Boston Cream Cake
Indulge in the rich decadence of a homemade Boston Cream Cake, a classic dessert that combines layers of tender vanilla cake, velvety custard filling, and a glossy chocolate ganache topping. This iconic treat merges light and fluffy cake batter with the creamy texture of a luxurious vanilla custard, expertly packed between two golden layers for a harmonious balance of flavor and texture. Topped with a luscious layer of smooth semi-sweet chocolate ganache, it’s a show-stopping dessert that’s perfect for special occasions or an impressive dinner party centerpiece. With easy-to-follow instructions and simple pantry ingredients, this recipe guides you through every step to recreate a bakery-quality Boston Cream Cake in your own kitchen. Whether you're an experienced baker or a beginner, this timeless dessert is a must-try for any dessert lover.
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Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 1.25 cups Granulated sugar
- 3 Eggs
- 2 teaspoons Vanilla extract
- 0.75 cup Whole milk
- 4 Egg yolks
- 3 tablespoons Cornstarch
- 1.5 cups Heavy cream
- 8 ounces Semi-sweet chocolate chips
- 2 tablespoons Powdered sugar
- 1 tablespoon Water
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
Step 2
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Step 4
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon of the vanilla extract.
Step 5
Gradually add the flour mixture to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Step 6
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 7
Let the cakes cool in their pans for 10 minutes before turning them out onto wire racks to cool completely.
Step 8
To prepare the custard, whisk the egg yolks, powdered sugar, and cornstarch in a medium saucepan until smooth. Gradually add 1 cup of the milk while whisking.
Step 9
Place the saucepan over medium heat and cook, stirring constantly, until thickened, about 5-7 minutes. Remove from heat and stir in 1 teaspoon of vanilla extract. Let the custard cool completely before refrigerating for at least 1 hour.
Step 10
To prepare the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not allow it to boil.
Step 11
Remove the cream from heat and pour it over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth and glossy.
Step 12
To assemble the cake, place one cake layer on a serving plate. Spread the chilled custard evenly over the top of the first layer.
Step 13
Place the second cake layer on top and gently press down. Pour the ganache over the top layer, allowing it to drip down the sides. Use a spatula to spread it evenly if needed.
Step 14
Let the assembled cake chill in the refrigerator for at least 1 hour to set before slicing and serving.
Nutrition Facts
| Serving size | 1608.2 grams (1608.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5223 |
| Total Fat 269.00g | 345% |
| Saturated Fat 152.70g | 764% |
| Polyunsaturated Fat 0.20g | |
| Cholesterol 1802mg | 601% |
| Sodium 2527mg | 110% |
| Total Carbohydrate 638.50g | 232% |
| Dietary Fiber 21.90g | 78% |
| Total Sugars 396.90g | |
| Protein 76.00g | 152% |
| Vitamin D 277IU | 1384% |
| Calcium 448mg | 34% |
| Iron 21mg | 118% |
| Potassium 844mg | 18% |
Source of Calories