Boston Cream Cake Recipe

Isabella

A classic homemade dessert featuring fluffy vanilla sponge cake, silky custard filling, and a glossy chocolate ganache topping. Perfect for family gatherings or special occasions, this easy Boston cream cake brings bakery-level flavor straight to your kitchen.

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Prep Time 25

Cook Time 30

Total Time 1 10

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

For the Cake:
1 ¾ cups 220 g all-purpose flour
1 cup 200 g granulated sugar
2 tsp baking powder
½ tsp salt
½ cup 115 g unsalted butter, softened
2 large eggs room temperature
¾ cup 180 ml whole milk
2 tsp pure vanilla extract
For the Custard Filling:
2 cups 480 ml whole milk
⅓ cup 65 g granulated sugar
3 tbsp cornstarch
3 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract
For the Chocolate Ganache:
4 oz 115 g semi-sweet chocolate, chopped
½ cup 120 ml heavy cream

Equipment

9-inch round cake pan
Mixing bowls
Hand mixer or stand mixer
Whisk
Saucepan
Spatula
Cooling rack
Serrated knife (for slicing the cake)

Method

Preheat the oven to 350 °F (175 °C). Grease and line a 9-inch round cake pan with parchment paper.
Make the Cake Batter: Combine flour, sugar, baking powder, and salt. Beat in butter, eggs, milk, and vanilla until smooth.
Bake: Pour into the pan and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
Prepare the Custard: Heat milk until steaming. Whisk sugar, cornstarch, and yolks separately, then temper with milk. Cook until thick, add butter and vanilla, and cool.
Slice and Fill: Cut the cooled cake horizontally. Spread custard on the bottom layer, top with the second layer.
Make Ganache: Pour hot cream over chopped chocolate; let sit, then whisk smooth. Pour over the cake.
Chill: Refrigerate for 15–20 minutes until set. Slice and serve!

Notes

Use good-quality chocolate for a richer ganache.

Custard can be made a day ahead for easier assembly.

Don't overmix the batter to keep the sponge light.

Store in the fridge for up to 3 days, or freeze individual slices for later.