Go Back
Homemade Boston Cream Cake photo

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
Cook Time 30 minutes
Total Time 1 hour
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.