Name: Classic & Creamy Boston Cream Cake Recipe
Prep time: 30 min
Cook time: PT-487905H46M23S
Total time: 2 h
Yield: undefined
Cuisine: American
Ingredients: All-purpose flour: Provides structure for the cake while keeping it tender.; Baking powder: Ensures the cake rises beautifully and remains light.; Salt: Balances the sweetness and enhances the other flavors.; Unsalted butter: Gives richness to the cake’s crumb.; Granulated sugar: Sweetens the cake perfectly.; Large eggs: Help bind the ingredients and give the cake color and texture.; Vanilla extract: Adds warmth and depth to the flavor.; Whole milk: Keeps the cake moist and tender.; Whole milk: Adds creaminess and richness to the filling.; Egg yolks: Create a custard-like filling that’s smooth and velvety.; Cornstarch: Thickens the pastry cream to the perfect consistency.; Granulated sugar: Sweetens the pastry cream just right.; Vanilla extract: Adds depth and flavor to the custard.; Unsalted butter: Gives the cream a rich, glossy finish.; Heavy cream: Provides the luxurious texture for the ganache.; Semi-sweet chocolate: Balances sweetness and adds deep chocolate flavor to the ganache.

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Why You’ll Love This Recipe

Perfect Balance of Flavors and Textures: The light and airy cake layers, creamy pastry filling, and glossy ganache create the ultimate combination of sweetness, richness, and decadence.
Elegant Yet Simple: With just a few key ingredients, this cake is easy to make yet looks and tastes like a professional masterpiece.
Versatile for Any Occasion: Whether it’s a birthday, holiday, or a special treat, this cake is perfect for any event that needs a sweet and impressive dessert.
Make-Ahead Friendly: This cake can be prepared in advance, and it even tastes better the next day as the flavors meld together.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

All-purpose flour: Provides structure for the cake while keeping it tender.
Baking powder: Ensures the cake rises beautifully and remains light.
Salt: Balances the sweetness and enhances the other flavors.
Unsalted butter: Gives richness to the cake’s crumb.
Granulated sugar: Sweetens the cake perfectly.
Large eggs: Help bind the ingredients and give the cake color and texture.
Vanilla extract: Adds warmth and depth to the flavor.
Whole milk: Keeps the cake moist and tender.

For the Pastry Cream:

Whole milk: Adds creaminess and richness to the filling.
Egg yolks: Create a custard-like filling that’s smooth and velvety.
Cornstarch: Thickens the pastry cream to the perfect consistency.
Granulated sugar: Sweetens the pastry cream just right.
Vanilla extract: Adds depth and flavor to the custard.
Unsalted butter: Gives the cream a rich, glossy finish.

For the Ganache:

Heavy cream: Provides the luxurious texture for the ganache.
Semi-sweet chocolate: Balances sweetness and adds deep chocolate flavor to the ganache.

Directions

Step 1: Prepare the Cake

Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans. Whisk together the flour, baking powder, and salt. In a separate bowl, beat together the butter and sugar until fluffy and pale. Add the eggs, one at a time, followed by the vanilla extract. Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Divide the batter between the two pans and bake for 25–28 minutes. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Pastry Cream

Heat the milk in a saucepan over medium heat until steaming but not boiling. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly add the hot milk to the egg mixture, whisking constantly. Return the mixture to the pan and cook over medium heat, whisking constantly until thickened. Remove from heat and stir in the butter and vanilla. Press plastic wrap directly onto the surface of the cream and refrigerate until fully cooled.

Step 3: Make the Ganache

Heat the heavy cream in a saucepan over medium heat until it’s just simmering. Pour the hot cream over the chopped semi-sweet chocolate and let it sit for a minute. Stir until smooth and glossy. Let the ganache cool slightly before using.

Step 4: Assemble the Cake

Place one cake layer onto a serving plate and spread a generous amount of cooled pastry cream over the top. Place the second cake layer on top, pressing gently. Pour the ganache over the top of the cake, allowing it to drip down the sides. Chill the cake for at least an hour to allow the ganache to set and the flavors to meld.

Servings and Timing

Servings: 8-10
Prep Time: 30 minutes
Cook Time: 25-28 minutes
Total Time: 2 hours (including cooling time)

Variations

Different Ganache: Use milk or dark chocolate for the ganache to customize the flavor.
Flavored Pastry Cream: Add a splash of almond extract to the pastry cream for an additional layer of flavor.
Fruit Topping: Top with fresh berries for a light and fresh contrast to the rich cake.

Storage & Freezing

Storage: Keep the cake in an airtight container in the fridge for up to 3 days.
Freezing: Freeze unassembled cake layers for up to 2 months. Thaw before assembling the cake. The assembled cake can also be frozen, but it’s best to freeze it before adding the ganache and garnishes.

FAQs

Can I make this cake ahead of time?

Yes! In fact, the cake tastes even better after a day or two, as the flavors have time to meld. Just store it in the refrigerator and bring it to room temperature before serving.

How do I get smooth pastry cream?

Be sure to whisk constantly while cooking the custard, and strain the cream through a fine sieve before chilling to ensure it’s perfectly smooth.

Do I need an electric mixer?

Using an electric mixer makes creaming the butter and sugar easier, but you can certainly mix by hand with a little extra effort.

Can I substitute the chocolate in the ganache?

Yes, you can use milk or dark chocolate depending on your preference. Just make sure to use high-quality chocolate for the smoothest ganache.

How can I prevent the cake from sticking to the pan?

Grease the pans well and dust them with flour. You can also line the bottoms with parchment paper to ensure easy removal.

Can I make mini versions of this cake?

Yes, you can make individual mini cakes using a muffin tin. Just adjust the baking time accordingly.

Can I add other fillings to the cake?

Absolutely! You can add a layer of fruit preserves or even whipped cream to complement the pastry cream.

How do I prevent the ganache from separating?

Be sure not to overheat the cream, as it can cause the ganache to separate. Stir until smooth and glossy once the cream is added to the chocolate.

What’s the best way to serve this cake?

Serve slices on elegant dessert plates or, for a more dramatic effect, present the whole cake on a cake stand for your guests to admire before serving.

How can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum to help with structure.

Conclusion

There’s something magical about a Classic & Creamy Boston Cream Cake—it’s rich, decadent, and endlessly satisfying. Whether for a special occasion or just because, this cake is a true treat that will impress everyone who gets a slice. Enjoy each delicate, creamy, and chocolate-covered bite!