Boston Cream Cake
My Boston cream cake features moist vanilla cake, a rich pastry cream and a glossy easy to pour chocolate ganache. Step away from the box mix and put down the instant pudding, this from scratch recipe is worth every minute.
I love making homemade cakes. I've previously shared Reese's Cake, Nutella Mousse Cake, and Banoffee Cake. I've been working to perfect my version of Boston Cream Cake and I'm finally ready to share it with you. It is rich without every feeling too sweet or too heavy. Serve straight from the fridge with a cup of hot coffee!
Why Our Recipe Is the Best: A Sprinkle of Food Science
- Our Pastry Cream Is Rich Not Runny: Half and half makes it thick and rich while butter added at the end helps it firm up as it cools.
- We Strain Our Cream: This makes it silky smooth like it came from an expensive bakery!
- We Added Corn Syrup To the Ganache: This keeps it glossy and makes it easy to pour over the cake. Bonus: Gorgeous effortless drips!
Ingredient Notes and Shopping Tips
- Flour: Be sure to measure your flour by spooning it into the measuring cup and leveling with a knife. Avoid dipping your cup into the flour as you'll likely overmeasure leading to a dry cake.
- Milk: Use whole milk for the moistest cake.
- Half and Half: I love the richness half and half brings to pastry cream, but you can also use whole milk here as well if you'd prefer.
- Butter: Use unsalted butter soo you can control the amount of salt. Different brands have different levels and this ensures it will taste the same every time you make it. Also, be sure the butter is softened. Around an hour on the counter does the trick for me.
- Eggs: Bring eggs to room temperature to help them mix in smoothly. 30 minutes on the counter is perfect or dunk in a bowl of warm (not hot) water for a few minutes.
- Chocolate: A baking bar will usually melt more smoothly than chocolate chips.
Krystle's Tips: Steal My Culinary School Secrets
- Make the pastry cream first so it has time to chill and set before you needd it.
- Don't Overmix: Overmixing can cause too much gluten to develop leading to a tough, dense cake. Mix just until the flour disappears.
- Don't Overbake: Pull these when a tooth pick inserted near the center comes out with just a few crumbs. If its completely clean the cake will likely be overbaked and dry.
- Water=Chocolate Enemy's: Ensure your bowl and utensils are dry as even a small amount of water can cause the chocolate to seize.
- Easy Egg Separation: Crack egg into a bowl. Use a clean and empty plastic water bottle to suction up the yolk.
Can I Make This Into Cupcakes?
Yes follow the instructions found here.
More Cakes You'll Love
Still Hungry? Follow Baking Beauty on Pinterest, and Instagram so you don’t miss a recipe. Subscribe to our newsletter too.
📖 Recipe
Ultimate Boston Cream Cake
My Boston cream cake features moist vanilla cake, a rich pastry cream and a glossy easy to pour chocolate ganache. Step away from the box mix and put down the instant pudding, this from scratch recipe is worth every minute.
Print
Pin
Rate
Servings: 12 Slices
Calories: 817kcal
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Ingredients
For the Cake
- ¾ Cup Butter Softened, Unsalted
- 1 ½ Cup White Sugar
- 4 Eggs
- 3 Cups Flour
- 3 Teaspoons Baking Powder
- ¾ Teaspoon Kosher Salt
- ¾ Cup Whole Milk
- 2 Teaspoons Vanilla
For the Filling
- ½ Cup Granulated Sugar
- 2 Tablespoon Cornstarch
- ½ Teaspoon Kosher Salt
- 2 Cups Half and Half Or Whole Milk
- 4 Egg Yolks
- 2 Teaspoons Vanilla
- 4 Tablespoons Butter
For the Chocolate Ganache
- 8 Ounces Semisweet Chocolate Finely Chopped
- 1 Cup Heavy Cream
- 4 Tablespoons Corn Syrup
For Decorating
- 2 Cups Mini Chocolate Chips
Don't lose this recipe. Pin for later!
Instructions
For the Cakes
- Preheat oven to 350 degrees and spray (2) 9 inch cake pans with nonstick baking spray.
- In a large bowl, cream butter and sugar until light and fluffy.
- Stir in eggs, vanilla, baking powder, and salt.
- Alternate adding flour and milk, stirring until just combined.
- Evenly divide batter between prepared pans. Bake for 33-35 minutes. Cool completely.
For the Filling
- In a medium saucepan, combine sugar, cornstarch and salt.
- Gradually whisk in the half and half followed by the egg yolks.
- Cook over medium heat until it begins to bubble but is not boiling whisking constantly. Cook for around 60-90 seconds or until thickened.
- Remove from heat and stir in vanilla and butter until melted.
- Strain through a fine mesh sieve. Cover with plastic wrap and store in the fridge until ready to use.
For the Ganache
- In a medium saucepan, bring heavy cream and corn syrup to a simmer. Place chocolate chips in a large bowl.
- Pour the cream over the chocolate and let sit for 1 minute. Whisk smooth.
Putting It All Together
- Place bottom layer of cake on your cake plate. Spread with the cream filling. Top with second layer.
- Top with ganache and coat the sides of the cake with mini chocolate chips if desired.
Nutrition
Calories: 817kcal | Carbohydrates: 99g | Protein: 12g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 409mg | Potassium: 439mg | Fiber: 4g | Sugar: 67g | Vitamin A: 985IU | Vitamin C: 0.3mg | Calcium: 203mg | Iron: 4mg
Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!
