Boston Cream Cake Recipe

Boston Cream Cake Recipe is a classic American dessert that layers tender vanilla sponge cake with a rich, silky custard filling and a glossy chocolate ganache. Inspired by the famous Boston Cream Pie from the 19th century, this cake is a showstopper for celebrations or any time you want an indulgent treat. Its combination of creamy, cakey, and chocolatey textures makes it a perennial favorite for dessert lovers.

Boston Cream Cake Recipe Servings

12 people

Estimated Cost

$18 USD

Prep Time

60 minutes

Course

Dessert

Cuisine

American

Equipment

• 2 9-inch round cake pans
• Electric mixer (stand or hand)
• Medium saucepan
• Fine-mesh strainer
• Mixing bowls
• Offset spatula
• Serrated knife

Ingredients

For the Vanilla Cake

• 3 cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1¼ cups whole milk

For the Custard Filling

• 2 cups whole milk
• ⅔ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract

For the Chocolate Ganache

• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped
• 1 tablespoon corn syrup (optional, for shine)

Instructions

1. Bake the Cake Layers

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a medium bowl, whisk together flour, baking powder, and salt.
• In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
• Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
• Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
• Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Custard Filling

• In a saucepan, heat milk until just steaming.
• In a bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth.
• Slowly pour hot milk into the egg mixture, whisking constantly to temper the eggs.
• Return mixture to saucepan. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
• Remove from heat. Stir in butter and vanilla until smooth.
• Pour custard into a bowl. Cover with plastic wrap directly on the surface and chill until cold.

3. Make the Chocolate Ganache

• Heat heavy cream in a saucepan until it just begins to simmer.
• Pour over chopped chocolate in a bowl. Let sit for 1–2 minutes, then stir until smooth and glossy.
• Add corn syrup if desired for extra shine. Let ganache cool slightly to thicken.

4. Assemble the Cake

• Place one cake layer on a serving plate. Spread custard evenly over the top.
• Place the second cake layer on top and press gently.
• Pour ganache over the top, letting it drip down the sides. Smooth with a spatula if needed.
• Chill the assembled cake for at least 1 hour to set.

5. Serve

• Slice and serve chilled or at room temperature.

Calories

Approx. 400 kcal per serving

Recipe Notes

• For best results, ensure your cake layers are completely cool before assembling to prevent the custard from melting.
• The cake can be made a day ahead; chilling overnight improves the texture and flavor.
• Store leftovers in the refrigerator, covered, for up to 3 days.
• For a shortcut, you can use a boxed yellow cake mix and instant vanilla pudding, but homemade components deliver the best flavor and texture.