Boston Cream Pie Cake Roll
Author: Nikki
A delicious sponge cake filled with an incredible cream filling and topped with a rich chocolate ganache! This is one unforgettable recipe that is a complete show stopper!
  • 2 Tablespoons butter.
  • 3 eggs
  • 1 cup + 2 tablespoons granulated sugar
  • ⅓ cup water
  • 1 teaspoon vanilla
  • ¾ cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup mini semi-sweet chocolate chips
  • ¼ cup half and half
  • ¼ cup powdered sugar
Sponge Cake
  1. Preheat oven to 375 degrees F.
  2. Line 15x10x1 with parchment paper. Grease with 2 Tablespoons butter.
  3. In a large mixing bowl beat eggs and 1 cup sugar on high until it becomes a pale yellow and triples in volume. (About 8 minutes)
  4. Beat in water and vanilla on low speed.
  5. Sift flour, baking powder and salt into a smaller bowl and add half of it into the egg mixture. Gently mix until smooth. Add the other half and gently mix again.
  6. Sprinkle greased jellyroll pan evenly with the 2 remaining Tablespoons of sugar.
  7. Pour batter into the pan and spread it evenly over the pan evenly to all edges and corners.
  8. Bake about 12-15 minutes. Cake is done with it springs back when touched.
  9. Cool for about 2 minutes and then gently flip it out onto upside down onto towel. Carefully peel off parchment paper. While cake is still hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
While cake is cooling, prepare filling. Click here for the Easy Bavarian Cream recipe.
  1. When cake roll is cooled, unroll the cake remove towel.
  2. Carefully spread cream filling over the top of cake. If it seems to thick, add a little more milk a Tablespoon at a time until it is a tad bit thinner. Carefully roll up cake.
  1. In a small microwavable bowl combine chocolate chip and half and half. Microwave on high for 45 seconds. Stir and repeat in 30 second increments until chocolate is melted. Add powder sugar and stir until smooth.
  2. Carefully drizzle and spread over the top of cake.
  3. Refrigerate for it least 2 hours before serving.
Cake portion of recipe from Betty Crocker
Recipe by Chef in Training at