Boston Cream Cake

Boston Cream Cake is a delightful fusion of a soft, moist cake layered with a luscious cream filling and topped with a rich chocolate ganache. This classic dessert, inspired by the beloved Boston Cream Pie, brings a bit of nostalgia to the dinner table. The combination of flavors and textures makes it a crowd-pleaser, perfect for birthdays, celebrations, or any day that calls for a sweet treat. I can’t wait to share this recipe with you, as it’s not only delicious but also surprisingly easy to make.

Why I Love This Recipe

There’s something magical about the combination of soft vanilla cake, creamy custard, and silky chocolate. This Boston Cream Cake is a showstopper that impresses at any gathering. The best part? You can whip it up at home with simple ingredients that you likely already have in your pantry. Plus, it’s a versatile cake that can be decorated to match any occasion. Whether you’re celebrating a birthday or just want to treat yourself to something sweet, this cake is the perfect solution.

What to Buy

When you’re ready to make Boston Cream Cake, here’s a list of ingredients you’ll need:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup buttermilk (room temperature)
• ½ cup vegetable oil
• 3 large eggs (room temperature)
• 1 tablespoon pure vanilla extract
• 1 cup half and half
• 3 large egg yolks
• ½ cup granulated sugar (divided)
• A pinch of salt
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter (room temperature)
• 1 teaspoon pure vanilla extract
• ½ cup (4 ounces) heavy whipping cream
• ½ cup (4 ounces) dark chocolate melting wafers (or semisweet chocolate)

Toolbox for This Recipe

Before you dive into baking, make sure you have these tools on hand:

• Mixing bowls – for combining ingredients.
• Whisk – to ensure everything is well blended.
• Measuring cups and spoons – accuracy is key!
• 9-inch round cake pans – for baking the cake layers.
• Rubber spatula – for scraping down the sides of the bowl.
• Double boiler or microwave-safe bowl – for melting the chocolate.
• Cooling rack – to cool the cakes properly.
• Stand mixer or hand mixer – for whipping the cream and batter.

Boston Cream Cake, Made Easy

Let’s get started on making this delectable Boston Cream Cake!

Step 1: Prepare the Cake Batter

In a large mixing bowl, combine 1 cup of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of kosher salt, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Whisk together until well combined.

Step 2: Mix Wet Ingredients

In a separate bowl, mix 1 cup of buttermilk, ½ cup of vegetable oil, 3 large eggs, and 1 tablespoon of pure vanilla extract. Whisk until smooth.

Step 3: Combine Wet and Dry Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Step 4: Bake the Cakes

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the two pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.

Step 5: Make the Pastry Cream

In a medium saucepan, combine 1 cup of half and half, 3 large egg yolks, ¼ cup of granulated sugar, a pinch of salt, and 3 tablespoons of cornstarch. Whisk until smooth and cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and stir in 2 tablespoons of unsalted butter and 1 teaspoon of vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate until chilled.

Step 6: Prepare the Ganache

In a microwave-safe bowl, combine ½ cup of heavy whipping cream and ½ cup of dark chocolate melting wafers. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Step 7: Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread the chilled pastry cream over the top, then place the second cake layer on top. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.

Step 8: Chill and Serve

Refrigerate the assembled Boston Cream Cake for at least 30 minutes to allow the ganache to set. Slice and serve, enjoying the rich layers of cake, cream, and chocolate!

Allergy-Friendly Swaps

If you have specific dietary needs, here are some easy swaps for this Boston Cream Cake:

• Gluten-free flour can be used in place of all-purpose flour.
• Dairy-free milk like almond milk or oat milk can replace buttermilk.
• Use a dairy-free butter alternative for the unsalted butter.
• Egg replacements such as flaxseed meal or applesauce can substitute for eggs.

