Oh, let me tell you about my absolute favorite dessert—the Boston cream cake! This classic Boston cream cake recipe is like a sweet embrace, combining soft layers of vanilla cake with a rich, velvety chocolate ganache and creamy custard filling. The first time I made this cake was for a family gathering, and I was so nervous! I remember thinking, “What if it doesn’t turn out?” But when I sliced into that fluffy cake and saw the custard oozing out, all my worries melted away. The smiles on everyone’s faces made it all worth it! This cake has a special place in my heart, and trust me, once you try it, it’ll do the same for you. It’s perfect for any occasion, or just because you deserve a treat!

Ingredients for Boston Cream Cake Recipe

• 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 heavy cream
• 1 cup semisweet chocolate chips
• 1 cup vanilla pudding

How to Prepare the Boston Cream Cake Recipe

Step 1: Preheat and Prepare Pans

First things first, let’s get that oven preheated to 350°F (175°C). This step is super important for baking success! While it’s heating up, grab your two 9-inch round cake pans and grease them with a bit of butter or cooking spray. Then, dust them with flour to ensure your cakes release perfectly later. Trust me, you don’t want any sticky situations!

Step 2: Mix Dry Ingredients

In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together until they’re well blended. This will help to evenly distribute the baking powder throughout the flour, ensuring your cake rises beautifully. Plus, it’s a great arm workout! Set this mixture aside for now.

Step 3: Cream Butter and Sugar

In another bowl, it’s time to cream together the softened butter and granulated sugar. I usually use an electric mixer for this—just beat them together until it’s light and fluffy, about 3-4 minutes. You want to incorporate air into the mixture, as it makes for a lighter cake. The smell of sweet butter and sugar is absolutely divine!

Step 4: Combine Wet Ingredients

Now, let’s add the eggs, vanilla extract, and milk to your butter-sugar mixture. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then, pour in the milk and mix until everything is combined. This part is where the magic starts to happen!

Step 5: Combine Wet and Dry Ingredients

Gradually add your dry mixture to the wet ingredients. I like to do this in three parts—adding a third of the flour mixture, mixing it in, and then repeating until everything is just combined. Be careful not to overmix; a few lumps are totally okay! Once it’s ready, pour the batter evenly into your prepared pans.

Step 6: Bake the Cakes

Pop those pans into your preheated oven and bake for about 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. This is the moment you want to avoid—checking for doneness too early can lead to a gooey cake. So, patience is key!

Step 7: Prepare the Custard

While the cakes are cooling, let’s whip up the custard. You can use store-bought vanilla pudding for simplicity; just follow the package instructions. If you’re feeling adventurous, you can make your own custard from scratch! Let it cool completely in the fridge so it thickens up nicely.

Step 8: Assemble the Cake

Once your cakes are cool, it’s time to assemble! Place one cake layer on a serving plate and spread the custard evenly on top. Then gently place the second cake layer on top. For the final touch, make your chocolate ganache by heating the heavy cream and pouring it over the chocolate chips until melted and smooth. Drizzle that glorious ganache over the top of your cake, letting it cascade down the sides. Voilà! You’ve got yourself a stunning Boston cream cake ready to impress!

Frequently Asked Questions about Boston Cream Cake Recipe

Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance. Just make sure to wrap them tightly in plastic wrap once they’re completely cool. The custard can also be made ahead and stored in the fridge. Just assemble the cake on the day you plan to serve it for the best texture.

Can I substitute the vanilla pudding?
Yes, if you’re feeling adventurous, you can make your own custard from scratch! Just remember to let it cool completely before layering it on the cake. If you’re short on time, store-bought pudding works perfectly fine and saves you some hassle.

What kind of chocolate is best for the ganache?
I recommend using high-quality semisweet chocolate chips for the ganache. They melt beautifully and give a rich flavor to your cake. Trust me, it makes a world of difference!

How do I store leftovers?
Store any leftover Boston cream cake in an airtight container in the fridge. It should last for about 3-4 days, but let’s be real—it’s so delicious, it probably won’t last that long!

Can I freeze the Boston cream cake?
Yes, you can freeze the cake! Just make sure it’s wrapped tightly in plastic wrap. I suggest freezing the layers without the custard and ganache. You can frost it after thawing for the best taste and texture.

Why You’ll Love This Boston Cream Cake Recipe

• It’s a timeless classic that never goes out of style!
• Layers of fluffy vanilla cake paired with rich chocolate ganache create a delicious flavor explosion.
• The creamy custard filling adds a delightful texture that keeps you coming back for more.
• Quick preparation—most of the work is just mixing and baking!
• Perfect for any occasion, from birthdays to casual family dinners.
• Impressive enough to serve at gatherings, yet simple enough for a weeknight dessert.
• It’s a great way to showcase your baking skills, and trust me, everyone will be raving about it!

