Ultimate Boston Cream Cake

5 from 2 votes

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 33

Total Time 48

Servings Slices

Calories 817kcal

Author Krystle Smith

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

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.

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