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
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, and then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry mixture, mixing until just combined.
- Divide the cake batter evenly between the prepared pans.
- Bake in the preheated oven 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 them to a wire rack to cool completely.
Step 2: Prepare the Vanilla Custard Filling
- In a medium saucepan, combine the whole milk, granulated sugar, and cornstarch. Whisk until the mixture is smooth.
- In a separate bowl, whisk the egg yolks. Gradually add the milk mixture to the egg yolks while whisking to avoid cooking the eggs.
- 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.
- Remove the custard from the heat, stir in the vanilla extract, and let it cool.
Step 3: Make the Chocolate Glaze
- In a microwave-safe bowl, combine the chopped semi-sweet chocolate, heavy cream, powdered sugar, and unsalted butter.
- 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
- Place one of the cooled yellow cake layers on a serving plate.
- Spread the vanilla custard filling evenly over the first cake layer.
- Carefully place the second cake layer on top of the custard filling.
Step 5: Glaze the Cake
- Pour the warm chocolate glaze over the top cake layer, allowing it to drip down the sides.
Step 6: Chill and Serve
- Refrigerate the Boston Cream Cake for at least 2 hours to allow the custard and glaze to set.
- 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.