Are you craving a dessert that’s creamy, chocolatey, and downright indulgent? Our boston cream cake recipe brings all the gooey custard and rich ganache of a classic Boston cream pie into a soft, sliceable cake. Legend has it that the first version debuted in a New England hotel, delighting guests with its layered magic. Unlike our popular chocolate lava cake recipe, this one is family-friendly, easy on the clock (ready in under an hour!), and perfect for any celebration. Whether you’re a novice baker or a seasoned pro, you’ll love how simple it is. Let’s dive in and bake up something unforgettable!
What is boston cream cake recipe?
Ever wondered why this dessert bears the name of a city? The term “Boston cream” dates back to the 19th century, when a savvy pastry chef in Boston layered sponge cake with vanilla custard and poured warm chocolate over the top. Who knew a mouthful of cake could tell the way to a man’s heart? Some say it was called that because the custard filling was as smooth as harbor mist. Ready to make baking history in your own kitchen? Grab your whisk and get mixing—your taste buds are about to thank you.
Why You’ll Love This boston cream cake recipe
- Decadent Centerpiece: Each slice boasts a cloud-like vanilla sponge cradling a luscious, homemade custard filling—no boxed pudding here!
- Budget-Friendly Baking: Skip expensive bakery trips and whip up this cake with pantry staples like flour, eggs, and cocoa powder.
- Flavor-Packed Finishes: Top it all off with a glossy chocolate ganache that sets just right—silky, shiny, and irresistible.
Still craving more? Try our lemon drizzle loaf next time for a zesty twist. Ready to treat yourself? Let’s bake!
How to Make boston cream cake recipe
Quick Overview
This boston cream cake recipe is a breeze: a tender vanilla sponge, silky custard filling, and a smooth chocolate ganache come together in under 60 minutes. Perfect for last-minute gatherings or a cozy weekend treat.
Key Ingredients for boston cream cake recipe
- 1 ¾ cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 2 large eggs, room temperature
- ¾ cup (180 ml) whole milk
- 2 tsp pure vanilla extract
- Custard Filling:
- 2 cups (480 ml) whole milk
- ⅓ cup (65 g) granulated sugar
- 3 tbsp cornstarch
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Chocolate Ganache:
- 4 oz (115 g) semi-sweet chocolate, chopped
- ½ cup (120 ml) heavy cream
Step-by-Step Instructions
- Prep & Preheat:
Preheat oven to 350 °F (175 °C). Grease a 9-inch round cake pan and line the bottom with parchment paper. - Make the Sponge Batter:
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add softened butter and beat on medium speed until crumbly.
Add eggs, milk, and vanilla; mix until just combined. Don’t overbeat—lumps are okay. - Bake the Cake:
Pour batter into the prepared pan. Smooth the top with a spatula. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely in the pan. - Prepare the Custard Filling:
In a saucepan, heat milk until steaming. In a separate bowl, whisk sugar, cornstarch, and egg yolks. Slowly pour hot milk into the yolk mixture, whisking constantly, then return to pan. Cook over medium heat, stirring until thick and bubbly. Remove from heat; stir in butter and vanilla. Cool, stirring occasionally to prevent skin. - Assemble the Cake:
Slice the cooled cake horizontally through the middle. Place the bottom layer on a serving plate; spread custard evenly. Top with the second layer. - Make the Ganache:
Place chopped chocolate in a heatproof bowl. Heat cream until it just begins to bubble, then pour over chocolate. Let sit 2 minutes, then whisk until smooth. - Finish & Chill:
Pour ganache over the cake, letting it drip down the sides. Refrigerate for at least 15 minutes to set. Slice, serve, and enjoy!
What to Serve boston cream cake recipe With
- Fresh Berries: Strawberries or raspberries add a tart pop against the sweet custard.
- Whipped Cream: A dollop of lightly sweetened whipped cream balances the richness.
- Coffee or Tea: Pair with a bold espresso or a fragrant Earl Grey for a café-style experience at home.
- Ice Cream Scoop: Vanilla or caramel swirl ice cream makes every bite extra dreamy.
Top Tips for Perfecting boston cream cake recipe
- Room-Temperature Ingredients: Ensure eggs and milk are at room temp for a smoother batter.
- Avoid Overmixing: Stop mixing once ingredients are just combined to keep the sponge light.
- Prevent Skin on Custard: Press plastic wrap directly onto the custard surface while cooling.
- Chocolate Quality Matters: Use good-quality chocolate for a ganache that tastes as luscious as it looks.
- Make Ahead: Bake the sponge a day early and refrigerate; assemble and finish on serving day to save time.
Storing and Reheating Tips
- Refrigerate: Store covered in the fridge for up to 3 days; the custard stays firm and the ganache glossy.
- Freeze: Wrap individual slices in plastic and foil; freeze up to 1 month. Thaw overnight in the fridge.
- Reheat: Bring slices to room temperature before serving; warm gently in a 300 °F oven (5–7 minutes) for a just-baked feel.
Final Thoughts
This boston cream cake recipe is your new go-to for easy, impressive dessert-making. Its simple steps, pantry-friendly ingredients, and showstopper flavor make it perfect for birthdays, potlucks, or anytime you need a sweet pick-me-up. Give it a try, share with friends, and watch it disappear in minutes!
FAQs
Can I use low-fat milk or non-dairy milk for the custard?
You can substitute low-fat milk, but the custard will be slightly less rich. Avoid non-dairy milks, as they don’t thicken as well with cornstarch.
Why did my custard turn out lumpy?
Lumps often form if the milk is added too quickly to the yolks or if the mixture isn’t whisked constantly. Pour hot milk in a slow, steady stream while whisking to prevent lumps.
Can I make this cake gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend. Ensure your blend contains xanthan gum for best structure.
How do I get a sharp chocolate drip on the sides?
Let the ganache cool for 5 minutes after whisking, then spoon it around the edges, nudging it to drip naturally. Pour the rest on top and smooth.
Is there a shortcut for the custard filling?
For speed, use a high-quality instant vanilla pudding mix whisked into warm milk. It won’t be quite as fresh but works in a pinch.
Boston Cream Cake Recipe
Equipment
- 9-inch round cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Saucepan
- Spatula
- Cooling rack
- Serrated knife (for slicing the cake)
Ingredients
- For the Cake:
- 1 ¾ cups 220 g all-purpose flour
- 1 cup 200 g granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup 115 g unsalted butter, softened
- 2 large eggs room temperature
- ¾ cup 180 ml whole milk
- 2 tsp pure vanilla extract
- For the Custard Filling:
- 2 cups 480 ml whole milk
- ⅓ cup 65 g granulated sugar
- 3 tbsp cornstarch
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- For the Chocolate Ganache:
- 4 oz 115 g semi-sweet chocolate, chopped
- ½ cup 120 ml heavy cream
Instructions
- Preheat the oven to 350 °F (175 °C). Grease and line a 9-inch round cake pan with parchment paper.
- Make the Cake Batter: Combine flour, sugar, baking powder, and salt. Beat in butter, eggs, milk, and vanilla until smooth.
- Bake: Pour into the pan and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
- Prepare the Custard: Heat milk until steaming. Whisk sugar, cornstarch, and yolks separately, then temper with milk. Cook until thick, add butter and vanilla, and cool.
- Slice and Fill: Cut the cooled cake horizontally. Spread custard on the bottom layer, top with the second layer.
- Make Ganache: Pour hot cream over chopped chocolate; let sit, then whisk smooth. Pour over the cake.
- Chill: Refrigerate for 15–20 minutes until set. Slice and serve!