Boston Cream Cake

I’m back nine months later with a cake that almost rivals Lemon Meringue Cheesecake Pie but lets not get into specifics.

My sister asked me last month if I could make her a cake version of Boston cream pie donut ( or doughnuts?? honestly I’m confused). This recipe is so fantastic – the custard is spot on of what you would get in a boston cream. The cake itself is very light and the custard make it incredibly moist, and naturally the ganache just brings it all together.


A few things about this cake with the custard it is so different than any other custard i’ve made because you for one thing use milk , and you use flour as a thickening agent, meaning you REALLY have to keep your eye on it. As for the Ganache I just threw it in the fridge which I wasn’t suppose to do because ganache easily thickens, so I ended up thinning it out with some cream.



#justauntiethings  #babyapproved

Hope you enjoy this cake as much as my family did.

Boston Cream Cake


Creamy Custard

  • 2  Cups Milk
  • 1/3 Cup All Purpose Flour
  • 1/2 Teaspoon Salt
  • 2 Eggs
  •  2 tablespoons  Unsalted Butter
  • 1 1/2 teaspoons Vanilla Extract


  • 1 2/3 cups  All Purpose Flour
  • 1 cup Granulated Sugar
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  •  1/3 cup Unsalted Butter (softened)
  •  3/4 cup Milk
  • 1 1/2 teaspoons Vanilla Extract
  •  1 Large Egg

Ganache (Chocolate Glaze)

  •  3 ounces ( about a 1/2 cup)  Semi Sweet Chocolate Chips
  • 2 tablespoons Granulated Sugar
  • 2 tablespoons  Water
  • 3 tablespoons Unsalted Butter ( softened)
  • 1/2 teaspoon Vanilla Extract

Putting it all together

1. In a heavy bottomed saucepan, heat the milk and 2 tablespoons sugar over medium heat, stirring occasionally, until small bubbles appear around the edges. (The sugar helps to prevent the milk from scorching.) Meanwhile, in a medium bowl combine the remaining sugar, flour, and salt. Gradually stir in the warm milk.

2. Return the mixture to the saucepan and cook, stirring constantly ( I mean seriously watch this thing because I burnt mine so bad it taste like a black marshmallow) , over medium heat until the mixture bubbles, then boil for an additional 2 minutes. Remove the saucepan from the heat and gradually beat half of the milk mixture into the eggs. Scrape the egg mixture back into the saucepan, stirring constantly. Cook over medium heat, whisking constantly until the mixture thickens , approx 2 minutes.  You will most definitely sweat for this step, it’s because this custard wants you to prove yourself to it.

3. Continue to whisk for about 20 seconds, then pour into a bowl. Add in your vanilla extract. Press a piece of plastic wrap against the surface and let stand at room temperature until cool, about 1 hour. The custard can be stored in the refrigerator for up to 3 days. Do not beat the cooled custard or it will break down.

4. Position a rack in the center of the oven. Preheat the oven to 350°F Grease two two 9-inch springform pans, line the bottom with parchment paper, grease again, and dust with flour.

5. In a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter, 1/4 cup milk, and vanilla. On low speed, blend together, about 30 seconds. Increase the speed to medium-high and continue beating for 2 minutes. Beat the egg with the remaining ½ cup milk. In 3 parts, beat the egg mixture into the flour mixture, about 20 seconds after each addition, until smooth.

6. Divide the batter equally between the prepared pans. Bake until a tester inserted in the center comes out clean and the cake springs back when lightly touched, about  30 to 40 minutes.

7. Let cool in the pans for 10 minutes, then remove the cake to a wire rack and let cool completely, at least 1½ hours. The cake can be wrapped and stored at room temperature for up to 3 days or in the freezer for up to 3 months.

8. Place a cake layer on a serving plate, spread with the filling, and top with the second cake layer. Refrigerate while preparing the glaze.

9. To make the glaze: In the top of a double boiler, combine the chocolate, sugar, and water and place over barely simmering water until melted. Remove from the heat and stir in the butter and vanilla. Let stand, stirring occasionally, until slightly thickened, 15 to 30 minutes.

10. Pour the glaze over the cake, allowing a little to drip over the sides. Refrigerate until chilled. Boston cream pie is best the day it is made, but can be covered and stored in the refrigerator for up to 2 days. Remove the cake from the refrigerator about 20 minutes before serving.

The Original recipe for this cake gives an amazing background on Boston cream pie donuts check it out if you can, it’s seriously very cool!

All photos by the talented Nick Pegg  (who also happens to be my boyfriend)

Thanks for reading & enjoy



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