Boston Cream Cake

Boston Cream Cake is a heavenly dessert that pays homage to the classic Boston Cream Pie, which, despite its name, is actually a cake. This delectable treat features layers of tender yellow cake filled with rich vanilla custard and topped with a luscious chocolate glaze. If you’re seeking a dessert that combines cake, custard, and chocolate into one delightful creation, this recipe is your gateway to a taste of tradition with a modern twist.

Ingredients:

For the Yellow Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk

For the Vanilla Custard Filling:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 teaspoons pure vanilla extract

For the Chocolate Glaze:

• 4 ounces semi-sweet chocolate, chopped
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1/4 cup unsalted butter

Instructions:

Step 1: Bake the Yellow Cake

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
4. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
5. Beat in the eggs, one at a time, and then stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry mixture, mixing until just combined.
7. Divide the cake batter evenly between the prepared pans.
8. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Prepare the Vanilla Custard Filling

1. In a medium saucepan, combine the whole milk, granulated sugar, and cornstarch. Whisk until the mixture is smooth.
2. In a separate bowl, whisk the egg yolks. Gradually add the milk mixture to the egg yolks while whisking to avoid cooking the eggs.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a gentle boil. This should take about 5-7 minutes.
4. Remove the custard from the heat, stir in the vanilla extract, and let it cool.

Step 3: Make the Chocolate Glaze

1. In a microwave-safe bowl, combine the chopped semi-sweet chocolate, heavy cream, powdered sugar, and unsalted butter.
2. Heat the mixture in the microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and the glaze is smooth.

Step 4: Assemble the Cake

1. Place one of the cooled yellow cake layers on a serving plate.
2. Spread the vanilla custard filling evenly over the first cake layer.
3. Carefully place the second cake layer on top of the custard filling.

Step 5: Glaze the Cake

1. Pour the warm chocolate glaze over the top cake layer, allowing it to drip down the sides.

Step 6: Chill and Serve

1. Refrigerate the Boston Cream Cake for at least 2 hours to allow the custard and glaze to set.
2. Slice and serve your delightful Boston Cream Cake, and enjoy a piece of this delicious tradition.

 

Boston Cream Cake is a timeless dessert that combines the luscious elements of cake, custard, and chocolate glaze into one heavenly creation. With its tender yellow cake layers, creamy vanilla custard filling, and a glossy chocolate finish, this dessert is a delightful treat that’s perfect for celebrations or any time you want to savor the exquisite combination of flavors and textures.