolling.

2️⃣ Chill the Pastry Cream: Ensure the pastry cream is completely cooled before spreading it on the cake. If it’s warm, it can make the cake soggy and difficult to roll.

3️⃣ Let the Ganache Thicken Slightly: Before pouring, allow the chocolate ganache to cool and thicken slightly. If it’s too hot, it will be too runny and may not coat the cake evenly.

  • Prep Time: 20 min
  • Cook Time: 12 min