Tips for Success with Boston Cream Cake Recipe

Oh, I’ve got some great tips to ensure your Boston cream cake is nothing short of spectacular! Trust me, these little nuggets of wisdom can make a world of difference.

• Use high-quality chocolate: When it comes to the ganache, don’t skimp! Using good quality semisweet chocolate chips will yield a rich and silky ganache that’s simply irresistible. The taste will shine through, and everyone will notice the difference!
• Chill the custard: Make sure to let your custard cool completely in the fridge before layering it onto the cake. This not only helps it set nicely but also prevents the cake layers from getting soggy. Plus, it’s a great way to ensure that beautiful, creamy texture!
• Room temperature ingredients: For the best results, make sure your butter, eggs, and milk are at room temperature before you start mixing. This helps create a smoother batter that rises beautifully. Trust me, your cake will thank you!
• Don’t overmix: When combining your wet and dry ingredients, be gentle! Overmixing can lead to a dense cake instead of the light, fluffy texture we all love. Just mix until everything is combined and a few lumps are fine!
• Cool completely before assembling: After baking, let your cake layers cool completely in the pans before moving them to a wire rack. As tempting as it is to dive in, this step is crucial to prevent melting the custard!
• Serve chilled: This cake is best served cold, so I recommend refrigerating it for a bit after assembling. It allows the flavors to meld together beautifully, and that cool custard is just heavenly!

With these tips in your back pocket, you’re all set to whip up a Boston cream cake that’s sure to impress! Happy baking!

Nutritional Information for Boston Cream Cake Recipe

Now, let’s talk about the numbers! I know we all love a delicious treat, but it’s good to know what we’re indulging in. Here’s a rough estimate of the nutritional values for a slice of this delightful Boston cream cake:

• Calories: 450
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 80mg
• Sodium: 200mg
• Carbohydrates: 55g
• Fiber: 1g
• Sugar: 35g
• Protein: 5g

Keep in mind that these values may vary slightly based on your specific ingredients and portion sizes. But hey, when it comes to a slice of this heavenly cake, it’s all about balance, right? Enjoy every bite, and don’t forget to share with loved ones—if you can bear to part with it!

Storage & Reheating Instructions

Now that you’ve got this gorgeous Boston cream cake, you might be wondering how to keep it fresh for as long as possible. Don’t worry, I’ve got you covered! Here’s how to store those delicious leftovers.

First off, if you have any slices left (which is always a good sign of a successful cake!), make sure to store them in an airtight container. This helps keep the cake moist and prevents it from absorbing any weird fridge odors. You can also wrap individual slices in plastic wrap if you want to grab a quick piece later. Trust me, that chocolate ganache deserves to stay luscious!

In the fridge, your Boston cream cake can last about 3-4 days. However, I bet it won’t last that long because it’s just too good! If you want to keep it longer, consider freezing it. Just wrap the whole cake or individual slices tightly in plastic wrap, and then pop it in a freezer-safe container. This way, you can keep it for up to two months. When you’re ready to enjoy it again, just thaw it in the fridge overnight. It’ll taste just as amazing!

As for reheating, this cake is best served chilled. I recommend taking it out of the fridge and letting it sit at room temperature for a few minutes before serving. This helps enhance all those wonderful flavors. But if you really want to warm it up, a quick zap in the microwave for about 10-15 seconds will do the trick—just be careful not to overdo it, or you might end up with a gooey mess!

So there you have it! With these simple storage tips, you can savor your Boston cream cake for days to come. Enjoy every scrumptious bite!

Boston Cream Cake Recipe: 7 Steps to Heavenly Delight

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• Author: Julia marin
• Total Time: 1 hour
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A classic Boston cream cake recipe featuring layers of soft vanilla cake, rich chocolate ganache, and creamy custard filling.

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Ingredients

Scale 1x2x3x

• 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 heavy cream
• 1 cup semisweet chocolate chips
• 1 cup vanilla pudding

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. In a bowl, mix flour, baking powder, and salt.
4. In another bowl, cream butter and sugar until fluffy.
5. Add eggs one at a time, then mix in vanilla and milk.
6. Gradually add dry ingredients to wet ingredients.
7. Pour batter into prepared pans.
8. Bake for 25-30 minutes or until a toothpick comes out clean.
9. Let cakes cool completely.
10. Prepare the custard and let it cool.
11. Layer one cake with custard and top with the second cake.
12. Heat cream and pour over chocolate chips to make ganache.
13. Pour ganache over the top of the cake.

Notes

• Use high-quality chocolate for the ganache.
• Chill the custard before filling the cake.
• Store leftovers in the refrigerator.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35g
• Sodium: 200mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 80mg

Keywords: boston cream cake recipe, dessert, cake, chocolate ganache, vanilla pudding