Boston Cream Cake Recipe

Boston Cream Cake is a delightful dessert that features layers of moist cake, silky pastry cream, and a glossy chocolate glaze. Here’s a recipe to make this classic treat:Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

For the Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter

For the Chocolate Glaze:

• 1/2 cup heavy cream
• 1 cup semisweet chocolate chips

Instructions:

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy, which should take about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the cake batter evenly between the prepared cake pans and smooth the tops.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

For the Pastry Cream:

1. In a saucepan, heat the milk until it’s hot but not boiling. Remove it from the heat.
2. In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and salt until the mixture is pale and thick.
3. Gradually add the hot milk to the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil. This should take about 5-7 minutes.
5. Remove the pastry cream from the heat and stir in the vanilla extract and butter until smooth.
6. Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature.

For the Chocolate Glaze:

1. In a small saucepan, heat the heavy cream until it’s hot but not boiling.
2. Remove the saucepan from the heat and add the semisweet chocolate chips. Let it sit for a minute, then whisk until the chocolate is completely melted and the mixture is smooth.

To Assemble the Boston Cream Cake:

1. Place one of the cooled cake layers on a serving plate.
2. Spread the pastry cream over the bottom cake layer.
3. Place the second cake layer on top.
4. Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides.
5. Refrigerate the cake for at least an hour to allow the pastry cream and glaze to set.

Slice and serve your homemade Boston Cream Cake, a delicious treat that combines the best elements of cake, custard, and chocolate!