BOSTON CREAM CAKE
Ingredients
For the Cake Layers:
2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
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For the Pastry Cream Filling:
2 cups whole milk
½ cup granulated sugar
¼ cup cornstarch
4 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract
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For the Chocolate Ganache:
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
1 tbsp unsalted butter (optional, for shine)
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Instructions
1. Bake the Cakes:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round pans.
Whisk together flour, baking powder, and salt.
In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Alternate adding flour mixture and milk, starting and ending with flour.
Divide batter between pans and bake 20–25 mins. Cool completely.
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2. Make Pastry Cream:
In a saucepan, heat milk until just simmering.
In a bowl, whisk sugar, cornstarch, and egg yolks. Gradually pour in hot milk while whisking.
Return to saucepan and cook over medium heat until thick, stirring constantly.
Remove from heat, stir in butter and vanilla. Let cool and chill.
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3. Prepare Ganache:
Heat cream until simmering. Pour over chopped chocolate. Let sit 1 minute.
Stir until smooth. Add butter if using. Let cool slightly for a thicker consistency.
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4. Assemble:
Layer vanilla cakes with chilled pastry cream.
Pour chocolate ganache over top and let it drip down the sides.
Top with chocolate-covered treats for extra flair (like in your image).
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Chill for 1 hour before slicing for clean cuts.