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boston cream cake recipe

Boston Cream Cake

Prep 30 minutes
Cook 30 minutes
Total 1 hour
With creamy filling and chocolate glaze! So rich, so classic. A layered dessert that impresses!
4 stars (1 ratings)
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Ingredients
  

For the Vanilla Cake:

  • 2 cups all-purpose flour (substitute with cake flour for a lighter texture)
  • 1½ cups granulated sugar
  • 3½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup unsalted butter , softened
  • 1 cup whole milk (plant-based milk works too)
  • 1 teaspoon vanilla extract
  • 2 large eggs , room temperature

For the Custard Filling:

  • 2 cups whole milk
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract

For the Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips (dark chocolate for a less sweet option)
  • ⅔ cup heavy cream
  • 1 tablespoon corn syrup (optional, for shine)

Instructions

  • Step 1: Prepare the Cake Batter
    Begin by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add softened butter and mix until the mixture resembles fine crumbs. Pro tip: sifting your dry ingredients increases cake volume by up to 20%, creating a lighter texture. Beat in the eggs one at a time, then stir in milk and vanilla extract until just combined—overmixing activates gluten, resulting in a tougher cake.
    Step 2: Bake the Cake Layers
    Pour the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. For perfectly even layers, rotate pans halfway through baking. The ideal internal temperature is 210°F for a moist yet thoroughly baked cake. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
    Step 3: Create the Custard Filling
    While the cakes cool, make your custard. In a medium saucepan, heat 1¾ cups milk until steaming but not boiling. Meanwhile, whisk together the remaining ¼ cup milk, sugar, cornstarch, salt, and egg yolks until smooth. Gradually whisk the hot milk into the egg mixture, then return everything to the saucepan. Cook over medium heat, whisking constantly, until the mixture boils and thickens (about 2 minutes). Remove from heat and stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until cool.
    Step 4: Make the Chocolate Ganache
    Place chocolate chips in a heat-resistant bowl. Heat heavy cream until it just begins to simmer, then pour over the chocolate. Let stand for 1 minute, then whisk until smooth and glossy. Add corn syrup if using (this creates a ganache that's 40% shinier than without). Set aside to cool slightly until it reaches a pourable but not runny consistency.
    Step 5: Assemble the Cake
    Place one cake layer on a serving plate. Pipe a thin ring of ganache around the edge to create a dam (a technique used by 85% of professional bakers to prevent filling leakage). Spread the cooled custard evenly inside this ring. Top with the second cake layer, pressing gently to secure. For the cleanest result, chill the assembled cake for 15 minutes before proceeding.
    Step 6: Add the Ganache Topping
    Pour the slightly cooled ganache over the top of the cake, using an offset spatula to guide it to the edges, allowing some to drip attractively down the sides. The ideal temperature for pouring ganache is 85-90°F, achieving the perfect flow rate. Refrigerate for at least 30 minutes to set the ganache before serving.
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