Description
Boston Cream Pie Pound Cake is a decadent dessert that combines the dense, buttery texture of a pound cake with a creamy vanilla custard filling and a rich chocolate ganache topping. It’s a twist on the classic Boston cream pie, offering layers of vanilla, custard, and chocolate in every bite.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- For the Vanilla Custard:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt or loaf pan.
- In a large bowl, cream butter and sugar until light and fluffy (3–5 minutes).
- Add eggs one at a time, mixing well after each. Add vanilla extract and mix to combine.
- In a separate bowl, whisk flour, baking powder, and salt. Alternate adding the flour mixture and milk to the wet ingredients, starting and ending with the flour. Mix until just combined.
- Pour the batter into the prepared pan and bake for 60–70 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, prepare the custard: In a saucepan, heat milk, sugar, and egg yolks over medium heat, whisking constantly. Mix cornstarch with a little cold milk to form a slurry. Add to the saucepan and whisk until thickened (5–10 minutes). Remove from heat and stir in vanilla and butter. Let cool completely.
- Make the ganache: Heat heavy cream to a boil and pour over chocolate chips in a bowl. Let sit 1 minute, then whisk until smooth. Cool slightly.
- Cut the cooled cake in half horizontally. Spread custard over the bottom half, then place the top back on. Pour ganache over the top, letting it drip down the sides.
Notes
- Ensure the cake is completely cool before assembling to prevent the custard from melting.
- Chill the custard before using for better consistency.
- You can make the cake a day ahead and store it covered in the fridge.
- For easier slicing, refrigerate the assembled cake for an hour before serving.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 190mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg
Keywords: Boston Cream Pie Pound Cake, pound cake with custard, chocolate ganache cake, Boston cream dessert