Boston Cream Cake

5 from 1 vote

This classic Boston Cream Cake is two delicious layers of fluffy vanilla cake sandwiched over a layer of silky vanilla pastry cream and topped with rich and perfect chocolate ganache.

Prep Time30

Cook Time40

Resting Time4

Course: Dessert

Cuisine: American

Keyword: boston cream cake

Servings:

Calories: 310kcal

Author: LaKita Anderson

Ingredients

Pastry Cream Filling:
5 large egg yolks
2 tablespoons cornstarch
2 tablespoons all-purpose flour
¼ cup granulated sugar
4 tablespoons butter
1 cup heavy cream
1 cup whole milk
1 ½ teaspoons vanilla extract
pinch of salt
Cake:
1 box yellow cake mix (plus ingredients, bake according to package instructions)
Chocolate Ganache:
½ cup heavy cream
4 ounces dark chocolate, chopped

Instructions

Make the pastry cream in a large bowl, whisk together the 5 large egg yolks, 2 tablespoons cornstarch, 2 tablespoons all-purpose flour, and ¼ cup granulated sugar, until combined. Set aside.
In a medium saucepan over medium heat, add in the 4 tablespoons butter and allow it to melt. Add in the 1 cup heavy cream, 1 cup milk, 1 ½ teaspoons vanilla extract, and a pinch of salt. Stir and allow the mixture to come to a low boil.
Adjust the heat to low and very slowly pour and whisk the egg yolk mixture into the milk mixture until it becomes bubbly and begins to slightly thicken, about 1 to 2 minutes.
Carefully remove the saucepan from the heat and pour it through a fine-mesh strainer into a large glass mixing bowl. Discard any chunks left in the strainer. Place a piece of plastic wrap over the bowl, allowing it to touch the top of the pastry cream. Place the bowl in the refrigerator and allow it to chill and set/completely thicken for about 3 to 4 hours. *Stir before spreading on the cake.
Make the cake according to the yellow cake mix package instructions. Be sure to follow the instructions on the box to make 2 round layers.
Once finished carefully remove the cake pans from the oven and allow them to cool on a rack for about 10 minutes before removing the cakes from the pans to finish cooling completely on a rack.
Begin assembling the cake by adding one layer to a serving cake plate and topping it with an even layer of pastry cream filling. Leave a small amount (about ⅛-inch) empty around the edge of the cake. Add the second cake layer on top and gently press the top of the cake to allow the pastry cream to fill in the middle.
In a saucepan over medium-low heat, add the ½ cup heavy cream and allow it to heat for 1 to 2 minutes before adding the 4 ounces dark chocolate. Stir until melted and smooth. Remove the saucepan from the heat and allow it to sit undisturbed for 2 to 3 minutes.
Whisk the ganache, and pour on top of the cake, spreading it to the edges so that it drips on the sides of the cake. Allow it to sit for 10 minutes before slicing to serve. Enjoy!
Store the cake in an airtight container in the refrigerator for up to 4 days.

Nutrition