The Boston Cream Cake is a timeless dessert that never goes out of style. With its moist sponge cake layers, rich vanilla pastry cream filling, and glossy chocolate ganache topping, this cake is pure indulgence. Perfect for birthdays, special gatherings, or an elegant weekend treat, the Boston Cream Cake combines silky textures and balanced sweetness in every bite.
If you’ve ever enjoyed a Boston cream pie, you’ll find this cake version equally delightful — but with the added charm of taller, more decadent layers.
Ingredients
Serves: 10–12 slices
For the Cake
- 1 cup (240ml) milk
- 1/2 cup (115g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Vanilla Cream Filling
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
For the Chocolate Ganache
- 1 cup (240ml) heavy cream
- 8 ounces (225g) semi-sweet chocolate, chopped
Preparation Time
- Prep time: 35 minutes
- Chill time: 2 hours
- Bake time: 25 minutes
- Total time: About 3 hours
Step-by-Step Instructions
Step 1: Make the Cake
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the wet mixture alternately with milk, mixing until smooth.
- Divide batter evenly between prepared pans and bake for 22–25 minutes, until a toothpick comes out clean.
- Cool completely on wire racks.
Step 2: Prepare the Vanilla Cream Filling
- In a saucepan, heat milk over medium heat until steaming (do not boil).
- In a bowl, whisk sugar, egg yolks, and cornstarch until smooth.
- Gradually whisk hot milk into the yolk mixture, then return to the saucepan.
- Cook over medium heat, whisking constantly, until thickened (about 3–5 minutes).
- Remove from heat, stir in vanilla and butter, then transfer to a bowl.
- Cover with plastic wrap directly on the surface and chill for at least 1 hour.
Step 3: Make the Ganache
- Heat heavy cream in a saucepan until just simmering.
- Pour over chopped chocolate in a bowl and let sit for 2 minutes.
- Stir until smooth and glossy.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate. Spread chilled cream filling evenly over the top.
- Place second cake layer on top, pressing gently.
- Pour ganache over the cake, allowing it to drip down the sides for a polished look.
- Chill for at least 30 minutes before slicing.
Nutritional Highlights
| Nutrient | Per Slice (1 of 12) |
|---|---|
| Calories | 380 |
| Protein | 6 g |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 45 g |
| Sugars | 30 g |
| Fiber | 2 g |
| Sodium | 180 mg |
Nutritional Notes:
- The vanilla pastry cream adds a luxurious, protein-rich filling thanks to eggs and milk.
- Dark chocolate ganache provides antioxidants along with indulgent richness.
- The recipe can be lightened by using low-fat milk in the cake and filling.
Tips for Best Results
- Chill the pastry cream thoroughly for easy spreading.
- Use good-quality chocolate for a glossy, rich ganache.
- Slice with a sharp, warmed knife for clean layers.
The Boston Cream Cake is proof that sometimes, classic desserts are classic for a reason. Its balanced layers of tender cake, creamy filling, and silky ganache make it a showstopper for any dessert table. Whether for a special event or a weekend indulgence, this cake is bound to impress.