Boston Cream Cake With Chocolate Ganache

Boston Cream Cake is an American classic sure to win you over. It’s a decadent, light, fluffy cake filled with vanilla custard and topped with a rich chocolate ganache. This is the perfect finish to a nice fancy dinner at home. Serve after these incredible Air Fryer Steaks, Parmesan Roasted Potatoes, Caesar Salad and Homemade Parker House Rolls.

The Best Boston Cream Cake

This insanely delicious cake is also known as Boston Cream Pie! It’s an American classic that combines flavors and textures to create one of the best cakes you’ll ever have. The light fluffy cake has hint of vanilla sweetness that melts in your mouth. The cake sandwiches a custard or pastry cream that is smooth and velvety, with just a touch of vanilla. The cream cake is covered generously with a rich smooth chocolaty ganache. The perfect topping to the most exquisite cake. Looking at the recipe, it might seem daunting, but it’s not. There are three major steps, just take each step one at a time and you’ll have the most beautiful, classy cake on the table in no time. The beauty of this cake is that it doesn’t need any fancy decorations. The cake speaks for itself. It’s straightforward, hides nothing and tastes like a dream! This is a must try!

What is a Boston Cream Cake?

Boston Cream Cake was actually created in the 1800’s at the Parker House Hotel and actually known as Boston Cream Pie. It was probably called “pie” because in the 1800s pie tins were more common than cake tins. The recipe is essentially the same! Soft, light cake sandwiches a rich creamy custard and is covered with a thick chocolate coating. Even though it’s a cake the “pie” part of this name has stuck. And when Massachusetts named Boston Cream Pie the official state dessert, well the name stuck. However it’s called, I would just say it tastes heavenly.

Boston Cream Cake Ingredients

Buttermilk adds a bit of a tang and helps the cake rise nice and fluffy. Be sure your ingredients are at room temperature to ensure they mix properly and evenly.

All-purpose flour: Unbleached flour works here too. Granulated sugar: Adds the sweetness and a delicate crumb. Kosher salt: Dissolves easily and doesn’t have anti-caking agents. Baking powder: Together with the baking soda creates the cakes fluff. Baking soda: This also is a raising agent. Buttermilk: Bring to room temperature Vegetable oil: I used canola oil. Large eggs: Bring to room temperature Pure vanilla extract: If you can find it, it will give the best flavor.

What is Boston Cream Filling Made of?

Half and half: This creates the creaminess Large egg yolk: This is used as a thickener. Save the whites for later use. Granulated sugar: divided A pinch of salt: To balance the sweetness. Cornstarch: To thicken the cream. Unsalted butter: Bring to room temperature Pure vanilla extract: Flavor enhancer

How to Make Perfect Chocolate Ganache

Heavy whipping cream: Ideal for the ganache. Dark chocolate melting wafers (or semisweet chocolate): Using darker chocolate counters the sweetness of the cake.

Let’s Bake a Cake!

This can seem a bit overwhelming, but if you break it up into three parts, the cake, the custard, and the ganache, it’s really quite easy. Don’t forget to grease the pans. You’ll be sad if you don’t.

Making the Cream for the Boston Pie

This should be the consistency of a good thick pudding. Follow the directions carefully.

Creating the Chocolate Ganache

Don’t rush this, it should be thin enough to spread but thick enough not to drip down the sides.

How to Assemble the Boston Cake

This is the easy and fun part of making a Boston cream! Make sure the cakes are cooled before spreading the ganache.

Tips and Storage for This Amazing Cake

This is Boston cream cake is definitely a labor of love dessert, but so worth it!

Spray and Flour: These beautiful sponges have a tendency to stick to their tins. Make sure you line the bottom with parchment and spray before and after you put the parchment in. Flour the insides as well. After all this hard work you do not want them to stick. Corn Syrup: If you are having trouble with the ganache add two tablespoons of corn syrup to keep it from seizing up and being too thick. It will also help give it that luscious shine. Don’t substitute: In cakes and especially the filling, each ingredient serves a purpose. Switching out ingredients can alter the results and leave you disappointed. Especially with the custard, I do not recommend subbing out the half and half for something else. Storage: Because of the delicate custard layer, Boston cream cake should be kept in the fridge for up to a week lightly covered to keep it from drying out.

More Cakes and Pies To Love

Since this boston cream cake is really called a pie, it’s only fitting I include some of the best cakes and pies from my blog here. Some people have strong opinions on pies vs cakes. Whichever team your on, there is a recipe here for you! They are all tried and true!

Easy Chocolate Pudding Pie Classic Hummingbird Cake The Easiest Fresh Strawberry Pie Cinnamon Coffee Cake Caramel Apple Slab Pie

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.