Little Things that Matter

Creating the perfect Boston Cream Cake is all about the details. Here are some tips to enhance your baking experience:

• Ensure your ingredients are at room temperature for a smoother batter.
• Don’t skip chilling the pastry cream; it makes it easier to spread.
• Use high-quality chocolate for the ganache for the best flavor.
• Experiment with flavor additions like a splash of coffee in the ganache for a mocha twist.

Storing, Freezing & Reheating

This Boston Cream Cake is best enjoyed fresh, but you can store leftovers:

Keep the cake covered in the refrigerator for up to 3 days. If you want to freeze it, wrap the individual slices in plastic wrap and place them in an airtight container. It can be frozen for up to 2 months. To enjoy, thaw in the refrigerator overnight and serve cold or at room temperature.

Ask & Learn

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance. Just ensure they are well-wrapped and stored in the refrigerator. You can also prepare the pastry cream a day ahead.

What can I use instead of buttermilk?

You can make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes. Alternatively, you can use yogurt or sour cream mixed with a little water.

How do I know when my cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If it comes out wet with batter, it needs more time.

Can I decorate this cake differently?

Absolutely! You can add fresh berries, toasted nuts, or even a sprinkle of powdered sugar on top for a different presentation.

Don’t Miss These

• Caramel Cheesecake Bites
• Berry Upside Down Cake

Make It Tonight

With this easy-to-follow recipe, you can bring the charming flavors of Boston Cream Cake to your kitchen tonight. It’s a celebration-worthy dessert that’s sure to impress your family and friends. So grab your ingredients and tools, and let’s bake a cake that will make your taste buds sing! The next time you’re in the mood for something sweet, remember this recipe, and indulge in the creamy, chocolatey goodness of Boston Cream Cake. Enjoy every bite!

Boston Cream Cake

This Boston Cream Cake is a showstopper! A delightful fusion of soft cake, creamy custard, and rich chocolate ganache.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Cake:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup buttermilk (room temperature)
• ½ cup vegetable oil
• 3 large eggs (room temperature)
• 1 tablespoon pure vanilla extract

For the Pastry Cream:

• 1 cup half and half
• 3 large egg yolks
• ½ cup granulated sugar (divided)
• a pinch salt
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter (room temperature)
• 1 teaspoon pure vanilla extract

For the Ganache:

• ½ cup heavy whipping cream
• ½ cup dark chocolate melting wafers (or semisweet chocolate)

Equipment

• Mixing bowls
• Whisk
• Measuring cups and spoons
• 9-inch Round Cake Pans
• Rubber spatula
• Double boiler or microwave-safe bowl
• Cooling rack
• Stand Mixer or Hand Mixer

Method

 

Directions:

1. In a large mixing bowl, combine 1 cup of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of kosher salt, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Whisk together until well combined.
2. In a separate bowl, mix 1 cup of buttermilk, ½ cup of vegetable oil, 3 large eggs, and 1 tablespoon of pure vanilla extract. Whisk until smooth.
3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.
4. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the two pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
5. In a medium saucepan, combine 1 cup of half and half, 3 large egg yolks, ¼ cup of granulated sugar, a pinch of salt, and 3 tablespoons of cornstarch. Whisk until smooth and cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and stir in 2 tablespoons of unsalted butter and 1 teaspoon of vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate until chilled.
6. In a microwave-safe bowl, combine ½ cup of heavy whipping cream and ½ cup of dark chocolate melting wafers. Microwave in 30-second intervals, stirring in between, until melted and smooth.
7. Once the cakes are completely cool, place one layer on a serving plate. Spread the chilled pastry cream over the top, then place the second cake layer on top. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
8. Refrigerate the assembled Boston Cream Cake for at least 30 minutes to allow the ganache to set. Slice and serve, enjoying the rich layers of cake, cream, and chocolate!

Notes

• Ensure your ingredients are at room temperature for a smoother batter.
• Don’t skip chilling the pastry cream; it makes it easier to spread.
• Use high-quality chocolate for the ganache for the best flavor.