This Boston Cream Cake Recipe is the ultimate blend of soft vanilla cake, silky custard filling, and rich chocolate ganache. Like the much-loved Boston Cream Pie, but in cake form! Every bite is creamy, chocolaty, and extremely delicious. Made for a birthday, holiday, or special treat, this homemade classic will wow!
Elevate your dessert game with this Mini Cheesecake Recipe, perfect for individual servings.
Table of Contents
Why You’ll Love This Recipe
✔ Perfectly Moist and Tender Vanilla Cake : Soft and fluffy.
✔ Creamy Vanilla Custard : Smooth, rich, and full of sweet vanilla flavor.
✔ Decadent Chocolate Ganache : Beautifully drapes silky semi-sweet chocolate over the top.
✔ Perfect for Any Occasion : Always a fantastic crowd-pleasing dessert.
✔ Superior to Store-Bought! Made from scratch for pure taste without artificial components!
Try the Peach Cobbler Recipe with Cake Mix for a fruity and effortless treat.
Ingredients
For the Cake:
- All-Purpose Flour : The base for a light and fluffy texture.
- Baking Powder : Helps the cake rise beautifully.
- Salt : Balances the sweetness.
- Unsalted Butter (Softened) : Brings richness and moisture.
- Granulated Sugar : Provides structure and sweetness.
- Large Eggs : Creates structure and softness.
- Vanilla Extract : Infuses a warm, sweet scent.
- Whole Milk : Ensures a nice, moist crumb.
For the Vanilla Custard Filling:
- Whole Milk : Creates a smooth, creamy custard.
- Granulated Sugar : Sweetens the custard perfectly.
- Egg Yolks : Add silkiness and richness.
- Cornstarch : Helps thicken the custard.
- Vanilla Extract : For a classic vanilla flavor.
- Unsalted Butter : Enhances the richness.
For the Chocolate Ganache:
- Semi-Sweet Chocolate Chips : Melt into a smooth, glossy ganache.
- Heavy Cream : Produces a velvety, pourable texture.
- Vanilla Extract : Enhances the chocolate flavor.
👉 The complete ingredient list with measurements is in the recipe card below!
How to Make Boston Cream Cake
Step 1: Make the Cake
1️⃣ Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
2️⃣ Combine Dry Ingredients In a bowl, whisk together:
✅ Flour
✅ Baking powder
✅ Salt
3️⃣ In a separate bowl, beat butter and sugar until light and fluffy.
4️⃣ Add eggs and vanilla; mix until creamy.
5️⃣ Gradually add the flour mixture, alternating with milk, until fully combined.
Step 2: Bake the Cake
6️⃣ Divide the batter evenly between the two cake pans.
7️⃣ Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
8️⃣ Let cool completely before assembling.
Step 3: Make the Vanilla Custard Filling
9️⃣ In a saucepan over medium heat, whisk together milk, sugar, and cornstarch.
🔟 Stir constantly until the mixture begins to thicken.
1️⃣1️⃣ Temper the Eggs – In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot mixture into the yolks while whisking (this prevents scrambling).
1️⃣2️⃣ Return everything to the saucepan and cook for another 2-3 minutes until thickened.
1️⃣3️⃣ Remove from heat, then stir in butter and vanilla extract. Let cool completely.
Step 4: Make the Chocolate Ganache
1️⃣4️⃣ Heat heavy cream in a saucepan or microwave until warm (not boiling).
1️⃣5️⃣ Pour over chocolate chips and let sit for 1 minute.
1️⃣6️⃣ Stir until smooth, then mix in vanilla extract.
1️⃣7️⃣ Let cool slightly before pouring over the cake.
Step 5: Assemble the Cake
1️⃣8️⃣ Layer the Cake – Place one cake layer on a serving platter. Spread the cooled custard filling evenly on top.
1️⃣9️⃣ Add the Top Layer – Place the second cake layer over the custard.
2️⃣0️⃣ Pour the Ganache – Let it drizzle down the sides for a beautiful finish.
Step 6: Chill & Serve
2️⃣1️⃣ Refrigerate for at least 30 minutes to set the custard and ganache.
2️⃣2️⃣ Slice and serve chilled or at room temperature!
Perfect Boston Cream Cake Pro Advice
✔ Use Room Temperature Ingredients – Ensures a smooth batter and even mixing.
✔ Chill the Custard – This helps create a thicker, more stable filling.
✔ Let the Ganache Cool Slightly – Prevents the custard from melting.
✔ Want More Moisture? Brush the cake layers with a light vanilla syrup before assembling.
✔ Make It a Sheet Cake – Bake in a 9×13-inch pan, then top with custard and ganache instead of layering.
How to Serve
While this Boston Cream Cake is fantastic on its own, here are some fun serving ideas:
☕ With Coffee or Tea : The perfect afternoon treat.
🍓 With Fresh Berries : A tangy contrast to the rich cake.
🍦 With Vanilla Ice Cream : Because cake and ice cream are a perfect pair!
Make Ahead & Storage
Storing Leftovers
- Refrigeration: Keep in an airtight container for up to 4 days.
- Reheating: Serve chilled or at room temperature; no warming needed!
Freezing
- Freeze unassembled cake layers for up to 2 months.
- Note: While the cake and ganache freeze well, the custard does not.
FAQs
1. Can I use a cake mix instead of making it from scratch?
Definitely! Use a yellow cake mix and bake according to the package instructions.
2. Can I use vanilla pudding instead of custard?
Yes! Instant vanilla pudding is a quick and easy substitute.
3. How can I prevent the cake from becoming soggy?
- Let the custard cool completely before assembling.
- Refrigerate before serving to help it set.
4. What’s the best way to slice this cake?
Use a sharp knife dipped in hot water for clean, smooth slices.
Conclusion
The perfect harmony of fluffy cake, creamy vanilla custard, and smooth chocolate ganache makes this Boston Cream Cake a showstopper. Whether for a celebration or just because, this homemade treat is always a winner!
🎂🍫😋 Grab a fork and savor every rich, creamy, and chocolaty bite!
Boston Cream Cake
Equipment
- 8-inch Cake Pans
- Mixing Bowls
- Whisk
- Saucepan
- Electric Mixer
Ingredients
Cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
Vanilla Custard Filling
- 1 ½ cups whole milk
- ¼ cup granulated sugar
- 2 large egg yolks
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla, mixing until smooth.
- Gradually add the flour mixture, alternating with milk, until fully incorporated.
- Divide batter between the cake pans and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Let cool completely.
- In a saucepan over medium heat, whisk together milk, sugar, and cornstarch. Stir constantly until it starts to thicken.
- In a separate bowl, whisk egg yolks, then slowly pour a small amount of the hot mixture into the yolks while whisking (to temper the eggs).
- Return everything to the saucepan and cook for another 2-3 minutes until thickened. Remove from heat, stir in vanilla extract and butter, and let cool completely.
- Heat heavy cream in a saucepan or microwave until warm. Pour over chocolate chips and stir until smooth. Mix in vanilla extract. Let cool slightly.
- Place one cake layer on a serving plate. Spread the cooled custard filling evenly on top. Place the second cake layer over the custard.
- Pour chocolate ganache over the top, letting it drip slightly down the sides. Refrigerate for 30 minutes to set before slicing.