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Ultimate Boston Cream Cake

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A rich and decadent Boston Cream Cake featuring two layers of tender vanilla cake filled with silky pastry cream and topped with a smooth chocolate ganache.

Ingredients

  • ¾ Cup unsalted butter, softened
  • 1 ½ Cup white sugar
  • 4 eggs
  • 3 Cups flour
  • 3 Teaspoons baking powder
  • ¾ Teaspoon kosher salt
  • ¾ Cup whole milk
  • 2 Teaspoons vanilla
  • ½ Cup granulated sugar
  • 2 Tablespoons cornstarch
  • ½ Teaspoon kosher salt
  • 2 Cups half and half (or whole milk)
  • 4 egg yolks
  • 2 Teaspoons vanilla
  • 4 Tablespoons butter
  • 8 Ounces semisweet chocolate, finely chopped
  • 1 Cup heavy cream
  • 4 Tablespoons corn syrup
  • 2 Cups mini chocolate chips

Instructions

  1. Preheat oven to 350°F and spray two 9-inch cake pans with nonstick baking spray.
  2. In a large bowl, cream the butter and sugar until light and fluffy.
  3. Mix in the eggs, vanilla, baking powder, and salt.
  4. Alternate adding the flour and milk, mixing until just combined.
  5. Divide the batter evenly between the prepared pans and bake for 33–35 minutes. Cool completely.
  6. For the filling, combine the granulated sugar, cornstarch, and salt in a medium saucepan.
  7. Gradually whisk in the half and half, then whisk in the egg yolks.
  8. Cook over medium heat, whisking constantly, until the mixture begins to bubble and thickens, about 60–90 seconds after bubbling starts.
  9. Remove from heat and stir in the vanilla and butter until melted and smooth.
  10. Strain through a fine-mesh sieve, cover with plastic wrap touching the surface, and refrigerate until chilled.
  11. For the ganache, bring the heavy cream and corn syrup to a simmer in a saucepan.
  12. Place the chopped semisweet chocolate in a bowl, pour the hot cream mixture over it, and let stand for 1 minute. Whisk until smooth.
  13. Place one cake layer on a serving plate and spread the chilled cream filling evenly over the top.
  14. Top with the second cake layer.
  15. Pour or spread the ganache over the top of the cake and coat the sides with mini chocolate chips if desired.

Notes

  • Chill the pastry cream completely before assembling the cake.
  • For cleaner slices, refrigerate the assembled cake for 30 minutes before serving.
  • Store covered in the refrigerator for up to 4 days.
  • Allow the cake to sit at room temperature for 15–20 minutes before serving for the best texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/ultimate-boston-cream-cake/