Boston Cream Cake with Chocolate Ganache

Introduction

Indulge in the perfect harmony of flavors with this stunning Boston Cream Cake – a delightful twist on the classic Boston cream pie that’s sure to impress at any gathering. This show-stopping dessert features layers of moist, buttery yellow cake filled with silky vanilla custard and topped with a decadent chocolate ganache that elegantly drips down the sides. The contrast between the tender cake, creamy filling, and rich chocolate creates an irresistible combination that has stood the test of time. Originally created in the 1850s at Boston’s Parker House Hotel, this beloved American dessert has evolved over generations, and our version balances traditional techniques with modern simplicity. Whether you’re celebrating a special occasion or simply craving something spectacular to accompany your afternoon tea, this Boston Cream Cake delivers pure dessert bliss in every bite.

Ingredients

For the Yellow Cake:

225g (2 cups) all-purpose flour
10g (2 teaspoons) baking powder
5g (1 teaspoon) salt
230g (1 cup) unsalted butter, softened
200g (1 cup) granulated sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
120ml (1/2 cup) whole milk, at room temperature

For the Vanilla Custard Filling:

480ml (2 cups) whole milk
100g (1/2 cup) granulated sugar, divided
40g (1/3 cup) cornstarch
1/4 teaspoon salt
6 large egg yolks
30g (2 tablespoons) unsalted butter
2 teaspoons vanilla extract or 1 vanilla bean, split and scraped

For the Chocolate Ganache:

170g (1 cup) semi-sweet chocolate chips
120ml (1/2 cup) heavy cream
15g (1 tablespoon) unsalted butter
1 tablespoon light corn syrup (optional, for shine)
30g (1/4 cup) mini chocolate chips for garnish

Instructions

Prepare the cake pans: Preheat your oven to 350°F (175°C). Grease two 8-inch (20cm) round cake pans, line the bottoms with parchment paper, then grease the parchment and dust with flour.
Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine wet and dry ingredients: Reduce mixer speed to low and add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour. Mix just until combined, being careful not to overmix.
Bake the cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly touched. Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the custard filling: In a medium saucepan, heat the milk and half the sugar over medium heat until it just begins to simmer. Meanwhile, in a large bowl, whisk together the remaining sugar, cornstarch, salt, and egg yolks until light in color.
Temper the eggs: Slowly pour about 1/3 of the hot milk mixture into the egg mixture while whisking constantly. Then pour the tempered egg mixture back into the saucepan with the remaining milk.
Cook the custard: Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil, about 2-3 minutes. Continue to cook for 1 minute more, still whisking. Remove from heat and stir in the butter and vanilla.
Strain and cool: Strain the custard through a fine-mesh sieve into a bowl to remove any lumps. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours or overnight.
Assemble the cake: Once the cakes and custard are completely cool, place one cake layer on a serving plate. Spread the custard evenly over the top, leaving a 1/2-inch border around the edge (the weight of the top layer will push the custard to the edges). Place the second cake layer on top, pressing down gently.
Make the chocolate ganache: Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour over the chocolate. Let stand for 1 minute, then whisk until smooth. Add the butter and corn syrup (if using) and whisk until glossy.
Finish the cake: Allow the ganache to cool for about 5-10 minutes until slightly thickened but still pourable. Pour the ganache over the top of the cake, allowing it to drip down the sides. Sprinkle mini chocolate chips around the edge of the top for decoration.
Chill and serve: Refrigerate the cake for at least 1 hour to set the ganache before serving. For best flavor, remove from refrigerator about 20 minutes before serving.

Nutritional Information and Timing

Prep Time: 45 minutes Cook Time: 30 minutes Chilling Time: 3 hours Total Time: 4 hours 15 minutes

Servings: 12 slices

Per Slice:

Calories: 485
Fat: 28g
Saturated Fat: 17g
Carbohydrates: 52g
Sugar: 35g
Protein: 7g
Fiber: 1g
Sodium: 230mg

Cooking Tips and Tricks

Room temperature ingredients: For the cake, ensure butter, eggs, and milk are at room temperature for proper emulsification and a tender crumb.
Don’t overmix: Once you add the flour to the cake batter, mix just until combined. Overmixing develops gluten, resulting in a tough cake.
Custard consistency: The custard should coat the back of a spoon and when you run your finger through it, the line should hold. If your custard is too thin, continue cooking until it reaches this consistency.
Tempering technique: When adding hot milk to the egg mixture, pour in a thin stream while whisking vigorously to prevent scrambling the eggs.
Preventing custard skin: Always press plastic wrap directly onto the surface of the custard while it cools to prevent a skin from forming.
Ganache temperature: If the ganache is too runny, let it cool longer before pouring. If it becomes too thick, gently reheat over a double boiler or add a tablespoon of warm cream.
Clean slicing: For picture-perfect slices, dip your knife in hot water and wipe clean between cuts.
Cake leveling: If your cake layers have domed tops, use a serrated knife to carefully level them for a more professional appearance and better stability.

