Boston Cream Cake
A classic Boston Cream Cake featuring soft vanilla cake layers, a creamy vanilla custard filling, and a rich chocolate ganache topping. Perfect for any special occasion!
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.
Notes
For best results, chill the cake before slicing to help the custard set properly.