Boston Cream Cake
A classic dessert featuring moist vanilla cake layers, filled with silky pastry cream, and topped with a rich chocolate ganache glaze.
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer (notes: stand or hand mixer)
- Measuring cups and spoons
- Wire rack (notes: for cooling)
- Offset spatula (notes: for spreading ganache)
Ingredients
- For the Cake:
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 3/4 cup Unsalted butter notes: softened
- 1 1/2 cups Granulated sugar
- 3 Eggs
- 1 tablespoon Vanilla extract
- 1 cup Whole milk
- For the Custard Filling:
- 2 cups Whole milk
- 1/2 cup Granulated sugar
- 3 Egg yolks
- 1/4 cup Cornstarch
- 1 tablespoon Vanilla extract
- For the Ganache:
- 6 oz Chocolate chips notes: dark or semi-sweet
- 1/2 cup Heavy cream
- 1 tablespoon Unsalted butter notes: optional for shine
Instructions
- Prepare the Cake Layers:
- Preheat oven to 350°F. Grease and line two 9-inch cake pans.
- In a mixing bowl, cream butter and sugar until fluffy. Add eggs one at a time, followed by vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, alternating with milk.
- Pour batter evenly into prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
- Make the Custard Filling:
- Heat milk in a saucepan until warm but not boiling. In a bowl, whisk egg yolks, sugar, and cornstarch.
- Slowly add warm milk to the egg mixture while whisking. Return to saucepan and cook over medium heat, stirring constantly until thickened. Add vanilla and let cool.
- Prepare the Ganache:
- In a saucepan, heat cream until it simmers. Remove from heat and stir in chocolate chips until smooth. Add butter if desired for extra shine.
- Assemble the Cake:
- Level the cake layers if needed. Place one layer on a serving plate and spread custard evenly on top. Add the second layer.
- Pour ganache over the top, letting it drip down the sides. Smooth with an offset spatula. Chill for at least 1 hour before serving.
Notes
Refrigerate leftovers for up to 5 days. Let the cake sit at room temperature for 30 minutes before serving for the best texture.