Description
A classic dessert that has been loved for generations, Boston cream cake consists of moist vanilla cake layers, a creamy custard filling, and a rich chocolate ganache topping. This easy recipe brings the beloved flavors of Boston cream pie into cake form.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 1/2 cup sugar (for custard filling)
- 2 tablespoons cornstarch
- 4 egg yolks
- 1 1/2 cups milk (for custard filling)
- 2 teaspoons vanilla extract (for custard filling)
- 6 ounces chocolate (for ganache)
- 1 cup heavy cream (for ganache)
Instructions
- Preheat your oven to 350°F (175°C) and prepare two cake pans by greasing them or lining with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- While the cakes are cooling, make the custard filling. In a saucepan, combine sugar, cornstarch, and salt. Slowly whisk in the milk and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Remove from heat and stir in the vanilla extract. Let it cool completely.
- To make the ganache, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth. Let it cool slightly before using.
- Once the cakes have cooled, place one cake layer on a serving platter. Spread the cooled custard filling over the cake, then place the second cake layer on top. Pour the chocolate ganache over the cake, spreading it evenly.
- Refrigerate the cake for at least 2 hours before serving to allow the ganache to set.
Notes
- For a smoother ganache, make sure the heavy cream is hot but not boiling when combined with the chocolate.
- Ensure the custard filling has cooled completely before adding it to the cake to prevent the layers from becoming soggy.
- Refrigerating the cake before serving helps the layers set and makes it easier to slice.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Boston cream cake, easy boston cream pie recipe, homemade cake, chocolate ganache, vanilla custard filling, classic dessert