Best Ever Boston Cream Cake Recipe
Cake is one of the most beloved desserts and what is better than a delicious Boston Cream Cake? This classic cake is a favorite among many and it has been around for many years. It consists of layers of moist yellow cake, filled with a rich and creamy pastry cream, and topped with a decadent chocolate glaze. This is the perfect cake for any special occasion and is sure to be a crowd pleaser.
Ingredients
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 6 tablespoons cornstarch
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
Cake:
Preheat oven to 350 degrees F. Grease two 9-inch round cake pans and line the bottom of each pan with parchment paper. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Add the vanilla and mix until combined.
Add the dry ingredients in three batches, alternating with the milk. Mix until just combined, careful not to over mix. Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Pastry Cream:
In a medium saucepan, heat the cream, sugar, and cornstarch together over medium heat until the mixture begins to thicken, about 5 minutes. Lower the heat to low and allow the mixture to simmer for 2 minutes. Remove from the heat.
In a separate bowl, whisk together the egg yolks. Slowly add the hot cream mixture to the eggs, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture is thick and creamy, about 5 minutes. Remove from heat and stir in the butter and vanilla until combined.
Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate until cold, about 1 hour.
Chocolate Glaze:
In a medium, microwave-safe bowl, combine the chocolate chips and oil. Microwave in 30 second intervals, stirring between each interval, until the chocolate has melted and is smooth and glossy. Set aside.
Assembly:
Place one cake layer onto a cake stand or plate. Spread the pastry cream evenly over the cake layer. Top with the second cake layer. Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides. Refrigerate until the glaze has set, about 30 minutes.
Nutrition
Serving Size: 1 slice (1/12 of cake)
Calories: 463
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 106mg
Sodium: 183mg
Carbohydrates: 61g
Fiber: 1g
Sugars: 35g
Protein: 6g
Conclusion
Boston Cream Cake is a classic and timeless cake that is perfect for any special occasion. This recipe is easy to follow and is sure to be a crowd pleaser. The layers of moist yellow cake, rich pastry cream, and decadent chocolate glaze come together to create a truly delicious cake that everyone will love. Give this recipe a try and enjoy this classic cake!
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