Variations and Substitutions

Lemon version: Add 1 tablespoon of lemon zest to the cake batter and 2 tablespoons of lemon juice to the custard for a refreshing twist.
Coffee infusion: Replace half the milk in the custard with strong brewed coffee for a mocha flavor profile.
Gluten-free adaptation: Substitute the all-purpose flour with a high-quality gluten-free flour blend that contains xanthan gum.
Dairy-free options: Use plant-based butter, milk alternatives (like almond or oat milk), and coconut cream instead of heavy cream for the ganache.
Raspberry accent: Spread a thin layer of raspberry preserves on top of the custard filling for a fruity contrast to the chocolate.
Mini cakes: Divide the batter among cupcake tins for individual Boston cream cakes. Cut each cupcake in half horizontally to fill with custard.
Chocolate cake variation: Replace 30g (1/4 cup) of the flour with unsweetened cocoa powder for a chocolate cake version.
Bailey’s ganache: Add 1 tablespoon of Bailey’s Irish Cream to the ganache for an adult version with subtle coffee notes.

Common FAQs

Q: Can I make this cake in advance?

A: Yes, this cake can be made up to 2 days in advance. Store in the refrigerator, but let it come to room temperature for about 20-30 minutes before serving for the best flavor and texture.

Q: Why did my custard turn out lumpy?

A: This usually happens when the eggs cook too quickly. Make sure to temper the eggs properly by slowly adding the hot milk while whisking continuously. Straining the finished custard helps remove any small lumps that may have formed.

Q: How do I prevent my cake layers from sticking to the pans?

A: Properly prepare your pans by greasing them, lining with parchment paper, then greasing again and dusting with flour. Allow the cakes to cool for 10 minutes in the pans before attempting to remove them.

Q: Can I use instant pudding for the filling to save time?

A: While homemade custard provides the best flavor and texture, you can substitute with instant vanilla pudding mix prepared according to package directions for a quicker version.

Q: How do I know when the cake is done baking?

A: Insert a toothpick into the center of the cake – it should come out clean or with a few moist crumbs. The cake should also spring back when lightly touched in the center.

Storage and Make-Ahead Tips

Refrigerator:

The assembled cake can be stored in the refrigerator for up to 3-4 days.
Store in a cake container or loosely covered with foil to prevent the ganache from sticking.
The cake tastes best when allowed to sit at room temperature for about 20-30 minutes before serving.

Freezer:

Unfilled cake layers can be frozen for up to 2 months. Wrap tightly in plastic wrap, then aluminum foil.
The custard doesn’t freeze well on its own but freezes fine as part of the assembled cake.
The fully assembled cake can be frozen for up to 1 month. Thaw overnight in the refrigerator.

Make-Ahead Components:

Cake layers: Can be baked up to 3 days ahead and stored wrapped in plastic at room temperature, or frozen for longer storage.
Custard filling: Can be made up to 2 days ahead and stored in the refrigerator with plastic wrap pressed directly on the surface.
Ganache: Best made just before assembling, but can be made a day ahead and gently reheated to proper consistency.

Assembly Timing:

For best results, assemble the cake at least 4 hours before serving to allow the flavors to meld and the ganache to set.
If making for a special occasion, consider assembling the day before to reduce day-of stress.

Serving Tips:

Remove from refrigerator 20-30 minutes before serving for optimal flavor and texture.
Serve with fresh berries or a small scoop of vanilla ice cream for an extra special presentation.
A light dusting of cocoa powder or powdered sugar just before serving can add an elegant touch.

This Boston Cream Cake is more than just a dessert—it’s an experience to be savored. The combination of tender yellow cake, smooth vanilla custard, and rich chocolate ganache creates a symphony of flavors and textures that has made this classic American dessert beloved for generations. Whether you’re a seasoned baker or trying your hand at a more complex dessert for the first time, this recipe offers clear directions and helpful tips to ensure success. Your family and friends will be impressed not only by the beautiful presentation but also by the delicious homemade taste that simply can’t be matched by store-bought versions. Enjoy the process of creating this showstopper, and relish the well-deserved compliments that are sure to follow!