Boston Cream Cake Recipe
A classic homemade dessert featuring fluffy vanilla sponge cake, silky custard filling, and a glossy chocolate ganache topping. Perfect for family gatherings or special occasions, this easy Boston cream cake brings bakery-level flavor straight to your kitchen.
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!
Notes
Use good-quality chocolate for a richer ganache.
Custard can be made a day ahead for easier assembly.
Don't overmix the batter to keep the sponge light.
Store in the fridge for up to 3 days, or freeze individual slices for later.
