Classic Boston Cream Cake Recipe

This Boston Cream Cake recipe features layers of moist vanilla cake filled with rich pastry cream and topped with a smooth chocolate ganache. It’s a delightful dessert that combines the flavors of a classic Boston cream pie in cake form.

The cake recipe is straightforward and perfect for special occasions or a sweet treat at home. With simple ingredients and clear steps, you can create this impressive dessert with ease.

Delicious Boston Cream Cake Recipe

This Boston Cream Cake consists of two layers of fluffy vanilla cake, filled with homemade pastry cream, and finished with a glossy chocolate ganache. The recipe takes about 1 hour and 30 minutes from start to finish and serves 8 people.

Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup milk
3 large eggs
2 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup pastry cream (store-bought or homemade)
1 cup semisweet chocolate chips
½ cup heavy cream

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Make the Cake Batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips, stirring until smooth and glossy.
Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread the pastry cream evenly over the top. Place the second cake layer on top and pour the chocolate ganache over the entire cake, allowing it to drip down the sides.
Serve: Let the ganache set for a few minutes before slicing. Serve the cake at room temperature and enjoy!