Description
This **Classic & Creamy Boston Cream Cake** features layers of moist, buttery cake filled with smooth pastry cream and topped with decadent chocolate ganache. A perfect balance of textures and flavors, it’s ideal for any celebration or a special treat.
Ingredients
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.
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Whisk together flour, baking powder, and salt.
- Beat the butter and sugar until fluffy, then add eggs and vanilla. Alternate adding dry ingredients and milk until just combined. Divide the batter between the two pans and bake for 25–28 minutes, until golden and a toothpick comes out clean.
- For the pastry cream, heat milk in a saucepan until steaming. Whisk egg yolks, cornstarch, and sugar until smooth. Gradually add hot milk, whisking constantly. Return to the pan and cook until thickened. Stir in butter and vanilla. Chill.
- For the ganache, heat heavy cream until simmering. Pour over chopped chocolate and let sit for a minute, then stir until smooth.
- Assemble the cake by layering one cake, spreading chilled pastry cream, then placing the second cake on top. Pour ganache over the top, letting it drip down the sides. Chill for at least 1 hour.
Notes
The cake tastes even better the next day as the flavors meld together.
If you want to add a fruity twist, try adding a layer of fruit preserves under the pastry cream.
To make the cake ahead of time, store it in the fridge and bring it to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 25-28 minutes
- Category: Dessert
- Method: undefined
- Cuisine: American
